Lesson Notes By Weeks and Term v4 - JHS 3

Lesson Video

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Performance objectives

• Identify food commodities from animal and plant sources.
• Discuss factors to consider when selecting food.
• Evaluate the freshness and quality of food commodities.
• Demonstrate how to select foods for a balanced meal.

Lesson summary

This lesson focuses on the practical and essential skill of selecting good quality food commodities for preparing meals. Choosing the right ingredients is the first and most important step in cooking. It affects the taste, appearance, nutritional value, and safety of our food. In Ghana, whether we are shopping at Makola Market, Kejetia, or our local community market, knowing how to pick the best yam, the freshest fish, or the ripest tomatoes helps us make delicious, healthy meals for our families and also ensures we get the best value for our money. This skill is vital for personal and family well-being and is a foundational skill for anyone interested in catering or the food industry.

Lesson notes

A. Introduction: What are Food Commodities and Why is Selection Important? Food Commodity: A food commodity is any raw food item that is bought and sold, which can be processed to produce other food products or cooked to make a meal. They come from two main sources: plant sources (like cassava, maize, kontomire) and animal sources (like fish, beef, eggs). Importance of Proper Selection: Health and Safety: Selecting fresh, unsoiled, and unspoiled food prevents food poisoning and other illnesses. Nutritional Value: Fresh and properly matured commodities contain the highest levels of vitamins and minerals. Spoiling food loses its nutrients. Quality of the Final Meal: The best ingredients produce the most delicious and appealing meals. A bad tomato can ruin a whole pot of stew. Economic Value: Wise selection prevents wastage and ensures you get the best quality for the money spent. Buying food that spoils quickly is like throwing money away.

B. General Factors to Consider When Selecting Food Commodities

Before we look at specific foods, there are general rules that apply to almost everything you buy.

| Factor | Explanation | Ghanaian Example | | :--- | :--- | :--- | | 1. Freshness & Quality | The most important factor. Food should be at its peak condition. Use your senses: sight, smell, touch, and sometimes sound. | Looking for bright red gills on a tilapia; smelling a pineapple to check for sweetness; tapping a yam to hear a solid, hollow sound. | | 2. Purpose of the Meal | What are you going to cook? The type of commodity you choose depends on the dish. | For fufu, you need a starchy yam variety like 'Pona'. For fried yam, a less starchy, waxier yam might be better. A very ripe plantain is good for 'kelewele', but a firm, yellow one is better for frying as a side dish. | | 3. Cost and Budget | How much money do you have to spend? You must select commodities that are within your budget. | During the mango season, mangoes are cheap and plentiful. Off-season, they are expensive. You might choose smoked herring over fresh meat if your budget is tight. | | 4. Seasonality | Is the food in season? Foods that are in season are usually fresher, more nutritious, and cheaper because they are abundant. | Oranges are cheaper and sweeter between April and June. Yam is harvested and is cheaper in the latter part of the year. | | 5. Nutritional Needs | Who are you cooking for? Consider the dietary needs of the people who will eat the meal (e.g., children, elderly people, someone who is sick). | A family with growing children might need more protein, so you would prioritize beans, eggs, or fish. | | 6. Storage Facilities | How will you store the food before you use it? If you do not have a refrigerator, you should not buy large quantities of perishable foods like fresh meat or milk. | Buying a whole basket of tomatoes is a bad idea if you cannot store them properly, as they will rot. |