New Catering SS1 2ND Term e - Note

DEEPER LIFE HIGH SCHOOL
SECOND TERM E-LEARNING NOTES
SUBJECT CATERING CRAFT PRACTICE
SCHEME OF WORK
WEEK TOPIC
1 Revision of last term works
2 Study Food of food commodities- types , food value, uses of
Fish, meat and games.
3 Study of food commodities- types , food value, uses of
poultry, eggs, and dairy products
Vegetable, fruits, fat and oil nuts, flours .
Cereals, pulses.
6 Study of food commodities- types , food value, uses

coloring, flavoring, condiments, spices and herbs and
Raising agent, beverages (non- Alcoholic) .
7 Mid term
beverages ( Alcoholic) grocery/delicatessen, and
confectionery and bakery goods, Principle of cooking- method
of cooking.
9 Principle of cooking- method of cooking, Measuring
equipment –types and uses e.g. scale spoons etc.
10 Demonstration, practical on selected food commodities using
the various methods of cooking. Eg flour mixtures, meat
cookery etc.
11 Revision.
12 Examination
WEEK ONE (1) DATE………………
TOPIC: Revision of last term work
Week Two (2) DATE __________
Topic: Study Food of food commodities

Sub Topic 1: Types, food value, and uses of fish
Sub Topic 2: Types, food value and uses of meat and games.
Types, food value, and uses of fish

Fish are sea foods that live in either salt or fresh water. Fish have formed a large proportion of our
foods because of their abundance and relative ease of harvesting. Fish are valuable not only because
they are source of protein but because they are suitable for all types of menu and can be cooked and
presented in a wide variety of ways.
Types/ classes of fish
o Oily fish- these are fish that have their fats deposited or stored all over their body
especially among the muscle fibers. They are generally dark looking due to the
presence of oil between the fibers. Examples are, salmon, sardines, mackerel,
herrings, tuna.
o White Fish (round and flat): these fishes are white in color; they are either round or
flat. White flat fish have deposited or stored in the liver examples are halibut, plaice,
sole etc while the round white fish have mid soft flesh and don’t require tendering
before preparation examples are cod, carp, shark, dogfish etc.
o Shell Fish: they are have protective shell all over their body, their flesh is coarse and
there indigested. A little vinegar may be used in cooking to soften the fibers. They
are of two types a. Crustaceans e.g. crab, crayfish, prawn, lobsters, shrimps etc.
b. Mollusca e.g. oysters, periwinkle, scallops, clams etc.
Food Value of fish
Fish are rich sources of protein, the amount and quality of protein in fish being
similar to that in lean meat. Fish contain no carbohydrate but are a good source of
phosphorus, though not of calcium unless the bones are eaten. Most fishes are low
in iron, but oysters are rich in iron. Almost all sea foods are rich in iodine because
sea water is rich in this mineral. Sardines also contain reasonable amount of iron.
Oily or fat fish contain some fat soluble vitamins especially vitamins A and D, fish
liver oil being exceptionally good source of these vitamins. They also contain liberal
amount of B group vitamins. White fish do not contain vitamin A and D and
usually contain less of the B vitamins than fat fish.
Cuts in Fish
There are different ways to which whole fish is cuts before preparation. Examples of fish cuts are:
1. Fillets: cuts of fish free from bone. They are practically boneless.
2. Steaks: thick slices of fish on or off the bones. This is a common way of cutting
3. before cooking with many families and foods sellers.
4. Darnes: steaks of round fish
5. Delice: is a fillet that is neatly stored and folded.
6. Cravatte: is a fillet tied into a knots
7. Headed and Gutted: the whole head off and gutted.
8. Whole or round fish: just as taken from the water fresh and whole no part is
removed.
9. Dressed or pan dressed: the fish head scales, tail and fins are removed.
Factors to consider when choosing seas food/fish
1. Fresh fish has no unpleasant smell.

2. The eyes are prominent and bright.
3. The gills are bright red.
4. The scales are bright and plentiful.
5. The flesh is firm, not flabby and the body is stiff
6. Frozen fish should be solid frozen when purchased.
cooking methods of fish
 Baking: this method involves cooking the fish in an oven.

 Grilling: in this method of cooking, the fish is heated over in open fire. By this
method of cooking, a lot of nutrients especially fat soluble vitamins are lost through
the liquid that drops from the fish into the fire. Fishes like herring, marcel and small
fishes can be cooked by this method.
 Steaming: by this method, the flavor of the fish and its nutrients are conserved. Thin
cuts of fish, fish fillet as well as small whole fish can be cooked during this method.
 Frying: shallow frying is often used to cook different kinds of fish including shell fish.
Fried fish are more palatable than other cooking methods. Deep frying or French
frying are often recommended if a large quantity of fish is to be cooked, e.g. in
hotels or during ceremonies.
 Stewing: this method involves cooking fish in water to which other ingredients such
as seasoning have been added. It is a very common method of cooking fish. This
method is a conservative method as all the nutrients are conserved. Fish cooked by
this method are more digestible than fried fish.
Uses of fishes in cookery

1. Shell fish are served as starters eg prawn cocktail or in soups, salads fried in batter,
with rice.
2. Oily fish are baked, fried, grill, poached. Serve with a sharp sauce eg tartare, fry in
oatmeal; stuff with breadcrumbs, herbs, orange etc , and bake.
3. White fish is steamed, poached, grilled, fried, and baked. Serve
EVALUATION.
1. Explain fish and state two types of fish.
2. List and explain three methods of cooking fish.
Sub Topic 2:Types, food value and uses of meat and games.
Meat is the muscle derived from animals after slaughtering them. Meat is made of bundles of
muscles of fibers. The fibers are joined by connective tissues and are connected by
bones by tendons.
Types of meat.
 Beef: from cow.

 Mutton: from sheep.
 Lamb: from a young sheep.
 Veal: from calf.
 Game: from bush animals like rabbit, birds, antelopes etc.
 Pork: from pig.
 Lard: pure white fat from pig.
Food values of meat
 Protein, the major nutrient in meat is protein. The protein found in it is of high
quality because it is rich in all essential amino acids. The protein in meat is 1st class.
 Mineral element: meat is rich in mineral elements like sulphur, calcium,phosphorus,
and iron
 Vitamins. Meat is also a valuable source of B- Complex vitamins e.g. riboflavin,
nicotinic acid and thiamine. The fatty meat like pork is also rich in vitamin A and D.
 Water: the percentage of water varies to the types of meat, but all contains some
water.
 Fat: this is embedded in the connective tissue between the fibers. Meat such as
pork, ham, and bacon as much higher fats values and consequently rather lower
protein content than meat.
Cuts of meats
These are different parts of the animal cut according to type. The cuts of beef vary considerably
from the very tender fillet steak to the tough brisket or the shin and there is a greater variety of
cuts in beef than for any other type of meat. There are 14 primary cuts from a side of beef, each
one composed of muscle, fat bone, and connective tissue. E.g head, neck, chuck, rib, sirloin or
T-bone, fillet, rump, flank, skirt, topside, shank, slicking, piece, brisket, plate, leg beef, lap, shin
beef, ox tongue, ox tail and round.
OTHER EDIBLE PARTS OF MEAT.
Offal is the name given to the parts taken from the inside of the carcass. Edible offal include
liver, kidney, heart and sweetbread. Tripe, brains, oxtail, tongue and heart are included in
offal’s, tripe is the stomach lining or white muscle of beef cattle. Honey comb tripe is from
the second compartment of the stomach. The smooth tripe is from the first compartment of
the stomach and is not considered to be as good as honeycomb tripe. Sheep tripe is darker in
color.
Sweetbreads is the name given to two glands, one is the pancreas, and is undoubtedly the
best, the other is the elongated sausage-shaped thymus gland.
GAME: It is certain wild birds and animals which are eaten. There are two kinds of game.
They
are the 1) feathered and 2) furred.
Game is less fatty than poultry or meat. Game is more easily digested with the exception of
water fowl, which has oily flesh. Game is useful as other protein source in building and
repairing body tissues, and for energy.
VENISON: Is the flesh from any member of the deer family such as elk, moose, reindeer,
caribou and antelope. Red deer meat is dark, blood-red color.
Other meats include:
Alligator:- It is a white meat, with a veal like texture and a shellfish like flavor
Camel:- Available as fillet, steak or diced.
Crocodile:- Light coloured meat with a delicate fishy taste.
Kangaroo:- Similar to venison in flavor. It is fined-grained meat. Once cooked, is similar in
texture to liver.
Hare and Rabbit:- The rabbit is distinguished from the hare by its shorter ears, feet and
body.
Game birds: eg Pheasan, Partridge, Grouse ,Snipe , Woodcock , Quail ,Teal.
Meat Products
1. Meat extracts: these are the water soluble parts of meat that are responsible for
flavor. They account for the variation in the taste between different kinds of meat.
They can be extracted from meat by boiling in water.
2. White meat: it has a lower texture with a less amount of fat and connective
tissues.e.g veal, rabbit, chicken etc.
3. Red meat: is a meat that contains more fat and connective tissue. It is found in beef,
pork, lamb etc.
4. Lean meat this is the part of the meat that contains little fat, but having no
superfluous fat.
5. Sausages: sausage has been made for many years originally has a method of
packaging meat.
FACTOR TO CONSIDER WHEN CHOOSING MEAT.

1. Color : The color of quality meat is purplish, red or blood-red, dark brown or black
meat should not be chosen.
2. Odour: meat with an offensive odour should be avoided. This type of odour indicates
a sign of spoilage.
3. Tenderness: this is a measure of toughness of meat. Tenderness should be
considered in relation to the type of cuts required, the purpose for which the meat is
meant and the cooking method to be used.
METHODS OF COOKING MEAT.

Meat can be cooked with the following methods :
 Boiling
 Frying
 Roasting
 Stewing
 Broiling
 Braising
 Steaming.
EFFECTS OF HEAT ON MEAT
1. Cooking makes meat digestible.

2. Improve the flavor which helps to stimulates the flow of digestive juice.
3. It improves the appearance.
4. Cooking reduces the amount of water the meat contains which leads to considerable
lost of soluble nutrients.
5. It helps to remove some of the fats which may be indigestible if it is eaten too much.
6. It loosens the fiber by converting the connective tissue which holds them to gelatin.
7. There is considerable shrinkage on cooking due to coagulation of protein, loss of
juice and loss of fat.
8. Greater shrinkage occurs with longer cooking periods and higher temperature.
USES OF MEAT
Meat is used in a vast range of receipe all over the world. The various cuts of meat are used
for different purposes according to their suitability for each cooking method. Dishes were
meat are used are: meat stew, curry beef soup, fried meat, roasted beef. Etc. Meat extracts
are used for drinks or in gravies ,soups, and stews.Meat are used for sausages. They are used
for packed lunches, picnics, and salads
EVALUATION
1. Enumerate three food values of meat.
2. Highlight five other edible parts of meat and explain three.
3. Mention four methods of cooking meat
4. state three effects of heat on meat.
GENERAL EVALUATION
1. Which of these is formed in the structure of meat (a)Bones( b) muscles and fibers.
( C) tissues( d) all of the above
2. Meat gotten from cow is called (a) calf. (b) Lamb (c) beef. (d)mutton
3. Cooking of meat leads to -------------(a)roasting. (b) coagulation (c)boiling(d)odour.
4. Which of these is an example of shell fish (a) crab (b) mackerel (c) salmon (d) tilapia?
5. Which of these best describe a game (a) wild bush meat (b) domesticated bird (C)
sea animals (d) poultry.
ESSAY TEST
1. Explain the term Offal

2. What are sweetbreads?
WEEKEND ASSIGNMENT
Read: Catering a guide for teachers and students by mid field publishers limited. (pg 44-
57)
PRE-READING ASSIGNMENT:
Read about preparation of food commodities- poultry, egg and dairy products).
WEEKEND ACTIVITY
Make a list of kinds of dairy products.
REFERENCE TEXTS
The Theory of Catering, 11th edition by Hodder Arnold.
The Theory of Hospitality and Catering 12thed. By Foskelt and Paskins. Book Power
Catering Craft Practice for Senior Secondary Schools, Book 1-3 combined by
AdewumiOlasupo Cosmopolitan Book Services Ibadan.
Catering a guide for teachers and students by mid field pulishers limited.
Food and nutrition by Anita Tull.
Week Three (3) DATE __________
Topic: Study Food of food commodities

Sub Topic 1:Types, food value, uses of poultry and eggs
Sub Topic 2: Types, food value and uses of dairy products
Types, food value, and uses of Poultry and eggs

Poultry is the name given to domestic birds specially bred to be eaten and for their eggs.
The category includes birds, suitable for food such as fowls, guinea fowl, turkeys, ducks and pigeons.
The flesh of poultry is more digestible than meat (composition being similar) because their only a
little fat, which is found beneath the skin and around the internal organs. Poultry flesh can be
classified into: white meat and dark meat. White meat is derived from the breast and wings of the
bird and is more digestible than the dark meat and of coarser fibers because of the great muscular
activities of the legs.
Types of Chicken
1. Spring chicken(poussin) – aged 4-6 weeks

2. Broiler chicken- 3-4 month. They provide soft meat which could be fried, grilled or
wasted to provide soft juicy meat.
3. Cockerels and old layers- provide tough meat which can be prepared by stewing or
to prepare soup, which should be simmered to make meat tender.
4. Capons: specially bred, fattened cock birds used for roasting.
5. Old hens: used for stocks and soups.
Food Value of poultry
 Protein: like meat, poultry flesh is rich in protein of good quality. It is first class that
contains all the essentials amino acids.
 Fats: poultry has little fats, but the fats lies under the skin and around the giblets.
 Vitamins: poultry has small quantity of B- Complex vitamins but less in Nicotinic acid
around the legs of the birds than the breast.
 Water: poultry meat virtually contains water.
 Minerals salt: the flesh of poultry contains iron and phosphorus.
Cuts in Poultry
a. Wings
b. Breast
c. Thigh
d. Drumstick
e. Winglet
f. Carcass
Factors to consider when choosing Poultry
1. There should plenty of down feathers over the body of the birds. The quills on the wing
should not be difficult to remove.
2. The comb and wattles should be small, bright red and attractive in color
3. The legs should be smooth and pliable.
4. The feet should supple, the beak pliable.
5. The breast should be plump. The prominent bone eg back bones should be covered with
flesh.
6. The weight of the body should be more than that of the feathers.
7. The eyes of bird should bright and sparkling.
8. The bird should be lively.
Cooking methods of poultry
I. SteamingGrilling
II. Steaming
III. Frying
IV. Stewing
V. Boiling
Uses of Poultry.
Poultry can be used in the following dishes; Fish stew, grilled chicken pan cakes, turkey in batter
etc.
Egg Cookery
Eggs are produced by domesticated birds such as chickens, turkeys, duck etc. The average
Weight of a hens egg weights approximately 56grams. They are covered with a protective
shell which is either white or brown in color.
Structure of eggs
1. Eggs are spherical in shape with one end pointed and the other blunt.
2. Immediately beneath the egg shell are two inner membranes which separate at the
blunt end ofegg forming what is known as the air space.
3. At the center is the egg yolk.
4. Chalazae are two chords like structure that holds the egg yolk in position
5. Vita line membrane covers the egg yolk.
6. Immediately after the vitalize membrane is the thick egg white.
Food Value of Eggs.
Eggs contains the following nutrients: protein, vitamin A, Vitamin D, Vitamin B-complex etc
Mineral salt e.g. iron sulphur, phosphorous, calcium etc. It also contain water which is 51%
in the yolk and 87% in the white. Fat is contained in appreciable amount in the yolk.
USES OF EGGS
1. Eggs are used to increase food value to improve the value of food to which eggs are
added .e.g. doughnuts, pan cakes etc.
2. As a binding medium. g yam balls, cake etc.
3. For coating foods for frying e.g fish, yam balls etc.
4. As thickening agent e.g. in sauces and custards.
5. For garnishing, hard boiled eggs are sliced and used for garnishing salads.
6. For glazing pastry, bread dough, biscuits, etc for baking.
FACTORS THAT DETERMINE THE FRESHNESS OF EGGS
1. Fresh eggs have no unpleasant smell when broken.

2. It should feel heavy and when dropped in water that salt have been added it should
sink and not float.
3. When egg is shaken it should not make noise.
4. If held toward the source of light it should be clear bright and not opaque.
5. When broken, the yolk should be intact and surrounded by the egg white.
EVALUATION
1. Give four uses of Eggs in cookery

2. Explain how egg is used as a raising agents.
3. Explain the binding property of egg in cake making
4. Describe the garnishing ability of egg in a practical you demonstrated.
Sub Topic 2: TYPES, FOOD VALUE AND USES OF DAIRY PRODUCTS
Milk and Milk Product
Milk is a creamy liquid formed by all female mammals for feeding their young
ones. milk can be produced by cows, horses, goats, sheep’s etc. the most
commonly used worldwide is cow milk.
TYPES OF MILK
Animal types – fresh, pasteurized, homogenized and sterilized . Evaporated: condensed, dry
powdered . Cultured: yoghurt, goat milk, coconut milk, skimmed milk, plant milk source - soya beans
1. Whole Milk: Milk obtained from animal directly e.g. cow in which none of its
nutrient has been removed is referred to as fresh whole milk.
2. PASTEURIZTION: Milk is heated for a short time (about 30 minutes) at a temperature below
1000C (nearly 700C) to kill at the harmful bacteria present in it. High temperature, short time
(HTST) method is being used nowadays, i.e. milk is heated quickly to 710C, held at the
temperature for 15seconds and cooled rapidly.
3. HOMOGENIZATION: Milk is first pasteurized and then forced through a fine aperture under
pressure. This breaks the fat globules, completely that a cream line is formed. The fat
remains evenly distributed throughout the milk to obtain a homogenous fluid. This is usually
achieved by passing the whole fresh milk though a very tiny nozzle in a special piece of
equipment known as homogenizer.
4. STERILIZATION: Milk is pre-heated and homogenized before filling into bottles which are
closed in an air-tight seal (hermetically sealed). The bottles are then heated to 104 0C – 110C
and kept at this temperature for 20 to 30minutes. Sterilized milk contains no bacteria and
the bottles are vacuum sealed and can thus be kept for several weeks without opening. The
high temperature used in sterilization cause slight caramelization of the lactose producing a
noticeable change in flavor and appearance. There is also reduction in the nutritive value
with loss of one third of the thiamine (vitamin B1) and half of the ascorbic acid (vitamin C),
folic acid and vitamin B12. Sterilized milk is a good stand by; with its creamy taste, it is ideal
for puddings.
5. EVAPORATED MILK: this is homogenized and concentrated (by removal of about 60% of its
water content) to about half the volume of the original milk without adding sugar. It is
sterilized in the can and some of the thiamine (B1) and vitamin C are destroyed
6. CONDENSED MILK: It is also a concentrated form of milk. It is made from whole skimmed or
semi-skimmed milk with sugar added.
7. DRIED MILK: Over 90% of the water content has been removed and it is then milled to
powder. The range of dried milk available includes skimmed milk, skimmed milk to which
vegetable fat has been added known as filled milk.
8. CULTURED OR FERMENTED MILK: Milk may be fermented with of products specific
microorganism to form a variety with characteristic level of acidity and flavor development.
The best known milk produce is yoghurt. Others are cultured butter milk, ‘nono’, etc.
9. CREAM: cream will collect naturally on the top of milk when it is left to stand. as the light fat
globules float to the top. all that cream making used to entail was carefully skimming off the
top of the open pans of milk by hand.
FOOD VALUE OF MILK AND MILK
Milk contains a wide range of nutrients. The composition of macro-nutrients

(carbohydrates, fats and proteins) in milk is a balance one. Also called Nature’s
perfect food.
Carbohydrate: the type found in milk is lactose which is often called milk sugar. Lactose is digested
by the enzyme lactase into simpler sugar that the body can absorb.
Fat: the fat portion of milk, called the butter, is in form of minute globules which tend to rise to the
milk to from a cream line. The fatty acids in milk are mostly of the saturated and mono-saturated
types, although there are also small amount of poly unsaturated fatty acids in milk. The minimum
content acceptable worldwide is 3.25%
Protein: the protein in milk is of high quality. They are rich in all the essential amino acids. They are
casein, lacto albumen and lacto globulin
Composition of Nutrients in Milk
FAT LACTOSE WATER PROTEIN ASH

3.9% 4.8% 3.4% 0.72%
Vitamins: milk contains both water-soluble vitamins e.g. thiamine, B1, riboflavin, B2, B12 and fat
soluble vitamins such as A,D,E, and K. Milk also contains carotene which is responsible for the
yellowish color of milk at times.
Minerals: milk contains all the trace elements known to be important to the body. E.g. zinc, iodine,
selenium and chromium but relatively poor source of iron, copper and manganese. Milk is rich in
some essential mineral elements such as calcium and phosphorus.
Water:87.2% of water form the largest portion of milk.
PLANT MILK SOURCE
Soya milk: the flour derived from soya bean milk is used to make a kind of milk which has about the
same protein content as cow’s milk and can be used in a similar way.
TYPES OF MILK/ DAIRY PRODUCT
Milk products include fermented and non-fermented varieties. Examples of

fermented milk products are yoghurt, sour milk curds, cheese and local chesses
called (wara). Milk products that are not fermented are butter, casemates’ and milk
ice-cream.
Yoghurt
This is obtained from heat-treated, homogenized milk which is inoculated with a culture containing
equal amount of Streptococcusthermophiles and Lactobacillusbulgaricus bacteria. The essential
change produced by these bacteria is that the lactose in milk is converted to lactic acid.
Cheese
There are more than 800 different types of cheese; the basic principle of manufacturing is the same.
Milk is coagulated and the solid formed is cut into small pieces to allow the whey (the liquid part of
the milk) to drain off. The curd (solid part of the milk) is dried, salt is added and the cheese and
texture of the cheese is lightly pressed, a soft crumby cheese is produced but its more firmly
pressed, a harder cheese is produced.
Types of cheese
The basic types of cheese evolved as a product of different types of milk regional
environmental conditions, accidents and gradual improvements by trial and error.
They are classified into:
1. Soft unripened , e.g. cottage chesses, ripened, e.g, camembert

2. Semisoft e.g. Munster, limburger, Roquefort, gorgonzola stallion, wenslaydale etc
3. Hard e.g. cheddar, granular, Swiss, emmentaler, gruyere, caciocavallo
4. Very hard, e.g. parmesan, romano, sapsago, spleen, etc
5. Whey cheese, e.g. my sost, primost, ricotta etc
Other types of English Cheese are Caerphilly, Cheshire, Derby, Docel blue, Double
Gloucester, Lancaschire, Leicester,
Wara: This is a local cheese that is common in the northern part of Nigeria. It is produced byt eh
fermentation of milk protein. Whole milk is used for its production.
EVALUATION
1. Enumerate three food values of egg.
2. Highlight three factors that determine the freshness of an egg .
3. Mention four uses of egg.
4. Discuss the nutritive value of milk and milk products
5. Mentionand explain the various types of milk
General Evaluation
1. Which of these is formed in the structure of meat (a)Bones( b) muscles and fibers.( C)
tissues( d) all of the above
2. Meat gotten from cow is called (a) calf. (b) lamb (c)beef. (d)mutton
3. Cooking of meat leads to -------------(a)roasting. (b)coagulation (c)boiling(d)odour.
4. Which of these is an example of shell fish(a)crab (b) mackerel (c)salmon (d) tilapia.
5. Which of these best describe a game (a) wild bush meat(b)domesticated bird (C) sea
animals(d)poultry.
6. What is the fat content of milk called? (a) fatty acids (b) glycerol (c) butter fat (d) fat
globules
7. Which of these is milk from plant sources? (a) filled milk (b) homogenized milk (c) soya
milk (d) condensed milk
8. Which of the type of milk has 90% of its water content removed? (a) cultured milk (b)
dried milk (c) evaporated milk (d) butter milk
ESSAY TEST
Explain the term Poultry

What are the nutrients in found in Milk.
WEEKEND ASSIGNMENT
Read: Catering a guide for teachers and students by mid field pulishers limited. (pg 61-
71)
PRE-READING ASSIGNMENT: Read about preparation of food commodities-( vegetables
fruits
and nuts).
WEEKEND ACTIVITY
Make a diagram of different vegetables and fruits.
REFERENCE TEXTS
Catering Craft Practice for Senior Secondary Schools, Book 1-3 combined by
Catering a guide for teachers and students by mid field pulishers limited.
Week four (4) DATE ________

Topic :Study of food commodities- types of vegetable, food value of vegetable, uses
ofvegetables and fruits.
Sub Topic 1: types of vegetable, food value and uses ofvegetables fruits,
Sub topic 2 : flours, fat and oil, nuts. and sugars.
Vegetables are edible parts of plants which are meant for human consumption.
These edible parts can be consumed raw or cooked and they include flower, roots,
stem, leaves, etc. They are highly nutritious because they supply the body with
essential nutrients which enable the body to function properly:
They contain fibers (cellulose) that act as roughages that aid bowel movement and
prevents many types of disease. They also add color and palatability to a simple
meal. The perishable vegetables especially can be preserved or stored in the
refrigerator or other scientific method
There are six major classes of vegetables
 Fruit vegetable – tomatoes, koru, etc

 Green leaf vegetable – water crest (water leaf), lettuce, fluted pumpkin in leaf (ugu),
bitter leaf, African spinach (green) etc.
 Roots – carrots, Swedes, turnips, parsnips etc
 Seed vegetable – green beans, lentils, soya beans
 Tuber vegetable -Irish potatoes, sweet potatoes etc.
 Bulbs vegetable – cucumber, garden egg, onions
Nutritive value of vegetables
Generally, vegetables are rich in vitamins and minerals. Green leaf vegetables are
god source of vitamin and beta carotene (pro vitamin A). The amount of these
vitamins in each vegetable varies but dark green leaves contain more vitamins than
vegetables whose leaves are pale green.
Dark- -green- leaf vegetable contain a high amount of calcium and iron but some
anti-nutrients (phytate and oxalate) in vegetable often make them not be readily
available to the body. Vegetable contains the B-complex vitamins especially
riboflavin (vitamin B2). They contain small amount of protein (about 5% for green
vegetables). They also supply the body with fibres which are cellulose that acts as
roughages that aid bowl movement (easy defecation).
Factors to consider when choosing vegetables
1. Green leafy vegetables

2. Green leafy vegetables should look crisp and fresh with a natural attractive colour
3. Their mid ribs should not be limp, but should snap sharply when broken
4. When a bunch of green leaf vegetable is shaken, the leaves should not drop.
5. They should be free from signs of insect attack
6. Roots and tubers
7. Roots and tuber vegetables should be free from sand and soil.
8. When buying roots or tuber vegetables, choose medium size ones instead of very
small or very large ones.
9. There should be no sign of rot or decay on the skin of the vegetables
10. Choose those that are free from bruises caused by harvesting implements. They
should be firm and smooth when touched not rough and wrinkle
11. Other vegetables
12. They should be firm and snap sharply when broken with the finger, e.g. okra
13. They should be covered with dry skin to protect the vegetable e.g. onion, garlic.
14. They should moderately ripe, not overripe or under ripe.
15. They should be free from insect attack i.e. not showing any sign of maggot opening.
16. Flower vegetables should have bright color.
Uses of vegetables
 They are uses for garnishing

 For making of drinks.
 For stewing/soups.
 Serves as healthy snacks
Fruits.
A fruit is a natural ovary of a flower, including the seed and any other part of the
flower
remaining attached to it.
Fruit is naturally sweet, colorful, high in vitamins and fiber and low in calories and
fat. Vitamin C and photochemical, including antioxidant, abound in fruits.
Antioxidant destroy harmful substances in the body called free radicals which can
build up and cause cancer. Many domesticated indigenous fruits are essential part
of
household diet.
Types of fruits
Common types of fruits in our locality: guava, mango, palm tree fruit, African pear,
lemon, lime, pawpaw, cashew, coconut, sweet orange, grape fruit, mandarins’
orange
tangerine, sour sop, avocado pear, banana, pie apple, water melon, apples
Fruits can be classified majorly into two groups:
Fresh fruits
 Soft fruits e.g. berry, cashew, banana and sour sop etc.
 Hard fruits e.g. apples, pears, plum, water melon etc.
 Citrus fruits e.g. oranges, lemons, grape fruits, tangerines etc.
 Dried fruits such as figs, dates and apricot
Fruits can be further classified based on their physical characteristics
o Pomes: they have a seed surrounded by a firm flashy body e.g. apples and pears.
o Drupes: these have stones or nuts embedded in edible flesh e.g. cherries, plums,
peaches, mangoes, avocadoes and olives.
o Berries: they have seeds enclosed in a pup e.g. citrus, grapes and oranges.
Nutritive value of fruits
Fruit is refreshing to eat and adds color and flavor to the diet. Fruits are consumed
raw
Contents of fruits:Vitamin C ascorbic acid, B groups and small quantity of carotene (Vitamin A).
Carbohydrate in the form of sugar, cellulose and starch. The cellulose is indigestible but adds bulk to
the stool.
Protein is small
Fat e.g. avocado and olive have high fat content
Moisture. The water content of fruit is high, it ranges between 80% to 90%
Fruits contain some anti-nutrients like oxalic.

Importance of fruit include
 Reduction of heart diseases, type II diabetes and some cancers.

 Help to maintain healthy blood pressure and perhaps reduce the risk of developing
kidney stones.
 Help to reduce loss of bone density with age due to potassium content
 Fruit fiber may reduce risks of disease, blood cholesterol levels, constipation and
diversification in overall healthful eating pattern
 Vitamin C: fruits promotes growth, repair body tissue, head cuts, wounds and keep
teeth gums healthy
 Reduce calories in meals and snacks.
Factors to consider when choosing fruits
 Fruits in season: fruits are at the best when they are in season. Some are common in
during the dry season e.g. bananas, pawpaw, citrus while guava and mangoes are
common during the rainy season. They are cheaper and better in quality.
 They must be fresh
 They must be free from insect infestation
 They must not be overripe
 They must be firm to touch
 Choose highest grade of grape for eating and lower grade for fruit salads and
cooking.
 For jellies, and jam, buy fruits with high protein content, gives better taste.
Sub topic 2 : FLOURS .
Flour is probably the most common commodity in daily use. It forms the foundation of bread,
pastry and cakes. It is one of the most important ingredients in pastries if not the most important .
Types of flour in cookery
Whole wheat flour

People often refer to milled wheat as flour, but there are so many other types of flour
processed from different food stuff. Flour has a significant place in the traditional African
food.
Whole wheat flour: whole wheat flour is also known as entire flour or graham flour. It is the
flour that has all its compound parts unaltered. It contains all the natural constituents of
wheat, whole wheat flour can easily go rancid because of its high fat content.
Qualities of whole wheat flour
It contains all the natural constituents of wheat unaltered
It contains high fat contents
It is prone to rancidity
It cannot stand long period of storage
(ii) All purpose flour
This flour is also referred to as multipurpose or general purpose or family flour. It

is meant for cookery purposes. Its characteristics are similar to those of bread and
cake flour.
Qualities of all purpose flour
It is intermediate to bread and cake flour for all cookery purposes.

It is granular when rubbed between the fingers
(iii) Instant blending flour

Instant flour is also known as agglomerated flour. It is grainy to touch with uniform
particle size. This flour disperses quickly in cold water. It does not require any pre-
sitting before use, because it is dust free and does not pack down.
Qualities of instant blending flour
Granular texture of uniform particle size.

Dust free; disperse quickly in cold water
Free flouring, does not require pre-sitting
NUTS
Nuts are small hard fruits with very hard shell that grows on some trees. they are the
reproductive seeds. Nuts are highly nutritious. They contain proteins, fats, and mineral. they
are good for body building, repair of worn out tissues, energy giving and general wellness.
USES OF NUTS
1. It is used for pastry and confectionary
2. They used as desserts in salads and for decorating cakes and sweet drinks
3. They are used for making snacks, foe cocktail parties and bars
4. They are used whole, flaked, diced, packed, chopped or grounded for various sweets and
savory dishes.
5. They are used in certain stews, vegetables, as stuffing for poultry, as garnish for ice
cream.
SUGAR
Sugar is mainly produced from sugar cane grown in tropical and sub- tropical countries. Also sugar
can be produced from sugar beets. Sugar contains 99.9% pure sugar, it is used in producing energy.
Types of sugar
1. Refined white sugar e.g. granulated, caster, icing, cube.

2. Unrefined sugar- brown sugar
3. Partially refined sugar- demurral
4. Syrups and treacle: they are liquid form of sugar. Other forms of sugars are inverted sugar,
honey, isomalt and organic sugar.
Uses of sugar
1. As preservative
2. To speed up the process of fermentation
3. It produces change flavor
4. It adds bulk to mixtures
5. It helps mixture to be light and open textured.
Fats and Olis.
Fats: fats are white yellow substances in the bodies of animals. They are solid at room temperature
while oils are liquid at room temperature.
Animal fats
Butter: a natural dairy product made by churning fresh cram milk. After stirring the excess liquid is
known as milk butter. A little salt and flour may be to enrich it taste. Butter have more nutritive
value than margarine since it is gotten from animal fats while margarine is gotten from blends of
vegetable oils emulsified with lecithin, flavorings, vitamin A and D, coloring and salt. Margarine
when properly enriched with additional nutrients is not inferior to butter nutritionally, though the
taste and flavor of butter is richer than that of margarine.
Lard: lard is fat from pigs.
Drippings: these are fats collected from meat
Poly unsaturated fats(sunflower, corn and soya oil) and mono un saturated fats (rapeseed oil and
olive oil) are good oil that reduce the risk of heart disease. Saturated fats are not good since it
increases the risk of heart disease.
Oils are usually used for cooking food especially frying types of oils are : olive oil, coconut oil, soya
oil, cotton seed oil etc. both fat and oils should be stored in a cool place. They go acid if stored for
long.
Food value of Fat and Oils: they supply energy since they contain large quantity and are major supply
of oils and fat in deits. They also contain cholesterol and some steroids needed by the body. Fat
soluble vitamins such as vitamin A and D are found in fats and oils.
Uses Of Fats and Oils
1. Butter are used as bread spread, for making soup, sauces and butter icing
2. Lards are used in pastry for deep fry or shallow fry
3. Margarine is used in pastry, cake and other bakery product
4. Suet is used in pastry and minced meat.
5. Oils are used in frying, pasta and dough, mayonnaise, vinaigrette and hors d’euvres.
Evaluation
1. Give three characteristics of instant blending flour.

2. In your own words discuss fats and oils
General Evaluation:
Objective test:
1. Whole wheat flour is also known as ___________.

2. ___________ is a quality of whole wheat flour
3. __________ is not an example of flour except. (a) pound flour (b) all purpose flour
(c) whole wheat flour
4. The milk in which the fat content are removed is called ______ (a) dried milk (b)
skimmed milk (c) condensed milk (d) whole milk
5. Fats are __ at room temperature while Oil are ____ (a) liquid and solid (b) fats and
oil (c) soild and liquid (d) salts and oil
6. One of these is made from milk? (a) omelet (b) cheese (c)mango (d)sip drink.
Essay
a. Discuss the types of flour mixture.
b. Discuss the use of local flour mixture in cookery.
c. Define a fruit
d. List at least 15feirts obtained from your locality
e. State 2 classes of fruits
f. Explain the following (a) pomes (b) drupes (c) berries
WEEKEND ACTIVITY
Write out ten(10) dishes that is made from cereals and pulses.
REFERENCE TEXTS
Catering Craft Practice for Senior Secondary Schools, Book 1-3 combined by AdewumiOlasupo
Cosmopolitan Book Services Ibadan.
2. Catering a guide for teachers and students by mid field publishers limited.
3. Food and nutrition by Anita Tull.
Week five (5) DATE ________
Topic: Study of food commodities-
Sub Topic1:Cereals: types, food value of cereals and uses of cereals
Sub topic2 : types, food values and uses of pulses, tubers
Food value of cereals, uses of cereals
Cereals are the edible seeds of the grass family e.g. rice, corn, guinea corn, millet,
wheat etc. The chief food nutrient of cereal is carbohydrate (starch). They therefore
belong to the energy food group. They contain protein and the B vitamins which are
found in the germ or embryo and in the outer part of the grains.
Meaning and definition of cereals grain
Cereal is the broad term used for the plants belonging to the grass family. The seed
they produce are known as grains. They are a very important class of food to
mankind throughout the whole world. Animals and birds depend on cereal grains
for their food. Cereals form the staple food in many countries of the world. Some of
the common grains are: rice, maize, guinea corn, millet, wheat, oats, rye, sorghum
etc.
TYPES OF CEREAL GRAINS INCLUDE:
1. Maize: maize is one of the most important grain crops in the world. It is a tall cereal
plant which contains the corn kernel. The different varieties of maize are: dent corn
or fried corn, flour corn, pop corn, flint corn and sweet corn. Maize has a lower
nutritional value than wheat and is deficient in vitamins.
2. Rice: rice is such an important part of the diet of world’s population. About 50% of
the intake of calories is provided by it. It is grown in the river deltas or riverine areas,
flooded or irrigated coastal plains, terraced hill side, it can also be grown in many
climactic conditions, but it is most often cultivated in sub-tropic and temperate
regions. Rice varieties are available in both white and brown forms.
3. Wheat: in addition to rice and corn, wheat is one of the three most important grain
groups in the world. Unlike some grains, especially corn, most of the wheat that is
cultivated is used as food for humans. Most wheat is grown in temperate climates,
with a large proportion grown in the great plain region of the United States and
other parts of the world. Wheat is classified into hard and soft wheat.
4. Sorghum: sorghum is a cereal plant that is native to Africa, but it is also cultivated in
many parts of the world. Sorghum grows in a variety of climates and in a hot arid
location. The grain ranges in color from white to red depending on the variety of
sorghum grown. Sorghum grain has a sweet flavor that is delicious when steamed or
added to soup. It is used as a staple food crop in Africa
5. Millet: millet is a variety of related plants because small seeds. It is an important
food crop in some of the hot, arid national of Africa. Millet has a mild sweetness and
crunchy texture and is eaten as a cereal – a side dish and an addition to soup, stews
and as desserts. The seeds are good if roasted when they are fresh.
6. Barley: barley is a member of grass family. It is a major cereal grain. Other cereals
include buckwheat.
Food Value of Cereal Grains
Like all seeds, cereals are very nutritive because they contain vital nutrients.
Unrefined cereals are valuable sources of proteins, carbohydrate, and
vitamin B and also contain some fat, iron, vitamin E and trace minerals.
They are very good sources of fiber in the diet. The proteins in cereals are
incomplete like other vegetable proteins which lack one or more essential
amino acids. They are well utilized when they are supplemented by more
complete proteins of fish, meat, milk and legumes like soya beans.
Most of the food energy in cereal grains comes from carbohydrates. The fat
content of wheat cereal is greater than that of refined cereals. The mineral
and vitamin in cereals are low and are found in the aleuronic, germ and
scutellum layers. However, yellow maize is richer in carotene. The protein in
wheat is called myosin.
Uses of cereals
1. Cereal grains are useful in multiple ways for food. For instance, cereals like millet are
ground to make
2. flour or meal, from which unleavened bread may be prepared.
3. The grain maybe used to make porridge (kunu) and local beer (burukutu).
4. Sorghum corn can be used in preparing other dishes.
5. They can be made to pap (akamu or ogi). Maize can be boiled or roasted and eaten
whole.
6. 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.
Evaluation:
1. Identify different cereal grains

2. Write the importance of cereal for man and animals
3. List 3 conditions for cultivating cereals.
4. Write five (5) staple foods in Africa
Types, Food Values And Uses Of Pulses.
Pulses or Legumes: are the main source of plant proteins. They are incomplete
proteins because they lack one or more essential amino acid. The essential amino
acid that are absent in legumes are methionine and cysteine. They are also rich in
B complex vitamins such as thiamine, riboflavin, nicotinic acid and vitamin C.
However, dried pulses are poor sources of vitamin C but contain a appreciable
amount of carbohydrate.
The major sugar in legumes is sucrose. They also contain some oligosaccharide
that are not easily digestible in human intestine e.g. raffinose, trisaccharide and
starchyose a tetra saccharide. This results to accumulation of too much gas in the
colon. The fermentation of the indigested oligosaccharides result in the distension
of the stomach, thus causing discomfort and flatulence – passing of flatus
(incessant elimination of gas via the anus).
The presence of roughage and sulphur in legumes causes its indigestibility.

Thorough cooking of legumes softens the cellulose thereby removing the action of
sulphur. The toxic substance reduces their effective utilization in the body. These
toxic components include: trypsin inhibitor, saponin, cyanogens, haemagglutinins
and unease.
They are destroyed by heat when legumes are cooked, hence they must be
thoroughly cooked to remove these components.
Anti-nutritional factor Method of removal

Trypsin inhibitors Inactivated by heat
Haemaglutinin Inactivated by heat
Urease Inactivated by heat
Saponins Inactivated by heat
To maintain the nutritional value of legumes, consider the following: pulses should
be:
 Free from weevil

 Fresh and wholesome
 Very dry to prevent microbial growth
Cooking method for legume grain
There are numerous methods of cooking like boiling, frying, steaming, stewing,
baking and roasting
Dishes from legumes include the following:

 From cowpea: bean stew, gbegiri, beans and rice, akara or fired beans cake, beans
pudding or moi-moi, adalu or beans with corn.
 Form groundnut: groundnut stew, groundnut cake, groundnut ball or kongu,
groundnut paste (ose ogi) etc
 From melon: egusi or melon stew, vegetable melon stew or ofe eleegusi
 From pigeon pea: maize/pigeon pea dish (agahara oka).
 From bambara nut: bambara nut pudding (okpa).
Evaluation:
1. List two essential amino acids absent in legumes

2. State four B complex vitamins in legumes
3. Give one reason for indigestibility of legumes
4. State with examples, the different methods of cooking legumes
5. List three dishes that can be made from legumes
General evaluation
Objective
1. __________ are next to animal and fish in protein. (a)roots (b) steams (c)
grains (cereals_ (d) legume grains
2. _________ is found to be rich in all essential amino acids.(a) cowpea (b) melon (c)
groundnut (d) soya beans
3. The nutritive value of groundnut protein is limits due to its low content of _____ and
_____. (a) vitamins and fat (b) carbohydrate and mineral salt (c) lysine and
methionine (d) iron and iodine
4. Which of the following is processed mainly because of its oil content? (a) lentil (b)
melon (c) peas (d) beans
5. One of the following is us to remove unease in legume. (a) water flow (b) heat (c)
cold (e) pressure
Essay
List 2 classes of legumes
State the reason for incorporation of legume into the diet.
Why should vegetarians depend on legumes?
List three dishes that can be made from legumes
Prepare and look two dishes from legume grains. Use frying and steaming cooking method.
WEEKEND ASSIGNMENT
Read: Catering a guide for teachers and students by mid field publishers limited. (pg
61-
71)
PRE-READING ASSIGNMENT: Read about preparation of food commodities-(vegetables
fruits
and nuts).
WEEKEND ACTIVITY
List 10 common herbs and spices that can be used in cookery.
REFERENCE TEXTS
Catering a guide for teachers and students by mid field publishers limited.

Week SIX(6) DATE ________
Topic : Study of food commodities- types , food value, uses coloring, flavorings, condiments
spices and herbs beverages, grocery and raising agent.
Sub Topic 1:types, food value and uses condimentsspices and herbs coloring, flavorings,
Sub topic 2 : types, food values and uses of raising agent beverages.
Types, food value and uses coloring, flavoring, condiments
Types of condiments
Condiments fall into non-exclusive categories as follows:
1. Herbs and Spices
Herbs are made from various types of plants using different parts such as the
leaves, flowers and stem while spices are obtained from roots, seeds, buds or
barks of plant. The parts can be fresh or dried, ground or whole and are used in
cookery to add all sorts of flavor such as hot, zesty, sweet tangy, to name a few.
Herbs and spices contain special oils which give them their flavor and aromas.
It is important to note that they lose their valued flavor and aroma when they
are kept for too long or exposed to air. Herbs include parsley, mint, bitter leaf,
etc and spices include black pepper, chili pepper, mustard, garlic, onions etc.
Herbs are found both naturally and artificially and are produced locally and
some are produced inforeign countries.
- Natural herbs and spices are those that are used directly as they are
brought from the farm without subjecting them to any industrial processing.
They include African lemon grass, bitter leaf, tea bush, black pepper, ginger,
onion, garlic and different types of red pepper.
- Artificial herbs and spices are parts of plants which are produced through
industrial processing. Artificial herbs and spices are mostly foreign and they
include curry thyme, cinnamon, mustard, vinegar, etc.
2. Seasoning
Seasonings are substances added to food to improve the flavor and taste of the
food and these include salt, pepper, billi in cubes such as magi. Salt is the first
and earliest and most important condiment used by humans. It is often a
constituent ingredient in many other condiments. Salt is a major preservative
and today it is commonly found in most processed foods.
3. Sweeteners (Sugar and Honey)

Sugar and honey are used in everything from bitter beverages such as tea,
coffee and chocolate, to a topping for breakfast cereals. They are also used in
making other condiments, such as jams, jellies, preservatives and
marmalade that can be used on bread, rolls, scones and pastries.
4. Pickled foods
Pickles are vegetables or fruits which have been kept in vinegar or salt water
for a long time so that they have a strong, sharp taste. Common pickled
foods used as condiments include ginger, cucumber and almost all
vegetables can be pickled and used as condiments in some form.
5. Compound sauces
These include ketchup, fish sauces, soy sauce, salad dressing, curries and
barbecue sauces. Mayonnaise is another condiment used on salads or to
make salad dressings.
Uses of herbs and spices
1. To improve the flavor and taste of the food

2. To tenderize tough cuts of meat
3. Improve the color and appearance of the food.
4. To improve the nutritive value of food.
5. They are used as preservatives. For example, salt, sugar and vinegar are
added to food to prolong their life span
6. They are used for garnishing food. Garnishes are decorations added to
dishes just before serving to improve both appearance and flavor and
usually edible.
Flavoring.
Flavorings are also substances added to food, to improve the flavor of the food by
giving it a distinctive taste and aroma. They also improve the flavor and texture of
the food and drink. The commonly used flavorings in food include ginger, onions,
pepper, iru or daddawa (fermented locust and soya beans), ogiri (fermented melon),
ugba (Castor oil seed), nut meg, cinnamon, dried okra, orange peels and rind
(crayfish, curry, thyme, saffron, vanilla and bullion cubes such as magi, royco etc.
Others are orange or lemon and saccharin used as a sweetener in place of sugar for
low calories. Most of these flavorings are natural except thyme, curry powder and
saffron.
Colorings are substances when added to food improve the color of the food and
make it look attractive. Some food colorings are natural pigments and some are
synthetic coal tar dyes which are artificial.
The natural food colorings include carotene, chlorophyll, turmeric, cochineal (from
crushed insects) etc, while the artificial food coloring includes coal tar dye of
different colors’ for ice cream and carbonated beverages.
Evaluation:
1. Explain two types of condiments

2. Explain food flavorings and colorings.
Types, food values and uses of raising agent, beverages (non- Alcoholic)
Raising agent
Raising or leavening agents are substances that produce gas in flour mixture which
cause them to rise and become lighter, bigger, softer in texture and porous after
cooking. The use of raising agent is based on the principle that hot air rises and
expands. There are different varieties of raising agents.
(1) Air
Sometimes, enough air may be incorporated by mechanical mixing to produce

sufficient aeration during baking. This can be achieved by beating the flour mixture
until enough air is incorporated into the mixture. When the mixture is baked, the
incorporated air expands and then causes the product to rise. Air incorporated into
egg white by beating, is used as a raising agent for omelets, sponge cakes etc.
(2) Baking powder
Baking powder is a mixture of an acid and an alkali i.e. cream of tartar or tartaric
acid and sodium bicarbonate or bicarbonate of some starchy ingredients such as
rice flour or corn flour. Sodium bicarbonate is the gas from the bicarbonate and the
flour acts as an inert filter to absorb moisture. A typical baking powder contains
20% sodium bicarbonate, 40% acid material and 20% flour. If tartaric acid is used
instead of cream of tartar, use same quantity of bicarbonate and tartaric acid. This
is because the strength of tartaric acid is double that of cream of tartar. After
mixing these three ingredients, store in an air-tight container. When the acid and
alkali in the baking powder react during cooking, they give off carbon (iv) oxide,
which is responsible for the rising of the product.
iii. Yeast:
The scientific name for yeast is Saccharomycescerevisiae. It is made up of large

number of minute cells. When kept cool and dry, the cells are inactive. They grow
rapidly when come in contact with warmth, moisture and little sugar, giving off
carbon (iv oxide which works through the dough, making it light. Extreme heat kills
yeast and it can have no further activity. Cold retards or hinders its action, but
does not kill it. Apart from the carbon dioxide produced, yeast also provides alcohol
which is lost during cooking.
iv. Palm wine
Fresh palm wine is often used for commercial bread production because it contains
yeast and it is economical. Palm wine is often used for large scale bread production
because it is more economical than yeast. Too much cold, heat and sugar are
detrimental to the action of palm wine because of the yeast it contains.
Beverages: beverages are simply fluids apart from water, which is consumed both
as stimulants and also because they are palatable. Water is the simplest drink and
varies in taste and character according to the substances dissolved or suspended
in it. Water can either be hard or soft. Artificially softened water should not be used
for coffee or tea. Though the word beverage means a drink, it is general accepted
definition is non- alcoholic drinks such as chocolate, coffee, tea, cocoa, fruit drinks
etc Alcoholic drinks are cocktails, aperitifs, fancy drinks, wines, fortified wines ,
spirits, beers, cider etc.
Beverages are classified into: (i) alcoholic (ii) non- alcoholic (beverage or soft drink).
Non alcoholic drinks:
Coffee: produce from beans of the coffee tree, and is grown and exported from
south America, Arabia, India, west indices, Africa, java and Sumatra. Coffee has a
complex composition with compound s such as flavonoids, chromogenic acids,
nicotinic acids and caffeine.
Types of coffee
1. Express steam under pressure is forced through powdered coffee.

2. Cappuccino- strong filtered coffeewith whisked hot milk added.
3. French coffee usually contains chicory, a root which is washed, dried,
toasted and grounded. It gives the coffee a particular flavor and appearance.
4. Coffee essence is a concentrated form of liquid coffee which has been dried
into powder form.
5. Instant coffee is a liquid coffee which is dried into powder form.
6. Decaffeinated coffee has most of the caffeine removed and is therefore less of
Stimulant.
Tea: is an evergreen plant of camellia family, which is kept to bush size for easy
plucking. There are more than 1500 blends of tea grown in 31 countries. Blends of
tea are the widest possible choice of tea with many different characteristics and
flavors. A brand o tea may contain as more as 35 different blend of tea. Teas are of
two types:
1. Specialty teas which takes their name from the area or country it is grown, a
blend of tea for a particular time of the day, a blend known after a person,
blends of fruits oils, flower petals or blossoms have been added or a ‘made’
processed tea
2. Flavored teas are real tea blended with fruits, herbs or spices. There are also
varieties of green tea available.
The food value of tea: tea is natural contains no artificial colorings,

preservations or flavorings, is calorie free and has no fat content, if taken
without milk or sugar. It contains caffeine which acts as stimulants.
Manganese, potassium, and vitamin A.B1, B2, and C
Cocoa and Chocolate: cocoa is a powder produced from the beans of cacao tree.
It is gotten from West Africa. Chocolate are produce from cocoa beans, it
produced from cocoa butter mixed with crushed cocoa beans and syrup. For
commercial purpose chocolate is sold in blocks called ouverture.
Mineral waters and soft drinks: mineral water is available in wide range of
varieties. It is either natural or treated with gas(carbon dioxide) to give a light
sparkle or fizz. Examples of natural mineral water are buxton and Malvern. Soft
drinks includes grapefruit, lime juice(still and tonic water, coca-cola, ginger
beer etc,
Squashes and cordials are all concentrated fruit extracts meant to be broken
down withforeshore aerated water into long drink, and it is either served hot or
chilled. Fruits juices are unfermented juice of fresh fruits such as apple grape
orange, tomatoes etc.
Milk drinks these includes
a. Milk shakes a mixture of fresh milk, ice cream and a flavorings syrup rapidly
whisked and served in a tall glass
b. Egg noggs- beaten eggs with fruit syrup and sugar added, mixed with bot or
cold milk in a tall glass and topped with grated nutmeg.
c. Ice cream sodas combinations of fruits syrup and fresh cream in a long glass
filled with soda water and topped with ice cream.
Uses of non- alcoholic beverages.
Chocolate is used in icings, butter cream, sauces, dipping, chocolates and molding
into shapes.
Cocoa mixed with milk and hot water for hot drinks, used as flavor in puddings,
cakes, sauces icing and icing cream.
Tea and coffee are stimulants
Coffee is used mainly as beverage served with milk, cream. It is also used as
flavoring for ice cream cakes, and mousse
Evaluation
Explain the concept of yeast as a leavening agent.
what are raising or leavening agent?
Explain the term ‘beverages’
General Evaluation:
Objective test
1. _________ is an example of raising agent. (a) baking powder (b)garri (c)

powder
2. Raising or leavening agents re substances that produce ________ in flour. (a)
CO2 (b)carbon (c) gas
3. ___________ is not a raising agent. (a) yeast (b) steam (c) air (d) water
4. Baking powder is a mix of ________ and _______ (a) yeast and acid (b) alkalis
and acid (c) steam and tartaric acid (d) palm wine and air.
5. Which of these is made from African pepper? (a) chilies (b) Paprika (c)
Maggi cubes (d) magi seasoning
6. The only seasoning that is derived from organic source is ________. (a) magi
(b) nutmeg (c) curry (d) salt
7. Condiments include the following except _________. (a) herbs and spices (b)
sea foods (c) seasonings (d) flavorings
8. All are beverages except (a) mineral water (b) carrot soup (c) carrot drink
(d)Coca-Cola
Essay
1. List the herbs and spices used in cookery

2. Identify the sources of common herbs and spices
3. Differentiate between spices and herbs
4. Describe how baking powder as a raising agent works in flour mixture.
5. Describe how steam works in flour mixtures as a raising agent.
WEEKEND ASSIGNMENT
Read: Catering a guide for teachers and students by mid field publishers limited. (pg
61-
71)
PRE-READING ASSIGNMENT: Read about preparation of food commodities-(alcoholic
drinks)
WEEKEND ACTIVITY
1. Practice the preparation of milk shake, using any flavor of your choice
e.g. banana, orange, etc
2. Use any fruit in season to prepare a refreshing drink
REFERENCE TEXTS
Catering a guide for teachers and students by mid field publishers limited.
Week Eight (8) DATE _______
Topic: Study of food commodities- types , food value, uses of beverages

(Alcoholic) grocery/delicatessen and confectionery and bakery goods.
Sub Topic 1:Types, food value and uses beverages (Alcoholic)

grocery/delicatessenconfectionery and bakery goods, Principle of cooking- method
of cooking..
Sub topic 2: Principle of cooking- method of cooking.
Types, food value and uses beverages (Alcoholic) grocery/delicatessen, confectionery
and bakery goods.
Alcoholic Beverages: Wines: it has been for over 6000 years and is produced in most part of
the
world. It is the fermented juice of the grape and is available in many styles: red, white, rose,
Sparkling, organic, alcohol free, de-alcohol zed and low alcohol. Wines may be dried,
medium dry
or sweet in character and according to the types and character they may be drunk while
young(within a short time of bottling) or allowed to aged (in some cases for many years).
Bottled
wines should always be stored on their sides so that the wine remains in contact with the
cork.
This keeps the cork expanded and prevents air from entering the wine which if allowed to
happen
will turn the wine to vinegar. Wines are classified as
(i) Fortified wines: are those which have been strengthened by the
addition of alcohol usually produced from grape juice; the best
known are port, sherry, and Madeira
(ii) Aromatized wines: these are produced by flavorings a simple
basic wine with a blend of ingredients such as fruits, roots, bark,
peel, flowers, quinne, herbs. Vermouth and dubonnet are
examples of aromatized wines known as APERITIFS.
Spirits are distillations of fermented liquids which are converted into liquid spirit: they
include whiskey, gin, vodaka, brandy and rum.
Liqueurs: are flavored and sweeten spirit. A wide range of flavoring agent are employed eg.
Aniseed, caraway, peaches, raspberries, violet, rose petals, cinnamon, sage, honey, coffee
beans. Many different liqueurs are available. (coinstreau, cherry, brandy etc).
Cocktails and mixed drinks: this are usually are mixture of spirit with one or more ingredients
from liqueurs, fruits juices, fortified wines, eggs, cream, etc. cocktails may be garnished with
mint, borage, fresh fruits, olives, etc. Mixed drinks have assorted names that includes flips,
fizzes, noggs, sours, cups. Cocktails and mixed drinks can also be made from non- alcoholic
ingredients eg. Chapman.
Beer: is a term that covers all beer like drinks such as ale, stouts and lagers. It is made from a
combination of water, grains eg barley, hops, sugar and yeast. Types of beer are bitters, mild
burton, strong ale, barley wine, porter lager. Reduced alcohol are also available. Beers are
good sources of energy, contain high levels of carbohydrates and protein, they are rich in
mineral than wines, but lower in alcohol at only 3-5%.
Ciders: is fermented apple juices also in this categories are (i) pomagne- a sparkling cider.
(ii) scrummy – strong, homemade, rough cider.
Perry: perry is fermented juice.
Delicatessen/ Grocery: literally means ‘provision store’ the name is commonly used to cover
the place where a wide range of table delicacies may be bought.
Confectionary and Bakery Goods: these includes bakery goods, pastries which are popular
with consumers especially children. for adults there is demand for products that has reduced
fats and sugars and chefs continue to responds to these demand using alternative ingredients
such as low caloriessweeten and unsaturated fats. Salts are used in activating taste, in
softening sugar and butter, in blending taste and activate the taste buds enhancing aroma.
Examples of confectionary and bakery are: cake covering, cape gooseberries, chocolate
vermicelli, cocktail cherries, fondants, gum tragacanth, honey, ice-cream, jam, marmalade,
marrons glaces, mincemeat, piping jelly, vanilla wafers etc.
Evaluation
1. Discus the following: (a) wines (b) beers

2. List 5 types of alcoholic drinks.
Sub topic 2: Principle of cooking- method of cooking.

METHODS OF COOKING
The basis of all cooking is the application of heat, which may be transferred to food by the
processof convention, conduction and radiation. The cooking of food involves heating it in a
variety ofways to make it more palatable. Heat is transferred to the food and cooking medium
(The fat,water, stock or milk) by either one or a combination of processes.
A. CONVENTION
When food is cooked through convention process, the heat passes through another medium
e.g.
gas or liquid. When liquids or gases are heated, the heat is distributed throughout the cooking
medium and food by convention currents. E.g. in baking the air in the oven gradually heats
up
until the heat is transferred to the product being baked. Equipment’s used for this method
include
ovens, stock-pots, steamers, cooking pots etc.
B. CONDUCTION
This is the process in which heat is transferred to the food by direct contact with the cooking
equipment. (e.g. pot, pan, solid top). The heat passes from one solid to another. Equipment
that
uses this process includes brat pans, solid grill plates, stove, hot plates. E.g. stir frying,
shallow
frying.
RADIATION
Here heat is transferred directly onto food being cooked. The heat is transferred by
Electromagnetic waves. The heat goes directly to the food being cooked and any object in the
path
of the rays gets hot as well.
DIFFERENT SOURCES OF HEAT FOR COOKING
i. Electric elements or hot plates

ii. Heat from stove or grill
iii. Heat from conventional oven
iv. Charcoal
v. Firewood
REASONS FOR COOKING FOOD
i. To make it safe to eat

ii. To make it appetizing
iii. To make it easily digestible
EFFECT ON HEAT ON FOOD
1. PROTEIN: Heat coagulates protein making it tough, unpalatable and shrunken

2. CARBOHYDRATES: Moist heat causes the staunch grains to soften and swell. Dry
heat cause it to change color and if left heating for too long it will carbonize and burn. Water
is given off during heating and the starch on the surface is changed is dextrin, a form of
sugar. Moist heat causes sugar to dissolve in water faster in hot water than in cold water. On
heating, this sugar and water becomes syrup, further heating caramelizes it and will
eventually turn it to carbon and ash.
3. FATS: Melts to oil when heated. Water is given off. When the entire wall has been
driven off, a faint blue haze appears, further heating results in smoke and burning.
4. VITAMINS: Vitamin A and Carotene are insoluble in water so they are not lost by
moist methods of cooking. Vitamin D is not destroyed by heat or lost by solubility Vitamin
B1, B2 is very soluble in water and is destroyed by high heat. Nicotine acid is soluble in
water. Vitamin C is easily dissolved in water during cleaning and cooking.
DIFFERENT METHODS OF COOKING
There are various methods of cooking food. They include: Boiling, Baking, Grilling,
Steaming,
Stewing, Roasting, Frying, Poaching, Paper bag, microwave.
Boiling: This is cooking of food by completely immersing food in water or stock and cooked
at
1000c. Boiling is one of the most common method of cooking. Before boiling any food it is
important to ensure that all pieces of food to be boiled in the same pot are of similar size.
This is
to ensure that they finish cooking at the same time.
Advantages of boiling
- It is labor saving as it needs little attention

- It is appropriate for large scale cookery
- It is economical in terms of fuel usage
- Older, tougher, cheaper joints of meat and poultry can be made palatable and
digestible.
BAKING: Is the cooking of food in an oven by converted dry heat which is modified by the
steam
produced by the moisture present in the food being processed. Also, all foods to be baked
contain
water. When the water is heated it creates steam. Steam is an important factor in baking. It is
very important to evenly space the products that being cooked to ensure that when the heat is
applied and the water starts to evaporate, there are reasonable gaps between the items. This is
to ensure that baking is not taken over by steaming. The product to be baked requires enough
room to bake efficiently. There are different methods of baking. They include the following:
Baking by Modified Heat: Foods to be baked/cooked by this method are placed in the mold
and the mold placed in a bain-marie (tray/bath of water). The addition water produces
additional steam and modifies the heat in the oven. It makes the food cook more slowly and
prevents overheating. In the case of egg custard it also lessons the possibility of the egg
mixture overcooking. Food cooked by this method comes out with a mellowed texture.
DRY BAKING:- This is the straight-forward baking practiced in the kitchen. Foods to be
bakedare placed on trays and sent straight into a pre-heated oven. When the steam rises due
to the watercontent of the food; this steam combines with the dry heat of the oven to cook the
food. E.g. cakes, pastry, baked jacket potatoes.
Increased Humidity Baking:- When baking certain foods, oven humidity is increased by
placing a bowl of water in the oven or injecting steam into the oven. This increases the water
content of the food and also improves the eating quality. Examples of products cooked/baked
by this method include bread roll, crusty roll, Vienna bread, French stick.
REASONS WHY WE BAKE
 To make food digestible, palatable and safe to eat

 To create visual appeal using color texture and aroma
 To produce an enjoyable eating quality
 To create variety on the menu.
EFFECTS OF BAKING
Chemical action caused by the effect of heat on certain ingredients, such as yeast and baking
Powder. Changes the raw structure of many foods to an edible texture e.g. pastry cakes.
The different ingredients, methods of mixing and types of products required will cause many
variations.
ADVANTAGES OF BAKING
 Bakery products are readily appetizing with a good visual appeal and mouthwatering
aromas.
 Baking ovens have efficient and effective manual or automatic temperature controls.
 Bulk cooking can be achieved and uniformity of color and degree of cooking
 There is a straightforward access of cooking food in batches.
 A wide variety of sweet and savory foods can be produced.
GENERAL RULES FOR BAKING
i. Always pre-heat oven to required temperature prior to baking

ii. Accuracy in measuring, weighing and temperature control is very important.
iii. Trays and molds should be prepared prior to baking
iv. Constant opening and closing of the oven should be avoided.
v. Utilize oven space efficiently.
vi. Avoid shaking products like Cakes, sponges, soufflés before and during baking at this
can affect the quality
vii. Thick dry oven cloths should be used to carry things out of the oven.
viii. Baking trays should be kept level in the oven when baking.
ix. Trays should not be overloaded.
EVALUATION
 Mention three Vitamins lost to heat when cooking

 Explain the effect of heat on protein
 Fat melts to oil and finally burns of heated for too long. Explain the effect of heat on
fat.
 Define cooking in one sentence.
 Heat is transferred to food in various forms. List the three (3) forms
 Mention different sources of heat for cooking Write two (2) advantages of Baking
 Define Boiling 2 sentences each.
 Write three (3) rules for efficient Baking.
General Evaluation
Objective Test
1. Heat is transferred to food in three ways, namely………

a) Conductor, Convention and radio; b) Dry heat, wet heat and moist heat; c)
Conduction, Convention and radiation; d) Convention, ration and conduction
2. Grilling is divided into …………………
a) Overboard grilling, under-board grilling and between grill; b) overhead, in-between
heat and over hand; c) overheat, under-heat and in-between heat.
3. One of the reasons for frying is to produce ……………
a) Food that is cheap; b) Food that is diet and full; c) food that is appetizing and variety
on the menu.
4. Methods of cooking include all except…………….
a) Boiling and Grilling; b) Sautéing and Stir-frying; c) Baking and griddle; d) Sauntering
and gathering.
5. Objective of cooking include all except…………….
a) To make it safe to eat; c) to lend money to the cook; c) To make it appetizing; d) To
make it easily digestible.
ESSAY TEST
1. Write the effect of heat on protein and fat in not less than three sentences each
2. Define Frying, stating the two major methods of frying.
3. Explain two methods of Baking
4. Write four (4) rules for efficient boiling.
5. Write three advantages of Boiling
WEEKEND ASSIGNMENT
Read: Practical Cookery by Victor Cesarani et.al, (chapter two)
The Student’s Cookery Book by Enid O’Reilly Wright (pages, 13-19)
Pre-Reading Assignment Read: a) Steaming; b) stewing; c) Roasting; d) Poaching; e) Paper

bag; f) microwave
WEEKEND ACTIVITY
Visit a grocery store observe and list all goods on sale. Classify these goods into various food
commodities groups.
REFERENCE TEXT
- The Student’s Cookery Book, by Enid O’Reilly Wright (pages, 13-19) Speciality
Education.
- Practical Cookery by Victor Cesarani, et.al
- The Theory of Catering, 11th edition by Hodder Arnold.
- The Theory of Hospitality and Catering 12thed. By Foskelt and Paskins. Book Power
- Catering Craft Practice for Senior Secondary Schools, Book 1-3 combined by
- Catering a guide for teachers and students by mid field publishers limited.
- Food and nutrition by Anita Tull.
WEEK NINE (9) DATE ________
Topic:Principle of cooking- method of cooking contd, measuring equipment –types and uses
e.g. scale
Spoons etc.
Sub Topic1:Principle of cooking- method of cooking
Sub topic2:Measuring equipment –types and uses e.g. scale spoons etc.
Sub Topic1:Principle of cooking- method of cooking contd.
GRILLING:- This is the cooking of food by radiated heat. It is sometimes known as
BROILING. There are different ways of grilling
a. Over Heat Grill:- Here the food to be cooked is placed over the heat on hot iron
bars brushed with oil. The bars should char the food on both sides to give the
distinctive appearance and flavor of grilling. The thickness of the food and the heat
of the grill will determine the cooking time. Uses, charcoal, heated grill by gas or
electricity, griddle.
b. Under Heat Grill (Salamander):- This is the placing of food under the heat. The
bars are pre-heated and brushed with fact. This can be done using electric or gas
salamanders. Because of the speed of the cooking foods retain maximum amount of
nutrients and flavor.
c. Between Heat Grilling: - This is done between electrically heated grill bars or
plates. It is applied to small cuts of meat.
EFFECTS OF GRILLING
The following are effects of grilling on meals.
 Because of the speed of cooking there is maximum retention of nutrients and flavor
 Grilling is suitable for first class quality meat
 Heat on the surface of the meat coagulated and seals the surface protein, this helps
the meat retain its juice.
Advantages
- It enables food to be cooked quickly to order
- Foods cooked by this method have a distinctive flavor and appearances.
- Cooking can be controlled as food is visible while it is cooking
- Grilling lends variety to menu and diet
- Grilling can be done where the customer can see.
Rules for efficient grilling

- Smaller, thinner items require cooking quickly.
- Seal and color food on the hot part of the grill then move to a cooler part to
complete cooking
- Slow cooking dries out the food
- Basting of food and creasing of bars prevents dryness.
- Tongs are used for turning and lifting meat while palate knifes are used for turning
vegetables and fish.
- Be mindful of the heat of the grill as you work
FRYING: Is the cooking of food in pre-heated fat. There are two majors methods of frying.
They are: 1) Shallow Frying, and 2) Deep Frying

SHALLOW FRYING: Is the cooking of food in a small quantity of preheated fat or oil in a
shallow pan or on a flat surface i.e. griddle plate. Shallow frying is categorized into
four methods. They are Shallow-fry, Santé, griddle and stir-fry.
a. Shallow-Fry: Food is cooked in a small amount of fat or oil in a frying pan or santé
pan. The presentation side of the food should be fried first. This applies to small
cuts of meat, fish and poultry, eggs, pancakes and certain vegetables. ‘Meuniere’
refers to shallow fried fish which is passed through seasoned flour, shallow-fried
and finished with lemon juice, nut brown butter and chopped parsley.
b. Santé: Tender cuts of meat and poultry are cooked in a santé pan or frying pan.
After the food is cooked on both sides it is removed from the pan, the fat is
discarded on the pan deglazed with stock or wine which now form an important
part of the finished sauce.
c. Griddle: This is placing of foods to be cooked on hot solid metal plate (griddle).
Hamburgers, sausages or sliced onions can be placed on lightly oiled, pre-heated
griddle and turned frequently during cooking. Pancakes can be cooked in this way
but turned only once.
d. Stir-Fry: Vegetables, strips of fish, meat and poultry can be fast-fried in a wok or
frying pan in a little fat or oil.
EFFECTS OF SHALLOW-FRYING
 The high heat used in a shallow-frying produces almost instant coagulation of the
surface protein of the food and prevents the escape of natural juices from the meat.
 Some of the fat and oil will be absorbed by the food and this will change its
nutritional content of the food.
General Rules
i. Pans should be cleaned after every use.
ii. If shallow-frying over a long period, prepare and cook in a systematic way.
iii. Select the correct size of pan.
iv. Always keep sleeves rolled down as splashing fat may burn the forearm.
v. Use a thick, clean, dry cloth when handling pans.
vi. Move pans carefully in case they jar and tip fat onto the stove.
DEEP FRYING: To deep fry food, small, tender pieces of food are totally immersed in hot
fat or oil and cooked quickly. The heat of the oil penetrates the food and cooks it.
Many things can be deep-fried. E.g. tender cooks such as lean meat, chicken fillets;
whole or filleted fish etc. most deep fried foods need to be coated in a batter to
protect them from the effects of the extremely high heat of the fat or oil fat is the
frying medium. The role of the frying medium is to conduct heat, add flavor and
richness and act as lubricant to the food. Oil, butter and animal fats such as lard is
used for deep frying.
Food to be deep fried should be uniform in size and thickness to give an even cooking result.
REASONS FOR DEEP FRYING

a. To produce food with an appetizing golden brown color
b. To produce food that is crisp, palatable and safe to eat
c. To cook an appetizing foods of various kinds
d. To give variety to the menu and diet.
EFFECTS OF DEEP FRYING
Deep frying items coated with milk or eggs seals the surface by coagulation of the protein,
with the minimum absorption of fat.
Advantages
 Partial cooking enables certain foods to be held for cooking later, which helps
during busy service and saves time.
 Coating enables a wide variety of foods for be cooked by this method.
 Foods can be cooked quickly and handled easily for service.
 Coated foods are quickly sealed, thus preventing the enclosed food becoming
greasy.
General Rule For Deep Frying

i. Never allow smoke to rise from the fat.
ii. Do not fry too much food at a time
iii. Allow fat to recover heat in between frying
iv. Strain oil and fat after frying
v. Always cover fat and oil when not in use.
vi. Do not push we food into oil
vii. If fat or oil catches fire cover fire with a lid to suffocate the fire.
viii. Never allow fat to smoke as this is a sign of burning.
EVALUATION
- Write Four (4) rules in deep frying
- How many type of grilling methods are there?
- Frying is divided into two (2). Name and explain one?
STEWING, ROASTING, POACHING, STEAMING, PAPER BAG,
MICROWAVE
Sub-Topic 1: STEWING, ROASTING, POACHING.
STEWING: Is a cooking method is slow gently and moist heat cooking in which the food is
completely covered by a liquid. The stew is cooked on top of the stove and both the
food and the sauce are served together. Stewing may also be done in the oven, in an
oven proof dish with a lid. This is referred to as CASSEROLE. Stewing is a
nutritious method of cooking as both the liquid and the food are eaten. Stew also
have little wastage, shrinkage and loss of flavor and they reheat easily.
To ensure even cooking, all meat, chicken and vegetables for the stew need to be cut into
even sizes. Tougher cuts of meat are used for stewing as they are more economical.
REASONS FOR STEWING

The main reason for stewing is because it is economical and nutritious. Also, cheaper cuts of
meat and poultry that would be unsuitable for roasting and grilling can be made
tender and palatable due to the gentle simmering of stew.
Another reason is that stewing produces an acceptable flavor, texture and eating quality.
EFFECTS OF STEWING
The connective tissue in meat and poultry is converted into a gelatinous substance so that the
fiber fall apart easily and become digestible in the slow process of cooking in
gentle heat.
The protein is coagulated without being toughened. Less liquid is used in stewing.
Advantages
 The meat juices that escape from the meat during cooking are retained in the liquid,
which is part of the stew.
 Correct slow cooking results in very little evaporation
 Nutrients are conserved
 Tough goods are tenderized
 It is economical in terms of labor because foods can be cooked in bulk
General Rules
- Stews should not be over-thickened. The sauce should be of light consistency.
- Adjustments to the consistency should be made as required during cooking.
- Overcooking causes: evaporation of liquid; breaking up of food; dis-colouration;
spoilage of flavor.
- Stews should simmer continually as the cook
- Lid should be lifted away from the body to avoid burns or scalds.
POACHING:
This is the cooking of food in a liquid below boiling point. The liquid for poaching is first
heated. Unlike boiling, there should be sign of movement in the liquid.
Poaching is a slow and very gentle method of cooking, most suitable for delicate foods such
as eggs and fish. Poaching can be done in the following medium.
a. Milk
b. Stock
c. Stock syrup
d. Court bouillon
Reasons: Poached foods are

 Easy to digest
 Of a suitable, tender texture
 Safe and pleasant to eat
Effects of Poaching
Poaching helps to tenderize the fibrous structure of the food and the raw texture of the food
becomes edible by chemical action.
Advantages
- Poached food retain their shape
- Poaching can be done using only water
General Rules
 The water/medium for poaching should not reach boiling point

 Poaching should be done on-low heat
Evaluation Objective
1. Define ‘Stewing’ and ‘Poaching’ in three (3) sentences each.
2. Write five (5) advantages of Stewing
3. Write two (2) reasons each for Stewing and Poaching.
SUB-TOPIC 2: ROASTING
Roasting is cooking in dry heat with the aid of fat or oil in an oven or on a spit. Radiant heat
is the means of cooking when using a spit; oven roasting is a combination of convention and
radiation. There are three methods of roasting. They include:
i. Spit Roasting: This is the placing of prepare foods (meat, poultry) on a rotating spit
over or in front of fierce radiated heat.
ii. Oven Roasting: Foods are prepared and placed in a roasting tray and placed into the
oven. The food is cooked either by applied dry heat, forced air-converted or
converted heat combined with microwave energy.
iii. Pot Roasting: Cooking on a bed of root vegetables in a covered pan. To prevent the
base of the product burning or overcooking, the food can be placed on a trivet.
Trivet consists of chopped vegetables or bones of the product you are roasting. The
foods should be basted with either fat or oil to keep the food moist and help in the
caramelisation of the finished product. It will also enhance the visual appeal of the
dish.
REASONS
 To cook food so that it is tender, easy to digest, safe to eat and palatable.
 To give variety to the menu and diet
EFFECT
- The surface protein of the food is sealed by the initial heat of the oven.
- Escape of natural juices is prevented by heat
- When food is lightly browned, the oven temperature is lowered to cook the inside
of the food without hardening the surface.
ADVANTAGES
i. Good quality meat and poultry is tender and succulent when roasted
ii. Meat juices issuing from the joint can be used for gravy and to enhance flavor
iii. Both energy and oven temperature can be controlled
iv. Access, adjustment and removal of times is straight forward
v. Minimal fire risk
STEAMING
This is cooking by moist heat. Food is cooked in the steam produced by a boiling liquid. The
foods is placed in a mold or container and placed on perforated dish over the boiling liquid.
Methods of Steaming
 Atmospheric Steaming: Food is kept in cooking vessels and placed above boiling
liquid/water. The steam from the boiling water heals the vessel and cooks the food.
 High Pressure Steaming: This is carried out in the pressure cooker that works on
the principle that higher pressure will produce higher heat, causing food to cook
faster.
 Combination Steaming: ‘Combi’ oven is used. It combines dry heat and steam in
the oven chamber. This helps to add a little moisture to the cooking process.
Reasons: Food steamed for the following reason

i. Easy to digest
ii. Of an edible texture, pleasant and safe to eat
iii. As nutritious as possible
iv. Steaming reduces loss of nutrients
EFFECTS
a. When food is steamed its structure and texture is changed by chemical action and it
becomes edible.
b. The texture will be according to the type of food, steamer and degree of heat.
ADVANTAGES
1. Steamed food retains its goodness
2. Makes some foods lighter and easy to digest
3. Steaming is the best method for preparing food for invalids.
4. It is labor saving and suitable for large-scale cookery
5. Steaming is economical on fuel
6. Keeps vegetables freshly cooked, retaining color, flavor and nutritive value.
General Rule
- Select pans that is neither too small nor too large for steaming.
- Care must be taken to avoid injury due to burning or scalding because steaming
temperature is above boiling point.
- The pressure steamer should be checked continually to avoid accidents.
- Allow pressure to return to the correct pressure level before opening doors or
removing pressure cooker lids.
EVALUATION
i. Write Four (4) rules in steaming.
ii. Explain in not more than two (2) sentences each the sub-divisions of roasting.
iii. Write the advantages of steaming.
PAPER BAG COOKING/ EN PAPILLOTE:- This is a method of cooking in which food

tightly sealed in oiled grease proof paper or foil so that no steam escape during cooking and
maximum natural flavor and nutritive value is retained. The food are either cooked by
steaming boiling or in a hot oven. When cooked, the food is sewed in the bag and opened by
or in front of the customer e.g. moi-moi, okpa.
Advantages:
 The food retains maximum nutritional value
MICROWAVE: This is cooking and reheating of food in a microwave oven using
electromagnetic waves. The microwave is powered by electricity.
The microwave activates the water molecules or particles of food and agitates them. This
causes heat friction that cooks or reheats the food. Microwave cooking can be used for
cooking raw food, reheating cooked food and defrosting frozen foods.
Reason for Microwave

- Raw, prepared or pre-cooked foods are cooked quickly and made palatable and
digestible
- Foods are safer to eat, particularly reheated foods because the total food is heated at
the same time.
Advantages
 Saves times
 A quick way to cook and reheat foods
 It is a fast method to defrost food.
 It is economical
 It requires less energy and labor as foods can be cooked in serving dish
 Hot meals can be available at the customer’s order
 Food is cooked in its own juices so flavor and goodness are retained
 Reduces food shrinkage and drying out
 Makes production more flexible.
Disadvantages
i. Not suitable for all foods
ii. Limited oven space restricts to use of small quantities
iii. Does not brown food
iv. Not all containers are suitable for use in microwave ovens.
General Rules
1. Only suitable containers are used, e.g. glass, china, plastic, porcelain. For best
results use straight-sided, round, shallow containers.
2. Even-shaped items cook uniformly; arrange un-even shaped items with the thickest
part to the outside of the dish
3. Keep food as level as possible. Do not pile into mounds.
4. Allow sufficient space for mixing or stirring
5. Food with a high water content faster than drier ones
6. Do not operate the oven when it is empty
7. Pierce and cover foods that are likely to burst
EVALUATION
- What is roasting
- Explain steaming in four (4) sentences with an example
- Write two (2) advantages and disadvantages of microwave.
General Evaluation: Objective
i. The methods of cooking include
a) Baking, bathing, poaching and roasting; b) Baking, frying, stewing and steaming;
c)Baking, banking, stirring and paper basket; c) Baking, microwave, steaming
ii. Advantages of microwave include…..
a) Saves time; b) Cooks slowly from outside; c) Defrost food partially; e) consumes
fuel and energy.
iii. Paper bag cooking entails………….
a) Putting the food in containers and cooking; b) sealing food in bags and boiling or
steaming them; c) sealing food in papers with tapes; c) sealing the bags and food in
the pot.
iv. Advantages of Steaming include ……….
a) It is labor intensive; b) makes food lighter and easy to digest; c) unsuitable for large
scale production; d) increases loose of nutrients
v. The best method for cooking for invalids is…..
a) Poaching; b) Stewing; c) Steaming; d) Roasting
ESSAY TEST
1. Write four advantages of Stewing, Steaming and Roasting
2. Define ‘Baking’. Give two examples of products that can be baked.
3. Write a brief note on not less than five (5) sentences: a) Increased humidity baking;
b)Deep frying; c)Roasting;
4. Enumerate the methods of heat transfer to food
5. Explain steaming in three sentences
Sub topic 2: MEASURING EQUIPMENT.
In measuring, there is weighing scales, spring balances and chemical balances. There are
electronic scales and digital scales. Some measure heavy objects, some light objects and
others very light objects.
In measuring liquids, there are calibrated containers. While weighing scales and balances take
measurements in grams, kilograms and less. Measuring containers talk of volumes. The
volumes are in (ml and l) millitres and litres.
There is linear measurements mainly with tapes and ruler. The units of measurements are in
centimeters and metres.
EVALUATION
 Measurements are in three dimensions. What are they?
 What do weighing scales and balances measure?
 What do calibrated containers measure
 What do tapes and rules measure
STANDARD MEASUREMENT
In the era of S.I. units, the imperial measurements are not more popular, but the different
measuring equipments are still calibrated in both imperial and S.I. units. For example scales
and balances are calibrated in kilograms/pound (lb) weights, or grammes/ounces (oz). The
volumetric cans are calibrated in millitres/pints or litres/gallons. The linear measurement is in
cm/in i.e. centimetres/inches or metres/yards.
Spoons and Cups metric equivalent

1 teaspoonful (tsp) 5ml 1kg=2.2lbs
1 dessertspoon (dsp) 10ml 25g=10z
1 tablespoon (tbsp) 15ml 1litre=2pints
¼ cup 60ml 4.5litres =1 gal
1/3 cup 125ml 2.5cm = 1 inch
½ cup 250ml
1 cup
Oven temperatures are measured with THERMOMETERS. While one side is in degree
‘Centigrades’ (0C), the other in degree ‘Fahrenheit’ (0F).
GAS REGULO
0 0
C Gas Regulo F
Slow 110 ¼ 225
(cool) 130 ½ 250
140 1 275
150 2 300
160 3 325
Moderate 180 4 350
190 5 375
200 6 400
Hot 220 7 425
230 8 450
Very hot 250 9 475
EVALUATION
 What does S.I. unit mean?

 Why are catering equipment still calibrated in metric and imperial systems?
 State the reasons for attaching thermometers in the oven.
General Evaluation
i. One of these weighing equipment operate on the ‘Principle of Gravity’.(a)
Chemical balance b) Spring balance c) Digital scale d) Weighing scales
ii. Measuring equipment is a general term denoting: weighing equipment, volume
measuring containers, spoons and thermometers. (True/False)
iii. A ruler of 12 inches length has how many centiliters?(a)12 cm ( b) 24 cm c)30cm
d) 60cm
iv. A meat quantity of 10kg is the same as (a)10 lb-wt b)20 lb-wt c) 22lb-wt d)
100 lb-wt
v. To produce tea for 100 students at one cup per students how many litres of the tea
are needed?( a) 250 lites ( b) 100 litres (c)115 litres
ESSAY TEST
1. Itemize the equipment needed to measure the following (i) weights (ii)volume (iii)
linearly (iv)temperature
2. What are the units of measurement for weights, volume, length, width or height and
temperature in the oven?
WEEKEND ASSIGNMENT
Read about Personnel in Food and Beverage. Functions of Food and Beverage Personnel.
WEEKEND ACTIVITY
Make a list of food commodities that need the following:
- Weighing in scales
- Taking the length or height
- Taking the temperature
WEEKEND ACTIVITY
a. Write three (3) measure for dry ingredients
b. Two (2) measures for liquids
c. Oven temperatures
d. Five measuring equipment
REFERENCE TEXTS
- The Student’s Cookery Book, by Enid O’Reilly Wright (pages, 291-292)
Speciality Education.
- Practical Cookery by Victor Cesarani, et.al (pages.iv) BookPower
- Catering Craft Practice for Senior Secondary Schools, by AdewumiOlasupo
et.al
Practical Cookery by Campbell, Foskett, and Ceserari. Book Power
WEEK TEN (10) DATE ________
Topic:Demonstration, practical on selected food commodities using

the various methods of cooking. E.g. flour mixtures, meat
Cookery etc.
WEEK ELEVEN (11) DATE-------------

TOPIC : REVISION

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DEEPER LIFE HIGH SCHOOL

SECOND TERM E-LEARNING NOTES

SUBJECT CATERING CRAFT PRACTICE

6 Study of food commodities- types , food value, uses

TOPIC: Revision of last term work

Week Two (2) DATE __________

Topic: Study Food of food commodities

Types, food value, and uses of fish

Food Value of fish

Factors to consider when choosing seas food/fish

1. Fresh fish has no unpleasant smell.

cooking methods of fish

 Baking: this method involves cooking the fish in an oven.

Uses of fishes in cookery

 Beef: from cow.

Food values of meat

OTHER EDIBLE PARTS OF MEAT.

FACTOR TO CONSIDER WHEN CHOOSING MEAT.

METHODS OF COOKING MEAT.

EFFECTS OF HEAT ON MEAT

1. Cooking makes meat digestible.

1. Explain the term Offal

Topic: Study Food of food commodities

Types, food value, and uses of Poultry and eggs

1. Spring chicken(poussin) – aged 4-6 weeks

Food Value of poultry

FACTORS THAT DETERMINE THE FRESHNESS OF EGGS

1. Fresh eggs have no unpleasant smell when broken.

1. Give four uses of Eggs in cookery

Milk and Milk Product

FOOD VALUE OF MILK AND MILK

Milk contains a wide range of nutrients. The composition of macro-nutrients

Composition of Nutrients in Milk

FAT LACTOSE WATER PROTEIN ASH

Water:87.2% of water form the largest portion of milk.

PLANT MILK SOURCE

TYPES OF MILK/ DAIRY PRODUCT

Milk products include fermented and non-fermented varieties. Examples of

1. Soft unripened , e.g. cottage chesses, ripened, e.g, camembert

Explain the term Poultry

Week four (4) DATE ________

Sub topic 2 : flours, fat and oil, nuts. and sugars.

There are six major classes of vegetables

 Fruit vegetable – tomatoes, koru, etc

Nutritive value of vegetables

Factors to consider when choosing vegetables

1. Green leafy vegetables

 They are uses for garnishing

remaining attached to it.

Fruits can be classified majorly into two groups:

Fruits can be further classified based on their physical characteristics

Nutritive value of fruits

Fat e.g. avocado and olive have high fat content

Fruits contain some anti-nutrients like oxalic.

 Reduction of heart diseases, type II diabetes and some cancers.

Factors to consider when choosing fruits

Types of flour in cookery

Whole wheat flour

(ii) All purpose flour