Lesson Notes By Weeks and Term - Senior Secondary 2

Condiments and seasoning

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Term: 1st Term

Week: 9

Class: Senior Secondary School 2

Age: 16 years

Duration: 40 minutes

Date:       

Subject:      Food and nutrition

Topic:-       Condiments and seasoning

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

  1. List the types of herbs and spices
  2. State the uses of herbs and spices in cookery

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 practicals on sea food cookery

Students pay attention

STEP 2

EXPLANATION

She lists the types of herbs and spices

Students pay attention and participates

STEP 3

DEMONSTRATION

She states the uses of herbs and spices in cookery

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

CONDIMENTS AND SEASONINGS

Herbs and spices belong to a group of substances known as “Food Additives”.

 

Food additives are substances deliberately added to food to improve the appearance, colour, texture, flavour, nutritive values, aroma and taste and also to preserve the food. By improving the flavour and texture of foods, herbs and spices excite the appetite and increase the flow of the digestive juices thereby making the food more easily digested. Herbs are usually obtained from the leaves of plant while spices are derived from the roots, seeds buds or the bark of plants. Herbs and spices should be purchased in small amounts so that they may be used before they become stale. Because they contain volatile materials known as essentials oils which give them their characteristics flavour and aroma.

 

Classification of Herbs and spices

Herbs can be classified into two main groups. Viz: Natural and Artificial.

Natural herbs and spices are those used directly as derived from the plants without subjecting them to any industrial processing.

 

Artificial herbs and spices are herbs and spices that are produced industrially after some processing.

 

NATURAL HERBS & SPICES                    ARTIFICAL HERBS & SPICES

African lemon grass                                     Curry

Bitter leaf (ewuro, shawaka onugbu)           Thyme, Mustard

Tea bush (efirin, nchanwa, infang, amana)  Sesame

African nutmeg                                             Nutmeg

African black pepper (Ijere, Uziza, ada)       Cinnamon

Ginger, garlic, onion

Red, pepper, mustard seed

Ogiri (fermented melon) iru

EVALUATION:    1. List and explain the classes of herbs and spices

  1. Give three examples each of

       a. natural herbs and spices

       b. artificial herbs and spices

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively