Home Economics Jss2 Third Term

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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.

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