Flour Confectionery, Chin-Chin and Egg Rolls for SS 3

Class: SS 3
Term: First Term
Week: 10
Age: 16 years
Duration: 45 minutes
Subject: Catering Craft
Topic: FLOUR AND CONFECTIONERIES
Subject Matter: Dough product: Chin-chin; Egg roll
Previous Lesson: Test Interpretation of Food and Beverages (Service)

Specific Objectives

By the end of the lesson, pupils/students should be able to:

Cognitive Domain

• Define chin-chin and egg roll.
• List the ingredients required for preparing chin-chin.
• State the ingredients required for preparing egg rolls.
• Describe the step-by-step process of preparing chin-chin.
• Explain the step-by-step process of preparing egg rolls.

Affective Domain

• Appreciate the importance of hygiene in food preparation.
• Develop an interest in preparing various flour confectionery items.
• Demonstrate teamwork during practical activities.

Psychomotor Domain

• Demonstrate the correct method of preparing chin-chin dough.
• Demonstrate the correct method of preparing egg roll dough.
• Properly cut and fry chin-chin.
• Properly shape and fry egg rolls.

Reference Materials

The following resources were used in planning this lesson:

• 2025 Revised 9 Years Basic Education Curriculum
• Relevant State Unified Scheme of Work
• Catering Craft Practice for Senior Secondary Schools, Book 3
• The HeadTeacher Scheme of work

Instructional Materials

The teacher will teach this lesson with the aid of:

• Ingredients for chin-chin (flour, sugar, eggs, butter/margarine, baking powder, milk, nutmeg, salt, water, vegetable oil for frying).
• Ingredients for egg rolls (flour, eggs, sugar, butter/margarine, baking powder, milk, nutmeg, salt, water, boiled eggs, vegetable oil for frying).
• Mixing bowls, measuring cups and spoons.
• Rolling pin, cutting board, knife/pastry cutter.
• Frying pan/pot, slotted spoon/sieve.
• Serving plates.

Rationale for the Lesson

This lesson provides students with practical skills in preparing popular flour confectionery items, chin-chin and egg rolls. It helps them understand the principles of dough preparation and frying, which are fundamental in catering craft. Mastering these recipes can also open avenues for entrepreneurship and self-reliance.

Prerequisite/Previous Knowledge

Students should have basic knowledge of kitchen hygiene, food safety, and some experience in measuring ingredients and simple cooking techniques.

Lesson Content/Board Summary

FLOUR AND CONFECTIONERIES

Chin-Chin

Chin-chin is a popular fried snack made from a dough of wheat flour, eggs, sugar, and other ingredients. It is typically cut into small, bite-sized pieces and fried until golden brown and crispy.

Ingredients for Chin-Chin

1. All-purpose flour
2. Granulated sugar
3. Eggs
4. Butter or margarine
5. Baking powder
6. Milk (liquid or powdered, mixed with water)
7. Nutmeg (grated)
8. Pinch of salt
9. Water (as needed for dough consistency)
10. Vegetable oil (for deep frying)

Preparation Steps for Chin-Chin

1. Mixing Dry Ingredients: Sieve flour into a bowl. Add sugar, baking powder, salt, and grated nutmeg. Mix well.
2. Adding Wet Ingredients: Add butter/margarine to the dry ingredients and rub it in until the mixture resembles breadcrumbs.
3. Forming the Dough: Whisk eggs and milk together, then gradually add to the flour mixture. Mix and knead until a firm, smooth, and elastic dough is formed. Add a little water if the dough is too stiff.
4. Resting the Dough: Cover the dough with a clean cloth or cling film and let it rest for about 10-15 minutes.
5. Rolling and Cutting: Divide the dough into smaller portions. On a lightly floured surface, roll out each portion thinly (about 2-3mm thick). Cut the rolled dough into desired shapes (squares, rectangles, strips) using a knife or pastry cutter.
6. Frying: Heat vegetable oil in a deep frying pan or pot over medium heat. Test the oil with a small piece of dough; if it sizzles and floats, the oil is ready.
7. Deep Frying: Carefully drop the cut chin-chin into the hot oil in batches. Fry until golden brown and crispy, turning occasionally to ensure even cooking.
8. Draining: Remove the fried chin-chin with a slotted spoon and drain excess oil on paper towels.
9. Cooling and Storing: Allow to cool completely before storing in an airtight container.

Egg Roll

Egg roll is a savoury Nigerian snack where a hard-boiled egg is encased in a soft, slightly sweet dough and then deep-fried until golden brown. It is a popular street food and snack item.

Ingredients for Egg Roll

1. All-purpose flour
2. Granulated sugar
3. Eggs (raw for dough, hard-boiled for filling)
4. Butter or margarine
5. Baking powder
6. Milk (liquid or powdered, mixed with water)
7. Nutmeg (grated)
8. Pinch of salt
9. Water (as needed for dough consistency)
10. Vegetable oil (for deep frying)

Preparation Steps for Egg Roll

1. Boil Eggs: Hard-boil the required number of eggs, peel them, and set aside.
2. Mixing Dry Ingredients: Sieve flour into a bowl. Add sugar, baking powder, salt, and grated nutmeg. Mix well.
3. Adding Wet Ingredients: Add butter/margarine to the dry ingredients and rub it in until the mixture resembles breadcrumbs.
4. Forming the Dough: Whisk raw eggs and milk together, then gradually add to the flour mixture. Mix and knead until a soft, smooth, and pliable dough is formed. Add a little water if the dough is too stiff.
5. Resting the Dough: Cover the dough with a clean cloth or cling film and let it rest for about 10-15 minutes.
6. Encasing the Egg: Divide the dough into equal portions, one for each hard-boiled egg. Flatten each portion of dough into a disc. Place a peeled hard-boiled egg in the centre of the dough. Carefully wrap the dough around the egg, ensuring it is completely sealed and smooth.
7. Frying: Heat vegetable oil in a deep frying pan or pot over medium heat. Test the oil with a small piece of dough.
8. Deep Frying: Carefully place the egg-wrapped dough into the hot oil. Fry in batches until golden brown on all sides, turning occasionally.
9. Draining: Remove the fried egg rolls with a slotted spoon and drain excess oil on paper towels.
10. Cooling and Serving: Allow to cool slightly before serving.

Teaching Methods/Instructional Techniques

Discussion, Demonstration, Guided Practice, Question and Answer, Explanation, Observation, Practical Activity

Instructional Procedures

Step 1: Introduction

Time: 5 minutes

Teaching Skill: Questioning/Engagement

Teacher’s Activity: The teacher greets the students and asks them to name some popular snacks made from flour that they enjoy eating. The teacher then introduces the topic: Flour Confectioneries, specifically Chin-Chin and Egg Rolls.

Pupils’ Activity: Students respond by naming various snacks like chin-chin, puff-puff, buns, egg rolls, etc. They listen attentively to the introduction.

Learning Point: Introduction to flour snacks

Step 2: Explanation of Dough Preparation Principles

Time: 7 minutes

Teaching Skill: Explanation/Demonstration

Teacher’s Activity: The teacher explains the basic principles of dough preparation, including the role of different ingredients (flour for structure, sugar for sweetness/browning, eggs for binding/richness, baking powder for leavening, fat for tenderness). The teacher will briefly demonstrate how to rub in fat into flour.

Pupils’ Activity: Students listen and observe the teacher’s explanation and demonstration of rubbing in fat.

Learning Point: Principles of dough making

Step 3: Demonstration of Chin-Chin Preparation (Dough)

Time: 8 minutes

Teaching Skill: Demonstration/Guidance

Teacher’s Activity: The teacher demonstrates the step-by-step process of preparing chin-chin dough, from mixing dry ingredients to kneading a smooth dough. The teacher ensures to explain each step clearly and hygienically.

Pupils’ Activity: Students observe the teacher’s demonstration closely, noting the ingredients and techniques used for chin-chin dough.

Learning Point: Chin-chin dough preparation

Step 4: Guided Practice for Chin-Chin (Cutting and Frying)

Time: 8 minutes

Teaching Skill: Guided Practice/Supervision

Teacher’s Activity: The teacher guides students in rolling out the chin-chin dough and cutting it into desired shapes. The teacher then demonstrates how to safely fry the chin-chin in hot oil until golden brown, emphasising safety precautions.

Pupils’ Activity: Students participate in rolling and cutting the dough. They observe the frying process and safety measures.

Learning Point: Chin-chin cutting and frying

Step 5: Demonstration of Egg Roll Preparation (Dough and Encasing)

Time: 7 minutes

Teaching Skill: Demonstration/Explanation

Teacher’s Activity: The teacher demonstrates the preparation of egg roll dough, highlighting the differences from chin-chin dough (often softer). The teacher then shows how to encase a hard-boiled egg with the dough, ensuring a smooth, sealed finish.

Pupils’ Activity: Students observe the teacher’s demonstration of egg roll dough preparation and the technique for encasing the boiled egg.

Learning Point: Egg roll dough and encasing

Step 6: Guided Practice for Egg Roll (Frying)

Time: 5 minutes

Teaching Skill: Guided Practice/Supervision

Teacher’s Activity: The teacher guides students in handling the egg-wrapped dough and demonstrates the safe frying of egg rolls until they are golden brown. The teacher reiterates safety precautions for deep frying.

Pupils’ Activity: Students participate in carefully placing the egg rolls into the oil and observing the frying process, noting the colour change.

Learning Point: Egg roll frying technique

Step 7: Evaluation/Review

Time: 5 minutes

Teaching Skill: Questioning/Assessment

Teacher’s Activity: The teacher evaluates the learning by asking the following questions:

1. What are the main ingredients for chin-chin?
2. Describe two steps in preparing egg roll dough.
3. What is the purpose of baking powder in these recipes?
4. Mention one safety precaution to observe when frying.

Pupils’ Activity: Pupils answer orally and in writing.

Learning Point: Understanding chin-chin and egg rolls

Step 8: Note-Taking

Time: 4 minutes

Teaching Skill: Guided Writing

Teacher’s Activity: The teacher guides pupils/students to copy the essential Board Summary notes on chin-chin and egg roll preparation into their notebooks.

Pupils’ Activity: Pupils/students copy the notes carefully into their notebooks.

Learning Point: Recording lesson notes

Step 9: Conclusion

Time: 1 minute

Teaching Skill: Consolidation

Teacher’s Activity: The teacher summarises the lesson by reiterating the importance of practical skills in catering craft and encourages students to practice preparing chin-chin and egg rolls at home.

Pupils’ Activity: Students listen and acknowledge the summary.

Learning Point: Reinforcing practical skills

Continuous Assessment/Further Study

Type: Homework/Practical Exercise

Instruction: Students are to:

1. List five ingredients common to both chin-chin and egg rolls.
2. Practise preparing either chin-chin or egg rolls at home with adult supervision and bring a small sample to class next week (optional, based on school policy and resources).
3. Research other popular Nigerian flour confectionery items and list their main ingredients.

Lesson Keywords

• Chin-chin – A crispy, fried Nigerian snack made from flour dough.
• Egg roll – A Nigerian snack consisting of a hard-boiled egg wrapped in dough and deep-fried.
• Dough – A mixture of flour, liquid, and other ingredients, kneaded or rolled.
• Confectionery – Sweet foods, such as candies, cakes, and pastries.
• Kneading – The process of working dough with the hands to develop gluten.
• Deep frying – Cooking food by submerging it in hot oil or fat.

Differentiation

For slower learners, the teacher can provide simplified recipe cards with visual aids and offer more one-on-one guidance during the practical sessions. Faster learners can be challenged to experiment with different flavourings for their chin-chin or suggest variations for the egg roll dough.

Suggested Lesson Videos

For further understanding, students can search YouTube for: “How to make Nigerian Chin-Chin” or “Nigerian Egg Roll recipe tutorial”.

Teacher Guide for Using This Lesson Plan

Before the lesson, ensure all ingredients for both chin-chin and egg rolls are measured out and readily available, along with all necessary kitchen utensils and equipment. Hard-boil and peel the eggs for the egg rolls in advance. Begin by engaging students with questions about familiar snacks to set the context. Clearly demonstrate each step of dough preparation, cutting, and frying for both items, emphasising hygiene and safety, especially during frying. Allow students ample opportunity to participate in the practical steps under close supervision. During the note-taking stage (Step 8), guide students to copy the Board Summary accurately. Pay attention to common errors like over-kneading the dough or frying at incorrect oil temperatures. Encourage students to ask questions and provide immediate feedback. For students who struggle, offer additional support by reviewing steps or providing simpler tasks. Encourage faster learners to think creatively about flavour variations or presentation.