### Lesson Plan: Milk Cookery
#### Senior Secondary 2, Food and Nutrition
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**Unit:** Food and Nutrition
**Topic:** Milk Cookery
**Grade Level:** Senior Secondary 2
**Duration:** 60 minutes
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#### 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
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#### 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.
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#### 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.
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#### 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?
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**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.