Description
SS1 Catering and Craft Practice Scheme of Work for Second Term: This lesson note covers the following topics.
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 & 7: 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 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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