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 Second 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 Second Term Food and Nutrition lesson note. Payments are securely handled by Paystack.
Our lesson notes are downloaded in Ms-Word Format.
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This lesson note covers the following topics for SS2 Second Term Food and Nutrition:
1 Revision of last term’s work
2 Kitchen equipment and utensils: identification and types of Kitchen equipment and utensils, uses, care and storage of equipment
3 Labour saving devices: uses and factors to consider when choosing labour saving devices, care and maintenance
4 & 5 Time and energy management in food preparation: definition of Time and energy management, tasks that required Time and energy management e.g. cake baking, bread, yam pounding e.t.c. guidelines on Time and energy management, identification of Time and energy management devices
6 Flour mixtures: types of flour in cookery e.g. whole wheat, all purpose, instanding flour e.t.c., properties and composition of flour, examples of foods produced from these flour types.
7 Raising agents: air, baking powder, yeast, palm wine, steam e.t.c. properties and composition
8 Practical on flour mixtures – cake baking, pastry, dough e.t.c.
9 Flours from local food stuffs in cookery e.g. cassava flour, soybean flour, corn flour e.t.c.
10 Practical work on local flour mixtures (composite flour)
11 Special nutritional needs: infants and children, adolescents, adults and the aged, pregnant and lactating mothers.
12 & 13 Revision and examination.