Second Term SS1 Catering And Craft Practice Lesson Note

Description

This lesson note covers the following topics for SS1 Second Term Catering And Craft Practice:

Week 1: Revision of last term work

Week 2: Study of food commodities

(a) Types, food value, and uses of fish

(b) Types, food value and uses of meat and games.

Week 3:  Study Food of food commodities

(a) Types, food value, uses of poultry and eggs

(b) Types, food value and uses of dairy products

Week 4: Study of food commodities

(a) types of vegetable, food value of vegetable, uses of vegetables and fruits.

(b) flours, fat and oil, nuts. and sugars.

Week 5: Study of food commodities-

(a) Cereals: types, food value of cereals and uses of cereals

(b) types, food values and uses of pulses, tubers

Week 6: Study of food commodities- types, food value, uses coloring, flavorings, condiments spices and herbs beverages, grocery and raising agent.

(a) types, food value and uses condiments spices and herbs coloring, flavorings,

(b) types, food values and uses of raising agent beverages.

WEEK SEVEN: MID-TERM

Week 8: Study of food commodities- types, food value, uses of beverages

(Alcoholic) grocery/delicatessen and confectionery and bakery goods.

Week 9: Principle of cooking- method of cooking contd, measuring equipment –types and uses e.g., scale

Week 10: Demonstration, practical on selected food commodities using

the various methods of cooking.

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