Lesson Plan: Practical on Bottling of Fruits and Vegetables
Subject: Food and Nutrition
Grade: Senior Secondary 2
Duration: 90 minutes
Learning Objectives:
1. Understand the importance and benefits of bottling fruits and vegetables.
2. Learn the step-by-step process of bottling fruits and vegetables.
3. Demonstrate proper sanitation and safety procedures during the bottling process.
4. Evaluate the quality and safety of the bottled products.
Materials Needed:
1. Fresh fruits and vegetables (e.g., tomatoes, peaches, and cucumbers)
2. Bottling jars with lids (mason jars)
3. Large pot for boiling water
4. Tongs and jar lifters
5. Funnel
6. Ladle
7. Knife and cutting board
8. Sugar, vinegar, and spices (for making syrups or pickling solutions)
9. Labels and markers
10. Dishcloths and towels
11. Sanitizing solution or soap
Lesson Outline:
1. Introduction (15 minutes)
- Greetings and attendance.
- Briefly discuss the importance of food preservation, focusing on bottling.
- Show examples of commercially bottled fruits and vegetables.
- Introduce the goals of the lesson.
2. Theoretical Background (15 minutes)
- Explain the benefits of bottling, including extended shelf life, preservation of nutrients, and reduced food waste.
- Discuss the differences between bottling, canning, and other preservation methods.
- Outline the scientific principles behind bottling, such as the role of sterilization in preventing microbial growth.
3. Demonstration (20 minutes)
- Show the students the equipment and materials needed for bottling.
- Demonstrate the following steps:
a. Selecting and washing fruits and vegetables.
b. Preparing the produce (cutting, peeling, coring, etc.).
c. Preparing the jars and lids by sterilizing them in boiling water.
d. Filling the jars with fruits, vegetables, and syrup or pickling solution.
e. Removing air bubbles and wiping the rims of jars.
f. Sealing the jars and processing them in a boiling water bath.
4. Student Activity (30 minutes)
- Divide the students into small groups.
- Assign each group a specific fruit or vegetable to bottle.
- Supervise and guide the students as they follow the bottling steps.
- Emphasize the importance of cleanliness and safety throughout the process.
5. Evaluation and Feedback (5 minutes)
- Ask each group to present their bottled product.
- Discuss any challenges faced during the activity.
- Provide constructive feedback and highlight areas for improvement.
6. Conclusion (5 minutes)
- Recap the key points of the lesson.
- Discuss the next steps in food preservation, such as storage and usage of bottled products.
- Assign homework: Research and write a short report on a different food preservation method.
- Thank the students for their participation and remind them of the importance of hygiene and safety in food preservation.
Assessment:
1. Observation during the practical activity.
2. Evaluation of the bottled products based on appearance, sealing, and cleanliness.
3. Group presentations and discussions.
4. Homework report on a different food preservation method.