Lesson Notes By Weeks and Term - Senior Secondary School 1

SUBJECT: FOOD AND NUTRITION

CLASS:� SS 1

DATE:

TERM: 3rd TERM

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WEEK 5

TOPIC: CONDIMENTS AND SEASONING

CONTENT:-

• DEFINITION OF CONDIMENT AND SONSEASONING
• TYPES OF CONDIMENT AND SONSEAING
• USES OF CONDIMENT AND SONSEAING

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CONDIMENTS AND SEASONING

Condiments and seasoning either in herbs and spices belong to a group of substance known as food additive. Food additives, herbs, spices are usually added to food as so as to improve the flavour, appearance, texture, and preserve the food.

Seasonings are added� to food to bring out their natural flavourings, to make them more appetizing and to stimulate the flow of gastric juices.

EXAMPLES OF SEASONING ARE;-(1) Salt � (2)Pepper � � (3) Vineger � � � (4)Lemon

EXAMPLES OF CONDIMENTS ARE ;- � (1) Ginger (2) cinnamon� (3)cloves (4) capers (5) celery (6)caraway� (7) nutmegs� (8)mustards (9) chillies (10)curry powder or paste (11)vanilla (12)allspices

TYPES OF SEASONING

SPICES

1. GINGER :-This is the underground stem of a tropical plant .It can be dried, preserved in syrups or ground and used in cakes and puddings.
2. CINNAMON:-Is obtained from the bark of a shoot. It is a tropical shrub .It is dried and used either in stick form or when ground into powder.

3��� CLOVES:-These are the flower buds of a tropical tree. It is dried and used whole in puddings

���� etc.

4. MIXED SPICE:-Is the mixture of ground ginger, cinnamon and gloves.
5. CAPERS;-Are the flower buds of a tropical shrub. They are picked in salt and vinegar and�

��� used in sauces.

6. CELERY SEEDS:- It is� ground and used in making soups and stews.
7. CARAWAY:-Is the seed of a plant. The seeds� are� dried and used to flavour cakes And

���� buns.

8. NUTMEGS:-Is the kernel of fruits of a tropical tree. These kernels are dried and grated on

���� milk puddings.

9. CHILLIES :-Are the dried pods of a specie of capsicum or red pepper.
10. CURRY POWDER OR PASTE.Is a mixture of ginger, pepper, chillies, nutmeg. It is used in stews and curried rice,curried chicken.�
11. VANILLA:-Is the seed pods of a tropical plant.The dried pod may be kept in container.

EVALUATION

1. Mention 4 types of seasoning you know.
2. Explain any two.

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USES OF SEASONINGS

SALT:-Is obtained from brine.

1. It is a source of sodium and chlorine in the diet.
2. It helps to improve the natural flavours of food.
3. It strengthens the gluten in flour mixtures.
4. It acts as a preservative for many foods.

PEPPER:-Is obtained from a tropical plant which is dried and ground. If the fruit is unripe black pepper is obtained.if it is ripe white pepper is obtained.it contains an essential oil which stimulates the flow of digestive juices.

VINEGER:-Is made by the action of bacteria on alcohol of wine, or malt liquors.

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�����USES OF VINEGER

1. It is used to flavour fish,salads,etc.
2. It acts as a preservative,since micro organism do not flourish in acid solution.
3. It is used� not in cooking, seasoning fish and marinated meats.

LEMONS:-supply both juices and the outer rinds or zests.fresh lemon juice is an important source of vitamin C� when in use should not be heated.

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READING ASSIGNMENT;- Foods and nutrition for snr. Sec. sch. 1-3 by Olusanya and others pgs 64-65.

WEEKEND ASSIGNMENT

1. Which amongst the following bis a seasoning a) curry b)nutmeg c) salt
2. Which is a flavouring.a) salt b) pepper c) curry
3. Ginger is a condiment a) true b)false
4. _______ is obtained from the brine a )pepper b)nutmeg c)salt
5. _________ supplies both the juice and the zest.a) pepper b) salt c)lemon

THEORY

1. Give two examples of a condiment.
2. Give 3 examples of a seasoning.

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