S/N TOPICS CONTENT Success Criteria Evaluation

1. Revision of last Revision of last term’s work.

term’s work.
2. Time and energy A. Meaning of time and A. Use key words 1. Explain time
management in energy management. in your and energy
food preparation. B. Task that require time explanation. management.
and energy B. Give examples 2. Describe Task
management. after that require time
C. Importance of time and explanation. and energy
energy management in C. State your management.
food preparation. answers clearly. 3. Give the
D. Guidelines on time and importance of
energy management. time and energy
management in
food preparation.
4. State guidelines
on time and
energy
management.

3. Flours /raising A. Types and examples of 1. Explain types of

agents. the types. A. Use key words flours and their
B. Raising agents. in your examples.
C. Types and examples. explanation. 2. Define raising
D. Flours from local food B. Give examples agents.
stuffs in cookery. after 3. Explain types of
explanation. raising agents and
C. State your their of
answers clearly. incorporating
them into flour
mixtures.
4.List flours from
local food stuffs in
cookery.
4. Flour mixtures. A. Cake. 1. Describe
B. Pastry. A. Use key words common faults in
C. Breads. in your cake making.
explanation. 2. State how to
B. Give examples know baked cake.
after 3. Explain
explanation. common faults in
pastry making.
SUBJECT: FOODS AND NUTRITION.
CLASS: YEAR 11.
FIRST TERM.

TERM 1 E- NOTE.

YEAR: 11

SCHEME OF WORK:

1. Time and energy Management in food preparation

 2. Flours and Raising Agents
3. Flour Mixtures
4. Food flavourings and colourings
5. Eggs
6. Milk and milk products
7. Test Interpretation
8. Practicals
9. Revision
10. Examination
11. Closure.

WEEK 1:

DATE:

OBJECTIVES: At the of the lesson, students should be able to:

1.defineTime management.

2. identity four importance of time and energy.

3.list out three guidelines on energy and time management .

 CONTENT:
a. Meaning of time and energy management.
b. Task that require time and energy management.
c. Importance of time and energy management in food preparation
d. Guidelines on time and energy management.

Time and energy are the resources used by man to accomplish tasks. The management of these two resources is necessary

In food preparation in order to accomplish more tasks at a given time and also reduce the amount of time

/energy spent on a given task.

TIME MANAGEMENT: Time management is the process of planning, organizing, implementing and evaluating the use of time so
as to accomplish certain tasks or duties.

ENERGY MANAGEMENT: Energy management is the process of planning and controlling the use of energy so as to conserve it.

The importance of time and energy management in food preparation:

1. It reduces the amount of time spent on a given task.

2. Energy management helps to increase the homemaker interest in a given task.
3. Energy management eliminates unnecessary movement so that tasks can be carried out in the best possible way.
4. Energy management is required for conserving energy.
5. Proper energy management eliminates fatigue.
6. Time management reduces waste of time and leads to the accomplishment of greater work.
7. It minimizes indecision or worries in the use of time and energy.
8. Effective time management gives you time for other activities like studying etc.

GUIDELINE ON TIME AND ENERGY MANAGEMENT

Time is a special resource that cannot be stored or saved for use at a latter part of the day.it is not

an activity or skill but the core skill upon which everything else in life depends.
The following guidelines or principles can help a homemaker to use time effectively and avoid stress.

1. Start with the tasks that may require long time to accomplish.
2. During the work process, wash up utensils and put them away.
3. To avoid confusion, fatigue and ensure that tasks are accomplished at a specific time, use a time plan.
4. Do not delay activities by putting off a task that should be accomplished for future.
5. Arrange all the food preparation chores properly, so that they can be done sequentially.
6. Use appropriate equipment for preparing various meals e.g. like using oven for baking.
7. Complex tasks should be alternated with light tasks.
8. Learn and apply the best method for doing each task well.
9. When performing a task in the kitchen, prepare properly. Do not put on an uncomfortable dress or high-heeled shoes.

 The food preparation environment should be comfortable and airy to avoid fatigue.

Example of ‘time plan’

Your school is hosting a home economic workshop for secondary school teachers.

1. Prepare two different snacks.

2. Prepare a refreshing and nourishing drink.
3. Prepare a dish to go with a suitable accompaniment.

To accomplish this task, follow the management process and determine the exact time when each listed task will be accomplished.

Time allocation Tasks to be done

Prepare syrup; allow cool down and setting aside.
9:00 – 9:10

9:10 – 9:20 Wash orange, prepare drinks, chill and clear away.
9:20 – 9:30 Wash cabbage, carrot and prepare coleslaw. Clear work surface.
9:30 – 9:40 Prepare milk and coconut jelly to chill
9:40 – 9:50 Cream sugar and margarine for cake till soft and fluffy
9:50 – 10:00 Fold in flour and other ingredients for the cake mix to a dropping consistency, bake till done,
clear work surface
10:00 – 10:20 As the cake bakes, rub in fat with flour, mash banana and prepare banana bread. Bake till done.
Clear work surface.
10:20 – 11:00 As the meat boils, prepare and mix ingredients for jollof rice, cook jollof rice till done, clear
work surface.
11:00 – 11:20 Prepare equipment and set the table.
11:20 – 11:30 Dish out the meals
11:30 – 12:00 Final cleaning, clearing and scrubbing.
EVALUATION: a. State guidelines on time and energy management
 Types and examples of the types.
a. Raising agents.
b. Types and examples.
c. Flours from local food stuffs in cookery.

Flours are powder gotten from wheat and any other type of foods around us like yam, rice, beans, corn/maize, e.t.c.
During milling, a whole wheat grain can be used to obtain the flour or the various layers that surround the
endosperm can be removed before the remainder is milled to the powder.
The Different Types of Flour and Their Uses
 All-Purpose Flour. Best used for: anything! ...
 Hard Flour. Best used for: loaves, buns, donuts. ...
 Cake Flour. Has the lowest protein content, can be used for: sponge or tender cakes, muffins, biscuits, etc...
 Whole Wheat Flour. Best used for: bread, cookies, dense cakes. ..
 Self-raising flour can
rise without the addition of raising agents. It cannot be used for
making yeast bread, or as thickening agent for sauces, gravies, and puddings. But can
be used for Pancakes, biscuits, scones and plain cakes..
 Gluten-Free Flour. Gluten-free flour can be made from all sorts of ingredient bases,
such as rice, corn, potato, tapioca, buckwheat, quinoa, sorghum, or nuts. Can be used
for: Cakes, cookies, pancakes, bread, and muffins
 Almond Flour. Almond flour is made by blanching almonds in boiling water to remove
the skins, then grinding and sifting them into a fine flour. Can be used for: Cookies,
muffins, pancakes, biscuits, and bread.
 Bread flour milled from hard wheat and is the strongest of all flours with high
protein content. Can be used for yeast breads, pizza dough, etc.

Raising Agents: These are substances added to flour mixtures (e.g, cakes, pleasant batters, pastries) so as to
make them lighter, more open in texture and more pleasant to eat and easier to digest.
Gases expand when heated, and can raise a mixture in the process. Raising agents are therefore used to introduce a
gas into a mixture.
As a mixture raises, the protein in it coagulates (sets), thus forming with the rest of the ingredients a firm structure
containing a network of many small holes left by the expanded gas. It is important that the mixture is of the correct
consistency, otherwise the gas will expand too vigorously and escape before the mixture has set. The gas used for
this purposes are; Carbon dioxide (CO2), air (a mixture of gases), steam (water in a gaseous state)
There are two types of raising agent:
1. mechanical raising agents
2. chemical raising agents.
Mechanical raising agent
Air in incorporated into mixtures by various mechanical methods;
Sieving
When flour is sieved, air becomes traped between its many fine particles
Creaming
When fats and sugar are creamed together, air becomes traped in the form bubbles, which make the mixture appear
higher.
Whisking
Egg white can hold up to seven times its own volume of air, because protein ovalbumin can stretch. If beaten too
much, the ovalbumin will over stretch and break, releasing air and becoming liquid.
Whole egg and sugar, if whisked together will trap a large volume of air. This is the main releasing agent for
sponges.
Folding and rolling
This is used for flaky pastries. Air is trapped between the layers, and is sealed in. during baking it expands and the
fat melts, leaving a space which is filled with steam and raises the pastry.
Rubbing-in
Some air is trapped as air is rubbed into the flour.
Chemical raising agents:
Carbon dioxide is incorporated into mixtures by the use of;
Bicarbonate of soda alone
Bicarbonate of soda plus and acid
Baking powder (contains bicarbonate of soda and acid)
Yeast (not strictly a chemical method as yeast is a living organism)
Bicarbonate of soda (an alkali)
Chemical formula: NaHCO3
This results in the production of an unpleasant soda taste and a yellow discoloration, both of which are undesirable
for most mixtures. Bicarbonate of soda is therefore only used on its own for strong-flavored mixture such as
gingerbread and parkin.
Bicarbonate of soda plus an acid
To prevent the formation of washing soda, a weak acid is usually used with bicarbonate of soda. Carbondioxide
still forms, so the mixture raises, a variety of acids can be used.
Cream of tartar (potassium hydrogen tartrate)
This is often used and it produces a residue which is colourless and almost tasteless.
Tartaric Acid
This is less often used but is effective as it produces 25times its own volume of gas if used with bicarbonate of
soda in equal quantities. The resulting residue is slightly bitter.
Lactic Acid(in sour milk)
This is produced by lactic acid bacteria, but its use is not very accurate as it is impossible to gauge the amount
present in milk. It is often used in scorn making.
Citric Acid(lemon Juice) or ethanoic acid (vinegar)
These are not very accurate as it is very difficult to gauge the strength of the acid.
Baking power
This is produced commercially and usually consists of;
Bicarbonate of soda, acid sodium pyrophosphate, acid calcium phosphate, starch, e.g rice flour.
Rice flour or other flour is added to absorb any moisture from the atmosphere, which would otherwise cause the
bicarbonate of soda to react with the acid, releasing CO2. This would make the baking powder ineffective.
The quality of baking powder is controlled by law. It can be added to plain flour, which is used instead of a self-
raising flour.
Self-raising flour is prepared from soft cake flour and a standard strength raising agent: it is useful for cake
mixtures. It is not suitable for:
Scones- too weak on its own
Rich cakes- too much raising agent
Bread, pastries, biscuits-chemical raising agent not required
Yeast
Yeast is a microscopic living fungus which is found naturally on the skins of some fruits and in the air. It is
produced commercially on a large scale for the brewing and baking industries.
Yeast can be obtained for baking in both dried and fresh forms.
Dried Yeast consists of tiny pellets or fine granules of yeast, which are pale brown. It will keep for a few months in
a cool dry place, but will gradually lose its effectiveness. When added to a liquid it should be allowed to dissolve
for a few seconds before being stirred. Sugar should then be added. Dried yeast is more concerntrated than fresh,
being approximately twice the strength.
Fast action yeast is added directly to the flour, before the liquid is added.
Fresh yeast is available from some bakers’ shop. It should be pale brown in colour with a slight smell and a
crumbly texture. It is compacted into blocks. It must be stored in a cold place, well covered to prevent drying. It
can be frozen from small pieces and used from frozen if dissolved in warm water. However, fresh yeast becomes
less effective if frozen for more than three months.
Fresh yeast is more sensitive than dries yeast to the effect of osmosis, brought about by mixing it with sugar. It is
therefore suggested in some recipes.
Yeast as a raising agent
Under the right conditions, yeast will produce CO2 gas and alcohol in a series of chemical reactions known as
fermentation. It is the CO2 gas which is of importance to the baker.
The correct conditions for fermentation are:
1. A source of food(sugar or flour)
2. The correct temperature. It works best at 25-290 C, and as the temperature increases, the yeast is gradually
destroyed. At lower temperatures, yeast activity shows down, until at freezing point it is still alive, but
dormant.
3. Moisture
4. The presence of enzymes in the yeast, including;
Maltase-converts maltose to glucose
Invertase-converts sucrose to fructose and glucose
Zymase – converts glucose and fructose to CO2 and ethanol (alcohol)
In bread making, fermentation takes place during the time the dough is allowed to raise or prove. The fermentation
process produces carbon dioxide gas, which raises the dough.
Steam
Steam is produced during baking from the liquid present in a mixture. This happens slowly, so steam is only
suitable as a raising agent for mixture that contain a lot of liquid, e.g batters, choux pastry, flasky pastry. The oven
temperature must be high to raise the liquid rapidly to boiling point. Water vapour expands to 1,600 times its
original volume, and so is an effective raising agent.

EVALUATION:
a. Explain types of flour and their examples.
b. Define raising agents

c. List flours from local food stuffs in cookery.

ASSIGNMENT: Explain three types of raising agents and their methods of incorporating them into the flour
mixture.

References: Foods and Nutrition for senior secondary schools BK2.by F.A.BAKARE, H.B.BALA.

WEEK 3:
DATE:
CONTENT: Cake, Pastry and Bread
OBJECTIVES: At the end of the lesson, students should be able to:
1. define flour mixture.
2. Explain pastry and bread.
Definitions & Types

Flour mixtures are when a lot of ingredients are combined and then baked. These ingredients are flour, liquid, leavening agents, shortening,
sugar, salt, spices and flavorings. The five types of flour mixtures are quick breads, yeast breads, cakes, cookies, and pastries.

Ingredients and Functions

The leavening agent is what releases the leavener which is a gas that would cause the baked product to rise.

The flour in a flour mixture gives the baked product structure because the

gluten hardens and gives the dough form.

sugar adds flavour , causes browning and tenderizes the gluten

salt adds flavour and enhances the flavour

fat tenderizes the gluten aids in browning and adds flavour

the liquid dissolves other ingredients and is needed to add to flour to form gluten and it turns into steam.

And the egg turns to steam it also adds nutrients and aids in browning and adds flavour.

Muffins

Muffins have to be lumpy with no tunnels.

When you make muffins you mix the wet ingredients to the dry ones all at once.

Biscuits

Biscuits have to be flat. They are moist and when you make biscuits you add the wet ingredients to the dry ones all at once.

Leavening agents

& Leaveners

Eggs release steam

Baking soda, baking powder and yeast all release CO2. Baking soda needs an acid to react.

air releases expanded air, air is added by sifting kneading and stirring.

liquids release steam.

Tests for doneness

For muffins tests for doneness are the spring back test, the tooth pick test. Also if they are lumpy golden brown and go away from the edges of
the pan they are done.

For biscuits to see if they are done they should be golden brown.

Composition of Wheat Flour

Wheat flour is composed of proteins, starch, lipids, sugars and enzymes. The two most important of these components, the starch and the
protein, form the “crumb” of a baked good. The crumb is a network of starch and protein interspersed with millions of tiny air bubbles.

Wheat flour is about 70% starch. Starch granules absorb water from the batter, swell up, and gel. As an item bakes, the gelled starch sets to help
form the physical structure of the baked good.

Protein is the other major component of wheat flour. When a batter or dough is mixed, two proteins in the dry flour, glutenin and gliadin, absorb
water and form gluten.
1. Step 1: Prepare Baking Pans. ...
2. Step 2: Allow Ingredients to Reach Room Temperature. ...
3. Step 3: Preheat the Oven. ...
4. Step 4: Stir Together Dry Ingredients. ...
5. Step 5: Combine the Butter and Sugar. ...
6. Step 6: Add Eggs One at a Time. ...
7. Step 7: Alternate Adding Dry and Wet Ingredients. ...
8. Step 8: Pour Batter into Pans and Bake.

PASTRY
A food made from a mixture of flour, fat, and water, rolled flat and either wrapped around or put over or under other foods, and
then baked.
There are five basic types of pastry (a food that combines flour and fat); these are shortcrust pastry, filo pastry, choux
pastry, flaky pastry and puff pastry. Two main types of pastry are nonlaminated, when fat is cut or rubbed into the flour,
and laminated, when fat is repeatedly folded into the dough using a technique called lamination. An example of a
nonlaminated pastry would be a pie or tart crust and brioche. An example of a laminated pastry would be
a croissant, danish, or puff pastry. Many pastries are prepared using shortening, a fat food product that is solid at room
temperature, the composition of which lends to creating crumbly, shortcrust-style pastries and pastry crusts.

BREAD
a food made from flour, water, and usually yeast, mixed together and baked.
SAMOSA
SPRING ROLLS
Recipe for Egg roll.
Ingredients Quantity

Flour 2 cups

Margarine 2 tbsp
 Beaten egg 1

Sugar 2 tbsp

Baking powder 1 tsp

Salt ¼ tbsp

Nutmeg ½ tsp

Boiled egg 5

Water 8-9 tbsp

Method

1 Sieve all the dry ingredients together in a bowl.

2. Add the margarine and rub in until it resembles bread crumbs.

3. Make a well and add the eggs and mix.

4. Add some quantity of water until it forms a soft but stiff dough.

5. Place the dough on the floured surface, flatten and place the boiled egg inside and wrap properly.

6. Deep fry in hot oil until golden brown.

 Practical on Chinchin.
Ingredients Quantity

1. Flour 3 cups

2. Sugar ½ cups

3. Salt ½ tsp
4. Baking powder 1 tsp

5. Nutmeg 1 tsp

6. Margarine ½ cup

7. Egg 2

8. Vanilla essence 1 tsp

9. Milk ¼ cup

10. Vegetable oil 1 bottle for frying.

Method

1. Sieve all the dry ingredients together in a bowl.

2. Add margarine to the mixture and rub in until it resembles bread crumbs.

3. Make a hole at the Centre and add all the liquid ingredients.

4. Mix thoroughly to form a soft but stiff dough.

5. Place the dough on a floured board and knead properly.

6. Roll out and cut into desired shapes.

7. Deep fry in hot oil until golden brown.

EVALUATION:
 a. Describe common faults in cake baking.
b. State how to know baked cake
c. Explain common faults in pastry making
d. Give the steps in making bread.

ASSIGNMENT : Explain fully how bread is prepared.

WEEK 4:
DATE:
:TOPIC: FOOD FLAVOURINGS AND COLOURINGS
CONTENT:
 a. Natural and artificial
b. Food colouring materials
c. Condiments and seasonings

OBJECTIVES: At the end of the lesson, students should be able to: define,
1. Food flavorings and colorings.
2. Identify the types of flavorings and colorings.
3. Explain condiments and seasonings.

Flavors may give a particular taste or smell to the products whereas colorants impart color to the final products. Advancements in the
food agent technologies help manufacturing industries to formulate attractive food preparations.

What are food flavoring and coloring?

Flavorings are substances added to food to improve its flavor, aroma, texture and in some cases taste. While coloring are substances
are added to food to improve its colour and hence make it more appealing and attractive.
A condiment or table sauce is a spice, sauce, or preparation (such as onions) that is added to food to impart a specific flavor, to enhance the
flavor, or, in some cultures, to complement the dish. ... Seasoning is the process of adding salts, herbs, or spices to food to enhance the flavor.

Classes of food flavorings and colorings

Natural flavoring and colourings- These are present in plants. In this case, the plants are added to food and bring out their flavor, aroma or
colour during cooking.

Artificial flavorings and colourings-These are the extracts from the plants which are chemically modified to suit specific objectives. They are
produced industrially.

Flavor Enhancers.

These are chemical substances used to bring out the flavor of food. The most commonly occurring flavor enhancer is MonoSodium Glutamate
(MSG) which intensifies flavor and appears to suppress some undesirable flavor notes. Likewise they are colour enhancers.

Note-Care must be when using either flavoring or colourings, for a wrong use can produce undesirables’ effect.

Examples of flavor and color enhancers are – organic acids, sodium chloride,lecithin,MonoSodium Glutamate, Maltol, Chlorophenoxy acetic acid,
Cycloheximide,2,4-D Cyocet.
Sweeteners

Natural sweeteners- are natural substances made by plants and extracted from them to be added to food to sweeten it .E .g cane sugar, beet
sugar, honey(from bee),syrup.

Artificial sweeteners- These are chemical sweeteners that are made in the laboratory and are sold in liquid, tablets, powders or crystals. These
are much sweeter than natural sugars and so are used in tiny amounts to sweeten drinks and other foods.

Artificial sweeteners do not supply the body with energy so they are often used in low sugar, sugar-free food products and drinks aimed at
people who are trying to lose weight. E.g.- Saccharin, Aspartame, Acesulfame K, Sucralose.

EXAMPLES OF FLAVOURING
NATURAL ARTIFICIAL
 Ginger  Curry powder
 Nutmeg  Thyme
 Rosemary  Cinnamon
 Pepper  Vinegar
 Sesame  Vanilla essence
 Onion  Butterscotch flavor
 Dried okra  Strawberry flavor
 Orange peel  Coconut flavor
 Dry crayfish  Lemon/lime flavor
 Ogiri(fermented melon)  Peppermint
 Iru(fermented locust or soya  Citrus oil
bean)
 Uziza(African black pepper)
 Paprika
  Cloves
 Bay leaves
 Basil
 Utazi leaves
 Tea bush leaves

EXAMPLES OF COLOURING
NATURAL

 Carotenoids  -Coal tar dyes of different

 Chlorophyll colours e.g. those used in the
 Turmeric manufacture of ice cream,
 Anthocyanin jellies etc.
 anthocyanin  Vanilla
 Xanthophyiis  Caramel(burnt sugar)
 Flavones  Red dye used to restore colour
 Cochineal from crushed in strawberry jams
insects  Synthetic green colour to
 Annatto extract restore the original green
 Saffron colour in canned peas.
 Alkanet  Synthetic yellow colours used
for margarines
 Synthetic colours used in cake
decoration
NOTE- All artificial colours must be
certified safe by the food and Drug
Administration.
Herbs and spices belong to Food Additives. The common reason for adding them to food is to improve the appearance, flavor, texture as well as
to preserve the food. By so doing herbs and spices excite ones appetite and increases the flow of the digestive juices thus making the food more
easily digested.

Note that too much of either can spoil the food. It is therefore advisable to use them sparingly q first so as to take note of the difference they
can make in a given dish. There is no hard and fast rules on the use of herbs and spices, only experience will teach one on the type and how of
them to be used.

Herbs are usually the leaves while spices are gotten from the roots, seeds, buds or bark of plants.

CLASSIFICATION OF HERBS AND SPICES

1. Natural herbs and spices include those used directly as derived from the plants without subjecting them to any industrial processing.
Examples are:
African lemon grass, bitter leaf ( ewuro – Yoruba, shuwaka – Hausa, Igbo – onugbu )

Tea bush – ( efinrin – Yoruba, nchanwu – Igbo, infang, aman – Efik,)

Some natural spices include:

African nutmeg – ehuru – Igbo, ariwo – Yoruba, gujiyamiya – Hausa

African black pepper – Yoruba – Iyere, Igbo – Oziza , Efik – ada, Ijaws – Enge, Yoruba – eeru, Igbo – Uda, Hausa – kimba, Igalla – alu, etc.

ARTIFICIAL HERBS AND SPICES: These are those produced industrially after some processing eg: curry, thyme, sesame, etc. Most of the
artificial herbs and spices are foreign to Nigeria.

USES: Herbs and spices are used:

- To improve the flavor of the food,

- To act as tenderizer,
- For garnishing,
- To excite ones appetite.
Flavour Inhancers are some of such chemicals also added to food to assist in establishing the colour / flavouor of food.

Remember that wrong use of either flavouring or colouring can produce an undesirable effect.

Common examples of flavouring are: Natural – Ginger, Cinnamon, Nutmeg, Pepper, Rosemary, Sesame, Onion, Dried Okro, Orange peel(rind),
Dry crayfish, Ogiri (fermented melon), Iru (fermented locust or soya beans).

Artificial – Curry powder, Thyme, Green pepper, Vinegar.

Colouring – Natural - Carotene, Tumeric, etc.

Artificial – Coal tar dyes of different colours as used in ice creams, cake icing, jellies, Vanilla, etc.

Examples of flavor/colour enhancers are organic acids, acetic acid, Sodium chloride, etc.

EVALUATION

1. Mention at least three different local spices and briefly describe how to successfully use them to achieve a desired target in meal
preparation.
2. Briefly define these giving three examples for each:
i. Condiment
ii. Seasoning.

ASSIGNMENT: Distinguish between herbs spices.

State four uses of herbs and spices in food preparation.

REFERENCES:Foods and Nutrition For senior secondary schools.

Exam focus on foods and Nutrition.

week 6:
DATE:
TOPIC: EGGS
OBJECTIVES: At the end of the lesson, student should be able to:
1. define Egg.
2. Identify the nutritional value of egg.

CONTENT: a. Types and nutritive value

b. Tests for eggs
c. water test and eye view test.
d. Egg cookery
e. Uses of Eggs in cookery
i. baking
ii. binding
 iii. Raising agent
iv. Thickner

An egg is a living organism consisting of an embryo and a store of food, enclosed in the protective shell. Eggs are
obtained from fowls, birds, turkey, duck, ostrich, guinea fowl, reptiles, snails and all wild birds. Some of these
eggs are edible while some are not eg: eggs of reptiles, snails, and wild birds are not edible.
The white of an egg known as the egg albumen is mostly water, protein, mineral and very little fat. While the egg
yolk is rich in fat, mineral salts and vitamins A, B, and D. Generally, egg is a valuable food for growing children,
especially those suffering from rickets because of their protective food value.
New-laid eggs are nourishing and easily digestible, so eggs are better enjoyed when fresh.
TESTING FOR FRESHNESS: The commonest ways of testing for the freshness of egg includes:
a) The shell should be slightly rough when vied, (eye view test)
b) If held towards the sun/candle light the egg should be clear,( eye view test)
c) It should feel heavy when lifted,
d) It should sink in salted water but floats in same if stale or bad, (water test)
e) Fresh eggs have no unpleasant smell,
f) They should not make noise when shaken.
PREPARATION OF EGG: Eggs are cooked and served in the following ways:
a) BOILING: Eggs can be boiled in two ways: Soft boiling and Hard boiling. The soft boiled egg takes about three
minutes while the hard-boiled egg takes about thirteen minutes. Hard boiled eggs are good for salads,
sandwiches, etc. On boiling, the yolk releases iron and the albumen releases sulphur and when it is over
boiled, the two combine to produce iron sulphide, hence the discolouration ring around the yolk.
b) FRYING: There are two types of frying:
i) Frying without breaking the yolk,
ii) Scrambling the egg, break and mix the yolk and the albumen together then season to your taste. That is
add the ingredients like onions, pepper, salt, fresh tomatoes, etc. Shallow-fry and stir until the egg is set
and well mixed.
iii) Egg omelettes: Beat sufficiently to mix the yolk and the white very well,
Add onions, sugar, etc. Shallow-fry either with groundnut oil or margarine, do not turn until it is fried. Use
your knife to fold and fry until its ready. An omelette pan usually smooth and strong with level surface is
better used.
iv) lemon juice to prevent white from spreading in the water. Bring to boil and cook until the white is set.
Trim the egg and serve it hot.
v) Scotch Egg: Hard-boil and peel the egg, season the sausage meat with white pepper, salt, etc, divide
into equal portions, wrap in sausage meat, roll in bread crumbs, deep-fry in hot oil until golden brown
and crisp, serve either hot or cold with a drink.
vi) Egg flip: Warm a mixture of milk and small quantity of sugar, then add raw egg.
vii) Egg Custard: Custards may be baked, steamed or boiled. A steamed custard needs more eggs to enable
it support its own weight when turned out of the mould. Example:
Baked custard – 3 eggs, 500ml milk, 40g sugar,
Steamed custard – 4 eggs, 250ml milk, 40g sugar,
Boiled custard – 2 eggs, 250ml milk, 25g sugar.
Put in a slow oven and bake for 40-50 minutes. The custard must not boil to avoid curdling. If well steamed, it
will be like moi-moi.
viii) Egg stuff: Hard-boil and shell the egg, cut off the top carefully enough to enable you see the yolk. Bring
out the yolk. Then prepare your ingredients, fry with oil and toss the yolk in the ingredients, fry and put back
inside the albumen and serve with margarine. When serving, cut the bottom part in such a way that it can
stand in a plate
USES OF EGGS: Eggs are used:
i) As a thickening agent as in sauces, custards, etc,
ii) For coating food for frying eg fish, yam balls, etc
iii) For binding as in fish, cakes, yam balls, etc,
iv) As a raising agents as in cake baking

v) For garnishing – hard-boiled eggs are sliced or wedged and are used for garnishing salads
vi) To increase the food value as well as to improve the flavor of foods to which they are added eg
pancakes
vii) For glazing pastry as in bread dough, biscuits etc before baking.

EVALUATION: 1.What are egg?

. 2. Mention three uses of egg in food preparation.
3. Mention. Four nutritional values of egg.

ASSIGNMENT: Describe the structure of an egg using a diagram.

WEEK7:
 DATE:
TOPIC:
OBJECTIVES: At the end of the lesson, the students should be able to define:
1. Milk
2. state the uses of milk.
3. discuss the various types of milk.

CONTENT:
Milk and milk products
Nutritive value of milk and milk products.
Discuss the various types of milk.

NOTE 7: Milk and Milk Products (Dairy Products)

Introduction

Children and adolescents should be encouraged to consume milk products because this is the period of their lives in which they
are building their peak bone mass and developing lifelong habits. This note highlights the meaning, types and benefits, of milk and
milk products, as well as common misconceptions associated with milk and its products.

Milk is an opaque white fluid rich in fat and protein, secreted by female mammals for the nourishment of their young. It is a
nutrient-rich liquid food produced in the mammary glands of mammals. It is the primary source of nutrition for infant
mammals before they are able to digest other types of food. Milk is essentially an emulsion of fat and protein in water along
with dissolved sugar, minerals (including calcium and phosphorus) and vitamins, particularly vitamin B complex.

Milk can be produced from cows, horses, goats, sheep, monkeys, dogs, etc. Cow’s milk is the mostly used worldwide. The milk
of different animals is very similar and contains the same food materials but with slight differences in composition and
proportion.

Types of milk:

1. Fresh whole milk – This is obtained directly from the cow in which none of the nutrient has been removed.
2. Skimmed milk – Here, the fat content has been removed. It is therefore made predominantly of protein, carbohydrate,
minerals and vitamins.
3. Dried/powdered milk - over 90% of the water content has been removed and it is then milled to powdered form.
4. Evaporated milk – This is whole milk from which about 60% of water content has been removed.
5. Condensed milk – This is evaporated milk to which a safe and suitable nutritive sweetener,
usually sugar, has been added. So it is sweeter and thicker than evapourated

What are dairy products?

Dairy products are generally defined as food products that are produced from milk. They are rich sources of energy. Raw milk for
processing generally comes from cows, but occasionally from other mammals such as goats, sheep, and water buffalo. Water is the
main constituent of milk (about 90%).
Sources of dairy products

Milk of various types (including whole milk, skim milk, buttermilk), yoghurt, cheese (e.g. Swiss cheese, cheddar cheese, cottage
cheese), and ice cream are dairy products. Of all milk products, milk, yoghurt and cheese are the best sources of calcium.

Nutritional value of dairy

Dairy products and alternatives such as calcium-fortified soy products are nutritious foods, and provide benefit when consumed as part
of a nutritionally balanced diet which includes all of the 5 food groups:

 Breads and cereals;

 Vegetables and fruits;
 Dairy products/alternatives;
 Meat/chicken/fish/alternatives; and
 A small amount of fats and oils.

Cow’s milk is the preferred choice for most people. It provides 67 kilocalories and has a protein content of 3.2 grams per 100
millilitres. Milk proteins include casein (about 80%) and whey (about 20%). Whey has a higher nutritional value than casein.

Once fat and casein have been removed from milk, it consists mainly of whey, which contains the soluble milk salts, milk sugar and
the remainder of the milk proteins.

Whey proteins consist of a number of specialised proteins, the most important being beta lactoglobulin (50% of whey) and
lactoglobulin.

Milk proteins have a high biological value but, unlike egg proteins, they lack sulphur-containing amino acids.

The proteins in cow’s milk have balanced amino acid profiles and good digestibility, making it the obvious choice when it comes to
feeding the family.

Casein in cow’s milk combines with calcium to form caseinogen.

A higher proportion of calcium and casein in cow’s milk makes it more difficult to digest than human milk.

Some people cannot drink fresh milk because they are lactose intolerant, but can consume sour milk because it contains less lactose.

The nutrient composition of milk makes it a time-tested liquid that is indispensable for the maintenance of optimal nutrition, especially
for the young.

The major nutrients in milk aside from protein include the following:

Fat _ Milk and milk products also contain fat. Cow’s milk contains fat that is in the form of glycerides. The fat in cow’s milk is a poor
source of essential fatty acids.

The fat content of milk varies:

Carbohydrates: The main carbohydrate in milk is a disaccharide called lactose. It is made up of two simple sugars – glucose and
galactose – and is sweeter than sucrose (found in cane sugar). Lactose supports the absorption of calcium and phosphorus and the
synthesis of some B complex vitamins in the small intestine. In the human body, an intestinal enzyme called lactase digests lactose.

Some people are unable to produce enough lactase, inhibiting lactose digestion. This undigested lactose is then broken down in the
large intestine by bacteria, causing the formation of gas, bloating, pain and diarrhoea. This condition is called lactose intolerance.

Lactose intolerance is the inability to digest significant amounts of lactose, the major sugar found in milk. Lactose intolerance poses a
problem for some people, but can be managed. People who have trouble digesting lactose should avoid dairy products that are not
compatible with their system. Many people with this condition can enjoy milk, ice cream and other such products if they eat them in
small amounts or eat other food at the same time. Additionally, lactase liquid or tablets can help digest the lactose.

Lactase deficient individuals may tolerate milk with cereals or cooked as custard more than liquid milk. Some dairy foods contain less
lactose than others, and may be better for people who suffer from lactose intolerance. These include:

 Fermented milk products, including some yoghurts, mature cheeses (like cheddar cheese) and butter, generally pose no
problems.
  Since heating breaks down some of the lactose, heated milk products such as evaporated milk may be preferred to unheated
foods.

Vitamins and minerals

Milk and milk products are an excellent source of vitamins and minerals, particularly calcium. Milk has significant amounts of
vitamin A and B vitamins such as thiamine, riboflavin and nicotinic acid, but is a poor source of vitamin C and vitamin E. It also
contains vitamin B12.

The important minerals in milk are calcium, phosphorus, sodium and potassium. It is, however, a poor source of iron. Calcium is a
mineral that the body needs for numerous functions, including building and maintaining bones and teeth, blood clotting, the
transmission of nerve impulses, and regulation of the heart‘s rhythm.

Benefits of milk and other dairy products

Milk and dairy products are the major food source of calcium and protein in most. Calcium in milk is in a bioavailable form and
is readily absorbed. The absorption of calcium is enhanced by vitamin A and lactose.

Adequate intake of calcium is necessary for growth in childhood, and for the prevention of diseases like osteoporosis in adulthood.
Research evidence points to an association between decreased calcium intake and osteoporosis.

Calcium is also needed in the diet to control hypertension. A number of studies have reported an inverse association between dietary
calcium intake and blood pressure. Findings from such clinical trials indicate that an increased calcium intake lowers blood pressure
and the risk of hypertension. However, another trial in which researchers followed 193 men and women split into two groups,
one taking a placebo and the other taking calcium carbonate tablets twice daily, reported that calcium had no significant effect on
blood pressure.

The biggest setback to using milk and dairy products is that the public in general, and teenagers and women in particular, tend to avoid
milk and dairy products because of their fat content.

EVALUATION: a. Explain types and nutritive value of milk.

 b. Describe the various types of milk.
c. State the uses of milk.

ASSIGNMENT :list out four milk products.

WEEK 8:

DATE:

TOPIC: Milk and Milk Products (Dairy Products)CONTINUATION.

CONTENT:
a. Definition of milk/milk products
b. Nutritive value of milk and milk products
c. Types:
i. Animal type
ii. Plant type – soya bean milk
iii. Types of milk products – wara, cheese, etc
iv. Uses of milk
Milk is an opaque white fluid rich in fat and protein, secreted by female mammals for the nourishment of their young. It is a
nutrient-rich liquid food produced in the mammary glands of mammals. It is the primary source of nutrition for infant
mammals before they are able to digest other types of food. Milk is essentially an emulsion of fat and protein in water along
with dissolved sugar, minerals (including calcium and phosphorus) and vitamins, particularly vitamin B complex.

Milk can be produced from cows, horses, goats, sheep, monkeys, dogs, etc. Cow’s milk is the mostly used worldwide. The milk
of different animals is very similar and contains the same food materials but with slight differences in composition and
proportion.

Types of milk:

6. Fresh whole milk – This is obtained directly from the cow in which none of the nutrient has been removed.
7. Skimmed milk – Here, the fat content has been removed. It is therefore made predominantly of protein, carbohydrate,
minerals and vitamins.
8. Dried/powdered milk - over 90% of the water content has been removed and it is then milled to powdered form.
9. Evaporated milk – This is whole milk from which about 60% of water content has been removed.
10. Condensed milk – This is evaporated milk to which a safe and suitable nutritive sweetener, usually sugar, has been
added. So it is sweeter and thicker than evapourated

What are dairy products?

Dairy products are generally defined as food products that are produced from milk. They are rich sources of energy. Raw milk for
processing generally comes from cows, but occasionally from other mammals such as goats, sheep, and water buffalo. Water is the
main constituent of milk (about 90%).

Sources of dairy products

Milk of various types (including whole milk, skim milk, buttermilk), yoghurt, cheese (e.g. Swiss cheese, cheddar cheese, cottage
cheese), and ice cream are dairy products. Of all milk products, milk, yoghurt and cheese are the best sources of calcium.

Wara is not cheese but is milk curds achieved by adding a coagulant to fresh milk. Cheese is achieved through a process of ageing
pressed milk curd, it is called tofu locally. Wara is not a product of fermentation.

Wara is made by curdling milk. The solid part (protein and fat) is separated from the liquid part (water and whey) after the curdling
process and pressed together.

Nutritional value of dairy

Dairy products and alternatives such as calcium-fortified soy products are nutritious foods, and provide benefit when consumed as part
of a nutritionally balanced diet which includes all of the 5 food groups:

 Breads and cereals;

 Vegetables and fruits;
 Dairy products/alternatives;
 Meat/chicken/fish/alternatives; and
 A small amount of fats and oils.

The functions of a food are served specifically through its nutritionally important components, including proteins, carbohydrates,
lipids, minerals, vitamins and water. Cow’s milk is the preferred choice for most people. It provides 67 kilocalories and has a protein
content of 3.2 grams per 100 millilitres. Milk proteins include casein (about 80%) and whey (about 20%). Whey has a higher
nutritional value than casein.

Once fat and casein have been removed from milk, it consists mainly of whey, which contains the soluble milk salts, milk sugar and
the remainder of the milk proteins. Whey proteins consist of a number of specialised proteins, the most important being beta
lactoglobulin (50% of whey) and lactoglobulin.

Milk proteins have a high biological value but, unlike egg proteins, they lack sulphur-containing amino acids. The proteins in cow’s
milk have balanced amino acid profiles and good digestibility, making it the obvious choice when it comes to feeding the family.
Casein in cow’s milk combines with calcium to form caseinogen. A higher proportion of calcium and casein in cow’s milk makes it
more difficult to digest than human milk.

Some people cannot drink fresh milk because they are lactose intolerant, but can consume sour milk because it contains less lactose.

The nutrient composition of milk makes it a time-tested liquid that is indispensable for the maintenance of optimal nutrition, especially
for the young. The major nutrients in milk aside from protein include the following:

Fat: Cow’s milk contains fat in form of glycerides. The fat in cow’s milk is a poor source of essential fatty acids.

Carbohydrates: The main carbohydrate in milk is a disaccharide called lactose. It is made up of two simple sugars – glucose and
galactose – and is sweeter than sucrose (found in cane sugar). Lactose supports the absorption of calcium and phosphorus and the
synthesis of some B complex vitamins in the small intestine. In the human body, an intestinal enzyme called lactase digests lactose.
Some people are unable to produce enough lactase, inhibiting lactose digestion. This undigested lactose is then broken down in the
large intestine by bacteria, causing the formation of gas, bloating, pain and diarrhoea. This condition is called lactose intolerance.

Lactose intolerance is the inability to digest significant amounts of lactose, the major sugar found in milk. Lactose intolerance poses a
problem for some people, but can be managed. People who have trouble digesting lactose should avoid dairy products that are not
compatible with their system. Many people with this condition can enjoy milk, ice cream and other such products if they eat them in
small amounts or eat other food at the same time. Additionally, lactase liquid or tablets can help digest the lactose.

Lactase deficient individuals may tolerate milk with cereals or cooked as custard more than liquid milk. Some dairy foods contain less
lactose than others, and may be better for people who suffer from lactose intolerance. These include.

Vitamins and minerals: Milk and milk products are an excellent source of vitamins and minerals, particularly calcium. Milk has
significant amounts of vitamin A and B vitamins such as thiamine, riboflavin and nicotinic acid, but is a poor source of vitamin C and
vitamin E. It also contains vitamin B12.
The important minerals in milk are calcium, phosphorus, sodium and potassium. It is, however, a poor source of iron.
Calcium is a mineral that the body needs for numerous functions, including building and maintaining bones and teeth, blood
clotting, the transmission of nerve impulses, and regulation of the heart‘s rhythm.

Benefits of milk and other dairy products

Milk and dairy products are the major food source of calcium and protein.. Calcium in milk is in a bioavailable form and is
readily absorbed. The absorption of calcium is enhanced by vitamin A and lactose.

Adequate intake of calcium is necessary for growth in childhood, and for the prevention of diseases like osteoporosis in adulthood.
Research evidence points to an association between decreased calcium intake and osteoporosis.

Children and adolescents should be encouraged to consume milk products because this is the period of their lives in which they
are building their peak bone mass and developing lifelong habits. This note highlights the meaning, types and benefits, of milk and
milk products, as well as common misconceptions associated with milk and its products

Calcium is also needed in the diet to control hypertension. A number of studies have reported an inverse association between dietary
calcium intake and blood pressure.

EVALUATION: a. Briefly define milk and milk products.

b. State the nutritive value of milk and milk products

c. Briefly explain the various types of milk products and their uses.

d. Suggest the uses of milk in cookery.

WEEK 9:

TOPIC: TEST INTERPRETATION

CONTENT: Test interpretation.

This is the practical part of the course, Food and Nutrition. This practical examination comes up in two sections:
a. The preparatory written examination and
b. The actual practical examination.
The practical examinations are designed to test the student’s
i. Knowledge of choosing appropriate food for various occasions and various seeds of the individuals, and the appropriate
ingredients for making the chosen dishes dishes
ii manipulative skill in preparing, cooking, serving attractively, cleaning up, clearing away and presentation of work using
appropriate kitchen tools and equipment.
iii ability to follow a time plan of the work in such a way that the student completes and presents her work to the examiner at the
set time.
iv ability to follow personal, food and kitchen hygiene rules and regulations as well as safety precautions.
v ability to economize food, time, and energy .
vi orderliness, creativity, and ability to follow instructions.
In the written preparation otherwise known as Test Interpretation, the student is allowed to use test books, notes, and any other
helpful material like recipe books. It lasts for 1 hour and is usually done two days before the real practical examination.
The practical examination papers are distributed to students who follow the given guidelines, choose dishes and ingredients, and
make their time plan of the work which should last for three hours.
Students are expected to read the test questions very well so as to have a good understanding of what they are expected to do
and analyze the test following the key words appropriately.

1. : How to Answer WAEC Food and Nutrition Questions: The student should take note of the following during
the interpretation.
2. Before you Answer WAEC 2021 Food and nutrition questions make sure you know:
 - How adequate your choice is
- Reason for the choice
- Chief ingredients required and the quantity for each of the items
- The time plan.

1. First of all, practice of our WASSCE Foods and Nutrition past questions makes you faster on the exam day. It’s no
secret that questions on the WASSCE for each particular subject are usually similar to questions in previous years
since they’re from the same WAEC syllabus. WAEC also sometimes repeats questions word-for-word.
2. Furthermore, exposure: Regular practice exposes you to your weaknesses and gives you a chance to better
yourself before the exam.
3. On the other hand, decreases chances of anxiety: Regular and efficient practice improves your confidence before
the exam.
4. In the light of this, these and many more are some of the beautiful benefits of practicing WAEC Foods and Nutrition
past questions.
5. In summary, it’s important you make it a habit to regularly practice with the past question papers. There’s no doubt
that this would help you achieve the grades you desire on the WASSCE on the long run.
6. Equally important, do not just focus only on the WAEC past questions we provide on this page. We also have other
WASSCE related resources that will be of great help to you.
7. In conclusion, this section are the Foods and Nutrition WASSCE / WAEC past questions we have for now. Feel
free to use them in accordance to the rules stated on this page and our Terms of Service.

PRACTICAL QUESTIONS:

3. Your diabetic pregnant sister is spending the day with you.

4. (a) Prepare, cook and serve a two-course lunch for her.
5. (b) Prepare a snack dish for her.
6. (c) Set the lunch table.
7. How to Answer WAEC Food and Nutrition Questions
8. Before you Answer WAEC 2021 Food and nutrition questions make sure you: