Lesson Notes By Weeks and Term - Senior Secondary 2

Flours from local food stuffs in cookery

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  4. Flours from local food stuffs in cookery

Term: 2nd Term

Week: 8

Class: Senior Secondary School 2

Age: 16 years

Duration: 40 minutes of 2 periods each

Date:       

Subject:      Home management

Topic:-       Flours from local food stuffs in cookery

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

  1. List and explain the types of flours from local food stuffs

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

INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures

INSTRUCTIONAL PROCEDURES

PERIOD 1-2

PRESENTATION

TEACHER’S ACTIVITY

STUDENT’S ACTIVITY

STEP 1

INTRODUCTION

The teacher reviews the previous lesson on practical on flour mixtures

Students pay attention

STEP 2

EXPLANATION

She lists the types of flours from local food stuffs

Students pay attention and participates

STEP 3

DEMONSTRATION

She explains each of the flours

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

TYPES OF FLOURS FROM LOCAL FOOD STUFFS

  1. Cassava flour: is made from the root of the cassava plant, in a purified form (pure starch), it is called tapioca flour
  2. Coconut flour: is made from grounded coconut meat and has the highest fibre content of any flour, having a very low concentration of digestive carbohydrates and thus making an excellent choice for those who want to restrict their carbohydrate intake. It also has a high fat content of about 60%.
  3. Potato starch flour: is obtained by grinding the tubers to a pulp and removing the fibre and protein by water-washing. Potato starch flour is a very white starch powder used as a thickening agent.
  4. Rice flour:is ground kernel of rice. It is used in Western Countries especially for people who suffer from gluten intolerance since rice does not contain gluten. Brown rice flour has higher nutritional values than white rice flour.
  5. Soy flour:is made by roasting the soy-beans, removing the coat and grinding into flour. Soy flour is manufactured at different fat levels. Alternatively, raw soy flour omits the roasting step. Soy flour has 50% protein and 5% fibre. It has higher levels of protein thiamine, riboflavin, phosphorus, calcium and iron than wheat flour. Soy flour thickens sauces, prevents staling in baked food and reduces oil absorption during frying.

EVALUATION:    1. List and explain four flours from local food stuffs

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively