Lesson Notes By Weeks and Term - Senior Secondary 1

Cooking of food

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Term: 3rd Term

Week: 2

Class: Senior Secondary School 1

Age: 15 years

Duration: 40 minutes

Date:       

Subject:      Food and nutrition

Topic:-       Cooking of food

SPECIFIC OBJECTIVES: At the end of the lesson, pupils should be able to

  1. Define cooking
  2. Give reasons for cooking food
  3. Discuss the moist methods of cooking

INSTRUCTIONAL TECHNIQUES: Identification, explanation, questions and answers, demonstration, videos from source

INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures

INSTRUCTIONAL PROCEDURES

PERIOD 1

PRESENTATION

TEACHER’S ACTIVITY

STUDENT’S ACTIVITY

STEP 1

INTRODUCTION

The teacher reviews the previous lesson on food hygiene

Students pay attention

STEP 2

EXPLANATION

She defines cooking and give reasons for cooking food

Students pay attention and participates

STEP 3

DEMONSTRATION

She discusses the moist methods of cooking

Students pay attention and participate

STEP 4

NOTE TAKING

The teacher writes a summarized note on the board

The students copy the note in their books

 

NOTE

COOKING METHODS
Cooking can be defined as the preparation of food to bring about both physical and chemical changes such as softening of cellulose in plant tissues. There are different ways of cooking food, some foods can be cooked by 2 or more cooking methods that give the food a different taste, texture and appearance.

 

REASONS FOR COOKING FOOD

  1. To make food safe for consumption.
  2. To make it soft and easier to swallow for digestion.
  3. To make it more attractive or to improve its appearance.
  4. To introduce varieties in the diet.
  5. To reserve food later use.
  6. To derive new flavors and so stimulate appetite.
  7. To destroy micro organisms that causes spoilage.

 

METHODS OF HEAT TRANSFER

  1. CONDUCTION: This is the transfer of heat in solid mediums e.g. heat from source to cooking pots and pans.
  2. CONVECTION: transfer of heat in liquid medium e.g. steaming and boiling.
  3. RADIATION: transfer of heat in an enclosed medium in an enclosed space e.g. grilling and baking.

MOIST COOKING METHODS

Some foods are cooked by moist heat method while others are done by dry heat method and fat frying method. Moist cooking include:

 BOILING: boiling is the process of cooking food in sufficient water that is heated to boiling point (1000C). The heat is reduced and the cooked food is left to simmer in a covered pan until it is cooked.

TYPES OF BOILING

  1. Add water to the food so that the stock is strained from the food. E.g. boiling of yam and plantain.
  2. Allow the food to absorb the water used in cooking e.g. rice, beans.
  3. Mix the food with water before cooking as in the preparation of yam flour, corn food, porridge etc.

STEWING: stewing is cooking food slowly or at a low heat in a small quantity of water in a covered pot for a long time. It is commonly used for making soups and stews.

STEAMING: steaming is the method of cooking food in the steam from boiling water, there is no direct contact between the food and the boiling water. E.g. moi-moi (bean pudding), canary pudding.

 

EVALUATION:    1. Define cooking

  1. Outline four reasons for cooking
  2. Mention and explain some moist cooking methods

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively