PRACTICAL ON COLOURING AND FLAVOURING : LSUS
FOOD AND NUTRITION SSS2 FIRST TERM
WEEK 10
PRACTICAL IN COLOURING AND FLAVOURING
CONTENT
With the use of natural and artificial flavouring and colouring practicals will be conducted on the cooking of jollof rice, fried rice and fish egusi soup.
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Subject Scheme & Timeline:
- INVALIDS AND CONVALESCENTS-2
- PRACTICAL WORK ON INVALIDS AND CONVALESCENTS 2
- KITCHEN PLAN AND LAYOUT
- KITCHEN EQUIPMENT
- CARE AND USE OF KITCHEN EQUIPMENT
- PRACTICAL (care of refrigerator and cookery utensils)
- TYPES OF FLOUR (HARD & SOFT ETC)
- RAISING AGENTS
- FOOD COLOURING AND FLAVOURING
- PRACTICAL ON COLOURING AND FLAVOURING
- Chapters 10
- Category SSS2
- Author ClassNotes Edu
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