SCHEME OF WORK NOTES SS 1 THIRD TERM FOOD AND NUTRITION

FOOD AND NUTRITION: SCHEME OF WORK NOTES

SS 1 THIRD TERM

WEEK TOPIC

1. Food study: main foods – cereal grains
i. Types of cereal grains
ii. Nutritive value of cereal grains
iii. Processing of cereal grains.

 

2. Main foods
iv. uses and choice of cereal grains
v. Cooking methods
vi. High/low extraction rate flour: usefulness of low extraction flour.

 

3. Legume grains
i. Types of legume grains
ii. Importance of legume grains
iii. Nutritive value of legume grains
iv. Cooking method for legume grains

 

4. Fruits/vegetables
i. Types of fruits
ii. Nutritive value of fruit
iii. Differentiate between fruits and vegetables
iv. Factors affecting the choice of fruits and vegetables
v. Preparation and serving of fruits

 

5. Fruits/Vegetables
i. Types of vegetables
ii. Nutritive value of vegetables
iii. Factors affecting the choice of vegetables
iv. Cooking method for fruits and vegetables
v. Salads, garnishing desert

 

6. *Kitchen equipment and utensil
(a) Identification of different equipment for various tasks.
(i) large equipment e.g. mechanical equipment
(ii) small equipment
(b). uses and care for kitchen equipment
(c) storage of kitchen equipment

 

8. *Labour saving devices:
(i) use of labour saving devices
(ii) importance of labour saving devices in the kitchen
(iii) Operation of labour saving devices
(iv) Factors to consider purchasing/selecting labour saving devices

 

9. *Time and energy management in food preparation:
(i) Meaning of time and energy management
(ii) Tasks that require time and energy management
(iii) Importance of time and energy management
(iv) Guidelines on time and energy management

 

10. Revision

 

11. Examination

 

NB TOPICS STARED WERE MOVED FROM SS 2 FIRST REM

 

 

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