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
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