FOOD, NUTRITION AND HEALTH –Mrs.

Sinclair
UNIT PLAN GRADE 11
UNIT/TOPICS OBJECTIVES CONTENT ASSESSMENT
Term 1  Complete diagnostic test
Week 1  Review SBA #1 time plan
 Administer SBA #2
question
 Give due date for SBA # 2
first draft of time plan
 Review the portfolio

Measurements and measuring  Explain common Important measurement in

techniques for use in food measuring terms cookery
preparation  Describe the techniques Measurements may be made in
Week 1 for measuring basic three ways in a kitchen:
ingredients.  weight
 Name the parts of a recipe  volume
 Define common cookery  count.
terms used in recipes. Measuring techniques
  Flour
 sugar
 Fat
 liquid
 Powdered material
 eggs
Equivalent measures
Equivalent temperatures
Define recipe
A recipe is a set of written
instructions for producing a
specific food or beverage;
Cookery terms
 Beat
  blend
 cream
 dice
 flavouring
 fold
 grate
 grind
 mix
 steep
 stir
 toss
 whip
 rubbing-in
 mixing
 kneading

Week 2  Define heat a. Heat is a form of energy 1. Test on heat transfer

Scientific Principles in Food
Preparation
1. Heat Transfer
and is produced when
 Explain the principle of molecules in a substance
heat transfer in the vibrate and move quickly
cooking of food
b. Principles of heat transfer
by conduction,
convention and radiation
2. Draw a diagram and
explain the methods of
heat transfer
3. Activity sheet on heat
transfer

4. Heat transfer puzzle

5. Heat transfer
demonstration

6. Heat transfer quiz

Week 2  Outline the reasons for Reasons for cooking food 1. Test
Topic relate to the second SBA
Food Preparation Methods
1. Methods of cooking
cooking food  To destroy or inactivate 2. Activity sheet
 Explain the principle microorganisms 3. Matching- Match
underlying the different  Improve the flavor cooking methods under
methods of cooking food  To preserve food from the correct heading
 Discuss the advantages spoilage 4. Create a pamphlet to
and disadvantages of the  To make the food more indicate suitable foods
different methods of appetizing and attractive
prepared by each
cooking food  To provide variety in the
 diet
method of cooking
 To destroy natural toxin 5. Crossword puzzle
Show and tell
Methods of cooking
• Principles underlying moist heat
method and dry heat methods,
pressure cooking, microwave
cooking and conservative cooking
• Advantages and disadvantages
of different methods cooking food
• Foods suitable for cooking by
each method

Week 3  Define terms used in A sauce is a thickened, flavorful 1. Test

Sauces sauce making
 Classification of sauce
 State the uses of sauce
Collect the first draft of SBA#2
time plan
 write time plan
liquid which can be added to a 2. Activity sheet
food or dish. 3. Practical demonstration
Terms- roux, mornay, puree,
panada
Classification of sauces;
-pouring
-coating
-binding (panada)
  place in groups and day
Planning for method of cooking and time to work
practical

Method of cooking Practical
Week 4&5
Collect The Portfolios to do
second marking
 Set up work station for Students work will be assessed
practical activity based a marking scheme
 Observe the rules of the
lab especially safety rules
 Practice good hygiene in
the preparation of food
 Prepare a protein and a
starchy dishes using
different methods of
cooking.
 Use recipe efficiently and
effectively
 Display finished products
attractively.

2. Production of common  Outline the production Processes used in the 1. Test

food commodities system of commonly used
Week 6 food commodities
 Discuss the effects of heat
on the chemical
composition and structure
of foods
Preservation of milk
• Sterilization, pasteurization,
ultra heat treatment
• Process use in the production of
condensed and dried milk
Textured Vegetable Protein
(T.V.P)
• Explain the term “Textured
Vegetable Protein”
• Production process of textured
vegetable protein (T.V.P)
• Sources of textured vegetable
2. Activity- How well do you
know your terms.
Complete activity sheet
by matching definitions to
the correct term
3. Create a table indicating
TVP. Outline examples,
production process and
sources.
4. Oral presentation on flour
- Types of flour
- Classification

Management of Food
Preparation and Service
1. Kitchen design and layout
(Week 7)
protein (T.V.P)
Production of Wheat Flour
• Definition of “extraction rate”
• Types of flour
• Classification according to
extraction rate (whole wheat,
white flour)
• Uses in cookery (self-raising,
bread flour, cake flour)
Effects of heat on fats and oils
b. Effects of dry and moist heat on
milk, cheese, eggs and meat
Effects of dry and moist heat on
cereals, flour mixtures, starchy
vegetables and sugar mixture
 Explain the factors to Factors to considered
considered in planning the  space and appropriate
layout and design of a layout
kitchen  work triangle
 storage units(types,
 Explain the concept of the countertops surface)
work triangle  work centers/stations
 Assess the advantages and  lighting and ventilation
limitations of different  walls
kitchen layouts  floors
The work triangle
The refrigerator, the cooker, or
range and the sink are the three
major appliances within the
kitchen. Each appliance forms the
- Production of wheat
flour
- Uses in cookery
5. Activity sheet on effects
of heat on foods
6. Quiz
1. Test
2. Draw, label and present a
design of a kitchen layout
explaining the work
triangle
3. Activity on kitchen layout
4. Design a brochure with
two kitchen layout.
Compare and contrast
stating advantages and
limitations
5. Write a time plan
6. Activity sheet on proper
storage of purchased
foods
 center of a major activity in food
preparation: The refrigerator for
storage, the cooker or range for
cooking and the sink for
preparation and cleaning. They
are usually linked by work
surfaces. Together, these
appliances and the work surfaces
near them form the work triangle.

 Outline ways to conserve Advantages and limitations of

fuel, energy and time in various kitchen layouts
the kitchen
Time and Labour saving devices
used in food preparation and
services.
Conservation of fuel and time in
food preparation
 fuel energy
 personal energy
Preparation of time plan:
• Guidelines to follow
• Efficient use of time for food
preparation and service.

 Outline proper storage of Proper storage of food in the

purchased food home.
 Fruits and vegetables
 Food from animals
 Legumes
 Staples
Fats and oils
Consumerism and Purchasing  Define terminologies Terms used in Food Purchasing 1. Test
(Week 7) associated with  Unit pricing, net weight
Collect second draft of SBA#2
time plan
consumerism
 Discuss the right and
responsibilities of
consumers
 Explain the role and
function of various
consumer protection
agencies
 Explain the factors which
influence the purchasing
behaviors of individuals
and families
 Explain the points to
consider when choosing
to purchase food at
various types of shops
where food preparation
ingredients are be
purchased
 State the types and forms
of meat, poultry, fish, and
dairy product available for
purchase
 Universal Product Code 2. Use charts to highlight the
(UPC) rights and responsibilities of the
 Standard of identity consumer
 Expiry date
 Comparative shopping 3. Create a consumer dictionary
 Bulk buying with ten (10) terminologies used
 Consumer in the unit consumerism.
 Credit
 Gross weight 4. Activity sheet
 Impulse buying
 Green consumer 5. Create a brochure on the roles
and functions of the following
Rights and responsibilities of a Consumer protection agency
consumer a. Consumer Affairs
 Consumer education Division
 Rights of the consumer b. Bureau of Standards
 Healthy environment c. Weight and Measures
 Accurate information Division
 Representation 6.Role play on points to consider
when selecting and purchasing
 Obtaining redress
fresh, frozen and processed food
 Consumer safety and
protection laws
 Distinguishing between
needs and wants
Role of Consumer Organizations
in relation to Food and Nutrition
(consumer education, redress,
price patrol, food standard)
Some of the agents
 Consumer Affairs Division
 Bureau of Standards
 Weight and Measures
Division
Factors influencing consumer
food purchasing:
Personal, social, cultural,
psychological
• Income
• Food availability
• Personal preferences
• Nutrition education

Points to consider when choosing

to shop at a particular food
establishment
Types of food shops:
 Specialized shops
 Supermarkets
 Open markets
 Door-to-door sellers
 Internet/telephone
shopping
 Small groceries
Advantages and disadvantages of
purchasing food at large
supermarket and small groceries

 Consideration of
differences in variety and
price of goods
 Convenience (access to
transport, parking
facilities, opening and
closing hour)

Ways to economize when

purchasing foods
 Advantages and disadvantages of
bulk purchasing and Comparative
Shopping
Points to look for when
purchasing meat, fresh fish, eggs,
fruits and vegetables
• Physical characteristics of fresh
meat, fish and poultry
• Classification of fish (white, oily
and shell)
• Points to consider when buying
fish, meat and poultry
• Identifying fresh fruits and
vegetables
Preparation and use of shopping
list

Soups and Stocks  Define stock and soup
Week 8  List the types of soups and
stock
 State the uses of soup and
stock
 Explain the ingredients
uses in soups and stock
 State general guidelines
and standard s for the
finished products
Raising Agents  Define raising agents
Week 8
 Classify raising agents
 Discuss the use of raising
agents in flour mixture
Definition of stocks and soup
Stock is a flavorful liquid
Types of soups
- clear soups eg broth.
-Thickened soups and purees
Ingredients used include bouquet
garni and mirepoix
Definition for raising agents
 Raising agents are
substances that cause
dough to rise and to
become light and porous
Classification of raising agents
 Chemical
1. Practical on two
selected types of soups
2. Rubric to assess finish
product
3. Test
4. Activity sheet on stock
5. Activity sheet on soup
6. Puzzle
7. Terms activity
1. Test on raising agent
2. Activity sheet on
precautions to observe
when using baking
powder, baking soda and
yeast
3. Oral report on the
  Explain the precautions to
be observed when using
these raising agents
2. Food labeling  Describe the information
Week 9 found on a food label
 Explain the importance of
reading and using food
labels in food preparation
 Interpret information on
food labels
 Briefly explain various
health and nutrient claims
on food labels
 Distinguish between
enriched and fortified as it
relates to food products
 Mechanical
 biological
Raising agents used in flour
mixtures
• Air, carbon dioxide and water
vapour
• Ways or introducing these gases
into a mixture (bicarbonate of
soda, baking soda and yeast
• Experimenting with raising
agents
Food Labels
Information on food labels
 Parts of the food label
 Nutrition labeling
Interpretation of information on
food labels
 UPC: advantages and
disadvantages
 Content labeling:
ingredients listed,
importance of the order
in which they are listed.
 Date stamped: types of
dating on food products.
Meaning of different
dates and freshness of
food products( use by, sell
by, expiry date)
Importance of reading food labels
 Information-accuracy and
classifications of raising
agents
4. Demonstrate how raising
agent works in a practical
exercise
5. Write a report on yeast
dough practical
demonstration
6. Raising agent activity
sheet
1. Test
2. Mount food labels on a
chart and make a
presentation on the
interpretation of the
labels
3. Activity sheet on food
label
4. Definition sheet
5. Food label puzzle
6. Summary sheet on food
label
 adequacy
 Distinguishing one
product from the other

Health and nutrient claim on the

label
 Explain health and
nutrient claim
 Health claims about:
dietary fibre and cancer,
calcium, folate
 Nutrient claim about:
fats,
Adding nutrients back to
processed foods
 Enriched
 fortified

Convenience foods  Define convenience foods Convenience Foods 1. Test

Week 9  List some forms in which Definition of convenience foods
convenience foods are  Foods that can be
available purposed in varying
 Identify advantages and degrees of preparation
disadvantages of
convenience foods Forms in which convenience
foods are available
 dehydrated
 tinned/bottled
 frozen
 fully and partly cooked
 synthetic
 mixes and instant
Advantages and disadvantages of
convenience foods
2. Prepare and serve a
main dish using
convenience foods
3. Write a report of a one
pot meal using
convenience food
4. Complete a Convenience
Food booklet to include:
a. Definition of
convenience food
b. Classification of
convenience food
citing examples with
supporting pictures.

Week 10  List the ingredients used
Yeast Dough in making yeast dough
 Describe the functions of
these ingredients
Collect final written time plan
 Describe the cause of
of SBA #2
problems in finished
products
Week 11  collect students
Collecting of all portfolios for portfolio
Disadvantages:
 they are usually more
expensive than fresh
varieties
 many convenience foods
contain additives
 some may have an
inferior flavour
Advantages:
 time and labor saving
 fuel saving
 less waste
 easy to store with a long
shelf and freezer life
Yeast dough
Major ingredients
Sweet and Savoury Dough
Preparation of sweet and savoury
products using yeast
Importance of major ingredients
Faults and Procedures for
preventing faults
c. Rules for preparing
and serving
convenience food
5. Create a table with the
advantages and
disadvantages of
convenience foods
6. Activity sheet
1. Test
2. Activity sheet
3. Practical on yeast
products
4. Rubric to assess finish
product
5. Create a table with
faults in yeast dough
and preventative
methods
6. Activity-Arrange
examples of sweet and
savory products under
the correct heading
7. Unscramble
final marking  make the
necessary
corrections to the
portfolios
 store portfolios
for external
assessor
Week 12
Administer SBA #3 question
Revision for examination
Week 13
SBA#2 External
Practical & End of
Term Examination
Terms used in egg cookery 1. Test
Term 2 Porous- A way to describe the 2. Practical
 Identify the types of egg shell of the egg, which allows demonstration
Week 1
 Describe the structure and air to travel in/out of egg 3. Label the diagram of
Review the examination
composition of egg Air Sac- The air sac is located at and egg
paper
 Explain the methods to the blunt end of the egg. It is 4. Crossword puzzle on
Teach topic relate to SBA#3 test for freshness in egg
Egg cookery formed when the inner and the terms in egg
 Explain the uses of eggs in
Week 1 outer membranes separate cookery
food preparation
 Describe the effect of heat
shortly after the egg is laid 5. Quiz on the uses of
on egg Outer shell - Is a porous egg in food preparation
covering which allows for
exchange of moisture and
gasses
Chalaza - Structure in the egg
that keeps the yolk in place.
Yolk- The yellow centre of the
egg high in cholesterol
Albumin- commonly called the
white; fat free part of the egg
Germ cell - located within the
yolk; gives rise to the gametes
Candling - A procedure used to
check interior quality of egg
Soufflé- Fluffy baked
preparation made with a
starch thickened sauce into
which stiffly beaten egg whites
are folded in.
Custard- mixture of milk, egg,
sugar and a flavouring that is
cooked until thickened
Emulsion- mixture that form
when oil and liquid are
combined
Meringue- Fluffy white mixture
of beaten egg and sugar. Can
be soft or hard
Omelet- A beaten egg mixture
that is cooked without stirring
and served folded in half.
Bloom- Coating on the egg
shell that seals in pores
Types of egg
 Class A
 Class B
 Class C
Structure and composition
Eggs are composed of three
main parts:
 shell
 egg white
 egg yolk
88.5% of an egg is edible.
Test for freshness
 Candling
 Place in a jag brine

Uses of egg in food

preparation
 Trapping air
 Cake making
 Lightening/raising
agent
 Thickening
 Emulsifying
 Binding
 Coating
 glazing
 Enriching
 Garnishing
 Clarifying
Methods of storage
 For short period- in an
egg container in the
refrigerator
 For long period – drying
and freezing
 Effect of heat on egg
 Gelation- is the
formation of a gel
structure by heat as in
baked custard.
 Coagulation- is the
change from liquid to
solid state with no
specific structure

Week 2&4  Set up work station for Students work will be assessed
Egg cookery practical practical activity based a marking scheme
 Observe the rules of the
Collect first draft of time plan for lab especially safety rules
SBA#3  Practice good hygiene in
the preparation of food
 Prepare egg dishes using
different methods of
cooking.
 Use recipe efficiently and
effectively
 Display finished products
attractively.

Week 5  Describe the structure and
Meat and poultry cookery composition of meat and
poultry
 Identify the different
market forms of meat and
poultry
 explain the effect of
cooking on meat and poultry
 state the method of
1. Structure and composition of 1. Draw and label a
meat and poultry diagram of the muscle
2. Different market forms of tissue of meat
meat and poultry 2. Collect and mount
3.Effect of cooking on meat and
pictures of the different
poultry
cuts of meat
3. Test
 cooking suitable for different
cuts of meat and poultry
Week 5  State the composition of
Milk and cheese cookery milk and cheese
 describe the different
types of milk and cheese
 explain the effect of
cooking on milk and cheese
Fish cookery  outline the composition of
Week6 fish according to the types
 describe the structure of
fish
 identify the different
market forms of fish
 list the characteristic of
quality in fish
 explain the effect of
cooking on fish
Desserts  Define dessert
Week 6  List the different types 0f
desserts
1. Composition of milk and 1. Class activity sheet
cheese 2. Quiz
2. Milk preservation 3. Practical
3. Different market forms of milk
4. Types of cheeses
5. Production of cheese
6. Effect of cooking on milk and
cheese
1. Structure of fish 1. Label a diagram of a
2. market forms of fish fish
3. Indications of quality in fresh 2. Quiz
fish 3. Class activity sheet
4. Effect of cooking on fish
Desserts 4. Test
Definition for dessert 5. Activity sheet
Types of desserts 6. Practical on dessert
 frozen item
 gelatin 7. Rubric to assess finish
Preparation of Desserts using a
product
variety of products (gelatin, corn
8. You are opening a
starch, custard, fruits and other
dessert bar, create an
attractive
brochure/flyer with
information on the
types of dessert items
offered

Week 7
SBA# 3 Practical
Herbs and Spices
Week 8  Define herbs and spices
 List the uses of herbs and
spices
 State the guidelines and
appropriate uses of herbs
and spices in various
dishes
Beverages  Define the term beverage
Week 8  Explain terms associated
with beverage
 Differentiate between the
different types of
beverage
 State the guidelines for
the preparation of hot and
cold beverage
WEEK 9 ONWARD
Review of CXC pass past until
9. Crossword puzzle on
names of dessert
10. Create a dessert menu
Herbs- Long been used to flavor 1. Test
food and believed to have 2. Activity sheet
medicinal properties. Leaves are 3. Create a chart depicting
used in food preparation as they herbs and spices.
contain aromatic oils which are
Provide examples
released when the leaves are
4. Show and tell
crushed, or chopped. Occasionally
flowers, seeds and roots are used.
Spices- mostly grown in tropical
countries and tend to be derived
from dried roots, seeds or barks.
They are used in food preparation
either whole, crushed or
powdered. They generally have a
strong aromatic flavor.
-Preparation of hot beverages 1. Test
(tea, percolated coffee, cocoa) 2. Activity sheet
- Definition of beverage, steep, 3. Practical on preparing
infuse beverages
- Service of hot beverage
4. Rubric to assess finish
-Preparation of cold beverage
product
-Preparation of syrups
-Service of cold beverage 5. Create a table
differentiating hot and
cold beverages
examination and Mock
examination

Please Note: Teachers may shift around topics for the grade 10 and 11 CXC syllabus in order to prepare students for the external practical
examination.
N.B.: External CXC Practical School Based Assessment is done by the End of November
• Each Student is assigned a question which will be given the first week of school.
• They are required to plan and write a plan of work which they follow during the practical examination.
• They must cook and display their food within two and half hours (2 ½ hrs.).
• Tables for the display of food must be set the day before the examination.
• Students must be properly attired for the practical examination.
• Students must have cover cloth, kitchen towels, potholders, kitchen mittens, net to cover food display and food items for practical.

Please note the following dates:

1st week of September- Administer SBA#2 question
3rd week of September- collect the first draft of time plan for SBA#2
4th week of September- Collect the portfolio for second marking
3rd week of October- collect second draft of time plan for SBA#2
1st week of November- collect the final written time plan for SBA#2
2rd week of November- collect all portfolio for final marking
3rd week of November-Administer the question for SBA#3
1st week of December- SBA#2 external practical examination
3rd week of January- collect the first draft of the time plan for SBA#3
1st week of February- Collect the second draft of the time plan for SBA#3
3rd week of February- SBA#3 practical examination