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Food and Nutrition SS 1

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On this page, get all Food and Nutrition SS 1 topics and class notes from First Term to Third Term. Find them below, study them, and excel in your examination!

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FIRST TERM

Introduction to Food and Health
Lesson 1 of 7 within section FIRST TERM.
Introduction to Food and Health II
Lesson 2 of 7 within section FIRST TERM.
COOKING METHODS
Lesson 3 of 7 within section FIRST TERM.
COOKING METHODS CONTS. 
Lesson 4 of 7 within section FIRST TERM.
FOOD COMPONENTS 
Lesson 5 of 7 within section FIRST TERM.
FOOD COMPONENTS CONTS.
Lesson 6 of 7 within section FIRST TERM.
FOOD COMPONENTS 
Lesson 7 of 7 within section FIRST TERM.

SECOND TERM 

DEEP FRYING 
Lesson 1 of 7 within section SECOND TERM .
PRESSURE FRYING 
Lesson 2 of 7 within section SECOND TERM .
FAT SAUTE
Lesson 3 of 7 within section SECOND TERM .
DUTIES AND RESPONSIBILITIES OF VARIOUS CHEF’S
Lesson 4 of 7 within section SECOND TERM .
New LessonUNIFORMS & PROTECTIVE CLOTHING
Lesson 5 of 7 within section SECOND TERM .
SAFETY PROCEDURE IN HANDLING EQUIPMENT
Lesson 6 of 7 within section SECOND TERM .
VARIOUS CONSISTENCIES
Lesson 7 of 7 within section SECOND TERM .

THIRD TERM 

THICKENING AGENTS
Lesson 1 of 7 within section THIRD TERM .
VARIOUS TEXTURES
Lesson 2 of 7 within section THIRD TERM .
STOCKS
Lesson 3 of 7 within section THIRD TERM .
CLASSIFICATION/TYPE OF THE STOCK
Lesson 4 of 7 within section THIRD TERM .
SOUPS
Lesson 5 of 7 within section THIRD TERM .
CLASSIFICATION OF SOUP
Lesson 6 of 7 within section THIRD TERM .
GARNISH
Lesson 7 of 7 within section THIRD TERM .

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