Читать книгу Ontario Teachers' Manuals: Household Management - Ontario. Department of Education - Страница 2
Table of Contents
ОглавлениеPUBLIC AND SEPARATE SCHOOL COURSE OF STUDY
CORRELATION WITH OTHER SCHOOL SUBJECTS
EQUIPMENT FOR TWENTY-FOUR PUPILS
III. GENERAL CUPBOARD EQUIPMENT
EQUIPMENT FOR ORDINARY CLASS-ROOMS
INDIVIDUAL EQUIPMENT FOR SIX PUPILS
SUGGESTIONS FOR CLASS MANAGEMENT
SUGGESTIONS FOR SCHOOLS WITH LIMITED, OR NO EQUIPMENT
Survey of Equipment, Uniform, etc.
Development of a Lesson on Cleaning
COMMON HOUSEHOLD CLEANSING AGENTS
TABLE OF EQUIVALENT MEASURES AND WEIGHTS
PRACTICAL WORK TO APPLY MEASURING
FORM III: SENIOR GRADE (Continued)
Plan of Lesson on Boiling Carrots
PREPARATION FOR PRACTICAL WORK
DEVELOPMENT OF THE IDEAS OF BOILING AS A METHOD OF COOKING
Plan of Lesson on Simmering: Apples
DEVELOPMENT OF IDEAS OF SIMMERING
RECIPE (INDIVIDUAL) : CODDLED APPLES
SUGGESTIONS FOR THE USE OF LEFT-OVERS
RULES FOR CORRECT TABLE MANNERS
Requirements of a Kitchen Fire
PRINCIPLES OF THE FIRELESS COOKER
REASONS FOR THE USE OF THE FIRELESS COOKER
WAYS OF USING THE FIRELESS COOKER
FORM IV: JUNIOR GRADE (Continued)
COMPOSITION OF ANY PART OF A PLANT
GENERAL COMPOSITION OF PLANT JUICE
COMPARATIVE FOOD VALUE OF DIFFERENT PARTS OF PLANTS
GENERAL RULES FOR COOKING VEGETABLES
GENERAL RULES FOR COOKING FRUIT
USE OF STARCH TO THICKEN LIQUIDS
EXPERIMENTS IN USING STARCH FOR THICKENING
CONCLUSIONS BASED ON THE FOREGOING EXPERIMENTS
BASIC RECIPE FOR LIQUIDS THICKENED WITH FLOUR.
OUTLINE OF LESSONS ON COOKING SEEDS
CEREALS: WHEAT, OATS, CORN, RICE, RYE, BARLEY
PREPARATION OF SALAD INGREDIENTS
SUMMARY OF SOURCES OF MINERAL FOODS
REFERENCE TABLES OF FOOD CONSTITUENTS
FORM IV: JUNIOR GRADE (Continued)
DIRECTIONS FOR THE DAILY CARE OF A BED-ROOM
DIRECTIONS FOR WEEKLY SWEEPING
FORM IV: JUNIOR GRADE (Continued)
OUTLINE OF LESSONS ON THE WASHING OF WHITE COTTON AND LINEN CLOTHES
PREPARATION FOR WASHING WHITE LINEN OR COTTON CLOTHES
PROCESS OF WASHING WHITE LINEN OR COTTON CLOTHES
OUTLINE OF LESSONS ON THE WASHING OF WOOLLENS
EXPERIMENTS WITH CLOTH MADE OF WOOL FIBRE
STEPS IN WASHING WOOLLEN MATERIALS
CONDITIONS OF BACTERIAL GROWTH
PARTS OF FRUIT CONTAINING MOST PECTIN
METHODS OF COVERING JAM OR JELLY
FORM IV: SENOR GRADE (Continued)
OUTLINE OF SERIES OF LESSONS ON FLOUR MIXTURES
VARIATIONS OF BASIC RECIPE FOR CAKE
BASIC RECIPE FOR BISCUITS, ETC.
VARIATIONS OF BASIC RECIPE FOR BISCUITS
FORM IV: SENIOR GRADE (Continued)
GENERAL RULES FOR COOKING MEAT
PLANNING AND PREPARATION OF MEALS
FORM IV: SENIOR GRADE (Continued)
DIRECTIONS FOR PASTEURIZING MILK
SCHEDULE FOR FEEDING A HEALTHY CHILD DURING THE FIRST YEAR
FORM IV: SENIOR GRADE (Continued)
1. MEANS OF BACTERIA ENTERING THE BODY
2. COMMON DISEASE-PRODUCING BACTERIA
