Food & Nutrition

FACTORS TO CONSIDER WHEN CHOOSING LABOUR SAVING DEVICES Labour saving devices are pieces of equipment that reduces the physical task involved in carrying out some cooking processes. These include: DEVICES USES CARE MIXER To mix cakes and pastry Wipe base with wet napkins, wash mixing bowl attachment with warm soapy water, dry and store in […]

Labour saving devices are pieces of equipment that reduces the physical task involved in carrying out some cooking processes. These include: DEVICES USES CARE MIXER To mix cakes and pastry Wipe base with wet napkins, wash mixing bowl attachment with warm soapy water, dry and store in a dry place. YAM POUNDER To pound yam

Kitchen can be described as the laboratory in the room were family meals are prepared. Kitchen equipment is the material used in the kitchen in carrying out food preparation effectively. Small and large items are needed to perform various kitchen tasks. They can be grouped under the following headings according to their functions in the

HERBS/ AND SPICES, FOOD FLAVOURING AND COLOURING Herbs and spices belong to a group of substances known as “Food Additives”. Food additives are substances deliberately added to food to improve the appearance, colour, texture, flavour, nutritive values, aroma and taste and also to preserve the food. By improving the flavour and texture of foods, herbs

Fish and sea foods are creatures that live in either fresh or salt water. They are broadly classified into two groups namely: Fin fish Shellfish: The fin These are fish with fins on their bodies, are further classified into two major groups; White or lean fish: have their fat stored in the liver and not

Milk is a creamy liquid produced from the mammary glands of all female mammals for feeding their young ones. Milk can be produced from cows, horses, goats, sheep etc. The commonly used worldwide is cow milk. It is one of the most valuable foods containing practically all foods substance. It is sometimes regarded as nature’s

STRUCTURE OF THE EGG Eggs are produced by domesticated bird such as chicken, turkey, duck, goose and guinea fowl. The hen’s egg of average size weights approximately 56 g, they are covered with a hard protective shell which can be either be white or brown in colour. The colour of the bird depends upon the

Poultry refers to meat derived from some domesticated birds such as fowls, guinea fowls, turkeys, ducks and pigeons. The composition and nutritive value of poultry is similar to that of meat from animals. In poultry, especially fowls and turkeys, the fat lies under the skin and around the giblet; it is not embedded between the

Meat is the muscle derived from animals after slaughtering them. Meat is made of bundles of muscles fibres. Each separate fibre contains water, protein, numerous salts and extractives. The fibres are joined together and connected by to the bones of the animals by connective tissues and are connected to bones by tendons. White meat has