SUBJECT: FOOD AND NUTRITION
CLASS: SS 3
TERM: 1st TERM
WEEK 1 AND 2
TOPIC: TEST INTEPRETATION
FOR WEEKS 1 AND 2
Test interpretation (also called planning) is the act of preparing or arranging for cookery practical. It is also called planning.
For example: before building a house, one has to first of all set a plan. In order words, planning in cookery practical is setting the guideline for the actual practical.
Cookery practical is the cooking itself while interpretation is the planning. The test may be on individuals nutritional needs the use of equipment, cooking method etc...
Students are allowed the use of recipe books and notebooks both during the preliminary planning and during the practical examination itself. This planning last for one hour while the actual test (cooking) last for three hours.
The preliminary planning is expected to be on the same day throughout the federation while the practical examination is done on a convenient day agreed on by the examiner and students for familiarity purposes the sample of the test paper is thus:
Sample of Test Paper
Reason for choice
Chief Ingredients: quantity
Total quantity of all ingredients
Dishes chosen: students should choose familiar but interesting dishes which will give them scope for showing their skill; The dishes should be written appropriately under the column provided with headings such as dish I, dish II, dish III or appetizer, main dish accompaniment, dessert, snack, drink, etc. depending on the test question.
In writing dishes, the protein in the dishes comes first followed by the carbohydrate. E.g. fish vegetables soup, chicken jollof rice, mixed meat egusi soup, dried yam fish pottage.
Students should be able to choose right dishes in relation to the test question.
If the test question requires one to prepare a meal for an individual, the characteristics of such individual should be borne in mind this will help one interpret the individual’s nutritional need and give a right choice of dishes.
For example, in choosing dishes for infants and toddlers, they have the characteristics of rapid growth. Therefore, they need food for growth, the adolescent girl need increase intake of iron to make up for that which she loses monthly. While the manual worker needs increase in carbohydrate to accommodate his strength lose through activities.
If the dish is to test for the use of an equipment, the operational characteristics of such equipment should be borne in mind and the dishes chosen in such cases should make use of the said equipment in their preparation.
For example, if the use of slice and colander is being tested for, the choice of dishes will be such that will make use of slice and colander despite how nourishing or otherwise the dishes may be Basically, a balanced meal should be aimed at as much as possible especially when an individuals nutritional need is being test for. Any dish, which fails to fulfill the requirement of the test, is marked out of only half the maximum marks allowed.
Note: Excess dishes do not attract extra or excess mark, it will rather make one too busy for nothing and one may end up not meeting up with time. So plan your dishes carefully and wisely.
Reasons for choice
Simply put” reason why you choose this dishes? The reason for choice should reflect the test question. In as much as one should aim at achieving maximum nutrient value in a dish during preparation, one does not gain any mark for choosing a dish basically because of it’s nutrition value. All foods are nutritious to an adolescent or the aged or vice versa.
In a situation where one is to choose dishes in respect to equipment, if a right choice is made, the reason for choice should read, “it makes use of -------------- (i.e. the equipment in question).
In a case where test require one to prepare a dish using a particular cooking method, even though choice of dish may be nutritious but it is not enough reason for the choice. The reason should be that it uses particular cooking method.
One not needs to be to be detailed in this column. Chief ingredients mean the main ingredients for the dishes. Their quantities should be written in familiar measures e.g. milk cup, tomato cup, big derica cup, half derica cup, and etc...
Total Quantities of All Ingredients:
In this section, all required ingredients and their quantities are written down. This in principle is the shopping list the student uses for purchasing food requirement for the practical. The supervisor uses this same list to cross check the ingredient brought in by the student during the cookery practical. Even though no mark is allocated to this section, students are penalized if they bring in foodstuff that is not listed in the section. Any addition or omission to this list on the cookery day should be explained to the supervisor and his/her approval obtained. All dry ingredients are listed under dry store & fresh foods are listed under fresh ingredients.
This refers to foods that have reduced moisture content and therefore do not spoil easily.e.g. Yam, sugar, dried maize, dried fish, stock fish, and all canned foods etc…
Fresh Foods: These are those that have high moisture content and so are prone to decay, they include vegetables, fruits, meat, fish, and etc...
This show the order of work and time allocated to each activity. Care should be taken in allocating time to activity. Time will be commensurate to the activity. In ordering work, foods that should be served cold are to come first so as to refrigerate them on time.
Dishes to be served hot should come last so that it will not need reheating before serving. Dough that requires time for leaven should be made earlier, so also are foods to be baked in the oven. There is need for activities to be combined.
For example: while rice is boiling, one may be frying plantain or mixing a pastry, make sure that both activities do not require attention simultaneously or else they cannot be combined. Activities that do not require close attention include boiling of food, baking of cakes/pies, proving of dough etc…
The combined activities be stated in this manner’’ while the rice is boiling, the pastry is being mixed”. Clearing away this involved cleaning of utensils and working surface is part and parcel
Of this section and should be done intermittently before the final general clearing and washing up that precedes table setting.
READING ASSIGNMENT: 1.Rechauffe (leftover cookery) 2. Foods and Nutrition for SS1-3 Pages 114 & 115
WEEKEND ASSIGNMENT (Weeks I & II)
Test I: Using Boiling and frying as methods of cooking prepare, cook and serve two attractive dishes suitable for lunch for daddy and his friend.
Test II: It is your birthday. Bake, ice and decorate a birthday cake for yourself.
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