Cookers and cooking

Contents & notes: what this topic covers

Under Cookers and cooking, the JAMB Home Economics syllabus expects you to study:

• 3. Cookers and cooking a. Types, choice and care of cookers e.g., gas, electric, microwave, etc b. Reasons for cooking c. Cooking terms d. Methods of cooking e.g., boiling, stewing, baking, steaming, etc -moist and dry methods of cooking e. Methods of heat transfer e.g., conduction, convection and radiation.

Study notes & guidance

Study Cookers and cooking using a recommended Home Economics textbook that follows the JAMB syllabus. Work through the contents listed above one by one, make brief notes in your own words, and then practise as many questions on this topic as you can — in Home Economics, understanding and steady practice matter far more than memorising. Use the objectives below as a checklist: if you can do each one confidently, you have mastered this topic.

Objectives — candidates should be able to

After studying Cookers and cooking, you should be able to:

1. Identify types of cookers, their choice and care;
2. Enumerate reasons for cooking;
3. Group the methods of cooking into the following: - moist methods - dry methods - fast methods - slow methods
4. Determine the method of heat transfer in the various methods of cooking.

These objectives are from the official JAMB syllabus. Use them as a checklist — if you can do each one confidently, you have mastered this topic.

Source: official JAMB UTME Home Economics syllabus (IBASS, jamb.gov.ng). Reproduced for study use. Last checked: 17 Sept 2026. Always confirm the current syllabus on the official portal.