Lesson Notes By Weeks and Term - Senior Secondary 2
Condiments and seasoning
Condiments and seasoning
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
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
a. natural herbs and spices
b. artificial herbs and spices
CLASSWORK: As in evaluation
CONCLUSION: The teacher commends the students positively