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English Language JSS3 First Term Week 6 Content: Skill Focus: How to write a summary Literature: Myths and Legends Skill Focus: How to write a summary When you skim read text successfully, you get the gist very swiftly, but when you are asked to write a summary, you need to be much more careful. A […]
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Home Economics JSS3 Week 5 Topic: FOOD PRESERVATION AND STORAGE Contents: Food Preservation Food Preservation Methods Food Storage A. FOOD PRESERVATION Food preservation is the caring or treating food in a way that it will keep in good condition for a long period of time or for future use. Food preservation usually involves preventing the
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Home Economics JSS3 Week 6 Topic: KITCHEN EQUIPMENT AND UTENSILS Contents: Factors affecting the choice and use of cooking utensils and equipment General care for Kitchen equipment and Utensils KITCHEN EQUIPMENT AND UTENSILS Kitchen tools are those materials used in day to day activities in the kitchen while equipments are those ones that are bigger
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Home Economics JSS3 Week 2 Topic: MEAL PLANNING I Contents: Factors that Influence Meal Planning Guidelines for Meal Planning 1. MEAL PLANNING Meal planning can be defined as taking the time to plan nutritious meals for a specified time . It is the process of planning the type of food the family wants. To plan
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English Language JSS3 First Term Week 1 Contents: Grammar: Adverbials Speech Work: Intonation and Stress Adverbs An adverb is a part of a speech which can be added to a verb to modify its meaning. Usually, an adverb tells you when, where, how, in what manner, or to what extent an action is performed. Many
Contents: Characteristics of Food Storage Characteristics of Protein Characteristics of Carbohydrates Characteristics of Fats and Oil 1. SCIENTIFIC STUDY OF FOODS Food is any edible material, usually of plant or animal origin, that contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals, and is ingested and assimilated by an organism to produce energy,
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