Pay with your ATM Card, USSD code or Bank Transfer to get immediate access to the download link page (download link will also be sent to your email address) for SS2 First Term Food and Nutrition lesson note. Payments are securely handled by Paystack. [select-faq faq_id='5273']
Pay with your ATM Card, USSD code or Bank Transfer to get immediate access to the download link page (download link will also be sent to your email address) for SS2 First Term Food and Nutrition lesson note. Payments are securely handled by Paystack.
Our lesson notes are downloaded in Ms-Word Format.
HOW TO PLACE ORDER:
Under the eNote you want to order, you will see “Add to Cart“. Click on it, then scroll down and click on “Proceed to Checkout” to load the order page. On the order page, enter your payment details and then click on “Place Order” to finalize your order either through Card (ATM Debit Card) or Transfer (Bank transfer) payment.
[To add multiple items to the cart, after adding the first item to cart, before proceeding to checkout, click on “Continue Shopping” to add more item(s) to cart, after that click on “Proceed to Checkout” and then enter your payment details and click on “Place Order” to finalize your order.]
HOW TO DOWNLOAD THE LESSON NOTE(S) AFTER PAYMENT:
After a successful payment, you will be automatically redirected to the download page (also the download link(s) will be automatically sent to your email address). From the download page/sent email, simply click on the name(s) of the product to download.
Contact the admin on Whatsapp via 07061876882 (Click here to send Whatsapp message) or via Email on email@example.com if you missed the download link for any reason (this rarely happens) or have difficulty placing order.
This lesson note covers the following topics for SS2 First Term Food and Nutrition:
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