Lesson Notes By Weeks and Term - Senior Secondary School 1

SUBJECT: FOOD AND NUTRITION

CLASS:� SS 1

DATE:

TERM: 1st TERM

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WEEK 6

TOPIC: FOOD STUDY (EGG,MILK AND MILK PRODUCT)

CONTENT

Egg Cookery

Eggs are spherical in shape with on end pointed and the other end blunt. They� are covered by a hard protective shell which depends upon the breed of the chicken and it is unrelated to colour of the yolk or to the food value and quality of the egg.

Factors to consider when choosing eggs

In buying eggs, it is very important to make sure that stale eggs are not purchased.

1. When hold against the source of light, it should be bright and not opaque. An opaque egg is not good and should not be purchased. This process is known as Candling.
2. The yolk should be intact and surrounded by the egg white.
3. When immersed in salted water, it should sink and float.
4. When broken, there should be no offensive odour.
5. When shaken, no sound should be produced if the egg is of good quality.

Methods of cooking� egg

1. boiled egg
2. poached egg
3. fried egg
4. scramble egg
5. omelets

Uses of eggs in cookery

1. egg add to the nutritive value of dishes
2. serve as thickening agent in sauces and soups.
3. serve as binding agent.
4. serve as coating agent before frying e.g. fillets of fish, meat cakes
5. serve as glazing agent
6. serve as leavening /rising agent
7. acts as emulsifying agent.
8. as garnishing in dishes.

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Evaluation:�

State three� uses of eggs in cookery?

Explain two factors to consider when choosing eggs.

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CONTENT:

• Milk and milk product
• Definition of milk�
• Nutritive value of milk.

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DEFINITION OF MILK

Milk is the creamy whitish liquid produced by mammals . It is the major food of the young of all mammals .It is the most convenience food for them. Examples of such mammals are human beings, c ow, goats, sheep, monkey etc.

Milk is regarded as nature perfect food for the young and it is also a� supplement to other foods in the diet. It can� be used in the production of different types of milk pudding .

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NUTRITIVE VALUE OF MILK

������Milk has a good balance of carbohydrate ,fat ,and protein. Carbohydrate in milk is called lactose� which is disaccharides and � is less sugar than that of the common sugar ; sucrose .Fat content� of milk depends among the individuals/cow.

�������Protein in milk is high in quality . The major protein in milk is called casein ,then the albumen� and the third is the protein globulin. Protein in milk is rich in essential amino-acid. Milk is also rich in vitamins both fats and water soluble vitamins It is also a good source of ribonflavin,vitaminB12 ,calcium and phosphorous but low in Iron.�

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Types of milk

1. Fresh whole milk: it is obtained directly from the cow where none of the nutrients has been removed. It is very nutritious. The milk can be heated for a short time about 30mins at a temperature below 100�C. This is known as pasteurization. The aim of pasteurization is to kill all the harmful bacteria present in the milk. Another processing that fresh milk can be subjected to is Sterilization.
2. Skimmed Milk: The fat content has been removed. It is made up predominantly of protein, carbohydrate, minerals and vitamins
3. Evaporated Milk: This is whole milk from which about 60 percent of the water content has been removed. This is achieved by heating the milk in a vacuum.
4. Dried milk or Milk Powder: over 90 percent of the water content has been removed and it is then milled to powder form. Both whole and skimme milk can be processed into milk powder.
5. Condensed milk: this is evaporated milk to which a safe and suitable nutritive sweetener, usually sugar has been added. Condensed milk is not sterilized before canning.
6. Filled Milk: This is a combination of skimmed milk and vegetable fat or water non fat dry milk and vegetable fat.

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��������������Milk Products

1. Yoghurt: This is obtained by allowing the milk to ferment for sometime by some special types of bacteria.

YOGHURT;-

• It can be taken on occasion as dessert or breakfast cereal.
• If added into a dish ,it improve the flavor.
• It adds as flavor and variety to dishes such as rice, stew etc.
• It may be used with fruit and vegetable salads.
• It can be added to salad dressing.

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1. Cheese: This is also made from milk. This making of cheese is an ancient method of preserving milk. cheese is usually produced by fermenting the whole milk by lactic acid forming bacteria followed by treating the product with an enzyme known as rennin.

CHEESE

• It can be used as a substitute for meat in vegetarian dishes.
• It can be used to supplement carbohydrate foods.
• It acts as an additional flavor.
• It can be served plain at the end of lunch.
• It can be consumed as snacks.

Types of cheese

There are different types of cheese:

1. hard cheese e.g. cheddar, Cheshire, parmesan.
2. Semi-hard cheese
3. Blue veined e.g. irish blue, Danish blue
4. Soft cheese e.g. camembert
5. Cheese spread e.g. samsoe and caouda

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Reading assignment;- Foods and nutrition for snr. Sec.sch1-3 by Olusanya and others pgs 44-49

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���������Weekend Assignment

1. Which of the following are the characteristics of a fresh egg.�

�i). Has a small air pocket

ii). Will float when put in a glass of salt solution

iii). Has a firm yolk and watery white when broken

iv). Has a firm yolk and thick white when broken

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a). I and II only � b). II and III only� c). III and IV only� d).I and IV only.

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2. The flesh of pig is called ________ a). offal� b). milk� c). meat� d). egg

1. In buying eggs, it is very important to make sure that eggs are not purchased a). cook� b). stale� c). fish� d). cake

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�������4 � � The carbohydrate in milk is called ------------(a)casein (b)lactose (c)globulin

�������5 � � The protein in milk is rich in -------------(a)amino-acids (b) iron (c)sucrose.�

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Theory

1. List 2 factors to consider when choosing eggs
2. ��List three types of milk .

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