FOOD AND NUTRITION SSS3 SECOND TERM     

WEEK 6

TEST INTERPRETATION (CONTINUATION.)

CONTENT

TOTAL QUANTITIES OF ALL INGREDIENTS

In this section, all required ingredients and their quantities are written down.  This in principle is the shopping list you will use for purchasing food requirements for the practical.  This same list will be used to cross-check the ingredient brought in by you during the cookery practical.  Even though no mark is allocated to this section, you are penalized if you bring in foodstuff that is not listed in the section.  Any addition or omission to this list on the cookery day should be explained to the supervisor and his or/her approval obtained.  All dry ingredients are listed under dry store & fresh foods are listed under fresh ingredients.

DRY STORES

This refers to foods that have reduced moisture content and therefore do not spoil easily e.g. Yam, Sugar, Dried maize, Dried.... View More