Kitchen Management Food Preparation, Storage And Preservation
आपको ये भी पसंद आ सकते हैं
JSS 2 Basic Technology
SS3 Electrical Installation And Maintenance Work
SS3 Foods & Nutrition
SS3 Fisheries
SS2 Foods & Nutrition
SS3 Technical Drawings
SS2 Garment Making
SS1 Cosmetology
SS3 Salesmanship
SS1 Building Construction
SS1 Catering and Craft Practice
SS1 Technical Drawings
SS1 Electrical Installation And Maintenance Work
SS3 Garment Making
SS3 Auto Mechanics
SS1 Plumbing And Pipe Fitting
SS1 Welding & Fabrication
JSS1 Home Economics
SS3 Wood-Work
SS1 Mining
SS1 Auto Mechanics
SS2 Electrical Installation And Maintenance Work
SS3 Cosmetology
SS1 Foods & Nutrition
टिप्पणियाँ
10 टिप्पणियाँ
students should able to: explain the meaning of convenience foods. explain why foods are preserved. identify food to be preserved. store foods adequately. identify convenience foods in the local markets. discuss the advantages and disadvantages of convenience foods. preparation for preservation.
students should able to: explain the meaning of convenience foods. explain why foods are preserved. identify food to be preserved. store foods adequately. identify convenience foods in the local markets. discuss the advantages and disadvantages of convenience foods. preparation for preservation.
students should able to: explain the meaning of convenience foods. explain why foods are preserved. identify food to be preserved. store foods adequately. identify convenience foods in the local markets. discuss the advantages and disadvantages of convenience foods. preparation for preservation.
students should able to: explain the meaning of convenience foods. explain why foods are preserved. identify food to be preserved. store foods adequately. identify convenience foods in the local markets. discuss the advantages and disadvantages of convenience foods. preparation for preservation.
Students should be able to: List the herbs and spices used in cookery. Identify the sources of common herbs and spices. Differentiate between spices and herbs. List the uses of spices and herbs. Discuss the food flavourings and colourinqs.
Students should be able to: List the herbs and spices used in cookery. Identify the sources of common herbs and spices. Differentiate between spices and herbs. List the uses of spices and herbs. Discuss the food flavourings and colourinqs.
The students should be able to: list types of fish found in local and sea water. discuss the nutritional value of sea foods. prepare some meals using some sea foods.
The students should be able to: list types of fish found in local and sea water. discuss the nutritional value of sea foods. prepare some meals using some sea foods.
The students should be able to: list types of fish found in local and sea water. discuss the nutritional value of sea foods. prepare some meals using some sea foods.
The students should be able to: list types of fish found in local and sea water. discuss the nutritional value of sea foods. prepare some meals using some sea foods.