PREPARATION FOR PRACTICAL WORK ON CONVENIENCE FOOD
WEEK 3
PREPARATION FOR PRACTICAL ON CONVENIENCE FOOD
CONTENT
(1) Suggest dishes using convenience foods
(2) Prepare the recipe for the suggested dishes
Content suggested dishes
- Sardine stew with boiled rice.
- Chicken vegetable stew with boiled yam.
- Corn flakes with milk and bread.
RECIPE FOR SUGGESTED DISHES
1. Sardine stew (Two portions) ingredients
Sardine 1 Tin
Tomato Puree 1 Small Tin
Ground pepper 1 Teaspoonful
Onion 1 Medium Size
Groundnut oil two cooking spoons
Maggi 1 Cube
Rice 1½ milk cups
Salt to taste
METHOD
Put oil on fire to heat, open the tomato puree and mix with little water. Slice onion; pour sliced onion into the heated oil. Add the mixed tomatoes and pepper
Add Sardine
Correct the seasoning
Serve with white boiled rice.
2. Cornflakes with milk and bread (Breakfast) (Two portions)
Ingredients
Cornflakes as required
Milk as required
Sugar as required
Bread six slices
Method
Dilute milk with warm water pour over cornflakes sweeten with sugar
Serve with bread, butter or chocolate spread.
EVALUATION QUESTIONS
List the convenience foods used in the diet 1&2
Are the dishes balanced? Explain.
READING ASSIGNMENT
Topic: Suggest dishes for a strict Vegetarian & Lacto Vegetarian Ref: Foods & Nutrition forSS 1-3 Page 97
WEEKEND ASSIGNMENT
Using convenience food, Suggest dishes suitable for lunch and dinner.
Prepare a recipe for each of the suggested dishes.
INDIVIDUAL DEMONSTRATION TEST
- Using convenience food prepare cook and serve two attractive dishes.
- Prepare, cook and serve a balanced and attractive lunch for a strict vegetarian.
- prepare, cook and serve an ideal lunch for a convalescent
- set a table for two
- NOTE – Manipulative skill, speed, cleanliness, economy and your final product will be put into consideration.