Food and Nutrition Guides SS 2 Food Study – Eggs, Milk and Milk Products, Seafood, Condiments and Seasoning

 

FOOD AND NUTRITION 

THEME – FOOD PREPARATION, STORAGE AND PRESERVATION

TOPIC 1 – EGGS 

 

INSTRUCTIONAL MATERIALS

1. Diagrams the eggs structure

2. Different types of egg samples

 

LEARNING OBJECTIVES

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

 

1. identify different types of eggs.

2. discuss the nutritive value of eggs.

3. test for and choose fresh eggs.

4. prepare, cook and serve eggs.

5. describe uses of eggs in cookery.

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. Types of eggs.

2. Nutritive Value of Eggs

3. Tests for Eggs

4. Water Test

5. Eye View Test

6. Egg Cookery

7. Uses of eggs in cookery

 

  • Baking
  • Binding agent
  • Raising agent
  • Thickener

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

1. Displays the different types of eggs.

2. Explains the,

  • Nutritive value of eggs.
  • Uses of eggs in cookery.

3. Demonstrates how to test for egg freshness.

4. Demonstrates methods of cooking eggs.

5. Gives chalkboard summary

6. Collects note books and make necessary corrections.

 

 STUDENT’S ACTIVITIES

The students,

 

1. Identify the eggs on display.

2. Listen to the teacher.

3. Ask and answer questions.

4. Draw the structure of an egg.

5. Practice how to test for egg freshness.

6. Practice cooking some eggs in groups.

7. Write chalkboard summary on their notebooks.

 

LESSON EVALUATION

Students to,

 

1. list three types of eggs.

2. name two uses of eggs.

3. state two nutritive values for eggs.

4. state three ways of testing for freshness in egg.

 

FOOD AND NUTRITION 

THEME – FOOD PREPARATION, STORAGE AND PRESERVATION

TOPIC 2 – MILK AND MILK PRODUCTS

 

INSTRUCTIONAL MATERIALS

1. Sample of milk and milk products.

2. Chart with labeled milk and milk products.

 

LEARNING OBJECTIVES

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

 

1. discuss the nutritive value of milk and milk products.

2. discuss the various types of milk.

3. list milk products.

4. state the uses of milk.

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. Nutritive Value of Milk and Milk Products

2. Types of milk

A. Animal types

  • Fresh – pasteurized, homogenized, sterilised, etc.
  • Evaporated – condensed, dry powdered, etc.
  • Cultured – “nono”, yoghurt

B. Plant milk source-soybean

 

3. Types of Milk Products – “Wara” (local cheese).

4. Uses of Milk

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

1. Explains the nutritive value of milk and milk products.

2. Discusses the various types of milk-animal and plant types.

3. Demonstrates how to make,

  • wara
  • yoghurt
  • ice cream

 

 STUDENT’S ACTIVITIES

The students,

 

1. Ask and answer questions.

2. Participate in the preparation of the milk products.

 

LESSON EVALUATION

Students to,

1. give three examples of animal milk types.

2. write the method for preparing any two milk products.

 

FOOD AND NUTRITION 

THEME – FOOD PREPARATION, STORAGE AND PRESERVATION

TOPIC 3 – SEAFOOD 

 

INSTRUCTIONAL MATERIALS

1. Chart showing different types of sea foods.

2. Samples of any available sea foods.

 

LEARNING OBJECTIVES

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

1. list types of fish found in local and sea water.

2. discuss the nutritional value of sea foods.

3. prepare some meals using some sea foods.

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. Types of Fish in Local and Sea Waters

2. Nutritive Value of Sea Foods

3. Classes of Seafood

 

  • Fin fish – lean and fat
  • Shell fish – oysters and mollusks

4. Cooking Methods

  • Baking
  • Grilling
  • Poaching
  • Frying
  • Stewing, etc.

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

1. Explains the different types of sea foods.

2. Discusses the nutritional value of sea food.

 

3. Demonstrates sea food cookery by grilling, baking, frying etc.

4. Supervises students’ practice.

 

 STUDENT’S ACTIVITIES

The students,

1. Participate in the lesson discussion.

2. Ask and answer questions.

3. Practice cooking some sea foods in groups.

 

LESSON EVALUATION

Students to,

 

1. list 5 sea foods.

2. give 5 nutritional values of sea foods.

3. describe 5 cooking methods for sea foods.

 

FOOD AND NUTRITION 

THEME – FOOD PREPARATION, STORAGE AND PRESERVATION

TOPIC 4 – CONDIMENTS AND SEASONINGS

 

INSTRUCTIONAL MATERIALS

Samples of herbs, spices, flavourings and colourings.

 

LEARNING OBJECTIVES

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

1. list the herbs and spices used in cookery.

2. identify the sources of common herbs and spices.

3. differentiate between spices and herbs.

4. list the uses of spices and herbs.

5. discuss the food flavourings and colourings.

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. Types of Herbs and Spices

 

  • Local herbs – local curry leaves, scent leaves (Yoruba- effirin, Igbo- nchuawu)
  • Local spices – ginger, garlic, pepper.
  • Foreign herbs – bayleaf, parsley
  • Foreign spices – curry powder, thyme.

2. Use of Spices in Cookery

3. Flavouring and Colourings

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

1. Displays some herbs and spices.

2. Discuss,

  • the types of herbs and spices
  • use of herbs and spices
  • flavourings and colourings

3. Gives a board summary.

 

 STUDENT’S ACTIVITIES

The students,

1. Identify the herbs and spices.

2. Participate in the discussion.

3. Ask and answer questions.

4. Copy chalkboard summary in the notebooks.

 

LESSON EVALUATION

Students to,

 

1. list 5 local herbs and spices.

2. states 5 uses of herbs and spices in cookery (local and foreign).

 

 

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