000			01576nam a22002057a 4500
005			20221121113532.0
008			221121b ph ||||| |||| 00| 0 eng d
040			_cATVERC
245			_aMango Processing, level II
260			_aTaguig City _bTESDA _c2019
300			_a101 p. : col. ill.
520			_aThis course was designed to enhance the knowledge, skills and attitudes of a Food Processing Worker / Mango Processor. It consists of competencies that a person must achieve in order to process mangoes by fermentation and pickling; process mangoes by sugar concentration and process mangoes by drying and dehydration. Inclusive to each of the aforementioned competencies, is the task of packing the processed food and operating simple packing equipment such as sealer. It also includes competencies of a person in the production line of manufacturing processed mangoes responsible for doing routinary works such as inspection of simple defects of packing materials, seal integrity and correct product label. It also comprises the calibrating, assembling and operating of basic food processing tools and equipment such as salinometer, refractometer, food processor and weighing scale.
650			_aFood and Beverages
650			_aMangoes -- Processing
650			_aMangoes -- Fermentation and pickling
650			_aMangoes -- Sugar concentration
650			_aMangoes -- Drying and dehydration
856			_uhttps://drive.google.com/file/d/1dm9Zioq-hjQBS-NORGUiqCg7crWFO1ZM/view?usp=sharing _zClick here to access eLearning Material
942			_2lcc _cELEARNING _n0
999			_c28477 _d28477