Lesson Notes By Weeks and Term - Senior Secondary 2

Term: 1^st Term

Week: 1

Class: Senior Secondary School 2

Age: 16 years

Duration: 40 minutes

Date:       

Subject:      Food and nutrition

Topic:-       Meat cookery

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

1. List and explain the types of meat from different animals
2. Explain the nutritive value of meats
3. Discuss the methods of cooking meat

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

INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures

INSTRUCTIONAL PROCEDURES

PERIOD 1

NOTE

MEAT COOKERY

Meat is the muscle derived from animals after slaughtering them. Meat is made of bundles of muscles fibres. Each separate fibre contains water, protein, numerous salts and extractives. The fibres are joined together and connected by to the bones of the animals by connective tissues and are connected to bones by tendons.

White meat has a lower texture, with a less amount of fat and connective tissues e.g. veal, rabbit, chicken e.t.c.

Red meat is the meat that contains more fat and connective tissues, it is found in pork, beef, lamb e.t.c. and has more flavour.

Lean meat is the part of the meat that contains little fat but having no superfluous fat

NUTRITIVE VALUE OF MEAT

1. Proteins:The major nutrient found in meat is protein. The protein found in meat is of high quality because it is rich in all the essential amino acids in the proportions required and can readily be absorbed and used by the body.
2. Vitamins: Meat is also a valuable source of B-complex vitamins e.g. riboflavin, nicotic acid and thiamine. The fatty meat like pork is also rich in Vitamins A and D.
3. Minerals Element:meat is rich in mineral elements little sulphur, calcium and phosphorus.
4. Fat:this is embedded in the connective tissues between the fibres. Meat such as pork, ham and bacon has much higher fat value and consequently have lower protein than lean meat
5. Water:the percentage of water varies according to the type of meat, but all contains some water.  

TYPES OF MEAT FROM ANIMALS

1. Beef from cow
2. Mutton from sheep
3. Lamb from a young sheep
4. Veal from calf
5. Game from bush animals like rabbits, antelope, deer, birds e.t.c.
6. Pork, ham, bacon, from pig
7. Lard: pure white fat from pig.  

DIFFERENT CUTS OF MEAT (from cow)

1. Head
2. Neck
3. Chuck
4. Rib Roast
5. Wing-end sirloin
6. Sirloin or T-Bone Steak
7. Diamond Bone Steak
8. Rump Steak
9. Airtch-Bone
10. Lap
11. Brisket
12. Housekeeper’s Cut                 (b) Shoulder’s Ring
13. Button-end
14. Shin Beef
15. Ox Tongue
16. Oxtail
17. Round
18. Leg Beef.

METHODS OF COOKING MEAT

There are many methods of cooking meat. The method chosen will however depend on two factors (i) the type of cut (ii) the objective of the cooking and subsequent utilization of the meat. The various methods of cooking meat are:

1. Boiling
2. Frying
3. Stewing
4. Roasting
5. Broiing
6. Braising
7. Steaming

MEANING OF OFFALS

Offals is the name given to the edible part of the internal organs of animals. They include: liver, kidney, tripe, sweetbread, tongue, brain, lungs e.t.c. they provide good quality protein and are also good sources of mineral elements and vitamins. Offals are very perishable and should therefore be cooked as quick as possible if no refrigerator is available. They also require thorough cleaning before cooking. They should be fresh when purchased.

EVALUATION:    1. List the different types of meat from different animals

2. Explain the nutritive value of meat
3. Discuss two methods of preparing meat

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively