FOOD AND NUTRITION

Poultry cookery; types of poultry, nutritive value of poultry, factors to consider when choosing poultry and its preparation for cooking, methods of cooking poultry

SUBJECT :  Food and Nutrition TERM : FIRST TERM WEEK : WEEK 8 CLASS : SS 1 TOPIC : Poultry cookery; types of poultry, nutritive value of poultry, factors to consider when choosing poultry and its preparation for cooking, methods of cooking poultry   PREVIOUS LESSON :  The pupils have previous knowledge of   MEAT COOKERY

MEAT COOKERY AND NUTRITIVE VALUE OF MEAT

 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

IMPORTANCE AND FACTORS AFFECTING HUMAN NUTRITION.

 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

MILK AND MILK PRODUCTS

  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

FOOD FLAVOURINGS AND COLOURING

  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

CAKES, BUNS AND SWEETS

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

FLOUR MIXTURE

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

FOOD AND NUTRITION FIRST TERM EXAMINATION SS 3

   FIRST TERM   Examination malpractices may lead to a repeat of the subject or suspensions don’t be involved. SUBJECT: FOODS & NUTRITION             CLASS: SSS3             TIME: 2 HRS Leftover food should only be (a) served with stew (b) recooked (c) an accompaniment (d) reheated Which of the following is a rule for reheating

FOOD AND NUTRITION FIRST TERM EXAMINATION SS 2

   FIRST TERM   Examination malpractices may lead to a repeat of the subject or suspensions don’t be involved. SUBJECT: FOOD AND NUTRITION                      TIME: 2HRS             CLASS: SS  2 Fruits and vegetables are rich sources of _____ (a) saturated fat (b) dietary fibre (c)protein (d)sugar Which of the following deficiencies is due to lack of