Lesson Notes By Weeks and Term - Senior Secondary School 1

SUBJECT: FOOD AND NUTRITION

CLASS:  SS 1

DATE:

TERM: 1st TERM

 
WEEK 2

TOPIC: METHODS OF COOKING

CONTENT:

• Moist method
• Dry method

MOIST  METHOD;

This is the method of cooking  with liquid . It has the following ways,

Frying,- This is a method of cooking in hot oil It is not an easy methods of cooking , it requires constant and careful attention. It is not suitable for tough meat.

Types of frying   

1. Shallow frying; This involves just little oil/fat to cover the pan. This is suitable for foods like pancakes omelette etc
2. Dry frying ;This suitable for frying bacon which gives out energy of its own oil when heated.
3. Deep(french/wet)frying. Deep frying requires more oil to cover the food to be fried. Saucepan is suitable for this frying method .Dishes to deep fry are; puff-puff, buns, akara-balls etc  

Some rules for frying;

1. Use clean oil or fat for frying.
2. Heat the oil to the correct temperature before putting in the food to be fried .
3. Fry only a small quantity at a time.
4. Do not fry food with water . 
5. Avoid frequent turning of foods.
6. Re-heat oil and bring back to the correct temperature before the next frying
7. Do not cover foods while it is still hot.

Fats and oils suitable for frying

Vegetable oils- Ground nut oil, coconut  oil

Lard, Butter, Margarine.

Fulla- butter;-from cow’s milk

EVALUATION

1. List (3) types of frying as a method.
2. Explain  (3) rules in frying.

STEWING;-This is a method of cooking food slowly in a well covered pan containing little water for a long time.

Reasons for stewing

1. To keep the food tender.
2.   Stewing helps the connecting tissues of meat become gelatinized and fall apart .
3. During stewing, protein coagulates without over-hardening. 
4. Stewing makes the soluble nutrients and flavor come into the liquid that is served with it.

Rules for stewing

1. Cut food in small pieces.
2. Use a saucepan with a cover.
3. Bring to boiling point before reducing the heat.
4. Use just enough liquid.
5. Avoid opening the saucepan too frequently.
6. Season well.

ADVANTAGES  OF  STEWING.

1.  Stewing is the most economical method of cooking.
2. It makes tough food tender and digestive.
3. It needs very little attention .
4. It is a conservative  method of cooking because the juices which escape goes into the liquid  served with the food ,therefore nothing is wasted .
5. Very little fuel is required during cooking.

DISADVANTAGES OF STEWING

1. It is a slow  method of cooking.
2. The long cooking destroys some of the valuable nutrients in the food.     

EVALUATION

1. Define stewing method of cooking.
2. State (2) advantages of stewing.

BOILING

This is the method of cooking  food in boiling of water.

REASONS  FOR  BOILING

1. To   soften  food.
2. To  extract nutrient from food .
3. To preserve the nutrient  in food. 

ADVANTAGES   OF   BOILING

1. It is a quick and easy method of cooking.
2. It makes food easy to digest.
3. It does  not need constant attention.
4. It is a cheap method of cooking.

DISADVANTAGES   OF  BOILING

1 Valuable  mineral  salt  and  flavor  dissolve  in the boiling water  which is usually thrown after   boiling

1. The flavor of soups is not developed.
2. Vitamin ”C” and “B”(water soluble vitamin) are destroyed.

EVALUATION.

1. State 3 reason why we boil food.
2. State 2 disadvantages and 2 advantages of boil.

STEAMING.

Steaming is a method of cooking food in steam from boiling water. In steaming no water touch the food. The food may either be in direct contact with the steam (trapping of moi moi) or indirect contact with the steam.

    RULES  FOR  STEAMING.

1. The water should be boiling before the food is put in.
2. The water should be kept boiling until the food is cooked.
3. Choose a pan with a highly fitting lid to keep in the steam.

ADVANTAGES OF STEAMING.

1. Steamed food in light and easily digestible.
2. There is no loss of food value in the water during steaming .
3. It is a conversation method of cooking.  
4. There is little  risk of over-cooking .
5. It is an economical  and labour saving method  of cooking .

                   DISADVANTAGES  OF  STEAMING

1. It is a slow method of cooking .
2. It is only suitable for soft  and small pieces  of food .
3. It wastes fuels.

DRY –HEAT METHODS

       ROASTING

Roasting is a method of cooking  food  in an open pot over a glowing  fire

    It is also a method of cooking food on a grid over a smokeless charcoal.

Roasting can be in hot ash or sand .It can be in a little oil in a pot (pot roasting)

ADAVANTAGES OF ROASTING 

1. It develops good  flavor in food.
2. Roasting in the oven requires  little attention .
3. Roasting on the consumes  less time.

              DISAVANTAGES  OF ROASTING 

1.Roasting on fire requires constant attention .

2. Roasting  is not good for tough meat .

GRILLING 

     This is a method of cooking under ,in front of or over an open smokeless fire. It is a quick method of cooking.

      ADVANTAGES  OF  GRILLING

1. It is a quick method of cooking  
2. Grilling foods can digest easily 

       DISADVANTAGE OF GRILLING 

It requires  careful and constant attention 

GENERAL RULES  FOR  ROASTING  AND  GRILLING 

1.The best quality  foods should be used .

2 Use a hot glowing, smokeless fire to brown the food   

     quickly.

3 Heat the grid before using.

1. Grease wet foods before placing on the grid .
2. Turn food repeatedly to prevent over cooking on one side.

BAKING

Baking is a method of cooking by heat in an enclosed space .It is a slow method of cooking as   such ,it waste time.

ADVANTAGES OF BAKING 

1. It develops  good flavor in foods
2. Many foods can be baked once.    

DISADVANTGES OF BAKING

• It  requires attention .
• It also requires careful temperature control.

GENERAL RULES FOR BAKING

1. Heat the oven to the correct temperature before putting in the food 
2. Avoid crowding the oven .
3. Avoid baking foods that gives off moisture.
4. Avoid banging the oven  door. 
5. Avoid frequent opening of the oven.

                      EVALUATION 

1 .Explain these types of cooking ;-

        a Roasting

       b . Grilling 

1. Baking .
2. State (2) general rules for grilling and baking .

READING   ASSIGNMENT

Methods of cooking ;-

The students cooking book by Enid o’Reilly Wright  pgs20-29

WEEKEND ASSESSMENT   

1……… is a method of cooking in hot oil(a)frying(b)baking (c)roasting.

2………is a method of cooking by heat in an enclosed space (a)stewing(b)boiling (c)baking

3………is a method of cooking in front of smokeless fire (a)steaming (b)grilling (c)boiling.

4………involves little oil to cover the pan during frying.(a)frying (b)shallow frying(c)deep frying.

5………is an advantage of boiling  method (a)It makes food easy to digest.(b)the flavor of soups is not developed © water soluble vitamins are destroyed.

THEORY

1. State (2) rules for baking.
2. State (3) rules for frying.

WEEK  4     

TOPIC: FOOD STUDY (MEAT AND POULTRY)

Content: 

Meat

Meat is the muscles derived from animals after slaughtering them.

Meat is made of bundles of muscle fibres. Each separate fibre contains water, numerous salts and extractives. The fibres are joined together and connected to the bones of the animals by connective tissues. The protein found in meat is of high quality because it is rich in all essential amino acids. Meat is also a valuable source of B-complex vitamins, and iron and contains little sulphur, calcium, phosphorous, vitamin A and D depending of the amount of fat it contains, meat can also provide energy to the body. Meats are from different animals are usually given specific names.

The flesh of the cow is known as beef. Sheep is mutton, young sheepis called lamb. Veal is the flesh of a calf while the flesh from pig is known as pork. Meat from other bush animals is often called game.

.Factors to consider when choosing meat

When choosing meat, the factors should be borne in mind. 

1. colour: the colour of good quality meat is purplish-red or blood red
2. odour: meat with an offensive odour should be avoided.
3. tenderness: this is the measure of the toughness of the meat. Tenderness should be considered in relation to the types of cut required.

Offals

The internal organs of the animal are collectively known as offal. They include liver, kidneys, sweetbreads, heart, tripe, brain etc. They are considerable nutritive value. They provide good quality protein and are also good sources of mineral elements and vitamins.

.Methods of cooking meat

There are many methods of cooking meat. The various methods of cooking meat are: 

a). Boiling: The process of heating the meat in water for some time until the colour changes to brown.

b). Frying: This method is suitable for soups. This entails cooking the meat in heated oil. The cook ing time is very short therefore this method is not suitable for tough cuts because they will not become tender.

c). Stewing: This is a slow and gentle method of cooking meat. The meat is put in some water and then heated for a considerable length of time over a low heat 

d). Roasting: Roasting referred to the cooking of a large cut of meat before an open fire. Roasting is a dry heat meat during which meat is cooked in an open pan without added water.

e). Broiling: This is a process of dry heat cookery in which heat is applied to meat directly from its source.

f). Braising: A small amount of liquid may be added or the meat may cook in its own juices. It is covered and simmered on the cooker or an oven at 120°C to 160°C.

EVALUATION

What are offals?

State two  factors to  consider when  choosing meat. 

Mention one best method of cooking tough meat.

 CONTENT;  POULTRY

     Poultry refers to meat derived from some domesticated birds such as fowls, guinea fowl, turkey, duck, and pigeons. The composition and nutritive value of poultry is similar to that of meat from animal. In poultry, fowls and turkey’s  fat lies under the skin around the giblet. 

      Poultry is usually classified according to the degree of tenderness which in turn depends on the age. 

Poultry meat can be classified into two:-   

       1 White meat.

       2 Dark   meat.

White meat in poultry are derived from the breast and wings of the birds. While dark meat are derived  from the leg. 

Factors to consider in choosing poultry.

1. There should be plenty of down feathers over the body of the birds.

2.The comb and wattles should be small, bright red in colour .

3.The legs should be smooth and pliable, the scale of the legs should not be thick but slightly

           overlapping.

4.The feet should be supple and the beak pliable.

5. The weight of the body should be more than that of the feathers.

6.The birds should not look dull but lively.

    Cooking methods of poultry

I Broiling

1. Frying
2. Roasting
3. Grilling
4. Stewing

       Storage of poultry

• Live poultry is the one not  yet killed: can be stored in cages 

• Dressed chicken/turkey ;(poultry that has been killed and plucked) can be stored

 in the freezers.

EVALUATION

1. List three methods of cooking poultry.

        2      Define a dress poultry.

Reading  assignment;-Foods and nutrition for snr. Sec. sch. By Olusanya and others pgs 37-43

ASSIGNMENTS

1.  Meat is made up of ________ of muscles fibres. a). bundle  b). fibres  c). stick  d). rope
2. The flesh of cow is _________ a). veal  b). cow  c). beef   d). pork
3. ________ are internal organs of animal. a). cow  b). pig   c). offals  d). calf.
4. Meat from other bush animals is called _________ a). game  b). fish  c). play  d). sleep.
5. Poultry meat can be classified into two-------------and ------------(a)dark and red (b)dark and white(c)dark and green. 

THEORY

1. Mention 3 internal organs 
2. State four factors to consider in choosing poultry