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L3 SOFTWARE DEVELOPMENT
SWDVF301_VUE JS Framework
JAVASCRIPT FUNDAMENTALS
VERSION CONTROL
GENGD301-GRAPHIC DESIGN BASICS
WEBSITE DEVELOPMENT
UI_UX Design
L3 SOFTWARE DEVELOPMENT
Version Control
UI/UX DESIGN
VUE.JS FRAMEWORK
Specific Modules__ Software Programming and Embedded Systems
Specific Modules__ Software Programming and Embedded Systems
Curriculum Structure and ToG__Automobile Technology
Curriculum Structure and ToG__Automobile Technology
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Courses
L3 SOFTWARE DEVELOPMENT
SWDVF301_VUE JS Framework
JAVASCRIPT FUNDAMENTALS
VERSION CONTROL
GENGD301-GRAPHIC DESIGN BASICS
WEBSITE DEVELOPMENT
UI_UX Design
L3 SOFTWARE DEVELOPMENT
Version Control
UI/UX DESIGN
VUE.JS FRAMEWORK
Specific Modules__ Software Programming and Embedded Systems
Specific Modules__ Software Programming and Embedded Systems
Curriculum Structure and ToG__Automobile Technology
Curriculum Structure and ToG__Automobile Technology
FBOMP301: Kitchen Mise en Place
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INTERACTIVE CONTENT
MISE EN PLACE
Learning Outcome 2: Select Ingredients for Menu Items
Indicative Content 2.1: Identification of Food Commodities
Indicative Content 2.1: Identification of Food Commodities
◄ Indicative Content 1.3: Using Kitchen Tools and Equipment
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Indicative Content 1.1: Identification of kitchen tools
Indicative Content 1.2: Identification of Kitchen Equipment
Indicative Content 1.3: Using Kitchen Tools and Equipment
Indicative Content 2.2: Identification of Purchasing Factors for Food Commodities
Indicative Content 2.3: Food Flavourings and Seasonings
Indicative Content 3.1: Measuring ingredients
Indicative Content 3.2: Application of preliminary preparations for ingredients
Indicative Content 3.3: Application of preliminary techniques
Indicative Content 4.1: Selection of Tools and Equipment
Indicative Content 4.2: Alignment of Buffet Station
Indicative Content 4.3: Buffet Decoration Techniques
Indicative Content 5.1: Selection of storing tools and equipment
Indicative Content 5.2: Application of storing procedures for kitchen tools and equipment
Indicative Content 5.3: Storing food commodities
References
Indicative Content 2.2: Identification of Purchasing Factors for Food Commodities ►
MISE EN PLACE
General
Learning Outcome 1: Select And Use Kitchen Tools And Equipment
Learning Outcome 2: Select Ingredients for Menu Items
Learning Outcome 3: Prepare Ingredients
LEARNING OUTCOME 4: SET AND ARRANGE BUFFET STATION
LEARNING OUTCOME 5: STORE FOOD, TOOLS AND EQUIPMENT
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