St Andrew's School

1^st Term:

Theory                                                                                   Practical

Eggs, Meat, Fish.                                                                  -Batters: thin - Pancakes.

Alternative protein foods.                                                       coating - fritters.

Gelatine.                                                                              -Soups.

Vegetables, fruits.                                                                 -Vindaye and pickles,

Pulses and Nuts.                                                                   Curries, faratas

Herbs and spices.                                                                  Trifle.

Time planning for practical.

Batters

2^nd Term:

Theory                                                                                   Practical                   

Food additives.                                                                     Main Meals dishes: 

Fast food.                                                                             Shepherd’s pie

Food packaging.                                                                  Meat loaf.

Food spoilage, hygiene in handling and storage.                Fish cakes.

Food preservation.                                                               Bavarois

Methods of cooking -Moist, Dry,

Frying.

Microwave cooking.

Pressure cooking.

3^rd Term:                                                                  

Theory                                                                                   Practical       

Kitchen planning.                                                                   Decorated cakes/desserts.

Materials used in the home.                                     Garnished dishes.

Large equipment: freezer, (refrigerator)                             Garnishing in general.

Use of left -over foods.

Revision - Past Papers.

                -Time Plan.