S S 3 1ST TERM

FOOD AND NUTRITION

WEEK TOPIC

1. Cultural food habits: (a) meaning of food habit (b) food taboos and fads (c) fallacies
2. Cultural food habits: (d) traditional localities (e) foreign dishes (i) Indian (ii) European (iii) Chinese
(iv) American (v) other African countries
3. Cultural food habits: (Practical)
4. Foods for special occasions (a)Special occasions (i)Weddings (ii) thanksgiving service (iii) birthdays
(iv) naming ceremonies (v) cocktails (vi) buffet (b)special foods: (i) fries rice (ii) jollof rice (iii)
pounded yam./soup (iv) moi-moi (v) semovita/soup (c) preparation of food for special occasion. (b)
traditional localities (c) foreign dishes (i) Indian (ii) European (iii) Chinese (iv) American (v) other
African countries
5. Foods for special occasion: (practical)
THEME: FOOD PREPARATION, STORAGE AND PRESERVATION
6. Beverages: Non-alcoholic beverages (a) coffee and tea (i) methods of preparation and service (b)
Cocoa drinks : hot cocoa (ii)milk and egg drinks(iii) Fruit juice and drinks: lemonade, orange drink,
pineapple juice and drink, punch, etc
8. Rechauffe(left over cooker): (a) Meaning of “ rechauffe” (b)Leftover foods: reheating or warming of
leftover foods (c) Uses of leftover foods in making new dishes (i) rechauffe of meat (ii) rechauffe of
vegetable (iii) rechauffe of fish (iv) rechauffe of other dishes
9. Food study (Meats): (a) Types and cuts of meat used for meal preparation e.g. beef, veal, pork, lamb,
heart, tripe mutton, goat, game; offal-liver, kidneys, gizzard etc. (b) Nutritive value of meat (c)
factors to consider when choosing meat.
(d) Cooking methods (e) Advantages and disadvantages of each cooking method. (f) cow-beef,
poultry- birds of all sorts, sheep-mutton, pig-pork, game-bush meat.
10. Food study(poultry): (a) Types of poultry (i) chicken (ii) broilers, turkey (iii) goose, game (b)
Nutritive value of poultry (c) Preparation of poultry for cooking
(d)Cooking methods: stewing, frying, grilling, roasting etc.(e) factors to consider when choosing
poultry
11. Setting up and managing a catering enterprise: (a) explanation of terms-entrepreneur,
entrepreneurship, enterprise (b) characteristics of an entrepreneur (c) advantages and
disadvantages (d) setting up a catering (e) some catering enterprises (f) factors contributing to the
success of an enterprise, Work ethics (a) explanation of work ethics (b) good work ethics,
packaging (a) explanation of food packaging (b) reasons why food is packaged (c) qualities of
packaging materials (d) types of packaging materials.
12. Revision
13. Examination
NOTE: Second term ss3 scheme was moved to first term ss3.
WEEK 1

SUBJECT: FOOD AND NUTRITION

CLASS: SS3

TOPIC: CULTURAL FOOD HABIT

CONTENT: (a) meaning of food habit and (b) food taboos and fads (c) fallacies

SUBTOPIC 1: MEANING OF FOOD HABIT AND TABOOS.

Cultural food habits: cultural food habits are those cultural or indigenous foods that people are used to and find it
difficult to change. People eat according to learned behaviour with regards to etiquette, meal and snack patterns,
acceptable foods, food combinations and portion sizes. A common eating pattern is three meals (breakfast, lunch and
supper) per day with snacks between meals. The components of a meal vary across cultures. What people eat affects
their ability to stay healthy, work and live well. The average nutritional requirement of groups of people and fixed
depending on: age, sex, height, depending on: age, sex, height, degree of activity and rate of growth. However, despite
the nutritional knowledge of what to eat and in what quantities, people live healthy and happy. Personal preferences,
habit, family, customs (taboo) and social settings (facts and fallacies) largely determine what a person consumes.

Food habit

Food habit: This is the type of food one is used to and probably finds it difficult to change to another type of food. It
also means the established choice of foods or patterns and ways of meal preparation and service adopted by families or
individualities on a regular basis. It is the people’s likes and dislikes and their attitude towards foods.

Factors that influence food habit:

i. Family upbringing
ii. Social interactions
iii. Customs and taboos
iv. Weather and climate
v. Locally produced foods
vi. Health of the individual
vii. economic statues
viii. educational level
ix. physiological variation
x. religious beliefs
xi. emotional feelings

Good food habit

i. Always have three meals a day.

ii. Always eat adequate (balanced) meal
iii. Consume a lot of fruits and vegetables
iv. Choose foods based on quality (nutrients) and not quantity
v. Always have regular times for meals.
vi. Serve and eat in a clean surrounding

SUB TOPIC2: FOOD TABOO AND FADS

Taboos mean forbidden, prohibition and exclusion. Food taboo, are different types of foods that are not eaten
(consumed) by different people in different parts of the world. Food taboos are due to cultural, religious or other
reasons. Culture differs in edible, and food taboos are not dependent on clan affiliation, age, gender, pregnancy and
status. Most food taboos apply to animal resources. There are some penalties prescribed for breaking a taboo. Some
penalties are drastic in order to frighten people into complying with the prohibitions. The penalties include: sterility, a
breast that will never produce milk, a child who will forever crawl and death. Most of these taboos have no scientific
basis but are common sense rules.

Food taboos tend to deprive the individuals concerned from consuming an adequate diet. Every lineage has its food
taboos
Examples of food taboos are:

i. Meat and milk must neither be used together in cooking nor served at the same time among the Jews.
ii. Most Hindus do not eat meat especially beef since cow is considered sacred among them.
iii. Pork is traditionally forbidden in the diet of Jews, Ethiopians, Orthodox Christians and Muslims
throughout the world.
iv. Women and children must not eat chicken’s gizzard among the Igbos, Edos, and Yoruba but served
for the head of the family since it is considered a delicacy.
v. Carnivores like dogs, cats etc are not eaten in some cultures as they are seen as part of the family, for
being protective and friendly

Reasons for food taboos:

i. Environment – some foods are scarce or not suitable for an area.

ii. Medication: some foods tend to be unhealthy
iii. Economically, some animals are valued more when alive
iv. Symbolic reasons: some foods are regarded as unnatural food instance, some animals are seen as part
of the family. Such anima protects and gives companion.
v. Social: to increase cohesion or reinforce status differences and religion. Some animals are sacred
while some foods are unclean to be offered to God

FOOD FADS

A food fad is a style or custom that many people are interested in for a short time. Food fads therefore refer to some
practices about food engaged in by people for a relative short period. Food fads come and go. They become
fashionable but are not necessarily nutritious. They are foods in vogue. They boost the social status within the society.
People practice such food fads just to belong to a group or class.

Examples of food fads

i. Fried rice was very popular and special some time ago.
ii. Onugbu soup was very popular in Igbo land. It reigned among high class people and was in hot
demand at occasions.
iii. Indomie is very popular now that people go for it as family meals and school lunch for children
iv. Soybean products were popular sometime ago that every family individual was preparing and using it
in various forms. Now is no longer popular as it use to.
v. Zobo drink became very popular in the south, many people regarded it as blood enhancer, but
now, the popularity is diminishing.

SUB TOPIC3: Food fallacies

A food fallacy is a false belief about the role of certain nutrients in the body. They have contributed
to high rate of malnutrition and some diet-related diseases among many people there is no scientific research
to prove these beliefs right or wrong and no medical analysis to justify the claims.

All these stories about certain foods being harmful or beneficial are nothing but myths and traditions.

Examples of food fallacies are:

i. Fallacy: consumption of meat and eggs by children promotes stealing habit in them.

Facts: children need meat and eggs as good source of first class protein for proper growth

ii. Carbohydrate makes one fat

Fact: carbohydrate does not make one fat. It is excess of it that do. It supplies energy to the body.
Inadequate intake will cause deprivation and body will start using protein as energy which is
not a good thing. There will be no excess weight as long as you eat sensibly.
iii. All fat is bad. Today’s focus is on the type of fat one should eat. People fear for the calorie
content and for the risk of heart attack. There are good and bad fat. Good fat, the kind gotten
from oily fish e.g. salmon and hiring fish. This suppresses inflammation in the body also
reduce the risk of cancer and heart diseases and almonds are healthy. The important thing is
moderation because these good fats are still highly caloric.
iv. Athletes need more protein than non-athletes.

Fact: the protein requirement of an adult depends on the body size and not the amount of exercise

v. Meat causes high blood pressure, kidney disease and true for the normal person. The Eskimos
live on flesh and fats have less of these disorders. Meat is harmful only when the kidneys are
so badly damaged that they cannot excrete nitrogenous products.
vi. Fallacy: eating acidic fruits, vegetables and starch together cause indigestion.
Fact: tomatoes, for example, is an acidic food, the acid facilitates and does not interfere with
the digestion of potatoes or other starchy foods. Tomatoes are excellent source of vitamin C
and can be profitably included in any meal
vii. Milk and fruit juice taken together will upset the stomach.

Fact: all fruit juices contain a slight amount of acid which does curdle milk. But the normal stomach
contains hydrochloric acid which does curdles milk in the normal course of digestion. Therefore,
fruits juices facilitate or supplement the action of the gastric juices. Doctors often advice mothers to
add orange juice to milk for baby feeding.

viii. Liver eaten during pregnancy causes bleeding during labour

Fact: liver does not cause bleeding. Liver is good source of iron which a pregnant woman highly
needs in order to supply the foetus its own iron for use after birth, for at least three weeks and some
iron will be lost during child broth.

Other common fallacies are:

Drinks do not add to one’s weight

Pregnant women should not eat animals that crawl. They believe to retard growth of the baby when
delivered.

Eating snacks and fresh groundnuts believed to make new born babies to dribble saliva more than
usual.

Bush meat like grass cutter prolongs labour

Fruits like pineapple and cashew eaten by pregnant women produce rashes on the skin of new-born
babies.

Eggs and chicken cause infertility in women.

Pork consumption during pregnancy leads to birth of children who work like pigs.

Tomatoes cause cancer

Raw eggs are more nutritious then cooked eggs.

Lettuce and cucumber cool the blood

 Garlic “purifies” the blood.

Skimmed milk is valueless.

Fruits like mango and soft drink “coke” taken together leads to death.

Honey consumed at pregnancy leads to bald heads of new born babies.

Summary

i. To live, one must eat nutritious foods which will provide desired nutrients in
required amounts, so that the right amount of fuel to execute normal physical activity
will be provided.
ii. Despite the nutritional knowledge which is the prerequisite to a healthy and happy
life, food fads, food fallacies and food taboos affect people’s food habit
iii. These false beliefs, taboos and fads concerning food have led to high rate of
malnutrition and some diet-related diseases among people as people concerned are
deprived balance meals
iv. The pattern of food habit adopted by families of individual is based on some factors.
v. Every family or individual should aim at practising good food habits at all times
because, once food habits are formed, they are not always easy to change.

EVALUTION:

1. Prepare, cook and serve one traditional soup from your locality
2. Define cultural foods habits
3. Explain the term food habit
4. List seven (7) factors influencing food habit.
5. State four examples of food taboos.
6. Define cultural food habits
7. Explain the term food habit
8. Enumerate five (5) reasons for food taboos

OBJECTIVES

1. ___________ is a style or custom that many people are interested in for short time. (a)
food fad (b) food fallacy (c) food taboo (d) food habit
2. One of these is a reason for food taboos. (a) scarcity (b0 medical reason (c) economic
reasons (d0 family reasons
3. A false belief about the effect of a particular food is referred to as:
(a) food belief (b) food taboo (c) food fad (d) food fallacy
4. Which of these has no influence on food choice? (a) religious factor (b) political factor (c)
culture factor (d) habit

WEEK 2

SUBJECT: FOOD AND NUTRITION

CLASS: SS3

TOPIC: CULTURAL FOOD HABIT

CONTENT: (a)Traditional dishes – dishes from different localities in Nigeria, (b) foreign dishes (i)
Indian (ii) European (iii) Chinese (iv) American (v) other African countries

SUBTOPIC 1: Traditional dishes – dishes from different localities in Nigeria

There are many traditional dishes in Nigeria just as there are many ethnic groups in Nigeria. Certain foods
that make up the Nigeria traditional dishes vary according to which region the country people live in:

1. Hausa Dishes
i. Kose (bean cake)
ii. Coco (porridge)
iii. Kunugyada (groundnut pudding)
iv. Kulikuli (groundnut cake)
v. Ride (beniseed soup)
vi. Awyidu (jollof guinea corn and beans)
vii. Dankali (sweet potato pottage)
viii. Figira boiled millet and beans
ix. Tuwon shinkafa couscous (rice foofoo)
x. Dand dako (cassava dish)
xi. Taliya (local spaghetti)
xii. Tuwo Alkama (wheat foofoo)
xiii. Kunuu zaki
2. Igbo Dishes
i. Nriji (pounded yam
ii. Jimmiri oku (yam pepper soup)
iii. Jigbo/Abacha (African/local salad)
iv. Ukwa (bread fruit porridge)
v. Nri-akpu (pounded cassava)
vi. Foofoo
vii. Ofe-egusi (melon soup)
viii. Ofe okazi/ora
ix. Achicha ede (dried cocoyam dish)
3. Yoruba dishes
i. Iyan isu (pounded yam_
ii. Kelukelu (unripe plantain foofoo)
iii. Dundu (fried yam)
iv. Egboyin (palm nut soup)
v. Kooto (beans soup)
vi. Obe Igbo ( garden egg stew)
vii. Iyan koko (pounded or cocoyam)
viii. Olele (moimoi or bean pudding)
ix. Irekere (fried unrie plantain)
x. Eforiro (spinarch soup)
xi. Osiki (vegetable soup)
4. Dishes from Akwa Ibom and Cross River State
i. Ikpan (melon balls)
ii. Afia Efere Ebot (white soup)
iii. Edka ikon soup
iv. Afan soup
 v. Ukan ukom (bush meat plantain)
5. Dishes from Bayelsa and Rivers State
i. Oto (water yam/cocoyam pottage
ii. Nkwe (yam soup)
iii. Iwu ukom (unripe plantain pottage
6. Dishes from Benue and Kogi state
i. Ebata soup (garden eg soup)
ii. Abada (bambara nut pan cake)
iii. Acha Aakpa (maize pottage)
7. Dishes from Edo and Delta state
i. Banga jollof rice
ii. Oduba (plantain banana pap)
iii. Ikokore (water yam pottage)
iv. Enyenlem (pumpkin porridge
v. Otite (roasted yam/black sauce

RECIPE FOR SOME TRADITIONAL DISHES

1. Tuwon Alkama (wheat foo foo)

Hausa dish

Preparation

Recipe

1. Wheat flour (milled with husk)

2. Margarine cups
3. Water 4 cups

Method

1. Mix small amount of sifted wheat flour with little water to make a paste, pour the paste into boiling
water with a wooden spoon and stir well until thick.
2. Add the remaining sifted flour a little at a time and stir fast to avoid lumps. Reduce heat and cook for
another 10minutes.
3. Mould round in a dish and serve with draw soup.

Igbo dish (Onugu soup)

Recipe

1 big size of stock fish)

1 medium size cow leg

1 kg beef

I medium trip

tablespoons of ground crayfish

1 large size smoke fish

1 milk cup of cooked cocoyam paste

 3big balls of washed bitter leaves

3 cooking spoonfuls of palm oil

3 table spoonful of ogiri fermented melon.

2 table spoons of dried pepper (ground)

2 cubes of magi

Method

1. Wash and season the beef, cow leg and put magi cube, salt and cook for 40minutes. Add
stockfish and boil all till tender
2. Add palm oil, pepper, crayfish, a cocoyam paste, and fish cook until no lump of cocoyam
paste is seen.
3. Mash the goitre, put it together into the pot, stir and cook for 10minutes
4. Serve with foofoo

SUBTOPIC 2: FOREIGN DISHES: INDIAN, EUROPEAN AND CHINESE

They are also called civilized dishes. They are dishes that are not naturally taken by the native people,
some of these foreign dishes are:
1. Butter chicken
2. Tandoori chicken
3. Chicken tikka masala
4. Rogan josh
5. Malai koft (veg ball in a thick sauce)
6. Chole chicken curry
7. Palak puree (spinarch and cottage cheese)
Recipe for butter chicken
Recipe:
1. 1kg boneless, chicken skin removed
2. Juice of one lime
3. Salt to taste
4. I tsp red chilli powder adjust to (suit your taste)
5. 6 cloves
6. 8-10 pepper corns
7. 1 stick of cinnamon
8. 2 bay leaves
9. 8-10 almonds
10. Seeds from pods of cardamom
11. 1 cup fresh yoghurt (must not be sour)
12. 3tbsp vegetables/carrot/sun flour cooking oil
13. 2 onions chopped
14. 2tsp garlic paste
15. 1 tsp ginger paste
16. 2tsp cumin powder
17. 1tsp turmeric powder
18. ¼ tsp turmeric powder
19. 400g/140z of chopped tomatoes, ground into smooth paste in a food process.
20. ½ litre chicken stock
 21. 2 tbsps kasuri methi (dried fermented leaves)
22. 3tbsps in melted, soft butter
23. Salt to taste
24. Coriander leaves to garnish
Method (preparation)
1. Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and
allow to marinate for 1hour.
2. Heat a feat pan or girdle on medium heat and gently roast (stirring frequently) the cloves, pepper
corns, cinnamon, bay leaves and almond till they darken slightly, cool and add the cardamom
seeds. Now grind in a coarse powder in a clean, dry coffee grinder.
3. Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric
powder together and them to the chicken. Allow to marinate for other one hour
4. Heat the oil in a deep pan on medium heat. When hot, add the onion. Fry till pale golden brown
in colour and then add the ginger and garlic pastes. Fry for a minute
5. Add only the chicken from the chicken spice, mix and fry the sakad (chicken will turn opaque
and the flesh will go from pink to whitish in colour.
6. Now, add the tomatoes paste, chicken, stock kasuri methi and remaining part of the yoghurt-spice
mix to the chicken
7. Cook till the chicken is tender and the gravy is reduced to half its original volume
8. Melt the butter in another small pan and then pour it over the chicken
9. Garnish with coriander leaves and serve with NAAN and kaali oaal.
A. European dishes:
1. French bread
2. Roast chicken with bread sauce
3. Grilled steak
4. Swedish meat balls
5. Fillet steak with Yorkshire pudding
6. Shepherds pie
7. Chicken Mary with croquettes potatoes, etc
B. American dishes:
1. Fish in batter with Swiss potatoes
2. Hamburger American style
3. Grilled chicken with duchess potatoes etc
C. Chinese/Italian dishes:
1. Fried rice with curry stew
2. Spaghetti with bolognaise sauce etc.
D. Japanese Dishes:
1. Beef olives
2. Chicken sauce chasseur
3. Mixed grill
4. Spanish omelettes etc.
Chinese dish
Recipe:
1. 4 onions non fat cream cheese product
2. ½ cup non fat sour cream alternative
3. 2 tablespoon commercial no-salt-added mild salsa
4. ½ teaspoon ground cumin
5. ¼ teaspoon salt
6. ¼ teaspoon ground red pepper
7. 1 ½ cups shredded cooked chicken
8. 1/3 cup finely chopped sweet red pepper
 9. 1/3 cup minced green onions
10. 8 ¾ ounce slices reduced – calorie whole wheat bread, toasted
11. 16 medium size fresh spinach leaves
12. 1 cup alfalfa sprouts

Method
1. Combine first 6 ingredients in a small bowl. Stir in chicken, sweet red pepper, and green onions.
Spread mixture evenly with spinach leaves. Place alfalfa sprouts evenly over spinach; top with
remaining 4 bread slices.
2. White bean salsa
Recipe
½ cup drained canned navy beans
¼ cup seeded, diced tomatoes
¼ cup minced purple onion
2 tablespoons minced fresh cilantro
I tablespoon minced jalapeno pepper
I tablespoon lime juice
¼ teaspoon ground cumin
¼ teaspoon chilli powder
Method:
Combine all ingredients in a small bowl, stirring well. Cover and let stand for 2hrs
SUBTOPIC 3: OTHER COUNTRIES DISHES
A COTONU DISH:
Recipe
1. Palm kernel fruit 2 cups
2. Crayfish ¼ cup
3. Pepper ½ teaspoon
4. Dried fish 3 medium size
5. Spice ginger ¼ teaspoon
Method:
1. Cook the palm fruit
2. Squeeze the boiled fruit
3. Sieve the fruit water
4. The oil should be used also
5. Remove all the chaff. The remaining liquid is the base for preparing banga soup
6. Pour the base inside cooking pot
7. Allow to boil for 20minutes
8. Bring down
9. Serve with tuwo ( maize foofoo)
 MEXICAN DISH (spiced pork tenderione)
Recipe:
2 ( ¾ - pound) pork tenderione
1 teaspoon ground cukin
I tsp chilli powder
½ tsp dried oregano1/4 tsp garlic powder
¼ teaspoon salt
¼ tsp ground red pepper
Vegetable cooking spray

Method
1. Trim fat from tenderione
2. Combine cumin with other sit ingredients. Rub spice mixture evenly over tenderloins. Place
tender line on a rack in a roasted pan coated with cooking spray. Insert meat thermometer into
thick eat part of the tenderloin if desired. Bake at 3750C for 45 minutes or until meat thermometer
register 1600
3. Transfer tenderloins to a serving matter. Let stand for 10mins, slice diagonally across grain into
thin slices.
EVALUATION:
1. List 5 important ingredients in any dish from Cotonou
2. Write one meal from each country below:
a. Nigeria (any tribe)
b. Mexico
3Write one Indian dish with recipe
4Enumerate three common dishes from Europe
5List 10 item ingredients for butter chicken
6List 3 dishes of Hausa tradition

7Enumerate two dishes from Mexico

8. Explain the right cooking method of butter chicken
9. Outline four (4) America dishes
OBJECTIVE TEST:
1. ________ is not one of the Indian dishes.(a) butter chicken (b) green white pear & walnut (c)
tandoori chicken (d) rogan josh
2. __________ is one of the European dishes. (a) sweet and sour pork (b) cheddar potato
frittato (c) congo bao chicken (d) Hungarian rice cake
3. Palak paner, Indian dish contains _____________. (a) lettuce (b) pods of cardamom (c)
spinach and cottage cheese (d) cumin
4. Ham-and-cheese strata is an important dish from countries: (a) India (b) mexico (c) America
(d) Nigeria
5. ________ dish is commonly used as dish in China country. (a) white bean salad (b) rogan
dish (c) tandoori chicken (d) congboo chicken
PRE-READING ASSIGNMENT

Read foods for special occasions

WEEK END ASSIGNMENT

List four special occasions, the special dish suitable for each

REFERENCE TEXTS

- Evans food and nutrition for senior secondary schools book2 by F.A. Bakare et al; Evans Brothers
Nigeria Limited. Page 70 – 90

WEEK 3

SUBJECT: FOOD AND NUTRITION

CLASS: SS3

TOPIC: CULTURAL FOOD HABIT

CONTENT: PRACTICAL

WEEK 4

SUBJECT: FOODS AND NUTITION

CLASS: SS3

TOPIC: FOODS FOR SPECIAL OCCASIONS

CONTENTS: 1. Special occasions e.g. weddings, thanksgiving services, birthdays, naming ceremonies,
cocktails and buffet.

3. Special foods: e.g. fried rice, jollof rice, pounded yam/soup, moi-moi, semovita/soup
4. Preparation of food for special occasion

SUBTOPIC 1: SPECIAL OCCASSIONS

Meaning of special occasions

A special occasion is an event or a celebration of something very important. It is a celebrating for special
festivities to make some happy events. It is a joyful moment which comes in form of parties and it is usually
marked with fanfare and fasting.

Examples of special occasion:

1. Wedding
2. Thanksgiving services
3. Birthdays
4. Naming ceremonies
5. Cocktails
6. Buffets
Some of these special occasions can also be celebrated in the following forms e.g. drinks party,
luncheon/dinner parties, children’s parties. The type of occasion and its purpose determine:

(a) The type of food to be prepared

(b) The type of food service either formal or informal

Planning meals for special occasions:

When planning meals for special occasions, the following points should be considered;

1. Plan to serve enough/adequate meals

2. Prepare sweet and savoury dishes and vary the flavour, colour and texture to suit the taste of your
guests.
3. Serve hot and cold foods at the appropriate time
4. The table should be well set skilful with garnishes and decorations
5. Meals should be specially served and if possible include drinks both hot and cold
6. Foods that can easily be eaten while standing should be chosen at cocktail parties.

SUBTOPIC 2: Special Foods

Special foods are prepared based on the type of occasion and its purpose.

1. Wedding ceremonies:
The following foods can be served during wedding ceremonies:

- Rice which can be in form of fried rice or jollof rice and white rice with chicken soup.

- Moi-moi

Meat in form of fried chicken, beef, suya etc

Pastries which include chin chin, fish rolls, meat pies

Wedding cakes and muffin cakes etc

Assorted drinks salads of different types

Delicacies from different localities e.g. Ikokore in Yoruba land, Ugba in Ibo land, etc.

2. Naming ceremonies:
In naming ceremonies, normal foods peculiar to the area are prepared. In some cases special diet are
prepared and foods such as rice, moimoi, puff puff etc are served.
3. Birthday parties/ Children’s party:
Foods served during birthday parties include:
i. Rice dishes, chicken, fried fish
ii. Plantain chips, pop corn
iii. Assorted biscuits/sweets
iv. Assorted drinks
v. Cakes
4. For tea party, the meals to be served should be:
vi. Bread and butter
vii. Filled sandwiches
viii. Cakes, biscuits and tea
 ix. Toasted bread/tea

For morning coffee party, serve biscuits, buns, queens cake, coffee with milk (semi separately).

Other celebrations such as promotion, family reunion, etc. Similar foods are served such as rice,
moimoi, pastries of different sorts, fried meat, fried chicken, assorted drinks, salads etc.

Subtopic 3: Preparation of foods for special occasion

The ingredients and procedure for preparation of foods for special occasion can be summarized as
follows.

1. Wedding ceremonies:

Cooking of rice

Rice should be thoroughly cooked to soften the outer covering and the following ingredients can be used for
cooking

Ingredients

6 cups of rice

1 chicken

2 small tins of tomato paste

3 large onions

1 bottle groundnut oil

6 large ripe fresh tomatoes

Salt and pepper to taste

½ tea spoon dried thyme/curry

3 bay leaves

Sufficient water to cook the rice

Garnishing boiled cabbage or any green vegetable

Procedure

1. Cut chicken into moderate size pieces and wash

2. Boil 1 chicken and add thyme, sliced onions, salt and curry until tender
3. Slice two onions and grind the pepper, one onion and tomatoes
4. Make rich gravy (sauce) with the onions, tomatoes, pepper and tomatoes paste. Season well,
adding part of thyme curry/bay leaves etc
5. Add the fried chicken, add a little water and simmer for 5-10minutes
6. Take out the ices of chicken to dress the rice when it is cooked. Keep covered i another sauce
pan.
7. Add sufficient water to the remaining sauce (ingredients) in which the stew is made to hold the
rice during cooking.
8. Add salt and allow to boil.
 9. Meanwhile, pick and mash the rice and sieve to drain the excess water
10. When the water starts boiling, put in the rice,, stir and cover.
11. Allow the water to be soaked up then stir thoroughly with a wooden turner
12. Sprinkle a little water in the rice, if it is hard
13. After the rice has boiled briskly for the first5-10minutes (depending on the heat applied) list
should then be cooked very slowly and with plenty of steam rather than heat from the fire.
14. When ready the colour will be bright reddish pink and the grains will be separated and scattered
15. Serve in any suitable dish with chicken reserved for dressing on the top
16. Serve with boiled cabbage or green beans or any green vegetable

Naming ceremony e.g. moimoi

Ingredients

1. 2cups of white beans

2. 2 medium sized onions
3. ½ cupful palm oil or vegetable oil
4. Salt and magi to taste
5. ½ cup of crayfish
6. ½ teaspoon dry ground red pepper

Procedure for preparing moimoi

1. Soak beans, remove skin and wash thoroughly

2. Grind it into paste together with onions or pepper
3. Add ½ or 1 spoon ground pepper, magi and salt to taste
4. Add the hot oil and the water, mix to a soft consistency
5. Wrap spoonful of the mixture in the clean leaves and fold to neat shape
6. Place on a stick platform in the steamer. Cover with leaves or sack and steam until the colour of
the leaf wrapper changes

Note: if a pudding bowl is to be used, grease the bowl with vegetable oil and pour the mixture in cover and
steam until the pudding id firm.

When ready, unwrap or turn out of the bowl on to a plate and serve with agidi, ogi etc

NOTE:

(a) You can add ½ cup cooked shrimps or flaked fish or minced meat to mixture in cover and steam
until the pudding is firm.
(b) When ready unwrap or turn out of the bowl on to a plate and serve with agidi, ogi etc

Cooking of fried rice

Ingredients
 2 cups of rice
 1 big onion
 2 tablespoon of curry
 1 tablespoon of white pepper
 Salt to taste
 Cubes of magi
 ½ cup of vegetable oil
  Meat stock
 3 medium sized carrot
 Green beans
 Green peas
 2 medium size green pepper
 Potatoes (optional)
 Sweet corn
 Liver

Procedure

1. Pick rice, discard the coloured grains of rice, wash and leave in a sieve for the water to drain
2. Pour the oil in a saucepan, allow it to get hot a little before pouring the rice and seasoning
3. Stir on the heat until the rice is a little bit brown
4. Pour the stock and add some water to cook the rice (if not enough)
5. Add the diced ingredients when the rice is almost cooked in this order; carrot, green beans, green
peas, green pepper and potatoes.
6. Stir a little to mix the ingredients and the rice

NOTE: do not overcook the rice

Method 2

1. Cook the rice until soft enough

2. Pour the oil in the frying pan and fry all the other ingredients
3. Add rice in quantities and fry with other ingredients

Cooking of Egusi soup with vegetable

Ingredients

 1 cup powderedegusi500g meat

 500g dry fish
 1large onion
 2 bundles of leaves
 250ml palm oil
 Salt and pepper to taste
 Condiments (optional)
 Grind 1 milk cup crayfish

Procedure

1. Cut meat and wash thoroughly

2. Cook until tender (add salt, and condiments if any)
3. Pick leaves; wash in several changes of water to remove sand. Slice the leaves and wash in cold
water
4. Grind pepper if fresh are used, grate or grind onion
5. Add pepper and palm oil to meet and continue
6. Mix egusi into a smooth paste and add to meat
Stir occasionally to avoid burning
 Add onion if necessary
7. Wash the fish and add
8. Add the leaves and simmer until leaves are tender
9. Serve with pounded yam.

EVALUATION

1. What do you understand by the term “special occasion”

2. List five examples of special occasions
3. Mention 3 other forms of special occasions can be celebrated
4. State two factors you will consider when planning meals for special occasions
5. Mention two types of parties’ children are involved with and state 3 examples each of the meal
served.
6. List two different local and the special delicacies served in wedding ceremonies
7. Plan a meal for naming ceremonies to serve people during the celebration
8. Mention five special occasion you know and list two examples of food served in each one.
9. List the different festivals in your area and name the foods associated with each festival
10. You intend to throw a birthday party for younger brother, describe the various dishes you intend
to serve
11. State 5 factors you should consider when planning a wedding ceremony

OBJECTIVE TEST

1. Factors to consider when planning for a specific occasion included the following EXCEPT:
A. Type of foods in season
B. Money available time the party will take place
C. Time the party will take place
D. Number of children
2. Special occasion meals are served
A. For invalids and convalescents
B. To maintain the health of expectant mother
C. To celebrate special guest
D. To celebrate a special achievement
3. Which of these is a special occasion party that involves traditional dishes
A. Birthday party
B. Bazaar party
C. Yam festival
D. Children party
4. A written invitation card for a party must have spaces for all the following EXCEPT
A. Day of the party
B. Venue of the party
C. Time
D. Number of the guest
5. Which one of the following food service is best for wedding ceremonies
A. Formal service
B. Plate service
C. Buffet service
D. English service
 6. Meal service whereby guests serve themselves is
A. Picnic
B. Cocktail
C. Buffet
D. Luncheon

WEEKEND ASSIGNMENT

Read foods and nutrition for senior secondary schools book3 by F.A. Bakare et al (page 91-97)

PRE-READING ASSIGNMENT:

1. (a) Explain the term “beverage”

(b). State the two types of

2. Name and describe the method of preparing

(a) Coffee (b) lemonade

WEEKEND ACTIVITIES

1. name the common fruits in your area and describe how you can prepare fruit drinks using any one of the fruits

Reference Texts

- Evans food and nutrition for senior secondary schools book2 by F.A. Bakare et al; Evans Brothers Nigeria Limited.
Page 70 – 90

- Exam focus: foods and nutrition for WASSCE & SSCE by J.O Olusanya, F. Balade

- The student’s cookery book by Enid O’ Reily Wright

- Food and nutrition for senior secondary schools by F.A Bakare et al.

WEEK 5

SUBJECT: FOODS AND NUTITION

CLASS: SS3

TOPIC: FOODS FOR SPECIAL OCCASIONS

CONTENTS: PRACTCAL SESSION

WEEK 6

DATE

SUBJECT: FOOD AND NUTRITION

CLAS: SS3

TOPIC: BEVERAGES

CONTENT: Non-alcoholic beverages (a) coffee and tea – method of preparation and service (b) cocoa drinks:
hot cocoa (ii) milk and egg drinks (iii) fruits juice and drinks: lemonade, orange drink pineapple juice and
drink, punch etc.

SUBTOPIC 1: coffee and tea- method of preparation and service

Coffee is a breakfast beverage for many people and can be prepared in a variety of way. To obtain the best
result, the coffee must be freshly roasted, ground and kept in an airtight container to preserve the flavour.

METHOD OF PREPARATION AND SERVICE

Coffee can be prepared by:

i. infusion
ii. percolation
iii. filtrations and
iv. dissolution

INFUSION METHOD:

Heat coffee pot with boiling water. When the water is thoroughly hot, pour out and put the coffee, one tablespoon of
coffee to each 250ml of water. Bring the water back to boil and pour the coffee in the pot. Infuse in a warm place for
5minutes. Strain and serve with milk and sugar

DISSOLUTION METHOD:

Place the ground coffee in a sauce pan and cover with the required amount of water. Bring the mixture to boil and
remove from fire immediately. Stand in a warm place for 3-5minutes, strain into a hot coffee pot and serve after
straining heat it up again and serve

FILTRATION METHOD:

The coffee being used for this purpose must be finely ground so as to expose as much surface area as possible. The
ground coffee is held in the fine mashed or paper-lined, conical-shaped upper container coffee maker. Hot or boiling
water is poured on it while it continues to drip inside the flask until it finishes. When dripping is completed the upper
section of the coffee maker is removed and the coffee is served

PERCOLATION METHOD:

Special types of coffee pot know as percolator is used. The coffee pot is electrically operated. It has three
components:

1. a reservoir for boiling water

2. a strainer for the ground coffee and
3. a container for the percolated coffee

TEA

Tea is prepared by infusion method. It is used for a short period to extract the flavour for its stimulating properties.
 PREPARATION OF TEA:

1. Raise the temperature of the tea pot by rinsing with hot water. Put tea bag in the pot for each person. Add
enough boiling water to the tea, leave to infuse for at least 3 minutes. Pour into tea cups.
2. For tea leaves, leave in boiling water for 5minutes, strain the tea through or clean strainer, serve with milk
and sugar to taste

SUBTOPIC 2: Cocoa drinks: hot cocoa (ii) milk and egg drinks (iii) fruit juice and drinks, lemonade, orange
drink, pine apple juice and drink, punch etc

COCOA DRINKS

They are prepared by dissolving the desired quantity in water with sugar and milk added. Use a teaspoon of cocoa
powder to one cup of milk or half a cup of milk and half cup of water

First mix the cocoa with a little cold water then, boil the remaining water and pour to the mixture and stir consistently.

Pour back into the pot and boil again.

Milk and egg drinks examples are:

1. Milk shakes with ice cream – whisks or blend a spoonful of ice cream and milk with a whisk or blender
until light and fluffy. Add desired flavour and serve
2. Orange milk shake
Blend orange squash in flavour and syrup and vanilla ice cream together until light and fluffy. Other
alternative to orange are coffee, banana, etc
3. Milk shake without ice cream
Put one or two teaspoons of flavoured instant whip powder into milk and whisk very well until light and
fluffy
4. Egg nog
5. Whisk egg and milk together, add brandy to taste. May be sweetened and if desired
6. Milk with honey
7. A teaspoonful of honey and a few drops of lemon juice added to a glass of warm milk thoroughly mixed
together

FRUITJUICES AND DRINKS

Cold drinks can be made from different types of fruits like orange, pineapple, grape, tomatoes, tangerine,
lemon, lime, pawpaw, and mango. These fruits can also be made into juices.

LEMONADE

Ingredients: 2 lemons, 1 500ml of boiling water, sugar to taste

Procedure:

1. Wash lemons, cut a few thin pieces of the rind from one of them.
2. Squeeze out juice of both lemons into a jug. Add lemon ring and sugar.
3. Pour in boiling water
4. Cover the jug and allow lemonade to stand until cold. Strain and chill if possible.
5. Oranges or grape fruits may be used instead of lemons

ORANGE DRINKS

2oranges

Syrup to taste

About 280ml cold water

Procedure:
 1. Wash the orange thoroughly. Rise in salty water. Drain
2. Cut the fruit into two halves crosswise.
3. Squeeze out the juice. Use a fruit juicer if available
4. Strain through a clean strainer to remove any seeds
5. Add water
6. Add syrup. Chill
7. Pour into glasses and serve. The drink can be garnished with a slice of lemon or orange.

Pineapple Drink

Ingredients

 Pineapple peeling
 Sugar to taste
 A few cloves of garlic
 A 500ml of water

Procedure

1. Wash the pineapple well before peeling. Put the peelings in an enamel sauce pan and cover with water.
2. Bring to boil and keep boiling for 5 – 20 minutes
3. Strain and add the cloves and chill before serving, when pineapples are plentiful, the pulp may used
together with the peelings.

SUBTOPIC 3: Practical Session

EVALUATION:

1. List the ingredients and procedures for making pineapple drink and any other drink
2. Practice the preparation of milk shake, using any flavour of your choice e.g. banana, orange, etc
3. Use any fruit in season to prepare a refreshing drink
4. Define the term “ beverage”
5. List two types of beverage and give two examples of each.
6. Differentiate between non-alcoholic and alcoholic beverage.
7. Describe the various ways of preparing coffee
8. State the nutritive value of beverages.

OBJECTIVE TEST:

1. Which of this is a non-alcoholic beverage? (a) tea (b) orange (c) sprit (d) beef tea
2. Alcohol could not be regarded as food because it; (a) is of less nutritive value to the body (b) acts as a
stimulant (c) is not a beverage (d) is consumed in large quantity.
3. A beverage could be defined as any sort of................... (a) milk and egg drinks only (b) wine and beer rink
only (c) drink except water (d) all of the above
4. Which of the following is common to all beverages? (a) they are all liquids (b) they are all solids (c) they
are highly nutritious (d) they can be served to anybody at any time
5. The major reason for including beverage in a meal is to provide........ (a) water (b) tea (c) cocoa (d) milk
shake
6. Which of these beverages is prepared by boiling? (a) fruit drink (b) tea (c) cocoa (d) milkshake
7. Which of these beverages is prepared by infusion? (a) tea (b) milk shake (c) kunu zaki (d) orange drink
8. Which of these beverages is prepared using a percolator? (a) cocoa (b) beer (c) milk (d) shake
9. Which of the following is a nourishing beverage? (a) spirit (b) wine (c) egg-nog (d) pineapple drink
10. Which of these would be regarded as a valid beverage? (a) tea (b) spirit (c) stout (d) wine

fWEEKEND ASSIGNMENT:

Read about Rechauffe

REFERENCE:

Evans food and nutrition for SSCE Book 3 by F.A Bakare et al by Evans Brothers Nigeria Limit
WEEK 8

SUBJECT: FOOD AND NUTRITION

CLASS: SS3

TOPIC: Rechauffe (left over cooker)

CONTENT: (a) meaning of “rechauffe”

(b) Left over foods: reheating or warming of left over foods.

(c) Uses of left over foods in making new dishes:
i. Rechauffe of meat
ii. Rechauffe of vegetable
iii. Rechauffe of fish
iv. Rechauffe of other dishes

SUBTOPIC1: Meaning of Rechauffe

Rechauffe is reheating leftover food with the addition of new ingredients to make new dish. Great
care should be taken in reheating left over foods because the food is already cooked and further
cooking can impair flavour, colour and destroy nutrients over cooking can also toughen fibres,
harden proteins and make food difficult to digest. For the above reasons, left over foods should
be reheated and not re-cooked. Never re-heat food more than once as this leads to excessive
multiplication of germs in cold food each time it is warmed.

Reasons for re-heating leftover food

Left over foods are re-heated for the following reasons:

1. Reheating is economical
2. It provides variety to our meals
3. Re-heating prevents food wastage
4. It improves the digestibility of the food.
5. Re-heated food tend to be more appetizing and tastier, due to the warm temperature and new
outlook

Rules for re-heating leftover foods

In re-heating foods, the following rules should be observed:

1. Re-heat, but do-not re-cook the food or it will become indigestible.

2. As the food cools, flavour is lost. Therefore, when re- heating, always add extra
seasoning, additional flavouring and serve with suitable accompaniments.
3. Always remove skin, bones and gristle and any unnecessary fat.
4. The method of re-heating is usually of a quick type e.g. frying.
5. Always garnish attractively.
6. Serve daintily and be sure the food is hot.
7. Leftover food should not be stored for long before using.
 Disadvantages of Rechauffe
Left over foods have the following disadvantages or undesirable effects:
1. Destroys nutritive quality of the food.
2. Carbohydrate food can turn brown.
3. Fats and oil can decompose
4. Protein in the food may be harden and toughened due to over-heating and digestibility
is reduced.

SUBTOPIC 2: Uses of left over foods in making new dishes

1. Rechauffe of meat
Meat balls
 500g cold cooked meat
 Beaten egg and crumbs (for coating)
 teaspoon of melted margarine
 Salt and pepper to taste.

Method:

i. Slice and sauté onions, tomatoes and pepper lightly.

ii. Mash yam or potatoes and add salt if necessary.
iii. Remove skin, cartilage, bone and fat from meat, and mince or chop meat lightly.
iv. Mix all the ingredients together, shape into small round lumps.
v. Coat with egg and bread crumbs.
vi. Fry in very hot oil until golden brown in colour. Drain
vii. Serve with suitable accompaniment e.g. gravy.
2. Rechauffe of fish:
a. Fish stew- remove fish, add sliced onions, pepper, tomatoes and water to gravy. Boil gently. Add
rice, season with pepper and cook until rice is almost done, add fish. To give extra flavour, add a
little curry powder.
b. Fish cakes: i. 250g cooked fish ii. 100g mashed yam or cassava iii. 1 egg (for binding) iv.
Beaten egg and crumbs (for coating) v. 1 teaspoon of melted margarine (vi) salt and pepper to
taste.

Method

i Flake fish, remove skin and bones

ii. Add this to the mashed yam or cassava and seasoning

iii. Mix all the ingredients very well
iv. Divide into 10parts and shape each into round flat cakes
v. Coat each of the cakes with egg and bread crumbs
vi. Frying deep fat, and serve with gravy.
 3. Rechauffe of vegetable

Left-over cooked vegetables are most often used for salads. For example, vegetables like peas, carrots,
Irish potatoes, etc., can be mixed with mayonnaise. Salad cream or other dressings and used for salads.
Alternatively, cooked potatoes, cooked beans, yams, cassava may be mixed with lettuce, onions, carrots to
make an attractive salad. Serve with or without salad dressing.

4. Rechauffe of other dishes

1. Left over boiled rice and meat stew
i. Put the rice in a pot to simmer
ii. Add the meat stew and stir continuously
iii. Cover the pot and boil briskly
iv. Serve hot with cooked green vegetables

2.Palm nut soup: Left over palm nut soup can be used in the following ways:

1. Add parboiled rice to the palm nut soup and boil until the rice is tender, sere hot
2. Add freshly cooked cowpea (beans) and heat thoroughly until the mixture becomes thick. Serve
with suitable accompaniment.

SUBTOPIC 3: Practical Session

EVALUATION:

1. List five foods that can be reheated

2. List the ingredient and state the methods for preparing shepherds
3. Enumerate the meaning of “rechauffee” foods
4. Give 5 reasons why foods are re-heated
5. List five that can be re-heated
6. Differentiate between cooking and rechauffe
7. State five rules for re-heating food.

OBJECTIVE TEST:

1. A rechauffe dish made from cake dish is ................ (a) kedigree (b) trifle (c) shepherd’s pie (d)
yam ball
2. When a cook wants to keep the moisture in fried rechauffe dish, he/she were.......... (a) coating
(b) blanching (c) skimming (d) garnishing
3. Which of the following is a rule for heating food? (a) food flavour should not be added (b) food
should be re-heated quickly and coated (c) food should always be re-cooked (d) fresh fruits or
vegetables should be added.
4. Left-over food should only be................. (a) Served with stew (b) re-cooked (c) an
accompaniment (d) re-heated.
5. Which of these is the principle of left-over cookery? (a) Prevent chemical reaction (b) destroy
microbes (c) skinned enzymes (d) garnishing of left-over food.

PRE-READING ASSIGNMENT

Read about food stuff (meats)

REFERENCE
Evans food and nutrition for SSCE Book 3 by F.A Bakare et al by Evans Brothers Nigeria Limited

WEEK9

SUBJECT: FOOD AND NUTRITION

CLASS: SS3

TOPIC: Food study (meats)

CONTENT: (a) types and cuts of meat used for meal preparation e.g. beef, veal, pork, lamb, heart,
tripe mutton, goat, games, offals-liver, kidneys, gizzard etc
(b)Nutrients value of meat

(c)Factors to be considered when choosing meat

SUBTOPIC 1: Types and cuts of meat used for meal preparation

Meat is the muscular derived from animals after slaughtering them. Meat is made of muscles of fibres. The fibres are
joined together by connective tissues are connected to bones, by tendons.

There are different kinds of meat from different animal. Meat from cow is called beef, the meat of calf is veal
(calf is young of cow); lamb is from young sheep of about 6 months of while mutton is from sheep of about 18
months, lamb/mutton is from sheep, pork, ham or bacon from pig; meat from goat is called chevron; poultry meat from
domesticated birds such as turkey, chicken, duck, guinea fowl, etc. Ham is the leg of the pig removed before it is
curved for Bacon. Bacon is pork that has been cured.

The meat of wild animals, such as rabbit, antelope, deer, and grass cutter is called game.

The structure of meat

Meat is made of bundles of muscle fibres. The fibres are joined together by connective tissues and are connected to
bones by tendons. The muscle fibres vary in length and thickness and in the amount of connective tissues, gristle and
fat they contain. Disposed throughout the fibres are nerves and blood vessels. A certain amount of fat is embedded in
the connective tissues in-between the fibres.

Nutritive value of meat

Meat consists of muscle fibres. Each fibre contains protein (complete protein because it contains al the essential amino
acids, water, mineral salt, fats and vitamins. A major protein of muscle fibre is myosin.

The connective tissue of meat consists of an insoluble, incomplete protein known as collagen. Moist heat converts this
to soluble protein called gelatine, which is deficient in tryptophan but it can be employed by the body to supplement
other incomplete proteins

The walls of the muscle fibres also contain a protein called ELASTIN, which is very tough and insoluble. It is also a
constituent of the ligaments. There are relationships between muscle structure and meat tenderness. Thinner muscle
fibres are more common in young animals, lean meat contains B group of vitamins particularly riboflavin, nicotinic
acid and thiamine, while fatty meat has retinol and califerol. Offals (the internal organs of animals e.g. liver, kidney,
heart, tripe, lungs, sweet bread, tongue and braw are rich in protein, minerals element, B complex vitamins and give
meat its definite flavour. It also stimulates the flow of the digestive juice thus helping its digestion. Meat such as pork,
ham and bacon has much higher fat value and consequently a rather lower protein than lean meat.

SUBTOPIC 2: FACTORS TO CONSIDER WHEN CHOOSING MEAT

The following must be borne in mind when choosing meat to safeguard health by ensuring a clean, wholesome,
disease-free meat that is without adulteration.

These factors include:

1. Buy from clean well ventilated environment

2. Choose cuts of meat suitable for the method of cooking which s to be used
3. The flesh should be firm and elastic to touch
4. The grains should appear fine and even.
5. The colour should appear good for the type of meat e.g.
vii. Beef: dark red, lean and finely grained, yellow fat.
viii. Mutton lamb: light red, lean and hard white fat.
ix. Pork: pinkish, lean and soft white fat
x. Veal: pale pink, lean and little fat
6. There should be no unpleasant odour
7. The quantity of bones should not be excessive

Methods of cooking meat

Different methods of cooking meat

1. Boiling
2. Frying
3. Stewing
4. Roasting
5. Grilling
6. Steaming
1. Boiling

There are two methods of boiling meat;

(a) Put the prepared cut meat into boiling salted water. Boil for about 5 – 10minutes to seal the
surface and so prevent the juice from escaping. Reduce the heat and simmer until the meat is
tender.
(b) Put the prepared cut meat into cold water and bring gradually to boil. Continue cooking by
reducing the heat and allow it to simmer. This method is suitable for soups.
 2. Frying: this entails cooking the meat in heated oil. The cooking time for meat that will be fried is
short and because tough cuts will never become tender within the frying time therefore, this method
is not suitable for tough cuts.

Two methods of frying

Fry first in hot oil to seal the surface

Reduce the heat and continue till the meat is done right through

The meat can be boiled without allowing to simmer and then put in very hot oil and fry for 5 minutes

3. Stewing

This is most suitable method for tough and cheap cuts of meat. The meat is put in some water and
then heated for a considerable length of time. A slow gentle cooking (low heat) to soften the meat.
This allows the nutrients to dissolve in the liquid which can be served with the meat.

The cooking should be done in a covered pan to prevent loss of the flavour

4. Roasting: is a dry heat method during which meat is cooked in a oven pan without added water.
Original roasting is done in an open fire where the meat was held on a spit and rotated slowly so that
all parts were evenly cooked. There are two methods of roasting methods of roasting meat
(a) Oven roasting: this is done in proper oven. It does not need much attention, but the mat must
be basted at interval to intervals to prevent it from charring while the meat is roasting to avoid
piercing the fresh rather the best way to test meat is to press it sharply with the back of
spoon. Meat is roasted under oven has good flavour and it has a pleasant appearance.
(b) Pot roasting: a pot or sauce pan is used for this method. Put sufficient oil into the sauce on.
The prepared meat is placed in hot oil and allowed to brown quickly. Reduce the heat allow to
heat to cook thoroughly. Add a little to ensure even browning.

NOTE: use the oil for gravy as some of the nutrients is in the oil.

5. Grilling
In grilling, the prepared meat is placed on a grid over a smokeless fire.
It can also be done by the use of gas or electric griller. Only tender cuts should be used for this
method and the meat should be cut in thin slices or small pieces. This method may not be used
for tough cut since the cooking is quick and will not make the tough cut tender.
Grilling method needs attention as the meat will burn if one side is left too long over fire. Also,
the meat is lost because of the open cooking
6. Steaming
7. Steaming is the process of cooking the meat using steam
8. This method is suitable for lean meat. It is also suitable for invalids and people with weak digestion
9. In steaming, the meat does not come into contact with water or any fluid therefore it can serve a good
quality of nutrients.

SUB TOPIC 3: Effects of cooking on meat

The effects of cooking meat may be summarized as follows:

1. Cooking makes meat digestible

2. It loosens the fibres by converting the connective tissues which turn them into gelatine.
3. It improves the appearance and flavour
 4. It improves the flavour which helps to stimulate the flow of digestive juices.
5. Cooking helps to remove some of the fats which may be indigestible if too much is eaten.
6. It helps to remove the fatty content of meat.
7. High temperature and longer cooking result in high level of shrinkage
8. Noticeable shrinkage occurs in cooked meat to coagulation of protein, loss of juice and loss of
fat.

Cuts animal Suitable method of cooking

1. Buttock steak Corn beef Stewing, oven stewed, bruising, pot roasting, steaming

2. Chuck B beef Stewing, bruising

3. Rib Corn beef Roasting

4. Silver side Corn beef Boiling (salted or unsalted)

5. Flank Corn beef Stewing, boiling

6. Wing rib Corn beef Roasting

1. Leg (shank end) Sheep (mutton) Roasting, boiling

Leg (fillet end) Lamb-mutton Braising, pot roasting
2. Leg (whole) Lamb-mutton Roasting, braising, boiling
3. Loins Lamb-mutton Roasting after boning stuffing and rolling
4. Shoulders Lamb-mutton Roasting
5. Middle neck Lamb-mutton Stewing
6. Chump chops Lamb-mutton Grilling, frying

3.

Cuts Animals Suitable methods of cooking

1. Leg pig-pork Roasting, boiling
2. Loin pig-pork Roasting, grilling
3. Spare ribs pig-pork Roasting, grilling or frying
4. Blade bone pig-pork Pot roasting, braising
5. Hand or shoulder pig-pork Boiling, braising
1. Brisket grill Game bush meat Dry heat caking methods
 Sautéing and pan-frying
 Grilling and boiling
 Roasting at baking
Moist heat cooking method
 Poaching, boiling and
simmering
 Braising and stewing
 Cooking with steam
Poultry birds of all sorts e.g. turkey, Grilling
ducks, chicken Roasting
Broiling
 Stewing
Frying

EVALUATION:

1. State 5 methods of cooking meat.

2. State three ways of tenderizing meat
3. List 3 different cuts of meat from:
(a) Cow beef
(b) Sheep mutton
(c) Pig-pork
4. List two major cooking methods of game bush meat and give two examples of each method
5. List 5 methods of cooking meat
6. State 2 effects of cooking meat
7. state the meaning of the term “roasting”
8. List two types of roasting
9. What is the major disadvantage of grilling over frying method

OBJECTIVE TEST

1. The suitable methods of cooking rib and sirloin beef is_____________. (a) stewing (b) braising (c)
roasting (d) grilling
2. One of the methods of most heat cooking method is__________. (a) grilling (b) broiling (c)
poaching (d) sautéing
3. One of these is not a reason for cooking meat.
(a) To make meat digestible (b) to improve the appearance and flavour (c) to remove some of the fats (d)
to increase the shrinkage
4. ____________ method is used to cook meat in a pan without adding water. (a) grilling (b) roasting (c)
stewing (d) frying
5. The meat derived from the flesh of a matured sheep is called .......... (a) veal (b) lamb (c) mutton (d)
beef

PRE-READING ASSIGNMENT

Read about types of poultry, nutritive value of poultry and preparation of poultry for cooking

WEEKEND ACTIVITY

List 5 types of chicken and their different uses.

REFERENCE

Evans food and nutrition for SSCE Book 2 by F.A Bakare et al by Evans Brothers Nigeria –Limited
The student cookery book by Enid O Reily-Wright

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WEEK 10

SUBJECT: FOOD AND NUTRITION

CLASS: SS3

TOPIC: food study (poultry)

CONTENT: 1. Types of poultry e.g. chicken, broilers, turkey, goose, gare

2. Nutritive value of poultry
3. Preparation of poultry

SUBTOPIC1: Types of poultry

Poultry is referred to as birds (avian) species such as fowls. They are popularly referred to as white meat. The
domesticated birds originated from the wild red jungle fowl (gallus gallus). These fowls include pigeon chicks, turkey,
domestic fowl etc.

In traditional African setting such as Nigeria birds were primarily reared as hobby fir home consumption and sacrifices
to small gods and idols, but in the recent time, birds are commercially domesticated with modern techniques and
consumed as meat. Poultry production provides food, employment opportunities and income to nations.

The poultry by-products such as the feather, egg shell are used as raw materials in the industries for the manufacturer
of different products.

Types of poultry

Poultry can be classified according to the degree of tenderness. The degree of tenderness of poultry depends on the age
of such bird. The table below shows the different types of poultry according to their tenderness.

Bird type Young Mature

1. Turkey Young turkey, young hen, Mature turkey, yearling
fryer-roaster turkey, old turkey
2. Duck Duckling, young duckling, Mature duck, old duck
broiler duckling, fryer
duckling, rooster duckling
3. Chicken Young chicken, broiler Mature chicken, hen
fryer, rooster stewing, chicken fowl

Chicken is the most popular type of poultry dish. It comes in various types with different uses as classified in the table
below.

1. Spring chickens (poussin) four to six weeks old

2. Broiler chickens three to four month old
3. Roasting chickens medium and large
4. Castrated cock birds used in many recipes
5. Old hens used in soups and sauces.
Tender birds can be used for the following methods;

Roasting, frying, barbecue, grilling, boiling

NOTE: The older the bird, the poorer the flavour and the tougher the flesh. While the younger the bird, the tender the
flesh and the better the flavour.

Factors affecting to consider when choosing poultry

1. The bird should be lively

2. The eyes of the bird should be bright
3. The weight of the body should be more than that of the feathers
4. The breast should be plump
5. The prominent bones e.g. back bone should be covered with flesh.
6. The feet should be supple, the beak pliable.
7. The legs should be smooth and pliable; the scales of the legs should not be coarse or thick but slightly
overlapping.
8. The comb and wattles should be small, bright red and attractive in colour.

SUBTOPIC 2: Nutritive value of poultry

The major composition of poultry is protein (i.e.). it is a very rich source of protein. It contains high quality
protein. It contains high quality protein which supplies the body with the essential amino acids.

Other nutrients in poultry include:

1. Iron
2. Vitamins in the B complex group
3. Fats embedded under the skin
4. Calcium found in the bones of chicken
5. B complex vitamin found in the legs of chicken and turkey
6. Less vitamin B3 (nicotinic acid)
7. Low cholesterol content/low fat
8. Flesh of poultry is more easily digested that of butcher’s meat because of its low fat content or
cholesterol

NOTE

Chicken that is deep fried with the skin is just as fatty as red meat. While skinless chicken breast, grilled or boiled is
healthier than deep fries chicken with skin

Preparation of poultry for cooking

To prepare a bird for cooking, it should follow the flowing processes:

1. Kill the bird few hours before processing (at least one hour)
2. At this stage, rigor mortis takes place i.e. the stiffening and rigidity that takes place after killing bird.
3. Having it the feet in a cool place for another one to two hours to allow the bird to be more tender (when the
rigor mortis that pass the muscle relaxed)
4. Roast the bird in an open fire to remove the feather or immerse it in boiling water to ease the removal of the
feathers
5. Pluck the feather and wash the chicken with clean sponge. Clean thoroughly with cold water.
6. Cut the chicken into desired portion at the joints
7. Carefully remove the intestine to prevent the gall bladder from bursting split open the gizzard and remove the
inner yellowish membrane.
8. Carefully cut out the heat and the liver and discard the rest of the intestine

Modern method of preparing poultry for cooking

9. After killing the chicken

10. Pass the killed birds through a scalding tank to facilitate plucking
 11. Removal of the feet
12. Evisceration
13. Decapitation
14. Cooling
15. Trussing
16. Vacuum packaging and freezing

NOTE: chicken generally are cut into six portions viz: two legs or drumsticks

Two thigh portions

Two breast portions

SUBTOPIC 3: Suitable cooking methods of poultry

We have different methods of cooking poultry and the method to be used depends on the individual and for what the
poultry is meant:

The methods are as follows:

1. Grilling
2. Roasting
3. Broiling
4. Stewing
5. Frying
1. GRILLING
Grilling can be done using a griller attached to a cooker or it can be done in an oven. This method requires
constant attention.
Soluble nutrients are lost from the juice that oozes out from the chicken into the fire.
Tender chicken is grilled and should be salted before grilling

Preparation for grilling

17. Remove the wish bone
18. Cut off the claws at the fruit joints
19. Place the bird on its back
20. Insert a large knife through the neck-end and foot of the vent
21. Cut through the backbone and open out
22. Removal back and rib bones
2. Roasting
Roasting can be done in oven iron rack in a shallow open pa. This method is suitable for tender chickens,
turkeys, duck etc
O puff the chicken up and make it look attractive, stuff it with bread crumbs, boiled rice etc
3. BROILING:
This is similar to grilling. Tender cuts like broiler fryers should be broiled. Split chicken in half length wise to
expose more surface to heat OR
Cut the chicken into quarter and place it on the broiler, side down or on the rack at about 15 centuries away
from the heat
Broil until one side browns, then turn to the other side
4. STEWING:
This method is used for making poultry. It is a method of cooking the poultry in a large quantity of water and
other ingredients are added to seas in the chicken.
The coking is done slowly over a low heart. This method is most suitable to cooking chicken soups e.g.
chicken pepper soup
5. FRYING
6. In this method, the chicken is cut into desired shapes and cuts. Coat with seasoned flour and fry in very hot
side. Avoid overcrowding the oil with cuts of chicken as this will make frying difficult. When properly done,
drain and serve

Summary of the cooking methods classified according to the type of poultry and the level of tenderness (age)
s/n Types of chicken Tenderness (age) Cooking method
1. Younger birds 0-3
2. Spring chicken 4-6 weeks Roasted or grilled

EVALUATION

1. What is the first stage of preparing poultry for cooking

2. List the three portions chicken are cut after the general preparations
3. Mention the fine methods of cooking poultry
4. Which of the cooking methods is suitable for (a) tender chicken (b) matured chicken
5. What is the determining factor of the cooking method used for poultry
6. Poultry is a very rich source of _______.
7. List 3 nutritive value of chicken and where they are found
8. What is the major reason why poultry meat is better attendant than butcher’s meat.
9. The source of amino acid in poultry chicken is
10. List three things that influence the fat content of chicken

OBJECTIVE TEST:

1. Poultry contain all the following nutrients EXCEPT _________

(a) Protein (b) carbohydrate (c) iron (d) b complex
2. Poultry is popularly referred to as (a) red meat (b) light meat (c) white meat (d)yellow meat
3. Which of the method is similar to grilling? (a) frying (b) stewing (c) broiling (d) roasting
4. Which of the following is not a young duck? (a) duckling (b) young chicken (c) fryer duckling (d) rooster
duckling

REFERENCES:

Evans food and nutrition for SSCE Book 2 by F.A Bakare et al by Evans Brothers Nigeria –Limited
The student’s cookery book byEnid O Reily-Wright

11. Setting up and managing a catering enterprise: (a) explanation of terms-entrepreneur,

entrepreneurship, enterprise (b) characteristics of an entrepreneur (c) advantages and
disadvantages (d) setting up a catering (e) some catering enterprises (f) factors contributing to the
success of an enterprise, Work ethics (a) explanation of work ethics (b) good work ethics,
packaging (a) explanation of food packaging (b) reasons why food is packaged (c) qualities of
packaging materials (d) types of packaging materials. (N/B: there is no material for this topic so
educators are advised to browse the net in order to get information.)

12.Revision

13 Examination