Kitchen Management Food Preparation, Storage And Preservation
آپ کو یہ بھی پسند آ سکتا ہے
Primary 1 English
SS 1 Biology
SS 1 Chemistry
SS 1 Mathematics
SS1 Technical Drawings
SS3 Foods & Nutrition
Kids Songs by CoComelon
Educational Videos for Children - Lingokids
SS 2 Biology
Primary 3 Mathematics
JSS 2 Basic Technology
JSS 1 Basic Technology
JSS 3 Basic Technology
SS3 Electrical Installation And Maintenance Work
SS1 Auto Mechanics
SS3 Auto Mechanics
SS 3 Literature
JS 3 Science & Technology
SS 1 Physics
SS 3 Physics
SS 2 Physics
Primary 1 Mathematics
SS 3 English
SS 1 Business & Finance
تبصرے
10 تبصرے
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.