### Lesson Plan: Egg Cookery
**Class Level:** Senior Secondary 2
**Subject:** Food and Nutrition
**Topic:** Egg Cookery
**Duration:** 60 minutes
#### Objectives:
By the end of the lesson, students will be able to:
1. Understand the nutritional value of eggs.
2. Identify different methods of cooking eggs.
3. Demonstrate at least two methods of cooking eggs.
4. Understand safety and hygiene practices when handling eggs.
#### Materials:
- Fresh eggs
- Stove or electric cooking range
- Frying pan
- Pot
- Bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Various seasonings (salt, pepper, etc.)
- Notebook and pen for each student
- Multimedia projector for a video demonstration
#### Preparation:
1. Gather all cooking utensils and ingredients.
2. Prepare the kitchen area for a practical cooking demonstration.
3. Print out handouts on the nutritional value of eggs and safety tips.
#### Lesson Outline:
1. **Introduction (10 minutes)**
- Greet the students and introduce the topic "Egg Cookery."
- Briefly discuss the importance of eggs in diet and nutrition.
- Show a quick video (3-5 minutes) on the nutritional value of eggs.
- Ask students to share what they know about the nutritional benefits of eggs.
2. **Lecture and Discussion (15 minutes)**
- Explain the nutritional components of eggs (proteins, vitamins, minerals, fats).
- Discuss the different methods of cooking eggs (boiling, frying, scrambling, poaching, baking).
- Emphasize the importance of safety and hygiene when handling eggs (e.g., washing hands before and after handling raw eggs).
3. **Demonstration (20 minutes)**
- Demonstrate two methods of cooking eggs:
a. **Boiled Eggs**: Show how to boil eggs for different lengths of time (soft, medium, and hard-boiled).
b. **Scrambled Eggs**: Demonstrate how to make scrambled eggs including whisking, seasoning, and cooking to the right consistency.
- Highlight tips and tricks such as preventing cracks in boiled eggs and achieving fluffy scrambled eggs.
4. **Practical Activity (10 minutes)**
- Divide the students into small groups and assign them to practice either boiling eggs or scrambling eggs.
- Supervisors should monitor the groups to ensure they follow safety and hygiene protocols.
5. **Review and Q&A (5 minutes)**
- Recap the main points covered during the lesson.
- Encourage students to ask questions and provide clarifications.
- Discuss any challenges they faced during the practical activity and how to overcome them.
6. **Assignment (Optional)**
- Assign students to prepare a simple recipe using eggs at home and write a report on their experience, focusing on the nutritional benefits and any challenges faced.
#### Evaluation:
- Observe students during the practical activity to assess their understanding of the cooking methods and adherence to safety practices.
- Collect and review the home assignment reports to gauge individual comprehension and the ability to apply the knowledge in a real-life scenario.
#### Closure:
- Thank the students for their participation and remind them of the importance of including nutritious foods like eggs in their diet.
- Inform them of what the next lesson will cover and any necessary preparations.
### End of Lesson Plan