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. 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