Test
Home Economics Jss2 ...
Test
Home Economics Jss2 ...
PERFORMANCE OBJECTIVES
Students should be able to;
1. Define non-perishable foods
2. State examples of non-perishable foods
3. Enumerate tips for preserving and storing non-perishable foods
PERFORMANCE OBJECTIVES
Students should be able to;
1. State the risk factor in purchasing perishable and non perishable foods
2. Enumerate tips on how to reduce risk factors
PERFORMANCE OBJECTIVE
Students should be able to;
1. Identify factors to consider when buying food and also state the systems of buying food e.g bulk buying or buying in small quantities.
PERFORMANCE OBJECTIVES
Students should be able to;
1. Explain the meaning of ;
i. Food purchasing
ii. Processing, preservation and safety
PERFORMANCE OBJECTIVE
Students should be able to;
1. Explain the meaning of perishable foods
2. State examples of perishable foods
3. Enumerate guidelines for preserving perishable foods
PERFORMANCE OBJECTIVE
Students should be able to;
1. Explain the reasons for food preservation
2. Enumerate guidelines for food preservation
PERFORMANCE OBJECTIVE
Students should be able to;
1. State methods of preserving food
2. Explain the different methods of preserving foods
PERFORMANCE OBJECTIVES
Students should be able to;
1. Mention some food processing methods
2. Explain each food processing method and their procedures
PERFORMANCE OBJECTIVES
Students should be able to;
1. Explain how to keep food safe 2.Mention the different ways of keeping food to ensure safety.