Lesson Notes By Weeks and Term - Junior Secondary School 3

SUBJECT: HOME ECONOMICS

CLASS:  JSS 3

DATE:

TERM: 2nd TERM

REFERENCE BOOKS

• Home Economics New Concept Book 3 by Popoola O.O Mrs 
• Home Economics for Junior Senior Schools Book 1 – 3 by Elizabeth Anyakoha Mrs

 
WEEK ONE

TOPIC: PREPARATION, PACKAGING AND MARKETING OF FOOD ITEMS

CONTENT:

• DIFFERENCES BETWEEN SNACKS AND MAIN MEALS
• SNACKS AND DRINKS AVAILABLE IN THE SOCIETY
• PREPARATION OF SNACKS AND DRINKS
• DUTIES OF FOOD SELLER/PROVIDER TO THE PUBLIC
• MARKETING PRINCIPLES

SNACKS

Snacks are easily cooked light meals which are served in-between the three main meals or after a period of strenuous activity. Snacks are prepared mainly to be taken:

• During break periods.
• When travelling.
• For entertainment.

DIFFERENCES BETWEEN SNACKS AND MAIN MEALS

EVALUATION

1. Define the term ‘Snacks’.
2. State three differences between snacks and meals.

BEVERAGES/ DRINKS

A beverage is a liquid for drinking. It can be served cold or hot. Beverages are useful for the following:

1. Refreshment and quenching the thirst, e.g.  fruit juices and drinks, soft drinks such as ‘Coke’, ‘Pepsi’, etc.
2. Stimulating the body in cold weather, e.g. coffee, tea, alcoholic drinks. Coffee and tea contain caffeine and tannin which give them stimulating effects and bitter taste respectively. 

iii. Nourishing the body, e.g. milk drinks, egg flip, chocolate drink, etc.    

SNACKS AND DRINKS AVAILABLE IN THE SOCIETY

Meat pie

Sausages

Plantain and potato chips

Pan cakes

Sandwiches

Scotch egg

Egg roll

Cakes

Chinchin

Orange drinks

Pineapple drinks

Soya bean milk drink

Kunu drink

Tea and coffee etc. 

EVALUATION

1. Define the term, ‘Beverages’.
2. Mention the three classifications of beverages.

PREPARATION OF SNACKS AND DRINKS

Guidelines for the Preparation and Serving of Snacks

1. The snacks should be balanced.
2. They should be light and easy to digest.
3. They should not prevent the individual from eating the main meals.
4. Snacks should be served with suitable drinks.

SNACKS

1. Queens cake

Recipe:

Flour        200g

Sugar        100g

Fat        100g

Eggs        2

Baking powder    1teaspoon

Milk to mix    75ml

Method

1. Cream sugar and fat together until soft and fluffy. Cream with a wooden spoon in a circular motion.
2. Add beaten eggs by degrees. Mix baking powder with the flour.
3. Fold in the flour, little by little adding a little milk at a time.
4. Continue to fold the mixture to a soft dropping consistency.
5. Add vanilla essence.
6. Half fill well greased baking tin and bake in moderately hot oven for 15-20 minutes.

2. Chips

Chips can be prepared from green/unripe plantain, yam, potatoes, etc.

Recipe:

Green plantain        2 fingers

Vegetable oil        1 bottle

Salt            to taste

Method

1. Wash and peel plantain.
2. Slice thinly.

iii. Season slightly with salt.

1. Fry in deep oil until it is crisp and light brown.
2. Drain in a clean basket and serve hot.

3. Puff-puff

Recipe:

Flour        200g

Yeast        1 tbs.

Sugar        50g

Egg (optional)    1

Oil         2 bottles

Salt        A pinch

Method

1. Sieve dry ingredients into a bowl. Add sugar.
2. Cream the yeast with a little sugar, mix with the beaten egg.

iii. Make a well in the centre of the dry ingredients in the bowl and pour in the liquid.

1. Mix together and beat well until smooth and free from lumps.
2. cover with clean cloth and put in warm place to rise for 2 hours.
3. Heat the oil and fry in spoonfuls until golden brown.

BEVERAGES

Fruit Drinks

Fruit drinks can be made from different types of fruits, like, oranges, pineapple, lemon, mango, etc.

Syrup is often added to the fruit drinks to sweeten them.

Guidelines for making fruit drinks

1. A fruit drink can be made from one type of fruit. When two are to be combined, one should give a sharp taste.
2. Add cold sugar syrup to sweeten fruit drinks. Hot syrup can destroy vitamins in the fruit juice.
3. Chill fruit drinks before serving.
4. Use glass or plastic bottles or containers for fruit drinks. A metal container can change the flavour of the drink.

EVALUATION

1. Write the recipe and method of preparation for yam chips
2. State two guidelines for making fruit drinks.

Preparation of Sugar Syrup

Granulated sugar    80-100g

Water            1 cup/ 280ml

Procedure

1. Dissolve the sugar in a clean sauce pan with the water.
2. Bring the mixture to boil.

iii. Reduce the heat and simmer until the syrup is slightly thick.

1. Leave to cool.

1.Orange drink

Oranges (ripe)    5

Syrup         to taste

Cold water    280ml

Procedure

1. Wash the oranges thoroughly and rinse.
2. Cut the fruits into two halves crosswise.
3. Squeeze out the juice. Use a fruit juicer if available.
4. Strain through a clean strainer to remove any seeds.
5. Add the water and the syrup
6. Pour into glasses or bottles and chill.

2. Pineapple drink

Pineapple        1 medium size

Syrup             to taste

Cold water (clean)    280ml

Lime juice (optional)    1tbs.

Procedure

1. Wash the pineapple and rinse
2. Peel and grate. Add water to the grated pineapple and pass through a clean strainer.

iii. Add lime juice and syrup. Mix properly.

1. Chill and serve.

3. Tea

Tea bag        1

Boiling water

Milk (as desired)

Sugar (to taste)

Procedure

1. Boil clean water
2. Raise the temperature of the teapot by rinsing it with hot water and empty.

iii. Put one teabag in the teapot for each person.

1. Add enough boiling water to the tea.
2. Leave to infuse for at least three minutes.
3. Pour into tea cups.

vii. Serve with milk and sugar to taste.

EVALUATION

1. Describe the preparation of syrup
2. How will you prepare mango drink?

DUTIES OF FOOD SELLERS/PROVIDERS TO THE PUBLIC

1. Food sellers should ensure that the public have access to good quality foods.
2. They should serve foods that guarantee the health and safety of the consumers.
3. They are to provide healthy and conducive environment where meals are taken.
4. Food providers should ensure provision of balanced menu for individuals, either at work or away from home.
5. They should also provide clean/hygienic eating utensils, e. g. Cutlery, plates, etc. for individual.
6. Food sellers must provide foods that suit people with special needs outside their homes e.g. diabetes, ulcer, vegetarians, etc.

MARKETING PRINCIPLES

A market may be defined as a place where goods and services are exchanged. It is an avenue for buying and selling. In other words, a market is a place, point or any means of communication whereby the transfer of ownership of goods and services can be effected.

Marketing consists of the performance of business activities that direct the flow of goods and services from the producer to the consumers or users in order to satisfy consumers and accomplish the producer’s objectives. It encompasses all activities aimed at facilitating exchange.

Marketing, simply put, is the science or art of understanding what a group of consumers want and how to get it to them.

There are four basic principles of marketing, known as 4 P’s of marketing. They are:

1. a) PRODUCT

A product is what a marketer/ seller sells to the consumer(s). A product is evaluated by the degree to which it satisfies a need and provides value for a group of consumers. The product should satisfy a perceived need and offer what a group of consumers want.

When creating your product, the following factors should be considered:

Name

Packaging

Usage

Warranty terms (where applicable)

1. b) PRICE

This principle refers to how much consumers pay for the product, and it is evaluated in terms of how the price maximises profit for the company. As prices drop, demand tends to rise but profit per unit decreases. The producer of a particular product must fix a price that will be affordable by the consumers and as well maximise profit for him.

1. c) PLACE

The place principle refers to the distribution channels i. e. where you will sell your product and how it goes to the market. This is important because consumers can not purchase products that would not reach them. Distribution channels are evaluated on ease of use and reliability; an important factor in making a product desirable and accessible.

1. d) PROMOTION

The promotion principle is about communicating with consumers. Advertising is the most well known form of promotion. Promotion can include anything from print and media advertising to direct selling. The essence of promotion is to create awareness about a product for the consumers and also to persuade them to buy.

GENERAL EVALUATION

1. State three differences between snacks and meals.
2. State two guidelines for preparation and serving of snacks.
3. Define the term, ‘Marketing’.
4. List and explain the four principle of marketing.
5. Relate the importance of marketing principles to selling of food items.

READING ASSIGNMRENT:

Home Economics for JSS1-3 by Elizabeth U. Anyakoha. Pages 169-172.

 Home Economics New Concept Book 2 by Popoola. Pages127-134.

WEEKEND ASSIGNMENT

1. Orange juice is a source ofA. vitamin A      B. vitamin BC. vitamin C    D. vitamin D
2. The process of preventing harmful bacteria from growing in food is foodA.preparation    B. service    C. storage    D. hygiene
3. Beverages with little or more caffeine content are ______ drinks.A. stimulating    B. refreshing        C. alcoholic    D. protective
4. The best form of sugar for sweetening fruit juice is  A. caramel    B. syrup     C. icing          D. granular
5. Refreshment served in-between meals and when desired is called   A. appetizer   B. dessert C. snack    D. breakfast

THEORY

1. State five duties of a food seller to the public.
2. Write the recipe and method of preparation for a snack of your choice.

WEEKS TWO & THREE

TOPIC: SCIENTIFIC STUDY OF FOODS.

CONTENT:    CHARACTERISTICS OF FOOD NUTRIENTS

TESTS AND EXPERIMENTS ON FOOD NUTRIENTS

EFFECTS OF HEAT ON FOOD NUTRIENTS

FOOD NUTRIENTS

Food can be defined as any edible substance either solid or liquid that is eaten, digested and absorbed into the blood stream to maintain life.

Food nutrients are the chemical substances in the food we eat that perform various functions such as provision of energy, growth and development, fight against infections, etc.

The various food nutrients differ from each other in the following ways:

1. Physical Properties: These include their structural appearances which may change when treated in certain ways. For example, the appearance of yam changes when exposed to heat.
2. Chemical Properties:These include the chemical compositions of the nutrients. This means the units or elements or groups of elements that make up the nutrients.

CHARACTERISTICS OF FOOD NUTRIENTS 

PROTEINS

1. Proteins are made up of carbon, hydrogen, and nitrogen. Some proteins contain sulphur, phosphorus, iron and other elements.
2. The elements arrange themselves in different combination to form amino acids.
3. The amino acids then form the proteins.
4. Proteins are digested by enzyme protease.
5. The final products of protein digestion are the amino acids.
6. Most proteins are coagulated by heat.
7. Proteins are not easily destroyed by heat.
8. Most proteins are insoluble in water.

CARBOHYDRATES

1. Carbohydrates are made up of carbon, hydrogen and oxygen.
2. These elements combine in different ways to form:
3. a) Simple sugars e.g. glucose, fructose, etc.
4. b) Complex sugar e.g. lactose, maltose, sucrose, etc.
5. c) Starches e.g. rice, yam, etc.
6. d) Cellulose, which is found in some vegetables and plants.
7. All sugars are sweet but vary in sweetness.
8. Sugars are soluble in water, while starches are insoluble in water.
9. Starches and complex sugars are broken down to simple sugars before they can be utilized by human body.
10. The last products of carbohydrate digestion is glucose.

EVALUATION 

1. What are food nutrients?
2. State three characteristics of proteins.

FATS AND OIL

1. Fats and oil are made of carbon, hydrogen and oxygen. The proportion of carbon and hydrogen are higher than oxygen.
2. Fats and oil are insoluble in water but soluble in ether.
3. They are broken down to fatty acids and glycerol during digestion before they can be absorbed by the body.
4. Fats are solid at room temperature, while oils are liquid.
5. They become rancid after prolong exposure to air.

VITAMINS

Fat-soluble vitamins ( vit. A, D, E and K )

1. They are soluble in fat but insoluble in water.
2. They are not destroyed by ordinary cooking.
3. They are destroyed when the fat that contain them goes rancid i.e. spoils.

Water-soluble vitamins ( vit. B and C )

1. They can dissolve in water but not in fat.
2. They are destroyed by heat and exposure to air.
3. They are quickly absorbed into the body system.
4. They are lost by soaking in water.

MINERALS

1. Dry heat has little or no effect on minerals  food.
2. Moist heat may result in the loss of some of the soluble minerals such as sodium, potassium and magnesium salts.

EVALUATION

1. State three characteristics of fats and oil.
2. Mention two properties of water-soluble vitamins.

TESTS AND EXPERIMENTS ON FOOD NUTRIENTS

There are different ways of testing for the presence of nutrients in food.

PROTEIN

1. FOAM TEST- Dissolve the protein food in clean water and shake vigorously. If a foam is produced, then, it confirms the presence of protein.

1. ALCOHOL TEST- Alcohol has a coagulating effect on protein. Thus if a food product or its solution coagulates, shrinks or curdles when immersed in alcohol; it confirms the presence of protein.

3. BIURET TEST

Procedure

1. Obtain a small quantity of the food item, e.g. egg white or ground meat.
2. Place in a test tube and mix with a few drops of water.

iii. Add about 1cm3 of diluted caustic soda (NaOH), mix well.

1. Add drop by drop 1% copper II sulphate solution. Shake thoroughly after each drop.
2. A purple or violet colour indicates the presence of protein.

4. MILLION’S TEST

Procedure

1. Place the protein food in a test tube and add 4ml of water. Shake together.
2. Add about 2.5ml of Million’s reagent.  A white precipitate will be formed.

iii. Place the test tube in a beaker half filled with water.

1. Heat the water gently.
2. The precipitate will turn from white to red, indicating the presence of protein.

CARBOHYDRATE

TESTS FOR STARCH

1. IODINE TEST
2. Cut a piece of yam or potato.
3. Put it in a clean plate.

iii. Add a few drops of iodine solution on the cut piece of yam.

1. The colour changes to blue-black which indicate the presence of starch.

2. LITMUS TEST
3. Peel the carbohydrate food and grate it to form a paste.
4. Immerse a red litmus paper into the paste.

iii. If it turns blue, it confirms the presence of carbohydrate.

TEST FOR SIMPLE SUGARS

1. FEHLING’S TEST
2. Place 5ml of 5% sugar solution in a test tube.
3. Prepare the Fehling’s solution by adding equal amounts of Fehling’s solution A (copper 11 sulphate in water) and B (sodium potassium titrate and sodium hydroxide in water).

iii. Add 5ml of this solution into the sugar solution.

1. Place the test tube in a beaker half filled with water.
2. Heat the beaker gently to boil.
3. An orange or brick-red precipitate will be formed which indicates the presence of a simple sugar.
4. 2. BENEDICT’S TEST
5. Place about 5ml of 5% sugar solution in a test tube.
6. Add equal quantity of Benedict’s solution to the sugar solution.

iii. Place the test tube in a beaker half-filled with water.

1. Boil gently and allow to stand for a while.
2. The presence of simple sugar is confirmed by a red, orange or yellow precipitate formed.

FATS AND OIL

1. BLOTTING PAPER TEST- Grind a small quantity of the food and rub the food between two pieces of blotting or filter paper. If the paper appears translucent or greasy, it indicates the presence of fat or oil.
2. SUDAN III TEST- Place a small quantity of ground food in a test tube. Add a few drops of Sudan III solution to it. A red discolouration confirms the presence of fat or oil.   

EVALUATION

1. Mention four tests to confirm the presence of proteins in foods.
2. Explain one test for simple sugar.

EFFECTS OF HEAT ON FOOD NUTRIENTS

The heat that is applied on food when cooking has greater effect on the nutrients. The heat applied 

 are two, that is;

Dry heat used in baking, grilling and roasting.

Moist heat produced by water or steam and oil.

EFFECTS OF HEAT ON FOOD NUTRIENTS

FATS AND OIL

1. Fat melts when heated while oil expands when heated.
2. When fat or oil is heated to a very high temperature, it can burn or catch fire. An unpleasant odour is produced.

VITAMINS

1. Water-soluble vitamins can easily be lost/destroyed by heat (dry or moist).
2. Fat-soluble vitamins are not easily destroyed by heat. They are destroyed when the fat that contains them goes rancid i.e. spoils.

GENERAL EVALUATION

1. How will you test for the presence of starch in food?
2. State five characteristics of carbohydrate.
3. List all the tests to confirm the presence of protein in food.
4. State five importance of foods.
5. State five ways of maintaining food hygiene.

READING ASSIGNMENT:

Home Economics for JSS1-3 by Elizabeth U. Anyakoha. Pages 303-306

Home Economics New Concept Book 3 by Popoola. Pages 55-65

WEEKEND ASSIGNMENT

1. The last products of protein digestion areA. glucose   B. sugar   C. amino acid  D. fatty acids
2. With Million’s test, egg-white gives a ___________ precipitate.A. yellow   B. red   C. green D. purple
3. Which of the following contain high proportion of carbon and hydrogen but very little oxygen?A. CarbohydratesB. Proteins    C. Minerals    D. Fata and oil
4. Which of the following are soluble in water?   A. Fats        B. oils        C. Sugars     D. Proteins
5. Fats are ______ at room temperature.  A.solid    B. liquid    C. good    D. hot

THEORY

1. Differentiate between fat-soluble vitamins and water-soluble vitamins.
2. State the effect of dry and moist heat on the following nutrients:
3. Protein ii. Minerals            iii. Carbohydrates.