Description
SS2 Food and Nutrition Scheme of Work for First Term: This lesson note covers the following topics.
| 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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