Subject: Food and Nutrition Term: FIRST TERM Week: WEEK 6 Class: SS 1 Topic: Factors affecting human nutrition. Previous lesson: The pupils have previous knowledge of MILK AND MILK PRODUCTS that was taught as a topic in the previous lesson Behavioural objectives: At the end of the lesson, the learners will be able
WEEK 5 CLASS: SS 2 SUBJECT: FOOD AND NUTRITION TOPIC: Milk and milk products CONTENT: Nutritive value of milk and milk products, Types of milk Sub-Topic 1: Nutritive value of milk and milk products Milk is a creamy liquid produced from the mammary glands of all female mammals for feeding their young ones. Milk
WEEK 4 CLASS: SS 2 SUBJECT: FOOD AND NUTRITION TOPIC: FOOD STUDY – Eggs CONTENT: (a) type of eggs (b) nutritional value of eggs (c) test for egg (d) egg cookery (e) Uses of eggs in cookery Sub-Topic 1: TYPES OF EGG Eggs are oval objects with a thin but hard shell produced by birds
WEEK 3 CLASS: SS 2 SUBJECT: FOOD AND NUTRITION TOPIC: FLOUR MIXTURE CONTENT: (i) Food Flavourings and colourings (i) Natural and artificial (ii) Food colouring materials (iv) Flours from local stuff in cookery Sub-Topic 1: FOOD FLAVOURINGS AND COLOURING (i) Natural and artificial (ii) Food colouring materials FOOD FLAVOURINGS Food flavourings are substances
WEEK 2 CLASS: SS 2 SUBJECT: FOOD AND NUTRITION TOPIC: FLOUR MIXTURE CONTENT: (c) Flour mixture (i) Cakes, buns and sweets (ii) Pastries (iii) Breads Sub-Topic 1: CAKES, BUNS AND SWEETS 1. CAKES General rules for making cakes (a) Get all necessary materials and utensils ready and within reach (b) Prepare all ingredients i.e. sift
WEEK 1 CLASS: SS 2 SUBJECT: FOOD AND NUTRITION TOPIC: FLOUR MIXTURE CONTENT: (a) Types of flour in cookery – (i) whole wheat flour (ii) all-purpose flour (iii) instant blending flour etc. (b) All purpose flour. Sub-Topic 1: TYPES OF FLOUR IN COOKERY The term flour refers to the powder derived from ground cereals such
THIRD TERM Examination malpractices may lead to a repeat of the subject or suspensions don’t be involved. SUBJECT FOOD & NUTRITION CLASS: S. S. S ONE DURATION 2HR Objectives Cereals and beans should be kept in air-tight containers to (a) shorten the period of storage (b) darken the colour (c)
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
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 WEEK 9 DATE: ___________ SUBJECT: FOOD AND NUTRITION TOPIC: Time and energy management in food preparation Meaning of time
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 WEEK 8 DATE: ___________ SUBJECT: FOOD AND NUTRITION TOPIC: Labour saving devices CONTENT: (i) uses of labour saving devices importance of
