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Food and Nutrition Simplified Notes for S.S.S 1-3 WASSCE Caandidates
contains the following topics
S.S.S 1 TOPICS
INTRODUCTION TO NUTRITION AND HEALTH
INTRODUCTION
COOKING METHODS
FOOD COMPONENTS
LARGE SCALE RETAILING
SUPERMARKET
DISCOUNT HOUSE
BRANDING
WHOLESALE TRADE
AGENT WHOLESALING
WAREHOUSING
STORE EQUIPMENTS
IDENTIFICATION OF STOCK ITEMS
STORE EQUIPMENTS
INTRODUCTION TO STOCK CONTROL
STOCK LEVEL & RE-ORDERING
ECONOMIC ORDERING QUANTITY
METHOD OF STOCK CONTROL
COMPUTERIZED METHOD
DOCUMENTATION
S.S.S 2 TOPICS
PRESERVATION OF FOOD
MICROBIAL CONTAMINATION
OBJECTIVE OF FOOD PRESERVATION
IMPORTANCE OF FOOD PRESERVATION
FOOD PRESERVATION
METHODS OF PRESERVATION
COOKING EXPERIMENTALLY
S.S.S 3
COOKING EXPERIMENTALLY
contains the following topics
S.S.S 1 TOPICS
INTRODUCTION TO NUTRITION AND HEALTH
INTRODUCTION
COOKING METHODS
FOOD COMPONENTS
LARGE SCALE RETAILING
SUPERMARKET
DISCOUNT HOUSE
BRANDING
WHOLESALE TRADE
AGENT WHOLESALING
WAREHOUSING
STORE EQUIPMENTS
IDENTIFICATION OF STOCK ITEMS
STORE EQUIPMENTS
INTRODUCTION TO STOCK CONTROL
STOCK LEVEL & RE-ORDERING
ECONOMIC ORDERING QUANTITY
METHOD OF STOCK CONTROL
COMPUTERIZED METHOD
DOCUMENTATION
S.S.S 2 TOPICS
PRESERVATION OF FOOD
MICROBIAL CONTAMINATION
OBJECTIVE OF FOOD PRESERVATION
IMPORTANCE OF FOOD PRESERVATION
FOOD PRESERVATION
METHODS OF PRESERVATION
COOKING EXPERIMENTALLY
S.S.S 3
COOKING EXPERIMENTALLY
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