Lesson Plan for Senior Secondary 2 - Food and Nutrition - Milk Cookery

### Lesson Plan: Milk Cookery #### Senior Secondary 2, Food and Nutrition --- **Unit:** Food and Nutrition **Topic:** Milk Cookery **Grade Level:** Senior Secondary 2 **Duration:** 60 minutes --- #### Learning Objectives: By the end of the lesson, students should be able to: 1. Understand the nutritional benefits of milk and its role in a balanced diet. 2. Identify different types of milk and milk products. 3. Learn and practice various milk cookery techniques. 4. Prepare a simple dish using milk. #### Materials Needed: - Whiteboard and markers - PowerPoint presentation or pre-prepared teaching materials - Samples of different types of milk (whole, skimmed, almond, etc.) - Basic cooking equipment (stove, pots, spoons, bowls) - Ingredients for a simple milk-based recipe (e.g., rice pudding, custard) - Printed recipe handouts - Tasting spoons and small cups --- #### Procedure: **1. Introduction to Milk (10 minutes)** - Begin with an engaging question: "How many types of milk can you name?" - Briefly discuss the variety of milk available: whole milk, skimmed milk, evaporated milk, condensed milk, plant-based milks (almond, soy, etc.). - Highlight the nutritional benefits (calcium, protein, vitamins) and its importance in a balanced diet. **2. Types of Milk and Milk Products (10 minutes)** - Present information on the various types of milk, emphasizing their unique properties and uses. - Introduce common milk products: cream, butter, cheese, yogurt, and condensed milk. - Show samples and allow students to observe the differences in texture and color. **3. Milk Cookery Techniques (20 minutes)** - Explain different milk cookery techniques: - Scalding (heating milk just before boiling) - Thickening with starch (like in custards and puddings) - Making cream sauces (béchamel sauce) - Creating desserts (ice cream, yoghurt) - Demonstrate a simple technique (e.g., scalding milk) in the classroom. - Discuss the importance of temperature control to prevent curdling and scorching. **4. Practical Activity: Preparing a Milk-based Dish (15 minutes)** - Guide students through a simple recipe using milk, such as rice pudding or custard. - Divide students into small groups and provide them with ingredients and equipment. - Supervise and assist as necessary while students prepare the dish. **5. Tasting and Discussion (5 minutes)** - Allow students to taste their prepared dishes. - Facilitate a discussion to reflect on the cooking process and the taste and texture of the final product. - Encourage students to share their experiences and any challenges they faced. **6. Conclusion and Assignment (5 minutes)** - Summarize key points from the lesson. - Distribute a handout with additional milk-based recipes for students to try at home. - Assign a brief project: Ask students to research and prepare another milk-based recipe at home and write a short report on their experience. --- #### Assessment: - Participation in class discussions and practical activity. - Observations of students’ ability to follow the recipe and cook effectively. - Evaluation of the final dish prepared by the students. - Review of the take-home assignment and report. --- #### Reflection: - What went well during the lesson? - Were the students engaged and interested in the topic? - Did students demonstrate understanding of milk cookery techniques? - What could be improved for a future lesson on this topic? --- **Notes:** Ensure that students with lactose intolerance or dairy allergies are aware of plant-based milk options and can participate in a way that accommodates their dietary needs.