Category: Food and Nutrition 2

  Teaching Topics – Kitchen Equipment and Utensils, Labour Saving Devices, Time and Energy Management   FOODS AND NUTRITION THEME: KITCHEN MANAGEMENT TOPIC 1 – KITCHEN EQUIPMENT AND UTENSILS   INSTRUCTIONAL MATERIALS 1. Chart on kitchen equipment 2. Visit to an institutional kitchen   LEARNING OBJECTIVES By the end of the lesson, students should be

  Teaching Topics – 1. Types of Flour in Cookery, 2. Raising Agents, 3. Flour mixtures, 4. Food Flavourings and Colourings and 5. Flours from Local Foodstuffs in Cookery    FOOD AND NUTRITION  THEME – FOOD PREPARATION, STORAGE AND PRESERVATION TOPIC 1 – FLOUR MIXTURE   INSTRUCTIONAL MATERIALS 1. Flours raising agents 2. Flavourings and

  FOOD AND NUTRITION  THEME – FOOD PREPARATION, STORAGE AND PRESERVATION TOPIC 1 – EGGS    INSTRUCTIONAL MATERIALS 1. Diagrams the eggs structure 2. Different types of egg samples   LEARNING OBJECTIVES By the end of the lesson, students should be able to:   1. identify different types of eggs. 2. discuss the nutritive value

  Teaching Topics – 1. Meaning of Convenience Foods, 2. Reasons for Food Preservation, 3. Type of foods to be preserved, 4. Preservation of Food – Preparation of Food for Preservation and Methods of Food Preservation, 5. Storage of Foods and 6. Convenience Foods   FOOD AND NUTRITION  THEME – FOOD PREPARATION, STORAGE AND PRESERVATION