Home Economics Jss2 ...

Home Economics Jss2 ...

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 OBJECTIVESStudents should be able to;1. Explain the meaning of ; i. Food purchasing ii. Processing, preservation and safety

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

PERFORMANCE OBJECTIVE Students should be able to;1. Explain the reasons for food preservation 2. Enumerate guidelines for food preservation

PERFORMANCE OBJECTIVE Students should be able to;1. State methods of preserving food2. Explain the different methods of preserving foods

PERFORMANCE OBJECTIVESStudents should be able to;1. Mention some food processing methods2. Explain each food processing method and their procedures

PERFORMANCE OBJECTIVES Students should be able to; 1. Explain how to keep food safe 2.Mention the different ways of keeping food to ensure safety.