# Lesson Plan: Flours from Local Food Stuffs in Cookery
## Class Details:
- **Class**: Senior Secondary 2
- **Subject**: Food and Nutrition
- **Topic**: Flours from Local Food Stuffs in Cookery
- **Duration**: 60 minutes
## Objectives:
By the end of the lesson, students should be able to:
1. Identify different types of local food stuffs that can be processed into flour.
2. Explain the nutritional value of various types of local flours.
3. Demonstrate the process of making flour from local food stuffs.
4. Apply knowledge of local flours in practical cooking.
## Materials Needed:
- Various local food stuffs (e.g., cassava, maize, millet, plantain, yam, and rice)
- Grinding machines or mortar and pestle
- Cooking utensils and stove
- Measuring cups and spoons
- Presentation slides or posters
- Handouts with recipes and nutritional information
## Lesson Structure:
### Introduction (10 minutes)
1. **Greeting and Attendance**:
- Welcome students and take attendance.
- Briefly engage students with a warm-up question: "Can you name any local food items that can be made into flour?"
2. **Lesson Overview**:
- Introduce the topic: "Today, we will explore how various local food stuffs can be processed into flour and their uses in cooking."
### Lecture and Demonstration (20 minutes)
1. **Types of Local Flours**:
- **Cassava Flour**: Discuss its production process and uses.
- **Maize Flour**: Explain how it is made and its nutritional benefits.
- **Millet Flour**: Describe its preparation and uses in different dishes.
- **Plantain Flour**: Talk about how to make it and its health benefits.
- **Yam Flour**: Explain the steps to produce it and its traditional uses.
- **Rice Flour**: Discuss its production and application in recipes.
2. **Nutritional Values**:
- Provide a brief overview of the nutritional contents of each type of flour (e.g., protein, carbohydrates, vitamins).
- Highlight the health benefits of incorporating local flours into the diet.
### Practical Activity (20 minutes)
1. **Demonstration**:
- Choose one type of flour (e.g., cassava flour) and demonstrate the process of making it from the raw cassava.
- Show each step: peeling, drying, grinding, and sieving.
2. **Group Activity**:
- Divide students into small groups.
- Each group will choose a different local food stuff and follow the demonstrated steps to make flour.
- Provide guidance and supervision as necessary.
### Application and Discussion (10 minutes)
1. **Cooking with Local Flours**:
- Discuss various recipes that can be created using local flours (e.g., cassava bread, maize porridge).
- Highlight cultural significance and traditional dishes.
2. **Class Discussion**:
- Encourage students to share their experiences and any family recipes that use local flours.
- Discuss the importance of using local ingredients for sustainability and supporting local agriculture.
### Conclusion (5 minutes)
1. **Recap**:
- Summarize the key points covered in the lesson: types of local flours, their nutritional benefits, and the steps to make them.
2. **Assignment**:
- Assign students to research and prepare a simple dish using any local flour. They will later present their findings and experiences in the next class.
3. **Questions and Answers**:
- Open the floor for any questions or comments from students.
### Evaluation:
- Assess students' participation in the group activity.
- Review the assignments and provide feedback on their dishes and recipes.
### References:
- Provide students with a list of resources (books, websites, articles) for further reading on local flours and their uses in cookery.
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This lesson plan aims to provide a comprehensive understanding of locally sourced flours, their nutritional benefits, and practical applications in cooking, thereby empowering students to utilize local resources effectively.