Lesson Notes By Weeks and Term - Senior Secondary School 2

SUBJECT: FOOD AND NUTRITION

CLASS:  SS 2

DATE:

TERM: 3rd TERM

 
WEEK 3

TOPIC: PREPARATION FOR PRACTICAL

(1)   Suggest dishes using convenience foods

(2)   Prepare recipe for the suggested dishes

Content suggested dishes

1. Sardine stew with boiled rice.
2. Chicken vegetable stew with boiled yam.
3. Corn flakes with milk and bread.

RECIPE FOR SUGGESTED DISHES

1. Sardine stew (Two portions) ingredients

Sardine                1 Tin

Tomato Puree            1 Small Tin

Ground pepper            1 Teaspoonful

Onion                1 Medium Size

Groundnut oil            two cooking spoons

Maggi                1 Cube

Rice                1½ milk cups

Salt                to taste

METHOD

Put oil on fire to heat, open the tomatoes puree and mix with little water. Slice onion; pour sliced onion into heated oil. Add the mixed tomatoes and pepper

Add Sardine

Correct the seasoning

Serve with white boiled rice.

2.     Cornflakes with milk and bread (Breakfast) (Two portions)

Ingredients

Cornflakes as required

Milk as required

Sugar as required

Bread six slices

Method

Dilute milk with warm water pour over cornflakes sweeten with sugar

Serve with bread, butter or chocolate spread.

EVALUATION  QUESTIONS

List the convenience foods used in the diet 1&2

Are the dishes balanced? Explain.

READING ASSIGNMENT

Topic:    Suggest dishes for a strict Vegetarian & Lacto Vegetarian

Ref: Foods & Nutrition for

SS 1-3 Page 97

WEEKEND ASSIGNMENT   

Using convenience food,

Suggest dishes suitable for lunch and dinner.

Prepare a recipe for each of the suggested dishes.

INDIVIDUAL DEMONSTRATION TEST

1. Using convenience food prepare cook and serve two attractive dishes.
2. Prepare, cook and serve a balanced and attractive lunch for a strict vegetarian.
3. prepare, cook and serve an ideal lunch for a convalescent 
4. set a table for two
5. NOTE – Manipulative skill, speed, cleanliness, economy and your final product will be put into consideration.