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 OBJECTIVEStudents should be able to; 1. Explain the meaning of perishable foods 2. State examples of perishable foods 3. Enumerate guidelines for preserving perishable foods