Third Term

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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