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By the end of the lesson he learners should be able to:
i).List/ describe/ discuss/ explain/name ……………………………….] actions of knowledge objectives.
ii). Identify/ demonstrate/ classify/ / observe/ group………………….action of skill objectives
marto answered the question on May 2, 2019 at 09:24
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i)steaming
ii)Deep frying
iii)Baking a cake(Solved)
Mention three basic rules governing the following methods of cooking.
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iii)Baking a cake
Date posted: May 2, 2019. Answers (1)
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ii)Basting
iii) Frying
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Date posted: May 2, 2019. Answers (1)
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Date posted: May 2, 2019. Answers (1)
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i]. Starch
ii]Protein
iii].Sugar
iv). Cellulose
v). Fats
vi)Vitamin C(Solved)
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i]. Starch
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iii].Sugar
iv). Cellulose
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Date posted: May 2, 2019. Answers (1)
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Date posted: May 2, 2019. Answers (1)
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Date posted: May 2, 2019. Answers (1)
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Date posted: May 2, 2019. Answers (1)
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Date posted: May 2, 2019. Answers (1)
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i.] Cakes
ii.]Tough meat
iii]Spinach
(Solved)
ive two suitable methods of cooking each of the food
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Date posted: May 2, 2019. Answers (1)
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i]State two advantages of using this approach when teaching the topic.
ii]State...(Solved)
You are to invite a resource person to give a talk ‘fortification of food’
i]State two advantages of using this approach when teaching the topic.
ii]State four preparations you would make in readiness for the lesson?
iii)Name four areas you would like the resource person to cover?
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Date posted: May 2, 2019. Answers (1)
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Date posted: May 2, 2019. Answers (1)
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Date posted: May 2, 2019. Answers (1)
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Date posted: May 2, 2019. Answers (1)
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Date posted: May 2, 2019. Answers (1)