Lesson Notes By Weeks and Term - Senior Secondary 3

Term – 1^st Term

Week: 8

Class: Senior Secondary School 3

Age: 17 years

Duration: 40 minutes of 2 periods each

Date:       

Subject:      Food and Nutrition

Topic:-       Rechauffe II

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

1. Outline the rules guiding the reheating of food
2. Describe how left-over food can be reused

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

INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures

INSTRUCTIONAL PROCEDURES

PERIOD 1-2

NOTE.

RECHAUFFE

Rules for Reheating Food

1. Reheat, but do not recook the food so as not to render it indigestible.
2. When reheating, always add extra seasoning and flavouring to regain in the lost flavour.
3. Serve with suitable accomplishments to improve the nutritive quality.
4. Since a short time is required for reheating, any new ingredients to be added should be precooked.
5. Divide food finely when possible so that the seasoning and heat will penetrate quickly. This helps to prevent hardening of the protein and fibres.
6. Consider how much food has been previously cooked and also the size of the pieces before deciding on the method of reheating
7. Always remove skin, bone, gristle and any unnecessary fat.
8. As foods lose moisture when reheated, moisten them well but do not make them soggy.
9. Coat food where necessary to protect from direct heat, e.g.

• Use starchy root vegetables for shepherd’s pie, fish pie.
• Use egg and crumbs for fish cakes, yam cake.

10. Use quick method of cooking eg. frying.
11. Always garnish to make food attractive.
12. Serve daintily when hot.

Examples of How to Use Leftover Foods.

(a) Left over boiled rice and meat stew

Put the rice in a saucepan and heat gently thoroughly. Cover saucepan and continue heating. Serve hot with freshly cooked green vegetables. Add the stew and mix hot.

(b) Left over stews and soups
Remove meat and add some sliced onion, pepper, tomatoes and water to gravy. Bring to the boil. Add rice, season with pepper and cook. When rice is almost done, add meat. A little curry powder may be added to give extra flavour.

(c) Left over boiled yams

These can be fried into dundu’ the next day or roasted and consumed with stew or even ordinary palm oil.

(d) Left over fish
Cooked left over fish can be turned into savouries if freed from skin and bone, and finely minced or pounded with anchovy essence and a little butter, then used as a spread on toast’. Apart from this method, left over fish can be used in preparing fish
pie, fish cake, fish salad and fish cutlets.

(e) Meat

Left over cooked meats such as bacon, ham, tongue, kidney or liver may be minced and used to give extra flavour to croquettes. They can also be used in meat-pies. Left-over poultry, such
as chicken, if cut into joints can be reheated carefully in a curry sauce. The skin and bone are removed, the poultry can be used for salad, cutlery and mayonnaise. Minced and used to give extra flavour to croquettes. They can also be used in meat-pies. Left-over poultry, such as chicken, if cut into joints can be reheated carefully in a curry sauce. The skin and bone are removed the poultry can be used for salad, cutlets and mayonnaise.

(f) Vegetables
Left over cooked vegetables can be used for salads. For example vegetables like peas and potatoes may be mixed with mayonnaise and used for salads. Similarly cold potatoes can be mashed and used for fish cakes or potato cakes.

EVALUATION:    1. Highlight five rules guiding the reheating food

2. Discuss three examples of ways leftover food can be reused

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively