### Lesson Plan: Practical Work on Egg, Milk, and Milk Products
**Grade Level:** Senior Secondary 1
**Subject:** Food and Nutrition
**Duration:** 3 hours
**Instructor:** [Your Name]
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#### **Lesson Overview:**
This lesson focuses on the practical understanding and application of food science concepts related to eggs, milk, and milk products. Students will engage in hands-on activities to explore the nutritional value, culinary uses, and chemical properties of these foods.
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### **Learning Objectives:**
By the end of the lesson, students will be able to:
1. Identify and explain the nutritional components of eggs, milk, and milk products.
2. Demonstrate proper techniques for preparing various dishes using eggs, milk, and milk products.
3. Understand the chemical and physical changes that occur during the cooking process.
4. Evaluate the sensory characteristics of the prepared dishes.
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### **Materials Needed:**
- Fresh eggs
- Whole milk
- Skim milk
- Butter
- Cheese
- Yoghurt
- Cooking utensils (whisk, mixing bowls, measuring cups)
- Cookware (saucepan, frying pan, oven)
- Samples of egg dishes (e.g., scrambled eggs, omelets)
- Samples of milk-based recipes (e.g., custards, sauces)
- Sensory evaluation forms
- Lab coats and hair nets
- Cleaning supplies
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### **Lesson Structure:**
#### **1. Introduction (30 minutes)**
**A. Welcome and Recap:**
- Briefly review the previous lesson’s content related to basic nutrition.
- Introduce today's focus on practical work with eggs, milk, and milk products.
**B. Nutritional Overview:**
- Discuss the nutritional value of eggs, milk, and milk products.
- Highlight proteins, fats, carbohydrates, vitamins, and minerals.
- Emphasize the role of these nutrients in a balanced diet.
**C. Safety and Hygiene:**
- Cover essential kitchen safety guidelines and hygiene practices.
- Explain the importance of cleaning and maintaining a safe cooking environment.
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#### **2. Practical Activities (1 hour 30 minutes)**
**A. Egg-Based Recipes:**
- **Activity 1: Scrambled Eggs**
- Demonstrate how to crack, whisk, and cook scrambled eggs.
- Allow students to prepare scrambled eggs in pairs.
- **Activity 2: Omelet Preparation**
- Show techniques for making a basic omelet.
- Students create their own omelets, using additional ingredients as desired (e.g., cheese, vegetables).
**B. Milk and Milk Product Recipes:**
- **Activity 3: Homemade Custard**
- Walk through the steps in making custard using whole milk.
- Discuss the role of milk proteins and starch in thickening.
- **Activity 4: Cheese Sauce Preparation**
- Demonstrate making a simple cheese sauce using milk, butter, and cheese.
- Students prepare their cheese sauce and taste-test with bread or vegetables.
- **Activity 5: Yogurt**
- Explain the process of yogurt fermentation.
- Students set up a small batch of yogurt to observe over the next few days.
**C. Chemistry and Cooking:**
- Discuss the physical and chemical changes observed during cooking.
- Explain why eggs solidify when cooked (denaturation of proteins).
- Discuss how milk thickens and forms custard (coagulation).
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#### **3. Sensory Evaluation (30 minutes)**
- Students sample each other’s creations.
- Use sensory evaluation forms to rate texture, flavor, appearance, and overall acceptability.
- Discuss the sensory characteristics of different milk products.
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#### **4. Conclusion and Clean-Up (30 minutes)**
- Summarize key points learned during the lesson.
- Nutritional benefits of eggs, milk, and milk products.
- Cooking techniques and chemical changes in food preparation.
- Collect feedback from students on what they enjoyed and challenges they faced.
**Assignments:**
- Write a short report on the practical activities, including personal observations and experiences.
- Research and describe other common dishes made from eggs and milk products around the world.
**Clean-Up:**
- Ensure all cooking stations are cleaned and equipment is put away properly.
- Remind students about the importance of maintaining hygiene and organization in the kitchen.
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#### **Assessment:**
- Participation and engagement during practical activities.
- Sensory evaluation form and peer feedback.
- Quality and presentation of prepared dishes.
- Written report on practical activities.
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### **Homework:**
Research and bring in a culturally significant recipe using eggs or milk from different country cuisines. Prepare a short presentation for the next class.
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**Note to Instructor:** Encourage creativity and respect individual pace while ensuring safety protocols are followed closely. Diversify the lesson with multimedia resources or guest speakers (dietitians, chefs) if possible.