Lesson Notes By Weeks and Term - Senior Secondary 2

Practical on flour mixtures

Get it on Google Play
Get it on the Apple App Store
  1. Home
  2. Lesson Notes By Weeks and Term
  3. Senior Secondary 2
  4. Practical on flour mixtures

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:-       Practical on Flour mixtures

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

  1. Prepare simple meals using flour mixtures

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 flour mixtures

Students pay attention

STEP 2

EXPLANATION

She discusses various ingredients and their functions when combined with flour mixtures

Students pay attention and participates

STEP 3

DEMONSTRATION

She carries out the baking of cake using flour mixtures

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

FLOUR MIXTURES

Ingredients and Functions

  1. The leavening agent is what releases the leavener which is a gas that would cause the baked product to rise.
  2. The flour in a flour mixture gives the baked product structure because the gluten hardens and gives the dough form.
  3. sugar adds flavour , causes browning and tenderizes the gluten
  4. salt adds flavour and enhances the flavour
  5. fat tenderizes the gluten aids in browning and adds flavour
  6. the liquid disolves other ingredients and is needed to add to flour to form gluten and it turns into steam.
  7. And the egg turns to steam it also adds nutrients and aids in browning and adds flavour.

 

Muffins

Muffins have to be lumpy with no tunnels.

When you make muffins, you mix the wet ingredients to the dry ones all at once.

 

Biscuits

Biscuits have to be flat. They are moist and when you make biscuits you add the wet ingredients to the dry ones all at once.

Tests for doneness

For muffins tests for doneness are the spring back test, the tooth pick test. Also, if they are lumpy golden brown and go away from the edges of the pan they are done.

For biscuits to see if they are done, they should be golden brown.

 

Raising agents

Raising agents are the substances that produce gas in flour mixtures in order to make them larger, less compact and softer in texture. They are also called leavening agents. These include:

  1. Air (omelettes, sponge cakes)
  2. Baking powder (cakes, biscuits)
  3. iCream of tartar and bicarbonate of soda
  4. Yeast (bread, puff-puff)
  5. Palm wine (commercial bread)
  6. Steam

 

Cakes

RULES TO FOLLOW WHEN MAKING CAKES

  1. Make sure all the necessary utensils are ready and within reach before you begin mixing.
  2. All the ingredients should be accurately weighed out and prepared.
  3. Use ingredients that are fresh and of good quality.
  4. The fat and raising agents should be properly and evenly mixed with other ingredients.
  5. Handle cake mixture lightly and beat in an upward direction.
  6. Do not open the door of the oven until after 10 minutes (for small cakes) and 30 minutes for big cakes.
  7. When cooked, the cake will be well risen, golden brown and firm on top. 8. Store in an airtight dry tin lined with grease proof paper

 

CHARACTERISTICS OF GOOD CAKES

  1. The cake should be of good shape.
  2. The crust is soft, golden brown in colour.
  3. The cake feels light.
  4. When cut, it holds shape without excessive crumbling.
  5. It has a pleasing odour and flavour.

 

HOW TO BAKE HOMEMADE CAKE

RECIPE (for 6 servings)

  1. 3 cup all-purpose flour
  2. 4 egg
  3. 2 teaspoon baking soda
  4. 2 teaspoon vanilla essence
  1. 1 1/2 cup powdered sugar
  2. 1/2 cup virgin olive oil
  3. 1 cup milk

 

PROCEDURES

Step 1

Cream together oil and sugar and then blend with beaten eggs

Making a homemade sponge cake was never so easy. Begin by mixing sugar and olive oil together. Whisk well until light and fluffy with a manual whisker or a fork. Once done, add the beaten eggs and blend well. Beat further so that the mixture turns white and creamy. 

 

Step 2 Combine flour mix and beaten eggs

Sift together the all-purpose flour and baking soda. It is done to evenly distribute the baking soda in flour. Gradually, add this to the egg mixture. If required, add a little milk and mix till the batter is fluffy and soft. You may not add the entire milk if you feel the consistency of your cake is fine and it pours down like canned condensed milk.

Add vanilla essence and blend well. Vanilla essence is important to camouflage the smell of eggs and to make the cake taste delicious.

 

Step 3 Bake the cake as per your convenience

Now, take a baking tin to cook the cake and grease it well using some olive oil or cooking spray. Then, sprinkle some all-purpose flour on it. It will prevent the cake from sticking to the base. You can also line it with butter paper so that when the cake is baked, it can be taken out easily.

Pour the prepared cake batter into the prepared tin and place it on a stand in a pressure cooker. Do not add water to the cooker and ensure that the tin does not touch the base of the cooker.

You can also keep the baking dish on an inverted steel plate. Increase the flame and pressure cook for two minutes.

Now, remove the whistle and cook on low flame for 35-40 minutes.

 If you are using an electric oven, cook at 180 degrees for 30-35 minutes.

Step 4 Check with a knife or skewer if it is cooked and serve

Insert a knife or a metal skewer into the cake and if it comes out clean, then the cake is ready.

Remove from the oven/cooker and allow to cool on a wire rack.

This cooling process is done so that the cake doesn't break down in between and comes out nice and clean. Once cooled enough, turn the cake tin upside down to remove the cake.

You can also use the butter paper to lift off the cake, but you have to be a pro to make it happen quickly as it can also break the cake. So, it's better to turn the tin upside down for a better cake.

Before decorating, cut an even slice of the cake from the top to prevent any doomed top. But make sure you do this step when the cake is still warm and not completely cold.

The cake is ready now.

 

EVALUATION:    1. List and explain three ingredients that could be added to flour mixtures and state their functions

  1. Enumerate the recipe for baking a homemade cake

CLASS ACTIVITY

Bake a cake using the recipe and procedures given by the teacher

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively