Lesson Plan for Senior Secondary 2 - Food and Nutrition - Practical On Bread And Doughnuts Etc.

### Lesson Plan: Practical on Baking Bread and Doughnuts **Grade Level:** Senior Secondary 2 **Subject:** Food and Nutrition **Topic:** Practical on Baking Bread and Doughnuts **Duration:** 3 hours **Objectives:** By the end of the lesson, students should be able to: 1. Understand the basic ingredients and their functions in bread and doughnut making. 2. Demonstrate the techniques involved in kneading, proofing, and baking bread. 3. Show proficiency in the process of making and frying doughnuts. 4. Recognize the importance of hygiene and safety in food preparation. **Materials Needed:** - All-purpose flour - Yeast - Sugar - Salt - Water - Milk - Eggs - Butter - Vegetable oil - Mixing bowls - Measuring cups and spoons - Rolling pins - Baking sheets - Frying pans - Stove or oven - Thermometer - Cooling racks **Lesson Outline:** ### Introduction (30 minutes) 1. **Warm-up Discussion (10 minutes):** - Start with a brief discussion on the importance of baking as a skill. - Discuss the different types of bread and doughnuts students might already be familiar with. 2. **Introduction to Ingredients (20 minutes):** - Explain the role of flour, yeast, sugar, and other ingredients in baking. - Discuss the differences between proofs and how they impact the final product. ### Demonstration and Practical (2 hours) 1. **Making Bread (1 hour):** **Step-by-Step Instructions:** - **Mixing Ingredients (15 minutes):** - Combine flour, yeast, and sugar in a mixing bowl. - Add lukewarm water/milk and mix until a dough forms. - Introduce other ingredients such as salt, butter, or eggs as needed. - **Kneading (10 minutes):** - Demonstrate the proper technique for kneading the dough: folding, pressing, and stretching. - **Proofing (20 minutes):** - Cover the dough and place it in a warm environment to rise until it doubles in size. - Discuss the importance of time and temperature in proofing. - **Shaping and Baking (15 minutes):** - Once proofed, punch down the dough, shape it as required, and place it on the baking sheet. - Preheat the oven and bake the bread at the correct temperature. - **Cooling (5 minutes):** - Let students know the importance of cooling the bread properly before slicing or serving. 2. **Making Doughnuts (1 hour):** **Step-by-Step Instructions:** - **Mixing Doughnut Dough (15 minutes):** - Combine dry ingredients like flour, sugar, and yeast. - In another bowl, mix wet ingredients like milk, eggs, and melted butter. - Combine the dry and wet ingredients to form a dough. - **Kneading and Proofing (15 minutes):** - Knead the dough until smooth and elastic. - Cover and proof the dough until it doubles in size. - **Shaping and Frying (20 minutes):** - Roll out the dough and cut out doughnut shapes using cutters or improvised methods. - Fry the doughnuts in preheated oil until golden brown. - **Cooling and Topping (10 minutes):** - Let the doughnuts cool on a rack. - Optionally, demonstrate how to glaze or sprinkle them with sugar. ### Conclusion (30 minutes) 1. **Review and Q&A (10 minutes):** - Review the key points and processes observed during the practical session. - Open the floor for any questions and clarifications. 2. **Clean-Up (10 minutes):** - Highlight the importance of maintaining cleanliness in the kitchen. - Assign tasks to each student to clean utensils, workstations, and dispose of waste properly. 3. **Taste Test and Feedback (10 minutes):** - Allow students to taste their bread and doughnuts. - Gather feedback on their experiences, challenges, and what they enjoyed the most. ### Assessment: - **Practical Evaluation:** Assess each student based on their ability to follow instructions, proficiency in kneading, shaping, and baking, as well as their adherence to hygiene practices. - **Participation:** Evaluate students based on their engagement and effort during the lesson. - **Feedback Discussion:** Collect and review students' written or verbal feedback on the practical session. ### Homework/Extension: - **Recipe Reflection:** Ask students to write a brief reflection on the bread and doughnut making process, including any challenges faced and how they overcame them. - **Creative Challenge:** Encourage students to try making different variations of bread or doughnuts at home and document their experiences with photos or a short video. **References:** - Textbooks on Food and Nutrition - Online resources and videos on bread and doughnut making **Notes for Teachers:** - Be prepared with all ingredients and equipment before the lesson starts. - Make sure to emphasize the importance of hygiene and safety throughout the practical session. - Provide support and assistance to students as needed, especially for those struggling with specific steps. This comprehensive lesson plan aims to provide Senior Secondary 2 students with hands-on experience in baking bread and making doughnuts, ensuring they learn both the theoretical and practical aspects of these baking techniques.