Food and Nutrition Guides SS 2 Flour Mixture

 

Teaching Topics – 1. Types of Flour in Cookery, 2. Raising Agents, 3. Flour mixtures, 4. Food Flavourings and Colourings and 5. Flours from Local Foodstuffs in Cookery 

 

FOOD AND NUTRITION 

THEME – FOOD PREPARATION, STORAGE AND PRESERVATION

TOPIC 1 – FLOUR MIXTURE

 

INSTRUCTIONAL MATERIALS

1. Flours raising agents

2. Flavourings and colourings in flour mixture

3. Baked products of flour mixture

 

LEARNING OBJECTIVES

By the end of the lesson, students should be able to:

1. discuss types of flour mixtures.

2. identify raising agents used in flour mixture.

3. describe how each raising agent works in flour mixtures.

4. discuss the basic methods of preparing flour mixtures.

5. use standard measurements in flour mixtures.

6. decorate cakes.

7. list food flavouring and colours used in flour mixtures.

8. discuss the use of local flour mixtures in cookery.

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. Types of Flour in Cookery

  • Whole wheat flour
  • All-purpose flour
  • Instant blending flour, etc.

2. Raising agents

  • Air
  • Baking powder
  • Yeast
  • Palm wine
  • Steam etc

3. Flour mixtures

  • Cakes, buns and sweets
  • Pastries
  • Breads

4. Food Flavourings and Colourings

  • Natural and Artificial
  • Food Colouring Materials

5. Flours from Local Foodstuffs in Cookery

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

1. Explains the types of flours in flour mixtures.

2. Guides the discussion on raising agents, such as air, baking powder, yeast, etc

3. Demonstrates how to use and mix different types of flour mixtures, cakes, bread etc.

4. Describes the natural and artificial flavourings and colourings.

5. Displays processed flours from local foodstuffs.

6. Supervises the students’ work.

7. Gives a board summary.

 

 STUDENT’S ACTIVITIES

The students,

1. Participates in class discussion.

2. Ask and answer questions.

3. Practice how to prepare products from flour mixtures.

4. Copy notes from the chalkboard.

 

LESSON EVALUATION

Students to,

1. discuss 4 types of flour mixtures.

2. list 3 general faults in cakes and their causes.

3. list 5 ingredients used in bread making.

 

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