Description
This lesson note covers the following topics for SS2 First Term Food and Nutrition:
WEEKS TOPICS
1 Meat cookery; types of meat from different animals, nutritive value of meat, methods of cooking meat, types and cuts of meat, meaning of offals
2 Poultry cookery; types of poultry, nutritive value of poultry, factors to consider when choosing poultry and its preparation for cooking, methods of cooking poultry
3 Practical on meat and poultry
4 Eggs; identification of different types of eggs, nutritive value of eggs, factors to consider when choosing eggs and test for freshness, uses of eggs in cookery
5 milk and milk products; definition and types of milk, types of milk product, uses of milk
6 Practical on eggs and milk
7 Sea foods; types of fish in local and sea water, nutritive value of fish, classes of sea foods, methods of cooking
8 Practical on sea foods
9 Condiments and seasoning; types of herbs and spices, local herbs, local spices, foreign spices, uses of herbs and spices in cookery
10 Foods flavourings and colouring; types, uses in food cookery
11 Revision
12 Examination.
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