First Term SS2 Catering And Craft Practice Lesson Note

Description

This lesson note covers the following topics for SS2 First Term Catering And Craft Practice:

Week 1: Care and maintenance of kitchen equipment- storage of various kitchen equipment and foods

Week 2: Principles of cooking methods. (boiling)e.g., stocks, soups, and sauces.

Week 3: Principles of cooking methods (roasting and grilling frying) e.g. fish beef and poultry

Week 4: Principles of cooking methods –hors d’ oeuvers, sweets and farinaceous dishes. (demonstration practical: stocks, soups and sauces-steamed egg custard.)

Week 5: Practical: demonstration on roasting, frying and grilling, hors d’ oevuers and farinaceous dishes

Week 6: Principles of cooking methods (baking) e.g. pastry and confectionery.

WEEK SEVEN: Mid term test

Week 8: Principles of cooking methods (baking) e.g. pastry and confectionery

Week 9: Practical: demonstration on baking- yeast mixtures e.g. bread, doughnuts.

Week 10: Demonstration on baking cake mixtures and decorations.

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