The content is just an excerpt from the complete note for SS1 Third Term Food and Nutrition Lesson Note – Main Foods. Check below to download the complete DOCUMENT
WEEK 2
TOPIC: Main foods
CONTENT:
- Uses and choice of cereal grains
- Cooking methods and
- High/low extraction rate flour: usefulness of low extraction flour
SUBTOPIC 1: Uses and choice of cereal grains
Uses of cereals
Cereal grains are useful in multiple ways for food. For instance, cereals like millet are ground to make flour or meal, from which unleaven bread may be prepared. The grain maybe used to make porridge (kunu) and local beer (burukutu).
Sorghum corn can be used in preparing other dishes. They can be made to pap (akamu or ogi). Maize can be boiled or roasted and eaten whole. Rice can be used as rice pudding, boiled and eaten with stew, jollof rice or combined with beans, it can be ground into powder for various uses in food preparation.
Choice of Cereal Grains
Cereal grains can be chosen based on the following:
- Their freshness
- Free from weevils
SUBTOPIC 2: Cooking methods of cereal grains
The suitable method of cooking cereal grains are boiling, stewing, roasting and baking. Meals from cereals e.g. akamu or pap and tuwo
Recipe for akamu or pap for 2 people
½ cp of raw paste of cereal
2 ½ cups of water
Sugar to taste
¼ of a tin milk
To gain full access to the note: DOWNLOAD FILE
