Lesson Notes By Weeks and Term - Senior Secondary 2

Colouring and flavouring

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Term: 1st Term

Week: 10

Class: Senior Secondary School 2

Age: 16 years

Duration: 40 minutes

Date:       

Subject:      Food and nutrition

Topic:-       Colouring and flavouring

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

  1. List the types of colouring and flavourings
  2. State the uses of food additives

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 herbs and spices

Students pay attention

STEP 2

EXPLANATION

She lists the types of colouring and flavouring

Students pay attention and participates

STEP 3

DEMONSTRATION

She states the uses of food additives

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

FOOD FLAVOURING AND COLOURING

Flavourings are substances added to food to improve the flavour, aroma, texture and in some cases taste.

 

Colourings on the other hand are substances added to food to improve its colour and hence make it more aesthetically appealing and attractive.

 

Both flavouring and colouring can be classified into two major groups, viz: natural and artificial.

The natural ones are those present in plants. In this case, the actual plants are added to food and they exude their flavour, aroma or colour during cooking.

 

The artificial ones are the extracts from the plants and are chemically modified to suit specific objectives. They are produced industrially. Certain chemicals are also added to food to assist in establishing the colour and flavour of the food. These types of chemicals are called flavour enhancer.

 

Examples of flavouring

NATURAL                                                                     ARTIFICIAL

Ginger                                                                          Curry powder

Cinnamon                                                                     Vinegar

Nutmeg                                                                         Thyme

Pepper

Sesame

Onion

Dry crayfish

Orange peel

Rosemary

Sesame

Ogiri, iru

 

Examples of colouring

NATURAL                                                                ARTIFICIAL

Carotene                                                  coal tar dyes of different colours

                                                               e.g. those used in the manufacture of ice cream, jellies e.t.c.     

Chlorophyll                                               vanilla caraynel (from burnt sugar)

Turmeric

Anthocyanins

Carotenoids

Saffror

Cochineal (from crushed insects)

USES OF FOOD ADDITIVES

  1. To improve the flavour of the food
  2. To improve the appearance and colour of the food
  3. To improve the taste of the food
  4. To excite appetite
  5. For garnishing and preservatives.

 

EVALUATION:    1. List and explain the classes of colouring and flavourings

  1. State three uses of food additives

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively