Class: Senior Secondary School 1 (SS1, SS 1, SSS1, SSS 1)
Term: 3rd Term
Week: 6
Age: 15 years
Duration: 45 minutes
Subject: Food and Nutrition
Curriculum Theme: Food and Nutrition
Previous Lesson: Food Study: Cooking Methods for Cereals and Grains.
Topic: High/Low Extraction Rate – Flour
Subject Matter: Meaning of extraction rate, difference between high extraction and low extraction flour, usefulness of low extraction flour, using low extraction flour in cookery

Specific Objectives

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

Cognitive Domain:

Define extraction rate in relation to flour.
Differentiate between high extraction and low extraction flour.
State at least three uses of low extraction flour in cookery.

Affective Domain:

Appreciate the importance of selecting appropriate flour types for different culinary purposes.
Show interest in learning more about different food ingredients.

Psychomotor Domain:

Identify high and low extraction flour by visual and tactile inspection.
Demonstrate a basic understanding of how low extraction flour is used in a simple recipe.

Participate actively in class discussions about flour types and uses.

Reference Materials

The following resources were used in planning this lesson:

9 Years Basic Education Curriculum for Food and Nutrition.
State Unified Scheme of Work for Senior Secondary Schools.
Food and Nutrition for Senior Secondary Schools, by Atinuke A. Adeyemi.

Instructional Materials

The teacher will teach this lesson with the aid of:

Display of low extraction flour (e.g., refined white flour) and high extraction flour (e.g., whole wheat flour).
Sample recipes that use low extraction flour (e.g., for cakes, pastries).
Mixing bowls and a spoon for demonstration.
Chart showing the components of a grain of wheat.

Rationale for the Lesson

This lesson helps pupils understand how different types of flour are produced and why they behave differently in cooking. Knowing the characteristics of high and low extraction flour enables pupils to choose the correct flour for various recipes, leading to better culinary results and reducing food waste.

Prerequisite/Previous Knowledge

Pupils have basic knowledge of cereals and grains, and they are familiar with flour as a common cooking ingredient.

Lesson Content/Board Summary

High/Low Extraction Rate – Flour

Meaning of Extraction Rate

Extraction rate refers to the percentage of flour milled from a given quantity of grain. It indicates how much of the original wheat grain (including the bran and germ) is retained in the flour.

Difference Between High Extraction and Low Extraction Flour

The main differences between high and low extraction flour are:

High Extraction Flour: This flour contains a larger proportion of the wheat grain, including more of the bran and germ. It is typically darker in colour, has a coarser texture, and a higher nutritional value (more fibre, vitamins, and minerals). Examples include whole wheat flour.
Low Extraction Flour: This flour contains a smaller proportion of the wheat grain, with much of the bran and germ removed during milling. It is typically whiter in colour, has a finer texture, and a lower fibre content but a higher starch content. Examples include refined white flour or all-purpose flour.

Usefulness of Low Extraction Flour

Low extraction flour is useful in cookery for several reasons:

It produces lighter, softer baked goods due to its lower fibre content and finer texture.
It gives a whiter appearance to products like cakes, pastries, and white bread.
It is good for thickening sauces and gravies, as it forms a smooth paste without lumps.
Its gluten content can be manipulated to produce elastic doughs for certain products.

Using Low Extraction Flour in Cookery

Low extraction flour is commonly used in recipes where a fine texture and light crumb are desired. It is ideal for:

Baking cakes, cookies, and pastries.
Making light, fluffy pancakes and waffles.
Preparing sauces, gravies, and roux as a thickening agent.
Creating delicate batters for frying.

Teaching Methods/Instructional Techniques

Discussion, Lecture, Demonstration, Question and Answer, Visual Aids

Instructional Procedures

Step 1: Introduction

Time: 5 minutes
Teaching Skill: Set Induction
Teacher’s Activity: The teacher greets the pupils and asks them to name different types of flour they know and what they use them for. The teacher then introduces the topic: High/Low Extraction Rate – Flour.
Pupils’ Activity: Pupils respond by naming types of flour like “wheat flour” or “cassava flour” and their uses. They listen attentively to the topic introduction.
Learning Point: Pupils recall prior knowledge about flour and are prepared for the lesson.

Step 2: Meaning of Extraction Rate

Time: 10 minutes
Teaching Skill: Explanation/Definition
Teacher’s Activity: The teacher explains the concept of extraction rate using a chart showing a wheat grain and its components (bran, germ, endosperm). The teacher defines extraction rate as the percentage of flour milled from grain, highlighting how it determines what parts of the grain are included.
Pupils’ Activity: Pupils listen, observe the chart, and ask questions for clarification. They note down the definition.
Learning Point: Pupils understand the meaning of extraction rate.

Step 3: Difference Between High Extraction and Low Extraction Flour

Time: 10 minutes
Teaching Skill: Comparison/Differentiation
Teacher’s Activity: The teacher displays samples of high extraction (e.g., whole wheat) and low extraction (e.g., refined white) flour. The teacher explains the differences in colour, texture, nutritional content, and milling process for each, linking back to the extraction rate.
Pupils’ Activity: Pupils observe the flour samples, feel their textures, and note the differences as explained by the teacher. They participate in a brief discussion.
Learning Point: Pupils can differentiate between high and low extraction flour based on their characteristics.

Step 4: Usefulness of Low Extraction Flour

Time: 5 minutes
Teaching Skill: Elaboration/Application
Teacher’s Activity: The teacher discusses why low extraction flour is preferred for certain culinary applications, emphasizing its properties that lead to lighter and finer baked goods. The teacher provides examples of specific dishes.
Pupils’ Activity: Pupils listen and contribute examples of dishes where they think low extraction flour would be best used.
Learning Point: Pupils understand the specific advantages and uses of low extraction flour.

Step 5: Teacher’s Demonstration of Low Extraction Flour Use

Time: 5 minutes
Teaching Skill: Demonstration/Modelling
Teacher’s Activity: The teacher briefly demonstrates a simple use of low extraction flour, such as mixing it with water to show its smooth consistency for a sauce, or quickly combining it with other ingredients for a basic batter, using the mixing bowls and a sample recipe. The teacher highlights how its properties contribute to the desired outcome.
Pupils’ Activity: Pupils observe the demonstration carefully, noting the texture and behaviour of the flour, and ask relevant questions.
Learning Point: Pupils observe the practical application of low extraction flour in a cookery task.

Step 6: Pupils’ Guided Identification and Discussion

Time: 5 minutes
Teaching Skill: Practical Application/Guided Practice
Teacher’s Activity: The teacher distributes small, labelled samples of high and low extraction flour to groups of pupils. Pupils are asked to handle the flour, discuss their observations, and suggest which flour would be suitable for specific items like “fluffy cake” or “dense bread,” based on the lesson and demonstration.
Pupils’ Activity: Pupils physically interact with the flour samples, discuss their characteristics in groups, and share their conclusions with the class.
Learning Point: Pupils physically identify flour types and apply their knowledge to suggest appropriate culinary uses.

Step 7: Evaluation/Review

Time: 5 minutes
Teaching Skill: Questioning/Assessment
Teacher’s Activity: The teacher evaluates the learning by asking the following questions:

What is extraction rate in relation to flour?
Mention two key differences between high extraction and low extraction flour.
State three uses of low extraction flour in cookery.
Why is it important to choose the right type of flour for a recipe?

Pupils’ Activity: Pupils answer orally and in writing.

Learning Point: Pupils demonstrate understanding of the lesson.

Step 8: Conclusion

Time: 5 minutes
Teaching Skill: Summary/Assignment
Teacher’s Activity: The teacher summarizes the key points of the lesson, reiterating the importance of extraction rate in determining flour characteristics and uses. The teacher then assigns homework: “Research and write down two specific recipes that require low extraction flour and explain why.”
Pupils’ Activity: Pupils listen to the summary and copy down the homework assignment.
Learning Point: Pupils consolidate their learning and are given tasks to reinforce their understanding.

Lesson Keywords

Extraction Rate – The percentage of flour milled from a given quantity of grain, indicating the amount of bran and germ retained.
High Extraction Flour – Flour containing a larger proportion of the wheat grain, including more bran and germ; typically darker and coarser.
Low Extraction Flour – Flour containing a smaller proportion of the wheat grain, with much of the bran and germ removed; typically whiter and finer.

Differentiation

For pupils who grasp concepts quickly, they can be challenged to research the nutritional differences between high and low extraction flour in more detail. For pupils needing extra support, the teacher will provide simplified definitions and more visual aids, and pair them with stronger pupils during group activities.

Note for teachers using this lesson plan

Ensure that actual samples of high and low extraction flour are available for pupils to see and feel. The practical demonstration in Step 5 should be brief and focused on illustrating a key characteristic or use, rather than a full cooking session. Encourage pupils to relate the lesson to their daily experiences with food preparation at home.