Kitchen Management Food Preparation, Storage And Preservation
Mungkin Anda Juga Suka
SS1 Plumbing And Pipe Fitting
SS2 Auto Mechanics
SS1 Foods & Nutrition
SS3 GSM Maintenance And Repairs
SS2 Foods & Nutrition
SS3 Technical Drawings
SS1 GSM Maintenance And Repairs
SS1 Cosmetology
SS3 Salesmanship
SS1 Electrical Installation And Maintenance Work
SS1 Welding & Fabrication
SS1 Technical Drawings
JSS1 Home Economics
SS3 Wood-Work
SS1 Mining
SS1 Auto Mechanics
SS 1 Biology
SS 1 Chemistry
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SS 2 Physical
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Komentar
10 Komentar
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.