SUBJECT: FOOD AND NUTRITION

CLASS: SS 3

DATE:

TERM: 2nd TERM

REFERENCE BOOKS

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

ingredients.

DRY STORES

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.

EVALUATION

Differentiate between Dry store and Fresh foods.

SECTION C

TIME PLAN

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.

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 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

table setting.

EVALUATION

Explain what you understand by time plan weekend assignment.

WEEKEND ASSIGNMENT

Interpret the following question.

Using frying method of cooking prepare, cook and serve and extractive dish suitable for lunch.

Lesson Notes By Weeks and Term - Senior Secondary School 3