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
SSS10 Physical
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SSS12 Physical
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SSS10 Physical
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SSS 2 Chemistry
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SSS 1 Chemistry
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SSS 3 Chemistry
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English lessons for JAMB, WAEC, NECO and NABTEB candidates + SS1, SS2 and SS3 students
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Learn Swahili - African Language for Kids!
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SSS 1 Physics
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SSS 3 Biology
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SSS10 Economics
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Introduction To Cybersecurity Course Online
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Songs for Learning from Africa! - I love learning with Akili!
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Introduction to Digital Content Creation and Monetization
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SSS 2 Physics
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Oral English
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SS1 Physics
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SS1 Chemistry
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Afrobeat kids Dance Party - Bino and Fino Songs and Music Collection
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SSS11 Economics
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SS1 Biology
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SS3 Chemistry
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Life Outside the Classroom, Feelings and Friendship
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Pry6 English
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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.