# Lesson Plan: Practical on Preservation of Foods
## Subject: Food and Nutrition
## Grade: Senior Secondary 2
## Duration: 80 minutes
### Lesson Objectives
By the end of the lesson, students will be able to:
1. Understand the importance of food preservation.
2. Identify various methods of food preservation.
3. Demonstrate practical skills in preserving foods (freezing, canning, and drying).
### Materials Needed
- Fresh fruits and vegetables (e.g., tomatoes, berries, herbs)
- Freezer bags and containers
- Canning jars and lids
- Dehydrator or oven
- Cutting knives and chopping boards
- Large pot for boiling
- Labels and markers
- Towels and/or paper towels
- Handouts on different food preservation techniques
### Introduction (10 minutes)
1. **Greet Students and Introduction to Topic:**
- Warm welcome and take attendance.
- Introduce the topic "Practical on Preservation of Foods."
2. **Lecture on Importance of Food Preservation:**
- Discuss why food preservation is essential (e.g., reduce waste, prolong shelf life, maintain nutritional value).
- Briefly cover historical methods compared to modern methods.
### Direct Instruction (15 minutes)
1. **Explain Various Methods of Food Preservation:**
- **Freezing:** Benefits, proper techniques, and suitable foods.
- **Canning:** Sterilization, using a water bath canner, and safety tips.
- **Drying:** Using dehydrators vs. ovens, and the benefits of drying herbs, fruits, and vegetables.
2. **Distribute Handouts:**
- Give students detailed handouts on the different techniques discussed to refer to during the practical.
### Interactive Demonstration (25 minutes)
1. **Class Demonstration:**
- Split students into small groups.
- **Freezing:** Demonstrate how to properly wash, chop, and store fruits/vegetables in freezer bags.
- **Canning:** Demonstrate using water bath method on tomatoes. Discuss safety and hygiene points.
- **Drying:** Show the preparation for drying herbs using a dehydrator/oven.
### Student Practical Activity (25 minutes)
1. **Hands-On Practice:**
- Assign each group a method to practice (rotating stations, if time permits).
- Provide guidance and support while they perform the practical tasks.
- Ensure students label their preserved foods correctly with date and method used.
### Conclusion and Clean-Up (5 minutes)
1. **Review and Discussion:**
- Recap the main points of the lesson.
- Allow time for students to ask questions and share their observations on the practicality of methods.
2. **Assignment:**
- Provide a homework assignment where each student documents and brings a small sample of a food preserved at home using any learned method.
### Assessment
- **Observation:** During the practical, assess students based on their participation, adherence to safety guidelines, and technique.
- **Homework Submission:** Evaluate their preserved food sample and documentation for understanding and completion.
### Additional Notes
- Ensure all equipment is functioning and available before the lesson starts.
- Safety first: Emphasize the importance of hand hygiene and careful handling of knives and hot water.
- Provide extra help to groups that may struggle with certain methods.
### Reflection
- After the lesson, review any challenges faced and how they were addressed.
- Reflect on student engagement and potentially adjust time allocations or methods for future lessons.