Kitchen Management Food Preparation, Storage And Preservation
MovieBox سے آگے بھی entertainment picks
ہم casual games اور short drama پسند کرنے والوں کے لیے partner destinations بھی دکھاتے ہیں۔ کسی بھی تجربے کو ایک ٹیپ میں کھولیں۔
آپ کو یہ بھی پسند آ سکتا ہے
JSS 2 Basic Technology
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SS3 Foods & Nutrition
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SS1 Plumbing And Pipe Fitting
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SS3 Garment Making
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JSS1 Home Economics
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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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SS3 Technical Drawings
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SS1 GSM Maintenance And Repairs
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SS2 Garment Making
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SS2 Salesmanship
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SS2 Clothing & Textiles
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SS3 Dyeing And Bleaching
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SS2 Cosmetology
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SS2 Furniture Making
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SS1 Painting And Decoration
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SS1 Tie And Dye Craft
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SS1 Carpentary And Joinery
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SS2 Block laying, Brick laying & Concrete Works
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Nursery Rhymes | Words & Sounds
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Learn English with Akili and Me!
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SSS10 Biology
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تبصرے
10 تبصرے
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.