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
WEEK 2 DATE:___________ SUBJECT: FOOD AND NUTRITION TOPIC: Main foods CONTENT: iv Uses and choice of cereal grains, v. Cooking methods and vi. High/low extraction rate flour: usefulness of low extraction flour SUBTOPIC 1: Uses and choice of cereal grains Uses of cereals Cereal grains are useful in multiple ways for food. For instance,
WEEK 1 DATE:___________ SUBJECT: FOOD AND NUTRITION TOPIC: food study; main foods – cereal grains CONTENT: i. Types of cereal grains ii. Nutritive value of cereal grains iii. Processing of cereal grains SUBTOPIC 1: types of cereal grains Cereals are the edible seeds of the grass family e.g. rice, corn, guinea corn, millet, wheat etc.