SUBJECT : Food and Nutrition TERM : FIRST TERM WEEK : WEEK 9 CLASS : SS 1 TOPIC : Sea foods; types of fish in local and sea water, nutritive value of fish, classes of sea foods, methods of cooking PREVIOUS LESSON : The pupils have previous knowledge of Poultry cookery; types of poultry,
FOOD AND NUTRITION SS 1 – WEEK 8 TOPIC: Poultry Cookery Lesson Details Subject: Food and Nutrition Class: SS 1 Term: First Term Week: 8 Topic: Poultry Cookery Sub-topics: Types of Poultry Nutritive Value of Poultry Factors to Consider When Choosing Poultry Preparation of Poultry for Cooking Methods of Cooking Poultry Duration: 40 minutes Age:
SUBJECT : Food and Nutrition TERM : FIRST TERM WEEK : WEEK 7 CLASS : SS 1 TOPIC : MEAT COOKERY AND NUTRITIVE VALUE OF MEAT PREVIOUS LESSON : The pupils have previous knowledge of IMPORTANCE AND FACTORS AFFECTING HUMAN NUTRITION. that was taught as a topic in the previous lesson BEHAVIOURAL OBJECTIVES
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
SS 1 GEOGRAPHY FIRST TERM E-LEARNING NOTE Subject: GEOGRAPHY Term: FIRST TERM Week: WEEK 7 Class: SS 1 Topic: First Term Mid Term Test Geography Part A Objectives Answer the following questions. Instructions : Answer the following questions by choosing the right option from the given alternatives. 1. What is latitude? A.
WEEK 5 &6 SUBJECT: GEOGRAPHY CLASS: SS 1 TOPIC: Latitudes and Longitudes CONTENT: Meaning and uses of Latitude. Equator Relationship with Major regions of the world (Tropics of Cancer and Capricorn, Arctic and Antarctic Circles Latitude and distance. Meaning and uses of Longitude Great circle Longitude and time. Local Time, Standard Time and Time Zones.
