SS2 First Term Food and Nutrition Lesson Note – Flour Mixture

The content is just an excerpt from the complete note for SS2 First Term Food and Nutrition Lesson Note – Flour Mixture. Check below to download the complete DOCUMENT

WEEK 1

TOPIC: FLOUR MIXTURE

CONTENT:

Types of flour in cookery – (i) whole wheat flour (ii) all-purpose flour (iii) instant blending flour etc.
All-purpose flour.

Sub-Topic 1: TYPES OF FLOUR IN COOKERY

The term flour refers to the powder derived from ground cereals such as wheat, cassava, corn, sorghum, yam, plantain, rice, cocoyam etc.

Wheat flour: wheat is usually milled into flour before being prepared as food. Wheat flour includes: whole wheat flour, all-purpose flour, instant blending flour, self- raising flour, cake flour, pastry flour, hard wheat flour, soft wheat flour and composite flour.

Types	Qualities
Whole wheat flour	i. Contains all the natural constituents of wheat unaltered ii. High fat content iii. prone to rancidity iv. Cannot stand long period of storage
All purpose flour	i. Intermediate to bread and cake flour for all cookery purposes ii. granular when rubbed between the fingers.
Instant blending flour	i. Granular texture of uniform particle size. ii. Dust free, disperses quickly in cold water. iii. Free –flouring, dust not require pre-sifting