Syllabus content and objectives
Official JAMB Home Economics outline · Section C: Foods and Nutrition
Content
Types, choice and care of cookers, including gas, electric and microwave cookers.
Objective
Identify types of cookers and explain their choice and care.
Content
Reasons for cooking.
Objective
Enumerate reasons for cooking.
Content
Cooking terms.
Objective
Identify and explain common cooking terms.
Content
Methods of cooking: boiling, stewing, baking, steaming and other methods; moist and dry methods; fast and slow methods.
Objective
Group methods of cooking into moist, dry, fast and slow methods.
Content
Methods of heat transfer: conduction, convection and radiation.
Objective
Determine the method of heat transfer involved in different methods of cooking.
Opens the CBT engine with Home Economics past questions and answers.