SUB-TOPICS: HERBS/ AND SPICES, FOODS FLAVOURING AND COLOURING Herbs and spices belong to a group of substances known as “Food […]
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Seafood cookery
Fish and sea foods are creatures that live in either fresh or salt water. They are broadly classified into two […]
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Milk Cookery
MILK AND MILK PRODUCTS Milk is a creamy liquid produced from the mammary glands of all female mammals for feeding […]
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Egg Cookery
STRUCTURE OF THE EGG Eggs are produced by domesticated bird such as chicken, turkey, duck, goose and guinea fowl. The […]
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Poultry Cookery
Poultry refers to meat derived from some domesticated birds such as fowls, guinea fowls, turkeys, ducks and pigeons. The composition […]
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Meat Cookery
Meat is the muscle derived from animals after slaughtering them. Meat is made of bundles of muscles fibres. Each separate […]
FIRST TERM E-NOTES FOR S.S.S. TWO FOODS AND NUTRITION WEEK ONE TO WEEK TWELVE SCHEME OF WORK WEEKS TOPICS 1 […]
A paraphrase is saying or rewriting something in different words that makes it simpler. Paraphrase may mean using fewer words […]
Topic Structure: Plural Forms of Nouns. Content: Notes. English nouns derive their plural forms in a variety of ways. The […]
Adjectives of Smell Adjectives that describe pleasant smells include fragrant, perfumed, scented, sweet, fresh, floral, fruity and those that refer […]