### Lesson Plan: Seafood Cookery
#### Subject: Food and Nutrition
#### Grade: Senior Secondary 2
#### Duration: 90 minutes
#### Topic: Seafood Cookery
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#### Objectives:
By the end of this lesson, students will be able to:
1. Identify various types of seafood.
2. Understand the nutritional benefits of including seafood in a diet.
3. Demonstrate basic techniques for cooking seafood.
4. Apply food safety practices when handling and preparing seafood.
#### Materials Needed:
- Assorted types of seafood (e.g., fish fillets, shrimp, clams, etc.)
- Cooking equipment (stove, pots, pans, knives, cutting boards, etc.)
- Ingredients for cooking (e.g., oil, salt, pepper, lemons, herbs)
- Handouts on seafood nutrition and safety
- Visual aids (posters or slides of different seafood types)
- Recipe booklets
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#### Lesson Outline:
1. **Introduction (10 minutes)**
- Start with an engaging question: "Who has ever cooked or eaten seafood before?"
- Discuss the diversity of seafood and its popularity globally.
- Outline the objectives of the lesson.
2. **Types of Seafood (15 minutes)**
- Use visual aids to display common types of seafood: fish (salmon, tuna), crustaceans (shrimp, crab), mollusks (clams, mussels), etc.
- Briefly describe the characteristics and uses of each type.
- Invite students to share any personal experiences with different seafood types.
3. **Nutritional Benefits (15 minutes)**
- Distribute and review handouts on the nutritional benefits of seafood.
- Discuss the importance of Omega-3 fatty acids, proteins, vitamins, and minerals found in seafood.
- Explain how seafood can be part of a balanced diet.
4. **Food Safety Practices (10 minutes)**
- Discuss the importance of proper handling and cooking to avoid foodborne illnesses.
- Highlight key practices: proper storage, avoiding cross-contamination, cooking to the right temperature.
- Demonstrate hand washing and other hygiene practices.
5. **Cooking Demonstration (20 minutes)**
- Demonstrate a simple seafood recipe. For example: "Lemon Garlic Shrimp."
- Show step-by-step techniques: cleaning, marinating, cooking.
- Allow students to ask questions and clarify steps.
6. **Hands-On Practice (15 minutes)**
- Divide students into small groups.
- Each group will choose a simple seafood recipe from the booklet provided and will follow the method demonstrated to prepare their dish.
- Monitor and assist as needed, ensuring safety practices are followed.
7. **Tasting and Feedback (10 minutes)**
- Allow groups to taste their prepared dishes.
- Have a brief discussion on what went well and any challenges faced.
- Collect feedback on the taste, texture, and overall cooking experience.
8. **Wrap-Up and Assignment (5 minutes)**
- Summarize key points of the lesson—types of seafood, nutritional benefits, safety practices, and cooking techniques.
- Assign homework: Students will research and write a short report on a seafood dish from another culture, including its nutritional value and traditional cooking method.
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#### Evaluation:
- Participation in discussions and hands-on activities.
- Quality and teamwork during the cooking practice.
- Completion and quality of the homework assignment.
- An end-of-lesson quiz on types of seafood, their nutritional benefits, and safety practices.
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#### Homework:
Students will research and write a short report on a seafood dish from another culture. The report should include:
- The name and origin of the dish.
- Nutritional benefits of the dish.
- Traditional cooking methods used.
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#### Additional Notes:
- Ensure all allergies are checked prior to the lesson.
- Provide alternative tasks for students unable to participate in hands-on cooking due to dietary restrictions.
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