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Blockchainfundamental
DATA STRUCTURE AND ALGORITHM FUNDAMENTALS
Blockchains Fundamentals (DUPLICATE)
DATABASE DEVELOPMENT
Computer Systems and Architecture
Telephone Maintenance
Computer Peripherals Deployment
Electronic Circuit Implementation
Computer System Deployment
Computer System Maintenance
L4 BUILDING CONSTRUCTION
TERRAZZO WORKS
QUANTIFYING CONSTRUCTION WORKS
TILE WORKS
REINFORCEMENT STEEL BARS WORKS
CONCRETE WORKS
CEMENT BASED BLOCKS AND PAVERS WORKS
General modules__ Public Works
General modules__ Public Works
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Courses
Blockchainfundamental
DATA STRUCTURE AND ALGORITHM FUNDAMENTALS
Blockchains Fundamentals (DUPLICATE)
DATABASE DEVELOPMENT
Computer Systems and Architecture
Telephone Maintenance
Computer Peripherals Deployment
Electronic Circuit Implementation
Computer System Deployment
Computer System Maintenance
L4 BUILDING CONSTRUCTION
TERRAZZO WORKS
QUANTIFYING CONSTRUCTION WORKS
TILE WORKS
REINFORCEMENT STEEL BARS WORKS
CONCRETE WORKS
CEMENT BASED BLOCKS AND PAVERS WORKS
General modules__ Public Works
General modules__ Public Works
FBOMP301: Kitchen Mise en Place
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DIGITAL INTERACTIVE CONTENT
MISE EN PLACE
Learning Outcome 3: Prepare Ingredients
Indicative Content 3.3: Application of preliminary techniques
Indicative Content 3.3: Application of preliminary techniques
◄ Indicative Content 3.2: Application of preliminary preparations for ingredients
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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 2.1: Identification of Food Commodities
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 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 4.1: Selection of Tools and Equipment ►
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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