Explanation

(a) Types of milk: (i) Soya milk. (ii) Condensed milk. (iii) Whole milk. (iv) Coconut milk. (v) Tiger nut milk. (vi) Powdered or Dried milk. (vii) Evaporated milk. (vin) Goat milk. (ix) Organic milk. (x) Skimmed milk. (xi) Rice milk. (xii) Full cream milk.

(b) Nutrients found in milk: (i) Vitamin A/Vitamin B/Vitamin D. (ii) Fats/oils. (iii) Water. (iv) Protein. (v) Carbohydrate. (vi) Mineral salts/ Calcium / Phosphorus/ Potassium/ Magnesium/ Zinc.

(c) Uses of milk in catering: (i) For cooking fish. (ii) For soups. (iii) For cooking vegetables. (iv) In puddings/sweet dishes. (V) Serves as beverage / hot /cold drinks. (vi) Serves as the main ingredient in the production of yoghurt/cheese/creams. (vii) For glazing (viii)) To enhance the texture of dough. (ix) To improve flavour of foods. (x) For enriching dishes. (xi) For sauces. (xii) For making candies. (xiii) For making        pastries/cakes/scones/biscuits/buns/chin-chin. 

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