**Lesson Plan: Food and Nutrition - Colouring and Flavouring**
**Class Level:** Senior Secondary 2
**Subject:** Food and Nutrition
**Lesson Topic:** Colouring and Flavouring
**Duration:** 60 Minutes
**Learning Objectives:**
By the end of the lesson, students will be able to:
1. Understand the role of colouring and flavouring in food preparation and presentation.
2. Differentiate between natural and artificial colourings and flavourings.
3. Identify various natural and artificial substances used to colour and flavour foods.
4. Discuss the health implications of artificial additives.
5. Apply the knowledge of colouring and flavouring in a practical food preparation exercise.
**Materials Needed:**
- Chart paper and markers
- Samples of natural and artificial colourings and flavourings
- PowerPoint presentation on colouring and flavouring
- Ingredients for a simple food preparation activity
- Handouts on colouring and flavouring information
- Projector and laptop
**Lesson Structure:**
**1. Introduction (10 minutes)**
- Begin with a brief discussion on what students know about food colouring and flavouring.
- Show a few real-life examples of colourful, flavored foods (e.g., red velvet cake, fruit-flavoured drinks).
- Explain the importance of colouring and flavouring in food presentation and appeal.
**2. Presentation (15 minutes)**
- Use a PowerPoint presentation to elaborate on the types of food colourings and flavourings and their sources:
- Natural Colourings: Turmeric, Beetroot, Spinach, Caramel, etc.
- Artificial Colourings: Tartrazine, Sunset Yellow, Allura Red, etc.
- Natural Flavourings: Lemon extract, Vanilla, Cinnamon, etc.
- Artificial Flavourings: Ester compounds, Synthetic vanilla, Artificial fruit flavours, etc.
- Discuss the advantages and disadvantages of using natural vs. artificial additives.
**3. Group Activity (15 minutes)**
- Divide the class into small groups.
- Provide each group with chart paper and markers.
- Assign each group either natural or artificial colouring and flavouring.
- Have the groups list examples, sources, and potential health implications.
- Groups will present their findings to the class.
**4. Practical Application (15 minutes)**
- Conduct a simple food preparation activity where students add natural food colouring (like beet juice for red) and flavouring (like vanilla extract) to a basic recipe (e.g., cupcake batter).
- Allow students to observe the changes in appearance and flavour.
**5. Conclusion and Q&A (5 minutes)**
- Recap the key points covered in the lesson.
- Answer any questions the students might have.
- Provide handouts that summarize the day's lesson and include additional reading materials.
**Assessment:**
- Students will be assessed through their participation in activities and group presentations.
- A short quiz at the end of the week on colourings and flavourings to test their understanding.
**Homework:**
- Ask students to research and bring examples or recipes from home that use natural food colourings or flavourings.
**Reflection:**
- Reflect on the lesson's effectiveness and note any adjustments needed for future lessons. Pay attention to student engagement and understanding during practical activities.
This lesson plan aims to provide students with both theoretical and practical knowledge of food colouring and flavouring, enhancing their understanding and ability to apply this knowledge in real-world food preparation.