Lesson Plan for Senior Secondary 2 - Food and Nutrition - Practical On Preservation Of Foods E.g.

# 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.