Food and Nutrition SSS2 Third

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DEFINITIONConvenience foods are foods that have been processed and preserved to reduce or eliminate the amount of preparation and cooking that may be required. They are usually sold in packets, tins, and bottles. Fruits, vegetables, meat, fish, and cereals are available in convenience foods
CONTENT(1) Suggest dishes using convenience foods(2) Prepare the recipe for the suggested dishes
Test interpretation (also called planning) is the act of preparing or arranging for cookery practical. It is also called planning.For example: before building a house, one has to first of all set a plan. In order words, planning in cookery practical is setting the guideline for the actual practice.
There are two types of table services, formal and informal. Informal service includes those occasions in which the host, hostesses and other members of the group, as well as the waitress or waiter, may participate. It should be friendly, gracious and simple. In formal service, the waitress or waiter alone participates. The host and hostesses take no part. They only watch to see that the procedure goes smoothly. This type is dignifying, elegant and elaborate. It can only be used where there are servants.
RECHAUFFE (LEFTOVER COOKERY)The word ‘rechauffe’ means reheated and it is applied to cooked food left from a previous meal. Since left-over foods had been cooked initially, further heating can destroy the nutrients and therefore impair the nutritive quality of the food. For example, the protein in the food may be hardened by further heating, thereby toughening the fibres and hardening the proteins, hence reducing their digestibility.
Practical on(rechauffe dishes).

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