Lesson Notes By Weeks and Term - Senior Secondary 1

Dry cooking methods

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Term: 3rd Term

Week: 3

Class: Senior Secondary School 1

Age: 15 years

Duration: 40 minutes

Date:       

Subject:      Food and nutrition

Topic:-       Dry cooking methods

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

  1. Mention and explain the dry cooking methods

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 cooking of food

Students pay attention

STEP 2

EXPLANATION

She mentions the dry cooking methods

Students pay attention and participates

STEP 3

DEMONSTRATION

She explains the dry cooking methods

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

DRY COOKING METHODS
BAKING: it is cooking food in dry heat in an enclosed space. The air in the enclosed space is heated up to the required temperature. Baking is done in the oven e.g. bread, biscuits, cakes, pastries, pudding etc.

GRILLING: Grilling is cooking food over, under, or in front of a smokeless fire. Grilling can be done beneath the glowing reflector of a gas or electric grill. Examples of grilled foods are thin slices of meat, sausage, bacon, chicken parts etc.

ROASTING: this is cooking food in a dry heat by:

  1. An open fire or overheated charcoal e.g. roasted maize, plantain etc.
  2. Heated ash or sand e.g. roasted yam, groundnut, potatoes etc.
  3. In an oven or enclosed space with hot fat or oil poured over the food e.g. Roasted chicken, roasted meat etc.

FRYING: it is coking food in hot oil.

TYPES OF FRYING

  1. FRENCH FAT FRYING: is frying in plenty of fat/ oil. A deep pan or pot is used sometimes. A food can be fried in its own oil e.g. bacon.
  2. SHALLOW FAT FRYING: the food is fried in a little oil or fat. A frying pan is used and the oil just covers the bottom of the pan. Foods cooked by this method are pancake, egg, meat etc.
  3. DRY FAT FRYING: it is used for food that already contains plenty of fat. The fat melts and run out of the food. E.g. bacon, sausages and other fatty foods.
  4. SAUTEEING: this is tossing food lightly in a small amount of fat or oil. E.g. some vegetables.

 

RULES FOR DEEP FAT FRYING

  1. Use a deep fryer.
  2. Do not fill the fryer more than half way with oil.
  3. Lower the food gently into the hot fat.
  4. Drain fry foods before serving.
  5. Do not over heat the pan with the food as this would considerably lower the temperature before putting food in.
  6. When food is cooked, turn off the heat and allow the oil to cool before straining it.

EVALUATION:    1. List the dry heat cooking methods

  1. Explain the dry heat cooking methods

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively