Category: FOOD AND NUTRITION

Kitchen equipment and utensil

Kitchen equipment and utensil (a) Identification of different equipment for various tasks. (i) large equipment e.g. mechanical equipment (ii) small equipment (b). uses and care for kitchen equipment (c) storage of kitchen equipment     WEEK 6 DATE:___________ SUBJECT: FOOD AND NUTRITION TOPIC: Kitchen equipment and utensil CONTENT:  Identification of different equipment for various tasks:

SS 1 FIRST TERM LESSON NOTE FOOD AND NUTRITION

SCHEME OF WORK FOR ALPHA TERM WEEK                                TOPIC 1 Introduction to food and nutrition –definition—importance of human nutrition- factors affecting human nutrition 2 Careers in food and nutrition 3 Relationship between food and nutrition to other subject 4 Basic food

JSS 3 THIRD TERM LESSON NOTE ENGLISH STUDIES

  SCHEME OF WORK FOR ENGLISH LANGUAGE OMEGA TERM JSS THREE WEEKS TOPIC Revision of 2nd Terms examination. Comprehension / vocabulary development (looking at some past Questions) English structure, review of Nouns and Pronouns. Composition Narrative Essay (Review) Speech work: review of monothongs. Comprehension / vocabulary development ( use of past Questions). English structure: Review

SS 1 THIRD TERM LESSON NOTE FRENCH

SCHEME OF WORK FOR FRENCH  OMEGA TERM – SS ONE                   TROISIEME TRIMESTRE Le schema de travail.                                  1ere L’ORAL : LES PRATQUES DE LA LECTURE                                 LE DIALOGUE SELON WAEC ET NECO  2ere COMPARER LE MONDE D’HIER ET D’AU JOURD’ HUI?                          

SS 1 THIRD TERM LESSON NOTES CATERING CRAFTS

THIRD TERM E-LEARNING NOTE   SUBJECT:  CATERING CRAFT PRACTICE   CLASS:  SS 1   SCHEME OF WORK   WEEK TOPIC Personnel in Food and Beverage area and their functions- Restaurant Personnel in Food and Beverage area and their functions- Bar Personnel in Food and Beverage area and their functions- Kitchen House-keeping personnel and Receptionists Types

MILK AND MILK PRODUCTS

  WEEK 5 CLASS: SS 2 SUBJECT: FOOD AND NUTRITION TOPIC: Milk and milk products CONTENT: Nutritive value of milk and milk products, Types of milk Sub-Topic 1: Nutritive value of milk and milk products Milk is a creamy liquid produced from the mammary glands of all female mammals for feeding their young ones. Milk

Poultry cookery; types of poultry, nutritive value of poultry, factors to consider when choosing poultry and its preparation for cooking, methods of cooking poultry

SUBJECT :  Food and Nutrition TERM : FIRST TERM WEEK : WEEK 8 CLASS : SS 1 TOPIC : Poultry cookery; types of poultry, nutritive value of poultry, factors to consider when choosing poultry and its preparation for cooking, methods of cooking poultry   PREVIOUS LESSON :  The pupils have previous knowledge of   MEAT COOKERY
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