Kitchen Management Food Preparation, Storage And Preservation
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Maaari Mo Ring Magustuhan
JSS 2 Basic Technology
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SS3 Electrical Installation And Maintenance Work
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SS3 Foods & Nutrition
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SS3 Auto Mechanics
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SS1 Welding & Fabrication
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JSS1 Home Economics
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SS3 Wood-Work
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SS1 Mining
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SS1 Auto Mechanics
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SS2 Electrical Installation And Maintenance Work
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SS3 Cosmetology
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SS1 Foods & Nutrition
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SS1 Auto Mechanical Works
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SS2 Auto Mechanics
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SS3 GSM Maintenance And Repairs
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SS2 Technical Drawings
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SS3 Fisheries
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SS3 Technical Drawings
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SS1 Building Construction
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SS3 Salesmanship
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SS1 Plumbing And Pipe Fitting
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SS1 Electrical Installation And Maintenance Work
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SS1 Technical Drawings
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SS3 Garment Making
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Mga Komento
10 Mga Komento
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.