Lesson Notes By Weeks and Term - Senior Secondary School 1

SUBJECT: FOOD AND NUTRITION

CLASS:  SS 1

DATE:

TERM: 1st TERM

 
WEEK 8

TOPIC: Practical –sea food cookery

Sea foods are creatures that live either in fresh or salt water. Fish is also a good source of protein that is  rich in all the essential amino-acids. The protein in is more tender than that of meat therefore more digestible. The fat content in fish is however considerably less than that of most types of raw

 meat and poultry .Many types of fish are poor source of calcium. However, those canned  with bone are an excellent source of calcium. Most fish are low in iron but oysters are rich in iron Fish 

from the sea are good sources of iodine  because of the presence of  mineral(iodine) in sea water. Most fish are good source of B-complex, vitamins while the fatty fish are also  rich in fat soluble  vitamins especially vitamins   A and D.       

                 CLASSIFICATION OF FISH.

Fish can be classified into major groups .

1. Fin fish.
2. Shell fish.

FIN FISH;-These have fins on their bodies. They can be further classified into two groups..

        1.White/lean fish;-Most of the is deposited in the liver and are not between the muscles fibers  eg. Cod, halibut, tilapia etc .

2. Oily fish ;-They have fat distributed all over their body especially  among the muscle fiber eg herring, mackerels, and salmon. 
3. Shell fish;-They have a protective shell covering the flesh. Shell fish can be divided into two groups .

One group has a soft body protected by a shell eg oyster, mullusic, clamp, and scallops.

Others are segmented crust-like shell eg lobster. Crabs, shrimps,crayfish.

             EVALUATION 

1. What kind of fish has fat distributed all over the body. 
2. List the two groupings of fish.

            METHODS OF COOKING FISH

1. Frying.
2. Boiling 
3. Stewing 
4. Steaming 
5. Grilling 
6. Baking.

                FISH  CUTS

1. Whole/round fish
2. Drawn fish.
3. Dressed fish.
4. Steaks.
5. Fillets.

                  FACTORS  TO  CONSIDER  IN  CHOOSING  SEA  FOODS

1. Fresh fish should have no unpleasant odour .
2. Good whole fresh fish have bright clear, bulging eyes.
3. The gills should be  bright red.
4. Fresh fish exhibit firm elastic flesh that spring back when pressed .
5. The scales should be bright, shining and plentiful.

                EVALUATION

1. List two factors to consider in choosing fish.
2. State three method s of cooking fish.

READING  ASSIGNMENT; Foods and nutrition for snr.sec. sch.1-3 by Olusanya and others pgs 50-52.

         WEEKEND ASSIGNMENT

1. ……….. lives in either in fresh or salt water (a)squirrels (b)fish (c)crabs.
2. The fats content of fish is considerable lesser than  the fat of ………(a)meat (b)liver(c)offals
3. ………types of fish have fat  distributed in the liver(a)oily/fat fish(b)white/lean fish (c)shell fish.
4. Body-building foods are also referred to as ………...(a)carbohydrate(b)fats and oil(c)protein.
5. Who is an invalid?.............(a)a sick person (b)a healthy person (c)a person who has just recovered from an illness.    

          THEORY

1. Suggest a menu  suitable for whole fresh  fish 
2. Explain three factors to consider  when choosing sea foods .