SS 2 Food & Nutrition (1st, 2nd & 3rd Term)

YOUNG CHILDREN: (Infants 0 – 1 year and toddlers 1-2 years) Guidelines for providing children’s meal The food must be rich in protein for body building, energy foods for their… Read More »SPECIAL NUTRITIONAL NEEDS

TYPES OF FLOURS FROM LOCAL FOOD STUFFS IN COOKERY Cassava flour: is made from the root of the cassava plant, in a purified form (pure starch), it is called tapioca… Read More »FLOURS FROM LOCAL FOOD STUFFS IN COOKERY

TYPES OF RAISING AGENT Raising or leaving agents are substances that produce gas in flour mixtures which cause them to rise and become lighter, bigger and softer in texture and… Read More »RAISING AGENT – FULL EXPLANATION

PROPERTIES AND COMPOSITION OF FLOUR The term ‘flour’ refers to the powder derived from grounded wheat. The process of grinding the wheat to obtain the fine powder is called ‘milling’… Read More »FLOUR MIXTURES: FULL EXPLANATION

GUIDELINES ON TIME AND ENERGY MANAGEMENT Time management is the process of planning, organizing, implementing and evaluating the use of time in order to accomplish or perform certain tasks or… Read More »TIME AND ENERGY MANAGEMENT II: FULL EXPLANATION

FACTORS TO CONSIDER WHEN CHOOSING LABOUR SAVING DEVICES Labour saving devices are pieces of equipment that reduces the physical task involved in carrying out some cooking processes. These include: DEVICES… Read More »TIME AND ENERGY MANAGEMENT

FACTORS TO CONSIDER WHEN CHOOSING LABOUR SAVING DEVICES Labour saving devices are pieces of equipment that reduces the physical task involved in carrying out some cooking processes. These include: DEVICES… Read More »LABOUR SAVING DEVICES – FULL EXPLANATION

IDENTIFICATION, USES, CARE AND STORAGE OF EQUIPMENT Kitchen can be described as the laboratory in the room were family meals are prepared. Kitchen equipment is the material used in the… Read More »KITCHEN EQUIPMENT AND UTENSILS: IDENTIFICATION, USES, CARE AND STORAGE OF EQUIPMENT

HERBS/ AND SPICES, FOODS FLAVOURING AND COLOURING Herbs and spices belong to a group of substances known as “Food Additives”. Food additives are substances deliberately added to food to improve… Read More »CONDIMENTS AND SEASONING (Foods Additives)

Fish and sea foods are creatures that live in either fresh or salt water. They are broadly classified into two groups namely: Fin fish Shell fish: The fin are fish… Read More »SEA FOOD COOKERY – FULL EXPLANATION

MILK AND MILK PRODUCTS Milk is a creamy liquid produced from the mammary glands of all female mammals for feeding their young ones. Milk can be produced from cows, horses,… Read More »MILK COOKERY

STRUCTURE OF THE EGG Eggs are produced by domesticated bird such as chicken, turkey, duck, goose and guinea fowl. The hen’s egg of average size weights approximately 56 g, they… Read More »EGG COOKERY: STRUCTURE, NUTRITIVE VALUE, FACTORS & USES

Poultry refers to meat derived from some domesticated birds such as fowls, guinea fowls, turkeys, ducks and pigeons. The composition and nutritive value of poultry is similar to that of… Read More »POULTRY COOKERY: FOOD VALUES, FACTORS, PREPARATION & METHODS

Meat is the muscle derived from animals after slaughtering them. Meat is made of bundles of muscles fibres. Each separate fibre contains water, protein, numerous salts and extractives. The fibres… Read More »MEAT COOKERY: NUTRITIVE VALUE OF MEAT, TYPES, METHODS,