**Lesson Plan: Food and Nutrition for Senior Secondary 2**
**Topic: Practical on Egg and Milk Cookery**
**Duration:** 90 minutes
**Objective:**
- Understand the nutritional value of eggs and milk.
- Learn various cooking techniques involving eggs and milk.
- Apply practical skills in preparing dishes using these ingredients.
- Understand the effects of heat and cooking methods on the properties of eggs and milk.
**Materials Needed:**
- Fresh eggs
- Milk
- Bowls, whisks, and cooking utensils
- Stove or hot plates
- Frying pans
- Saucepan
- Measuring cups and spoons
- Ingredients for specific recipes (e.g., sugar, salt, butter, vegetables)
- Handouts with detailed recipes
- Aprons and gloves for hygiene
**Activities and Time Allocation:**
1. **Introduction (10 minutes)**
- Brief overview of the importance of eggs and milk in nutrition.
- Discussion on the components and nutrients found in eggs and milk.
2. **Theory Recap (10 minutes)**
- Recap of previous lessons covering the theory of eggs and milk (e.g., protein content, vitamins, minerals).
- Handout distribution with a summary of nutritional information.
3. **Demonstration (20 minutes)**
- Demonstration of basic cooking techniques:
- Omelet cooking (showing the correct procedure for making a fluffy omelet).
- Boiling eggs (soft-boiled and hard-boiled).
- Milk-based dish (e.g., simple custard or pudding).
- Important tips and tricks (e.g., why eggs coagulate, temperature control).
4. **Hands-On Practical (35 minutes)**
- Divide students into groups of 4-5.
- Assign each group a recipe to prepare using eggs and milk (e.g., omelet, boiled eggs, scrambled eggs with milk, simple custard).
- Students to perform the hands-on tasks under supervision, ensuring hygiene and safety protocols are adhered to.
- Encourage creativity in presenting their dishes.
5. **Presentation and Tasting (10 minutes)**
- Each group presents their prepared dish, explaining the process and any observations or challenges they faced.
- Taste testing of each dish, followed by constructive feedback.
6. **Q&A and Reflection (5 minutes)**
- Open floor for questions and answers.
- Reflection on what was learned, any difficulties encountered, and how they might improve in the future.
7. **Cleanup and Conclusion (5 minutes)**
- Students help clean up their workstations.
- Summarize key takeaways and reiterate the importance of understanding food and nutrition.
**Assessment:**
- Observation of students' practical skills.
- Participation in group activities and presentation.
- Understanding of nutritional content, cooking techniques, and food safety.
**Homework:**
- Write a short essay on the importance of eggs and milk in daily diet.
- Prepare a simple dish using either eggs or milk at home and document the process with photos and a brief description.
**Follow-Up:**
In the next session, discuss any issues the students faced during their homework and how they can be addressed. Possibly introduce more complex recipes or other proteins and dairy products.