DRAFTING BASIC PATTERN

The basic or foundation patterns often drafted are referred to as blocks. They are drafted to the exact
size of the body without seam allowance. They can then be adapted or modified to any desired style.
Therefore they are not intended to be used as patterns for cutting out fabric without being adapted.

The block is made up of:

1. BODICE: The front bodice

The back bodice

2. SKIRT/TROUSER: The front skirt/trouser

The back skirt/trouser

3. SLEEVES:

ARRANGEMENT OF FULLNESS

Fullness in clothing construction means the provision of extra allowance in the garment. One of the first
things to be done in making up a garment is to arrange the fullness. Fullness can be introduced in a
garment by the following processes: gathers, darts, tucks and pleats.

GATHERS

Gathers are small, soft folds made in garments. Gathering is one of the easiest and best ways of
controlling fullness. It may be worked by hand or machine. Gathers are commonly used in:

- Children’s clothes

- Making lightweight skirts, etc.

The effectiveness of gathers depends on the following:

1. Choosing fine and soft material to gather e.g. cottons, silks rayon and fine woolens.

2. Having the right quantity of material to gather up.

3. Setting in the gathers very evenly.

METHOD

1. Allow up to twice the width of the material for gathering as required for finished width.
2. Thread the needle and hold the fabric in place.

3. Start with a back stitch and make the first row of running stitch above the stitching lines.

4. Make a second roll of running stitches below the stitching line. The first gathering stitches will be the
same as the second gathering stitches.

5. Pull both lines of gathering stitches up together to the required length and fasten off.

6. The gathered material ready for sewing.

SHIRRING

This is produced with several rows of gatherings. It may be decorated with smocking or other
embroidery

patterns.

DARTS

Darts are small tapered folds of fabric. They are stitched on the wrong side of a garment section. Darts
can be Straight, curved or double pointed. Darts are used to:

- Control fullness

- Turn fabric into shapes to fit the human figure

- Give a good fitting and shape to the finished garment.

How to make a dart

1. Mark pattern lines for darts with a tailors chalk or tailor’s tack.

2. Fold the material from the wrong side along the pattern lines.

3. Pin and tack the dart on the pattern lines.

4. Stitch from the broad end towards the narrow point bringing the stitching right to the fold.

5. Knot the end of threads together at the narrow point.

6. Press the dart to one side of the stitching. If the material is too fat to lie really flat, cut the fold.

7. Open the turnings.

8. Neaten the edges with blanket stitches.

TUCKS

Tucks are small stitches folds in garments. They may be of different widths. The fold is formed on the
right side of the garment. They take up three times the finished width of material. They may be worked
on straight grains or in any direction of the material.

Tucks are useful in the following ways:

- For decoration e.g. pin tucks in front bodice.

- They can be used to introduce shape on a blouse.

- To reduce or control fullness

- To provide extra width

METHODS

1. Fold along required line and stitch very close to fold.

2. Stitch down to secure a strong finish.

3. Turn tucks to the direction desired according to the finished effect required and press.

PLEATS

A pleat is a fold of material designed to give extra width in garments. It is very popular because it is
smart and liked by people. It is usually done on medium weight fabrics. Pleats are used mainly on
tailored skirts, dress skirts and shorts giving fullness in wear. There are many kinds of pleats such as the
knife pleat, box pleat, inverted pleats and

accordion pleats. Pleats are formed by three layers of materials.

Types of pleat

a) Knife Pleat: One single pleat is called a knife pleat. For knife pleats, the several pleats are facing the
same direction. The width of the pleats may be wide or narrow depending on the style.

b) Box Pleats: This is made when two knife pleats turn away from each other; the folds of the pleats
meet on the wrong side.

c) Inverted Pleats: This is made when two knife pleats turn towards each other and the folds meet on
the right side.

METHOD OF WORKING PLEATS

1. Working from the right side, fold the material on the fold line. Pin and tack fold separately.

2. Place the fold against the next line marked on the right side and pin it down flat.
3. Baste (i.e. to sew with long stitches) through the centre of the pleats.

4. Press the pleats thoroughly.

SMOCKING

Smocking is a decorative form of reducing fullness. It provides for elasticity and ease of movement. The
allowance of fabric required is usually four times the finished width of smocking. Smocking is very nice
on babies’ dresses.

EASING: This is the arrangement of slightly amount of fullness so that no gather or pleat shows where
the fullness is set in. Easing is used at the head of a plain sleeve.

GENERAL EVALUATION QUESTIONS

1. State three uses of darts.

2. List and explain types of darts.

3. Explain the process of making gathers

FASHION DESINGNING
Fashion with reference to clothing means the way in which clothes are sown and
worn at any given time and place. It can also be defined as the types and styles of
clothing people wear at a given time and place.

Designing is the arrangement of lines, shapes, space, textures and colours

(elements of designs), to produce something beautiful.

FASHION DESIGNING

Fashion designing is the creative combination of the elements of design, based

on the principles of design to produce beautiful dress patterns for dress making. It
is also the production of diagram or sketch of a dress, showing its shape and style,
using the elements of design. Fashion terms include trend, vogue fad, classic, etc.
 ELEMENTS OF DESIGN

The elements of design are lines, color, form or space and texture. They are used
in fashion design.

Lines: this is very important in choosing the right style of clothes for your figure.
The following are types of lines:

Vertical line: this adds to the height. It makes a short and stout person appear
slimmer and taller.

Horizontal lines: this tends to add to the appearance of width and reduce height.

Diagonal line: it takes the eye downward in a slimming line.

Curved line: it creates soft lines that are usually flattering.

COLOURS

Colours has specific terms for its description, they are:

Hue :this is specific color name, e.g red, green blue, etc.

Value : this is the lightness or darkness of a color.

Shade: it is a darker value obtained by adding black to a color.

Intensity : it is the brightness or dullness of a color.

COLOR WHEEL

This is the arrangement of colors in a circle, like the face of a round clock, to show
how they are related.

Primary colors: they are red, yellow and blue.

Secondary colors: they are orange, green and purple or violet.

Shape: this is an enclosed area.

Texture : it is a surface feel of an object.

PRINCIPLES OF DESIGN

They are the set of guidelines or rules about how to make elements of design,
work together. They are:

1. Proportion
2. Balance
3. Pattern
4. Harmony and contrast.

FACTORS THAT INFLUENCE GARMENT DESIGNING

1. Age of the wearer

2. Sex of the wearer
3. Figure type of the wearer
4. Existing wardrobe
5. Occasion to use the garment for.
6. Religion
7. Fashion trend
8. Occupation
9. Individual taste.

SIMPLE SEWING TOOLS AND EQUIPMENT

1. Equipment for Measuring

i. Ruler: This is used for marking the width of hems, facing etc. It is also used in
pattern drafting.

ii. Tape Measure: This is used for taking measurements of the body and fabric. A
tape measure is Sewing Equipment is a tool used for making garments. This
equipment varies according to the work it does. It is either Large or Small
equipment.

iii. Hem Marker: This is used for marking the hems of finished garments.
2. Tools and Equipment for Marking and Tracing

i. Tracing Wheel: This is used with carbon paper or tracing paper in transferring
markings from patterns or fabric.

ii. Tracing Paper: This paper comes in many colours. It is used for transferring
pattern marking onto fabrics.

iii. Tailor’s Chalk: This is a special coloured chalk used for making marks on
patterns and fabrics.

3. Tools and Equipment for Cutting

i. Scissors: There are different types and sizes of scissors used for cutting paper,
fabric and thread.

ii. Pinking Shears: They are used for neatening seams.

4. Equipment for stitching

i. Dressmaker’s Pins: It is used for holding two or more pieces of cloth or paper
together when sewing

ii. Pin Cushion: Pin cushion is used to hold pins and needles when sewing.

iii. Thimbles: This is a small cap-like metal or plastic worn on the finger to protect
it from the needle when sewing.

iv. Sewing Machine: This is the major sewing equipment. It is used for stitching
and is of various types.

v. Needles: It is a long thin piece of polished steel used in sewing. The size and
shape of the needle used depends on its purpose and the work, examples include
sharps betweens, embroidery, and machine needles.

vi. Sewing Thread: This is a sewing aid. It is used for stitching.

Guidelines for the Choice of Sewing Tools and Equipment

1. In the choice of tools and equipment one must identify the various sewing
equipment.

2. Know what they are used for.

3. Be able to handle them properly.

4. Choose the best ones.

5. Take proper care of each of them.

6. Choose cutting equipment that will not rust.

7. Pins and needles should have sharp points.

8. Choose a tape measure that will not stretch.

BASIC SEWING PROCESSES (TEMPORARY AND PERMANENT STITCHES).

Stitching is the process of passing a threaded needle in and out of a material to

mend, join and decorate it. The design produced is known as stitches

IMPORTANCE OF STITCHES IN CLOTHING CONSTRUCTION

1. They are used to join two or more piece of fabric together.

2. They are used to decorate articles.

3. They are used to mend tears in clothes.

TYPES OF STITCHES

1. Temporary stitches

2. Permanent stitches
3. Decoration stitches

TEMPORARY STITCHES

These are the basic stitches done with the hand or a sewing machine. It is made
and removed after the permanent stitches have been made.

i. Even Stitching: The stitches and spaces between them are equal. You
work from right to left and begin with a knotted thread.
Note: Leave 4 lines each for all the stitches diagrams.

ii. Uneven Basting: This is made up of short and long stitches.

iii. Diagonal Basting: This is useful for holding together two or more layers of
materials to prevent them from slipping out of position until final stitching is
completed.

vi. Tailor’s Tacks: These are used for transferring pattern marking to two pieces of
fabric at the same time. They are only suitable for thick strong cloth.
PERMANENT STITCHES

These are used for joining two or more pieces of fabric together permanently. The
thread used should match the fabric in terms of colour and texture. e.g. are back
stitch, running stitch, over sewing, and hemming stitch.

Note: Leave at least four lines each to draw your stitches.

i. Running Stitches: This is used in making or in joining two pieces of

material.

ii. Back Stitches: This is a strong hand stitch that is used in place of straight
machine stitching.

ii. Over-sewing Stitch: This is a strong fine light stitch used to join finished
edges together. This is a slanting stitch used to hold down herms. It is
worked on the wrong side of the garment.

WEEKEND ASSIGNMENT

1. ___ is a type of stitch used to transfer information on two pieces of fabric at

the same time

(a) diagonal basting (b) french knot (c) tailor’s tack (d) satin stitch.

2. ___ are used to join two or more fabrics together (a) seams (b) stitches (c)
neaten (d) weaving.

3. Permanent stitches includes___ (a) tack stitches (b) running stitches(c) satin
stitches (d) french knot.
4. ___ is a stitch made with the hand or a sewing machine which is replaced after
the permanent stitches have been made (a) decorative stitch (b) satin stitch (c)
permanent stitch (d) temporary stitch.

5. ____ is a strong fine light stitch used to join finished edges together (a) over
stitching (b) over laid stitch (d) over joined stitch (d) over sewing stitch.

BASIC SEWING PROCESSES (EMBROIDERY OR DECORATIVE STITCHES)

Decorative stitches are other called embroidery stitches. They are made with
colourful thread to produce decorative effect on garment. e.g. are fly stitch, chain
stitch, button holes, French knot, herring-bone etc.

i. Stem Stitch: This is used for outlining designs.

Note: Leave at least 4 lines each to draw the diagrams

ii. Chain Stitch: This gives an appearance of even baste stitch at wrong side.

iii. Satin Stitch: This is used for filling design in making applique, etc.

iv. French Knots: This gives a seeded effect to a motif or design.

EVALUATION QUESTIONS

1. Explain embroidery stitches.

2. Differentiate between temporary, permanent add decorative stitches.

SEAMS

Seams are line of stitches that joins two or more pieces of material together. They
are known as sewing lines. There are different types of seams. The type of fabric
and garment determine the seam to be used. Seams could be made by hand or by
machine.

TYPES OF SEAM

1. Run and Fell Seam: This is a flat seam used for under garment. It is also used for
attaching lace trimming.

TO MAKE

i. Join the two pieces of garment with wrong sides together

ii. Remove tacking and trim one side to half seam allowance

iii. Fold the longer seam allowance over the shorter one and tack and then stitch
thoroughly.

iv. Remove the tacking and press flat.

2. French Seam: It is suitable for flimsy materials and children garment. It is

stitched first with the two wrongs sides together and then turned to the right
side, tack and stitch on the stitching line. Remove tacking and press.

3. Open Seam: This is the stitching of two pieces of material together after which
the seam is pressed open. It has very little bulk and it could be neatened by one
of the following:

(i)Edge stitched (ii) Over-casting (iii) Loop stitching.

Assignment

1. The type of stitch used for filling design in making applique is (a) french knot (b)
satin stitch (c) chain stitch (d) herringbone stitch.
2. Which of the decorative stitches give a seeded effect to a motif or design? (a)
French knot (b) Herringbone stitch (c) Satin stich (d) Chain stitch.

3. ___ is an example of a seam (a) back seam (b)run and fell seam (c)hemming
seam (d) knot seam.

4. Which of the following seams is suitable for children’s wear (a)Run and fell
seam (b) French (c)Open seam (d) Stem seam.

TOPIC: PRODUCTION OF CLOTHING AND HOUSEHOLD CRAFT/ARTICLES.

Crafts are articles made by an individual for decoration of self, for the home or to
earn a living. Making of craft is always interesting if one has the right/correct
tools and materials to be used. Some of these material can be obtained locally or
purchase in the market. Examples of household crafts are: apron,cap, needle
work bag, scarves, table mat, head band, handkerchief, ear-ring, necklaces,tray
cover, etc.

Uses of Craft Work

1. It promotes creativity

2. It can be a source of livelihood

3. It’s useful for beautification

An apron is a protective garment worn over a dress when cooking or in the

workshop.

Types of Apron

1. Waitress apron.

2. Carpenters’ apron.
3. Duchess apron.

Cap/Scarf: This is tied on the head while cooking. It may be made in different
shapes.

Tray Cover: It’s used to cover dishes against dirt.

Materials and Tools for Making Household Crafts

i. Needle

ii. Crochet

iii. Pin

iv. Thimble

v. Thread

vi. Foam

vii. Raffia

viii. Scissors, etc.

EVALUATION QUESTIONS

1. List three household craft in your home.

2. List five tools needed for craft work.

Making of Cap

Materials needed:

i. Cloth (calico material ½ yard)

ii. Needle and thread.

iii. Tape measure.

iv. Thimble.

v. Pins and tailors chalk.

GENERAL EVALUATION QUESTIONS

1. Explain house hold craft.

2. Mention five importance of household craft.

3. Give ten examples of household craft that you know.

4. Define family goals and standards

5. Mention the tips of goal setting.

ASSIGNMENT

1. ___ articles used for decorating the home and one’s self (a) accessories (b)
household craft (c) clothes (d) all of the above.

2. The followings are materials used in making household craft except (a) needle
(b) rope (c) raffia (d) thimble.

3. All are types of aprons except (a) waitress apron (b) carpenters’ apron (c)
duchess apron (d) driver apron.

4. Cloth, needle, thread, tape measure and thimble are needed to make (a) cap
(b) baskets

(c) sculpture (d) mats.

5. ___boost creativity (a) money (b) craft (c) food (d) cloth.

SECTION B

1. Explain how to make any household craft of your choice.

2. List the types of apron and explain them.

ENTERTAINMENT IN THE HOME

Entertainment is the act of receiving people in the home and giving them food,
drinks, etc. to make them happy .It is the act of being hospitable to visitors.

IMPORTANCE OF ENTERTAINMENT

1. It provides for relaxation which is necessary for good health.

2. Entertainment makes people happy.

3. It gives people opportunity to plan, prepare, and cook good meals.

4. Entertainment is a way of building good relationship among people.

5. It helps people to develop skills needed in hospitality and to respect other

people’s feeling.

6. It is a way of showing and sharing love.

7. It helps people learn how to serve others.

PREPARATION FOR ENTERTAINMENT

These are the preparations that should be ready before inviting people for a
party. Such as:

1. Preparation and sending out of invitation cards or letters

2. Preparation of the venue.

3. Collection and arrangement of equipment and materials.

4. Preparation of food and drinks.

EVALUATION QUESTIONS

1. Define entertainment.

2. Explain four things the host/hostess should do before entertaining to any guest.

3. Explain two importance of entertainment

Host/Hostess is the person receiving and hosting the guess while the guest is the
invited person or the person entertained by another person (host).

CHARACTERISTICS/RESPONSIBILITIES OF A HOST/HOSTESS

A good host/hostess should be able to:

1. Welcome his/her guest as they arrive and take them to their seats.

2. Plan the menu and activities for the party.

3. Send out invitation letters to guests in advance.

4. Decide on the type of the party.

5. Decide on the date of the party.

6. Decide on the kind of food to serve and the activities for the party.

7. Get everything ready before time.

8. Serve food smartly and ensure that each guest has enough.

RESPONSIBILITIES OF A GUEST

1. Reply to the invitation of a party.

2. Dress properly to the party.

3. Do not be late for the party.

4. Cooperate with the host/hostess.

5. Take part in all the activities planned by the host/hostess.

6. Do not misbehave during the party.

ENTERTAINMENT IN THE HOME

TABLE –LAYING

Table-laying is the process of arranging or setting a table for people to eat their
meals. It’s the arrangement of table ware or appointment [cutlery, glasses and
plates] for each person who will be eating a meal.

IMPORTANCE OF TABLE LAYING

1. It makes eating more comfortable and conveniently.

2. It helps family members to learn good table manners.

3. It makes the table to be neat, attractive and decent.

4. It helps to make the meals more enjoyable.

GUIDELINES FOR TABLE LAYING

1. Make the table design simple and natural.

2. The pieces of cutlery should be fairly close.

3. Aim at the comfort and enjoyment of the people who are going to eat the food.

4. Determine the number of persons to be served and the menu before laying.

5. The dining room, linen and all other cutlery to be used to be well cleaned.
EVALUATION QUESTIONS

1. Define table laying.

2. Mention four importance of table laying.

Materials for Table Setting

• Table cloth

• Side plates

• Tumbler or glass cups

• Table napkins

• Place mats

• Bread knife

• Dessert spoon and fork

• Wine glass

Meal Service: This is the method of presenting well cooked meal attractively to an
individual.

TYPES OF MEAL SERVICE

1. Tray Service: This is the method of presenting meals to a guest in an individual

tray.

2. Table Service: This method involves serving meals on a dining table inside
dishes by which individuals serve themselves and pass to another person to also
serve his or her self.
3. Buffet Service: This is a way of serving foods by which all the plates, buttery,
napkins are arranged on the buffet table and the guests’ line up to serve
themselves.

4. Plate Service: This method, the food is served inside the plate from the kitchen
or a section of the hall and it’s brought to the by the servers to the guest by hand.

FOOD NUTRIENTS.
FOOD
Food is any edible substance liquid or solid which when eaten and digested
provides the body with nourishment, energy, enhances growth and
regulates the body processes. It maintains life.

NUTRIENTS
These are the chemical substances in the food we eat. Different foods
contain different types of food nutrients.

These are carbohydrates, fats and oil, proteins, vitamins, minerals and
water.

NUTRITION
It refers to the way the body uses the food we eat. It is the scientific study
of the food we eat and how it nourishes the body.

FOOD NUTRIENTS, FUNCTIONS, SOURCES AND DEFICIENCY DISEASES

Carbohydrates
Functions:
a) It provides the body with energy for work.
b) Surplus is stored as body fat.
Sources: Yam, cassava, rice, maize, bread, sugar, potatoes, etc.
Deficiencies:
a) Lack of energy
b) Tiredness
Fats and oils
Functions
a) It provides the body with heat and energy.

b) Surplus is stored as body fat.

Sources: Margarine, butter, palm oil, groundnut oil, oily meat and fish.
Deficiencies: Skin may become rough
Proteins
Functions
a) For growth e.g. in children, adolescents and babies.
b) For building new tissues
c) For repair of worn out or damaged tissue.
Sources:Meat, fish, eggs, milk, soya bean, peas, beans, etc.
Deficiencies : a) Poor growth and development.
b) General weakness.
c) Kwashiorkor in children.
Minerals salt e.g. calcium, iron, iodine, phosphorus, etc.
Functions:
a) For growth e.g. the bones and teeth.
b) For proper working or functioning of the body.
Sources: Milk, eggs, green vegetables, meat, liver, beans, sea food, etc.
Deficiencies: Poor functioning of the body e.g. weak bones and teeth,
tiredness, headache, etc.
Vitamins e.g. vit. A, vit. B-complex, vit. D, etc.
Functions: a) They protect the body from diseases.
b)Help the body use food for energy, growth and repair.
c) Important for vitality e.g Fruits, vegetables egg, yolk, milk, meat, butter,
fish, kidney, beans, cod-liver oil etc.
Deficiencies: a) Body will be easily affected by diseases.
b) Weakness and loss of appetite.
Water
Functions :a) It helps digestion.
b) Important for body tissue and fluids such as saliva, urine, sweat, etc.
c) It also helps to eliminate waste from the body.
Sources :Fruits, drinkable water, beverages, fruits and vegetables.
Deficiencies: a) Normal digestion will be affected.
b) Body will be dehydrated.
BALANCED DIET
A balanced diet is a meal that contains all the six classes of food nutrients
in the right proportion. Different groups of people e.g. children,
adolescents, pregnant mothers, invalids, the aged, vegetarian, have
different nutritional needs.

TOPIC: FOOD HYGIENE AND FOOD PREPARATION

CONTENT
• Meaning of Hygiene and food Hygiene
• Importance of food hygiene
• Guidelines and rules for food Hygiene

HYGIENE
Hygiene simply means cleanliness. It is the act of keeping our food, clothes,
body, etc. clean from harmful bacteria.

FOOD HYGIENE
Food hygiene is referred to as the observance and practice of hygiene or
practicing sanitary rules to prevent food contamination, poisoning and
spoilage.
It is also referred to the proper handling and caring of food. It is also a
means of preventing harmful bacteria from growing in food by keeping the
hands, the kitchen, cooking and eating utensil clean and by observing good
sanitation.

Importance of Food Hygiene

1. Food hygiene will prevent our food from being contaminated.
2. Food hygiene helps us to consume wholesome food thereby living a
healthy live.
3. It will prevent wastage of food and that will also prevent wasting of
money.

GUIDELINES AND RULES FOR FOOD HYGIENE

1. Buy food that are wholesome and store them properly.
2. Avoid buying expired foods.
3. Do not buy canned food with dented or swollen can.
4. Cover food during and after cooking to prevent it from being
contaminated.
5. Cook with clean water and utensils.
6. Ensure that your hands are clean when you are handling food.
7. Wash cooking utensils, cutting boards and other surfaces thoroughly
before and after each use.
8. Wash fresh fruits and vegetables thoroughly.
9. Use clean plates for cooked food. Never use the same plate that held the
raw food.
10. Wash the tops of cans such as canned milk, corned beef, salad cream,
etc., before opening them.
11. All storage equipment should be kept clean to keep away rats, flies,
cockroaches, etc.
12. Wash your hands before and after handling food and use clean kitchen
napkin to dry the hands.
13. Cover and store leftover food in the refrigerator.
14. Cover your hair in the kitchen so as to keep the hair out of the food.
15. Food should be provided in dishes with covers to prevent pests from
touching them.
16. Dry foods should be stored in containers with tight lids while
perishable foods should be kept in the refrigerator.

EVALUATION
1. State two importance of food hygiene.
2. State six guidelines for food hygiene.

FOOD PREPARATION
Food preparation involves the picking of dirt from foods like cereals,
peeling the back, picking and cutting of vegetables, etc. before placing them
on fire. It refers to all the activities/tasks performed in the kitchen in order
to prepare a particular meal.

COOKING
Cooking is the process of applying heat to make food soft, palatable and to
destroy some germs in the food.

Reasons for cooking food

1. Cooking makes food easier to eat.
2. It makes food more appetizing and palatable.
3. It makes food easier to digest.
4. Cooking also destroys many harmful micro-organisms present in food
thereby making it safe to eat.
5. It helps to preserve foods.
6. It improves the appearance of food.

METHODS OF COOKING
1.BOILING: This is the process of cooking food in boiling water until it is
soft and tender e.g. yam, rice, etc. The food comes in direct contact with the
water.

Advantages of Boiling
a) It is an easy and quick method of cooking.
b) Boiled foods digest easily.
c) It does not need constant attention.
d) It is a cheap method of cooking.
e) It is suitable for all health condition.
f) Two or more foods can be boiled at the same time.

Disadvantages of Boiling
a) Some food nutrients such as water-soluble vitamins and some minerals
can be lost in the boiling water.
b) Boiling does not develop the colour and flavour of food.
c) Food often looks unattractive.
d) It is rather long and slow method of cooking when compare with frying
and grilling.
e) It may lead to breakage of food.

2. STEWING: Stewing is a method of cooking food slowly or at low heat in

a small quantity of water, in a well-covered pot for a long timee.g. soups,
tough cuts of meat, old root vegetables, etc.
Advantages of Stewing
a) It makes tough food tender and digestible.
b) It needs very little attention.
c) Food nutrients are conserved or retained in the stewing liquid.
d) Very little fuel is required during cooking.

Disadvantages of Stewing
a) It is a long and slow method of cooking.
b) The long cooking destroys some of the valuable nutrients in the food.
c) It requires more time and attention than boiling to ensure the food does
not burn.

3. STEAMING: It is cooking food in the steam from boiling water e.g. moi-
moi, pudding, etc. There is no direct contact between the food and the
boiling water.
Advantages of Steaming
a) Steamed food is light and easily digestible.
b) There is no loss of food nutrients in to the water during steaming.
c) It is a conservative method of cooking.
d) There is little risk of over-cooking.
e) It is an economical and labour- saving method of cooking.

Disadvantages of steaming
a) It is a slow method of cooking.
b) Not many types of food can be cooked by steaming.
c) Steamed foods are not as palatable and attractive as foods cooked using
other methods.

4. FRYING: Frying is the method of cooking food in hot oil or fat e.g. akara
balls, fish, meat, eggs, etc.

Types of Frying
a. Shallow Frying: This is frying with just little amount of oil to cover the
surface of the frying pan and to prevent burning. Suitable for frying are pan
cakes, omelettes, fish, etc.

b. Deep Or French Frying: This is when a lot of oil or fat is used in cooking
foods. The oil is usually poured in a deep pan and is heated to boiling point;
then the food is put inside the oil. The oil used must cover the food.
Suitable foods for deep frying are chin-chin, doughnut, puff-puff, bean
cakes, etc.

c. Dry/Self Frying: This is a method used for foods which already contain
fat. The fat melts and runs out of the food. It requires less heat. Bacon,
herrings, sausages, etc. can be cooked this way.
Advantages of Frying
a) It is a fast and quick method of cooking.
b) Fried foods are attractive and tasty.
c) Fried foods are very filling and delay the onset of hunger.

Disadvantages of Frying
a) It needs constant attention.
b) Fried foods are not easily digested. So it not a suitable method for
preparing foods for infants and children, invalids and convalescent, aged
and people with weak digestive systems.
c) Fried foods become greasy and unappetizing when cold.
d) If the fat is too hot, the food may be burnt and not cooked.

5. BAKING: Baking is cooking foods by dry heat in an enclosed pre-heated

space by direct radiation. Baking usually takes place in the oven. Dry heat is
applied and the food is surrounded by a current of hot air. The hot air then
cooks the foods. It is the method suitable for cakes, pastries, bread,
biscuits, etc.
Rules for Baking
a) Always pre-heat oven before putting the food.
b) Use oven gloves to bring out food from the oven.
c) Oven trays should not be overloaded.
d) Avoid frequent opening of the oven door.
e) Do not bang the oven door, but close it gently.
f) Do not bake foods that give out moisture with crispy and dry foods.

Advantages of Baking
a) Baked foods are attractive and appetizing.
b) There is no loss of soluble nutrients.
c) It is economical on fuel as more than one dish can be baked at a time.

Disadvantages of Baking
a) It requires constant attention, otherwise foods may be burnt.
b) It wastes fuel when baking only one dish.
c) It requires a careful temperature control and skills.

6. ROASTING: This is cooking on glowing heat. Roasting can be carried out

in the following ways:
a) In hot ash or sand e.g. groundnuts, yam, etc.
b) On a grid over an open fire or heated charcoal e.g. plantain, yam, maize,
meat, etc.
c) Roasting a whole carcass on a skewer by direct heat (e.g. radiant heat)
with melted fat or vegetable oil used for basting. This is known as spit
roasting.
d) Oven can also be used for roasting e.g. chicken, fish, etc.
Advantages of Roasting
a) Roasted foods are attractive.
b) They are usually tasty and appetizing.
c) Roasting retains the full flavour and nutrients of foods.
d) Foods cooked by roasting are less fatty than frying.

Disadvantages of Roasting
a) Roasting requires constant attention.
b) It takes longer time.
c) Foods tend to shrink during roasting.

7. GRILLING: This is a fast method of cooking by radiant heat directly

above or below the food. It is also known as broiling. The heat source is a
flat frame of metal gird or bars heated by a gas flame, an electric, charcoal
or wood in barbecues. An equipment known as salamander grill can also be
used for grilling. The food is brushed with fat or oil and grilled for a few
minutes on both sides to seal in the nutrients. The major different between
roasting and grilling is that roasting is usually used to cook large cuts of
foods while grilling is usually used for tender and small cuts.
Foods that can be cooked by grilling include:
- Small cuts of meat, steak, lamb
- Sausages, kidneys, liver, bacon
- Cutlets of large fish and small size of fish, etc.
Advantages of Grilling
a) Grilled foods are tasty and easily digested.
b) Grilling is a quick method of cooking.
c) There is no loss of soluble nutrients.
d) Grilled foods are less fatty than fried foods.

Disadvantages of Grilling
a) It is only suitable for tender cuts of food.
b) It requires constant attention.
c) It also requires special skill to do it well.

GUIDELINES FOR SUCCESSFUL COOKING AND SERVING OF SIMPLE MEALS

1. Plan what is to be cooked. Meals should be balanced.
2. Write a shopping list and buy the necessary ingredients.
3. Arrange the kitchen and make sure that all the utensils and material are
available and within easy reach.
4. Clean all the required utensils.
5. Make yourself ready by doing the following;
- Wear clean apron.
- Tie your hair with clean scarf.
- Wash your hands thoroughly.
- Keep your fingernails short and remove all bangles and rings.
- Avoid sneezing into food.
- Wrap any sore in your hand with water proof plaster.
- If you have to visit toilet while cooking, ensure you wash your hands with
soap and sponge before touching any food.
6. Cook by the best method in order to have maximum retention of food
nutrients.
7. Avoid accidents by adopting safety procedures in the kitchen.
8. Tidy up the kitchen after cooking.
9. Empty the dust bin.
10. Serve meals with clean dishes and cutlery.

GENERAL EVALUATION QUESTIONS

1. What do you understand by food hygiene?
2. Mention three guidelines for food hygiene.
3. Outline any three guidelines for successful cooking and serving of
simple meals.
4. Mention three good methods suitable for cooking yam.
5. Mention the food groups with examples.

ASSIGNMENT
1. The processes of preventing harmful bacteria from growing in food is
food ____ A. preparation
B. hygiene C. service D. cooking
2. Cooking food in oil is ____A. boiling B. frying C. steaming D. baking
3. Cooking food with steam from boiling water is ____A. stewing B.
steaming C. boiling D. grilling
4. Which of the following methods is commonly used for making soup? A.
stewing B. frying
C. roasting D. steaming
5. Baking is often done in the ____ A. refrigerator B. cooker C. oven D.
sink