**Lesson Plan: Practical Seafood Cookery**
**Class:** Senior Secondary 1
**Subject:** Food and Nutrition
**Duration:** 80 minutes
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**Lesson Overview:**
This lesson focuses on the practical aspects of cooking seafood. It emphasizes understanding various seafood types, preparation techniques, nutritional benefits, and cooking methods to instill both theoretical knowledge and practical skills.
**Learning Objectives:**
1. Identify and classify different types of seafood.
2. Understand the nutritional benefits of consuming seafood.
3. Demonstrate proper techniques for handling, preparing, and cooking seafood.
4. Apply safety and hygiene practices in seafood cookery.
5. Prepare and cook a simple seafood dish.
**Materials Needed:**
- Types of seafood (fresh or imitation for practice): fish fillets, shrimp, calamari
- Cooking utensils: knives, cutting boards, mixing bowls, pots, pans
- Ingredients: salt, pepper, herbs, lemon, olive oil, garlic, butter
- Handouts: Nutritional information of various seafood types, safety and hygiene guidelines
- Cooking aprons, gloves, and hairnets
- Stovetops, ovens, and other necessary kitchen appliances
**Lesson Structure:**
**1. Introduction (10 minutes)**
- **Discussion:** Define seafood and list some examples (fish, shrimp, lobster, squid, etc.).
- **Nutritional Benefits:** Explain the health benefits of consuming seafood (rich in omega-3 fatty acids, protein, vitamins, minerals).
- **Safety and Hygiene:** Emphasize the importance of proper handling, storage, and cooking to prevent foodborne illnesses.
**2. Classification of Seafood (10 minutes)**
- **Types of Seafood:** Classify seafood into categories such as finfish and shellfish.
- **Visual Aids:** Use pictures or actual seafood items to show the differences.
- **Student Interaction:** Encourage students to share if they have encountered or consumed different types.
**3. Preparation Techniques (20 minutes)**
- **Demonstration:**
- **Cleaning:** Show students how to clean fish, devein shrimp, and prepare squid.
- **Filleting:** Demonstrate filleting a fish.
- **Marinating:** Show marination techniques to enhance flavor and tenderize the seafood.
**4. Cooking Methods (20 minutes)**
- **Discussion:** Explain different seafood cooking methods (baking, grilling, steaming, frying, poaching).
- **Practical Cooking:** Students, in groups, prepare a seafood dish using one of the methods. Example dish: Lemon Herb Grilled Fish.
**5. Practical Activity (15 minutes)**
- **Guided Cooking:** Students follow the steps to prepare the dish:
- **Seasoning:** Mix herbs, garlic, lemon juice, and olive oil to marinate the fish fillets.
- **Grilling:** Heat the grill, place marinated fish, cook until done.
- **Safety Check:** Ensure students practice hygiene (washing hands, utensils).
**6. Tasting and Feedback (5 minutes)**
- **Tasting:** Allow students to taste their cooked seafood.
- **Feedback:** Discuss what went well and what could be improved.
**7. Conclusion and Q&A (5 minutes)**
- **Recap:** Summarize the main points covered (types, preparation, benefits, cooking methods).
- **Q&A:** Open floor for any questions.
**Assessment:**
- **Observation:** Monitor student participation and practical skills during the activity.
- **Feedback:** Provide constructive feedback on their handling, cooking, and hygiene practices.
- **Worksheet:** A short worksheet to reinforce learning objectives (identify seafood types, explain benefits, list cooking methods).
**Extension Activity:**
- **Research Assignment:** Assign students to research a specific type of seafood, its nutritional benefits, and a recipe for the next class.
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**Homework:**
1. Write a brief report on a selected type of seafood, its nutritional benefits, and a recipe.
2. Practice a seafood recipe at home (if possible) and document the process with photos.
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**Note:**
Ensure all students understand and follow safety guidelines, especially when handling knives and cooking appliances. Adjust ingredients and techniques based on students' dietary restrictions or preferences.