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    Moodle is an open-source Learning Management System (LMS) that provides educators with the tools and features to create and manage online courses. It allows educators to organize course materials, create quizzes and assignments, host discussion forums, and track student progress. Moodle is highly flexible and can be customized to meet the specific needs of different institutions and learning environments.

    Moodle supports both synchronous and asynchronous learning environments, enabling educators to host live webinars, video conferences, and chat sessions, as well as providing a variety of tools that support self-paced learning, including videos, interactive quizzes, and discussion forums. The platform also integrates with other tools and systems, such as Google Apps and plagiarism detection software, to provide a seamless learning experience.

    Moodle is widely used in educational institutions, including universities, K-12 schools, and corporate training programs. It is well-suited to online and blended learning environments and distance education programs. Additionally, Moodle's accessibility features make it a popular choice for learners with disabilities, ensuring that courses are inclusive and accessible to all learners.

    The Moodle community is an active group of users, developers, and educators who contribute to the platform's development and improvement. The community provides support, resources, and documentation for users, as well as a forum for sharing ideas and best practices. Moodle releases regular updates and improvements, ensuring that the platform remains up-to-date with the latest technologies and best practices.

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INSTITUTION MANAGEMENT

HOSPITALITY MANAGEMENT.

PREPARATION OF STOCKS.

defination OF TERMS.

1.       Stock- A flavorful liquid made by simmering meats, bones, vegetables and herbs in water. Stocks are the base of sauces, soups and other dishes.

2.        Scum – Refers to the impurities and foam that rise to the surface during the initial boiling of meat, bones and vegetables. It is often composed of proteins and fat.

3.       Simmering – This is cooking food in a liquid, at a temperature just below boiling point. This helps extract flavors while preventing the stock from being cloudy.

4.       Skimming – This is the process of removing the scum that forms at the surface. This helps to give stock a clear appearance.

5.       Straining – Once the stock is well cooked, it is strained to remove solids like bones and vegetables leaving behind a clear liquid.

PREPARATION OF SAUCES