SUBJECT: FOOD AND NUTRITION
CLASS: SS 3
TERM: 2nd TERM
WEEK 6 (Test Interpretation Contd.)
TOPIC: TOTAL QUANTITIES OF ALL INGREDIENTS
In this section, all required ingredients and their quantities are written down. This in principle is the
shopping list you will use for purchasing food requirement for the practical. This same list will be used to
cross check the ingredient brought in by you during the cookery practical. Even though no mark is
allocated to this section, you are penalized if you 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 t he supervisor and his or/her
approval obtained. All dry ingredients are listed under dry store & fresh foods are listed under fresh
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.
These are those that have high moisture content and so are prone to decay, they include vegetables, fruits,
meat, fish and etc.
Differentiate between Dry store and Fresh foods.
This show the order of work and time allocated to each activity. Care should be taken to ensure that
allocated time to activity is 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 leavening should be made earlier, so also are foods to be baked in the oven. There is need for activities to be combined.
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 should 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
Explain what you understand by time plan weekend assignment.
Interpret the following question.
Using frying method of cooking prepare, cook and serve and extractive dish suitable for lunch.
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