Home Economics - Junior Secondary 3 - Preparation, packing and marketing of food items

Preparation, packing and marketing of food items

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TERM: 2ND TERM

WEEK: 5

CLASS: Junior Secondary School 3

AGE: 14 years

DURATION: 40 minutes each for 2 periods

DATE:

SUBJECT: Home economics

TOPIC: Preparation, packing and marketing of food items

SPECIFIC OBJECTIVES: At the end of the lesson, the learners should be able to

  1. ) Outline the duties of food sellers/providers
  2. ) State the recipe for the preparation of potato chips
  3. ) Outline the procedure for the preparation of potato chips
  4. ) Prepare the potato chips

INSTRUCTIONAL TECHNIQUES: Identification, explanation, questions and answers, demonstration, story-telling, videos from source

INSTRUCTIONAL MATERIALS: Recommended Home economics textbooks for Junior Secondary School 3

INSTRUCTIONAL PROCEDURES: PERIOD 1-2:

PRESENTATION

TEACHER’S ACTIVITY

PUPIL’S ACTIVITY

STEP 1

Review

The teacher revises the previous lesson.

Learners pay attention

STEP 2

Introduction

She outlines the duties of food sellers/providers

Learners pay attention and participate

STEP 3

Explanation

She states the recipe for the preparation of potato chips. She outlines the procedures for the preparation of potato chips demonstrates its preparation.

Learners pay attention and participate

STEP 4

NOTE TAKING

The teacher writes a short note on the board for the learners to copy

The learners copy the note from the board

 

NOTE

PREPARATION, PACKING AND MARKETING OF FOOD ITEMS

Duties of Food Sellers/Providers

Food sellers/providers have several important duties to ensure the quality, safety, and satisfaction of their customers:

  • Maintain Hygiene and Cleanliness: Ensure that the food is prepared and served in a clean, hygienic environment to prevent contamination and foodborne illnesses.
  • Proper Food Storage: Store food items at correct temperatures to prevent spoilage and contamination. This includes refrigerating perishables and ensuring dry foods are stored in cool, dry places.
  • Ensure Quality and Freshness: Sell fresh and high-quality food, checking expiration dates and ensuring ingredients are stored and handled properly.
  • Provide Clear Labeling: Provide accurate labeling of food, including ingredients, allergens, and expiration dates, to help customers make informed choices.
  • Customer Service: Offer excellent customer service by being courteous, addressing customer complaints, and ensuring customer satisfaction.
  • Follow Health and Safety Regulations: Adhere to local and national food safety standards and regulations to maintain public health.
  • Offer a Variety of Foods: Ensure there is a range of food options available to cater to different tastes, preferences, and dietary restrictions.

 

Recipe for the Preparation of Potato Chips

Ingredients:

  • 4 large potatoes
  • Vegetable oil (for frying)
  • Salt (to taste)
  • Optional seasonings (such as paprika, garlic powder, or pepper)

 

Procedure for the Preparation of Potato Chips

  1. Prepare the Potatoes:
    • Wash the potatoes thoroughly to remove any dirt. Peel them if desired (peeling is optional).
    • Slice the potatoes thinly using a sharp knife or a mandoline slicer to ensure even slices.
  2. Soak the Potatoes:
    • Soak the potato slices in a bowl of water for about 30 minutes to remove excess starch. This helps in making the chips crispier.
  3. Heat the Oil:
    • Pour enough vegetable oil into a deep pan or frying pot to submerge the potato slices.
    • Heat the oil to about 350°F (175°C).
  4. Fry the Potato Chips:
    • Drain the soaked potato slices and pat them dry with a clean towel to remove excess water.
    • Carefully place a handful of potato slices into the hot oil. Do not overcrowd the pan.
    • Fry the slices until golden and crispy (about 3-5 minutes). Stir occasionally to ensure even frying.
  5. Drain the Chips:
    • Once the chips are golden brown and crispy, remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
  6. Season the Chips:
    • While still hot, sprinkle the chips with salt or any other seasonings of your choice, such as paprika, garlic powder, or pepper.
  7. Serve:
    • Allow the chips to cool slightly before serving. They can be enjoyed as a snack or side dish

 

EVALUATION:

  1. What is the purpose of soaking potato slices before frying them?
  2. Describe the steps involved in ensuring the potato chips are crispy after frying.
  3. What are the possible consequences of overcrowding the pan while frying potato chips?
  4. How can you adjust the seasoning to cater to different tastes when preparing potato chips?
  5. Why is it important to drain the fried potato chips on paper towels after frying?

CLASSWORK: As in evaluation

CONCLUSION: The teacher marks their books and commends them positively