HYGIENE
Post Views: 1 Personal kitchen hygiene Hygiene is an act of cleanliness as a means of healthy living to be free from diseases and germs. It is the observance of… Read More »HYGIENE
Food & Nutrition
SAFETY IN THE KITCHEN
Post Views: 0 Safety habits and devices are the precautions taken in the kitchen to avoid accidents. Since the kitchen is supposed to be a busy place for food preparation… Read More »SAFETY IN THE KITCHEN
CLEANING AGENTS AND ABRASIVES
Post Views: 0 Cleaning agents are chemicals that aid the washing and cleaning of kitchen equipment and utensils. The commonly cleaning agent used in the kitchen is soap. Soap is… Read More »CLEANING AGENTS AND ABRASIVES
Kitchen Equipment
Post Views: 0 Kitchen equipment are facilities and tools used in the kitchen for food preparation and for making cooking tasks easier. The types of equipment needed depends on the… Read More »Kitchen Equipment
Kitchen Management
Post Views: 0 A kitchen can be described as the domestic workshop in the home where all the preparation, cooking and serving of food is done. There are two types… Read More »Kitchen Management
Reproductive health
Post Views: 0 REPRODUCTIVE HEALTH: RELATIONSHIP BETWEEN REPRODUCTIVE HEALTH AND NUTRITION Reproductive health is a state of complete physical, mental and social well-being and not merely the absence of reproductive… Read More »Reproductive health
FOOD TESTS: IDENTIFICATION OF FOOD NUTRIENTS
Post Views: 0 IDENTIFICATION OF FOOD NUTRIENTS Carbohydrates Iodine test: cut a section of carbohydrate food to expose the flesh. Then pour drops of iodine on the exposed flesh. If… Read More »FOOD TESTS: IDENTIFICATION OF FOOD NUTRIENTS
Scientific study of food
Post Views: 0 Units of measurement Energy value of food can be measured in calories or joules but a large unit of energy is measured in kilo-calories. It is the… Read More »Scientific study of food
SPECIAL NUTRITIONAL NEEDS
Post Views: 0 YOUNG CHILDREN: (Infants 0 – 1 year and toddlers 1-2 years) Guidelines for providing children’s meal The food must be rich in protein for body building, energy… Read More »SPECIAL NUTRITIONAL NEEDS
FLOURS FROM LOCAL FOOD STUFFS IN COOKERY
Post Views: 0 TYPES OF FLOURS FROM LOCAL FOOD STUFFS IN COOKERY Cassava flour: is made from the root of the cassava plant, in a purified form (pure starch), it… Read More »FLOURS FROM LOCAL FOOD STUFFS IN COOKERY
RAISING AGENT – FULL EXPLANATION
Post Views: 0 TYPES OF RAISING AGENT Raising or leaving agents are substances that produce gas in flour mixtures which cause them to rise and become lighter, bigger and softer… Read More »RAISING AGENT – FULL EXPLANATION
FLOUR MIXTURES: FULL EXPLANATION
Post Views: 0 PROPERTIES AND COMPOSITION OF FLOUR The term ‘flour’ refers to the powder derived from grounded wheat. The process of grinding the wheat to obtain the fine powder… Read More »FLOUR MIXTURES: FULL EXPLANATION
TIME AND ENERGY MANAGEMENT II: FULL EXPLANATION
Post Views: 0 GUIDELINES ON TIME AND ENERGY MANAGEMENT Time management is the process of planning, organizing, implementing and evaluating the use of time in order to accomplish or perform… Read More »TIME AND ENERGY MANAGEMENT II: FULL EXPLANATION
TIME AND ENERGY MANAGEMENT
Post Views: 0 FACTORS TO CONSIDER WHEN CHOOSING LABOUR SAVING DEVICES Labour saving devices are pieces of equipment that reduces the physical task involved in carrying out some cooking processes.… Read More »TIME AND ENERGY MANAGEMENT
LABOUR SAVING DEVICES – FULL EXPLANATION
Post Views: 0 FACTORS TO CONSIDER WHEN CHOOSING LABOUR SAVING DEVICES Labour saving devices are pieces of equipment that reduces the physical task involved in carrying out some cooking processes.… Read More »LABOUR SAVING DEVICES – FULL EXPLANATION
KITCHEN EQUIPMENT AND UTENSILS: IDENTIFICATION, USES, CARE AND STORAGE OF EQUIPMENT
Post Views: 0 IDENTIFICATION, USES, CARE AND STORAGE OF EQUIPMENT Kitchen can be described as the laboratory in the room were family meals are prepared. Kitchen equipment is the material… Read More »KITCHEN EQUIPMENT AND UTENSILS: IDENTIFICATION, USES, CARE AND STORAGE OF EQUIPMENT
CONDIMENTS AND SEASONING (Foods Additives)
Post Views: 0 HERBS/ AND SPICES, FOODS FLAVOURING AND COLOURING Herbs and spices belong to a group of substances known as “Food Additives”. Food additives are substances deliberately added to… Read More »CONDIMENTS AND SEASONING (Foods Additives)
SEA FOOD COOKERY – FULL EXPLANATION
Post Views: 0 Fish and sea foods are creatures that live in either fresh or salt water. They are broadly classified into two groups namely: Fin fish Shell fish: The… Read More »SEA FOOD COOKERY – FULL EXPLANATION
MILK COOKERY
Post Views: 0 MILK AND MILK PRODUCTS Milk is a creamy liquid produced from the mammary glands of all female mammals for feeding their young ones. Milk can be produced… Read More »MILK COOKERY
EGG COOKERY: STRUCTURE, NUTRITIVE VALUE, FACTORS & USES
Post Views: 0 STRUCTURE OF THE EGG Eggs are produced by domesticated bird such as chicken, turkey, duck, goose and guinea fowl. The hen’s egg of average size weights approximately… Read More »EGG COOKERY: STRUCTURE, NUTRITIVE VALUE, FACTORS & USES