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
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
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
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 1 Which of the following elements is unique to protein? (a) carbon (b) hydrogen (c) nitrogen (d) oxygen What is the major cause of obesity? (a) consumption of more
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)
THIRD TERM Examination malpractices may lead to a repeat of the subject or suspensions don’t be involved. SUBJECT: FOOD AND NUTRITION CLASS: SS 2 DURATION ; 2HRS Instruction: Attempt all questions. The best flour for bread is (a) strong wheat flour (b) soft wheat flour (c) self-raising flour
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
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 WEEK 6 DATE:___________ SUBJECT: FOOD AND NUTRITION TOPIC: Kitchen equipment and utensil CONTENT: Identification of different equipment for various tasks:
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 WEEK 5 DATE:___________ SUBJECT: FOOD AND NUTRITION TOPIC: Fruits/vegetables CONTENT: (i) Types of vegetables Nutritive value of vegetables Factors affecting the choice of vegetables Cooking
WEEK 4 DATE:___________ SUBJECT: FOOD AND NUTRITION TOPIC: Fruits/vegetables CONTENT: (i Types of fruits Nutritive value of fruit Differentiate between fruits and vegetables Factors affecting the choice of fruits and vegetables Preparation and serving of fruits SUBTOPIC 1: Types of fruits, Nutritive value of fruit Definition of fruit A fruit is a natural ovary
Legume grains i. Types of legume grains ii. Importance of legume grains iii. Nutritive value of legume grains iv. Cooking method for legume grains WEEK 3 DATE:___________ SUBJECT: FOOD AND NUTRITION TOPIC: Legume grains CONTENT: (i) Types of legume grains Importance of legume grains Nutritive value of legume grains Cooking method for legume
