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