SUBJECT: FOOD AND NUTRITION

CLASS: SS 2

DATE:

TERM: 1st TERM

REFERENCE BOOK

WEEK 9

TOPIC: FOOD COLOURING AND FLAVOURING

Definition (flavouring and colouring)

Classification of flouring and colouring.

Definition

Flavourings are substances added to food to improve their flavours aroma, texture and in some cases taste.

Colourings are substances added to food to improve it’s colour and make it more attractive.

We must note that there is a wide variety of natural colours in different foods. And a meal should contain as

many variations as possible to make it attractive and interesting. The desire to eat is greatly influenced by colour

and if a food is coloured in an unusual way (e.g. if mashed potato is coloured blue). It will affect the

enjoyment of it even if the taste is the same.

EVALUATION

Define flavouring and colouring.

Classification of flavouring and colouring

Flavouring and colouring can be classified into two groups they are

Natural and Artificial.

The natural ones are those present in plants the plants are added to food and they exude their flavour, aroma

or colour during cooking.

The artificial ones are extracts from the plants and are chemically modified. The artificial ones are produced

industrially.

Flavouring

Natural Artificial

Ginger Curry powder

Nut meg. Thyme

Pepper Vinegar

Onion

Orange peel

Ogiri (fermented melon)

Colouring

Natural Artificial

Carotene Coal far dyes

Chlorophll (for ice creams vanilla)

EVALUATION

Classify flavouring and colouring

READING ASSIGNMENT

Flavouring and colouring.

WEEKEND ASSIGNMENT

Using a natural flavour. Bake a cake suitable for your birthday.

Lesson Notes By Weeks and Term - Senior Secondary School 2