Week 10 – SS1 Second Term Catering Craft Practice Notes
WEEK TEN TOPIC: STANDARD AND LOCAL MEASURING EQUIPMENT CONTENT Meaning of measuring Equipment Measuring Equipment...
Home of Lesson notes and Scheme of Work
WEEK TEN TOPIC: STANDARD AND LOCAL MEASURING EQUIPMENT CONTENT Meaning of measuring Equipment Measuring Equipment...
WEEK NINE TOPIC: METHODS OF COOKING – DRY HEAT CONTENT Baking Roasting Grilling BAKING Baking...
WEEK EIGHT TOPIC: METHODS OF COOKING CONTENT Stewing Frying STEWING This is a method...
WEEK SEVEN TOPIC: METHODS OF COOKING CONTENT Boiling Poaching Steaming BOILING This is the method...
WEEK SIX TOPIC: COOKING OF FOODS CONTENT Principles of cooking- Heat Transfer Reasons for cooking...
WEEK FIVE TOPIC: FLOUR COOKERY CONTENT Types of flour Raising Agents Flour mixtures FLOUR...
WEEK FOUR TOPIC: FOOD COMMODITIES CONTENT Cereal, Pulses, Herbs and Spices CEREALS AND GRAINS...
WEEK THREE TOPIC: FOOD COMMODITIES CONTENT Milk, Vegetables and Fruits MILK Milk is a creamy,...
WEEK TWO TOPIC: FOOD COMMODITIES CONTENT Eggs and Fish EGG The terms egg applies...
SECOND TERM E-LEARNING NOTE SUBJECT: CATERING CRAFT PRACTICE CLASS: SS 1 SCHEME OF WORK WEEK TOPIC...