662 - Foods

The Nutritive Value of Foods

Basic Methods of Cooking

Raising Agents

Methods of Preparing and Cooking Food to Preserve Nutritive Properties and to Improve Flavour

The Effect of Heat on Food During Cooking

Choice and Cost of Seasonable Foods With Emphasis on Local Produce


 * The Planning, Preparation and Serving of a Day's Meal for a Family - Taking into consideration the nutritional needs of each individual


 * Special Diets Suitable for Invalids, Infants, Vegetarians and the Aged

Economy in the Kitchen
 * Foods for Special Occassions

Storage of Food With and Without a Refrigerator

Planning, Arrangement, and Care of Food-Stores and the Kitchen

The Merits, Use and Care of Various Kitchen Equipment and Utensils

Simple First Aid