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: 6

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. ) State the recipe for the preparation of pineapple juice
  2. ) Outline the procedure for the preparation of pineapple juice
  3. ) Prepare the pineapple juice

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 states the recipe for the preparation of pineapple juice

Learners pay attention and participate

STEP 3

Explanation

She outlines the procedures for the preparation of pineapple juice and demonstrates its preparation.

Learners pay attention and participate

STEP 4

NOT 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

Recipe for the Preparation of Pineapple Juice

Ingredients:

  • 1 fresh ripe pineapple
  • 2 cups of cold water (or more depending on desired consistency)
  • 1 to 2 tablespoons of sugar (optional, depending on sweetness preference)
  • Ice cubes (optional)
  • A pinch of salt (optional, to enhance flavor)

 

Procedure for the Preparation of Pineapple Juice

  1. Prepare the Pineapple:
    • Wash the pineapple thoroughly to remove any dirt or chemicals.
    • Cut off the top and bottom of the pineapple. Stand the pineapple upright and carefully slice off the skin.
    • Remove the "eyes" (the small brown spots) with a paring knife or vegetable peeler.
    • Cut the pineapple into quarters and remove the core. Then, chop the fruit into smaller chunks for easier blending.
  2. Blend the Pineapple:
    • Place the pineapple chunks into a blender.
    • Add 2 cups of cold water to the blender (add more if you prefer a thinner juice).
    • Blend until smooth and well combined.
  3. Strain the Juice (optional):
    • If you prefer a smooth juice, you can strain the blended mixture using a fine mesh strainer or cheesecloth to remove any pulp.
    • If you like a thicker, more textured juice, you can skip this step.
  4. Sweeten the Juice (optional):
    • Taste the juice. If desired, add sugar to the juice to enhance sweetness. Start with one tablespoon and adjust as needed.
    • Stir until the sugar is completely dissolved.
  5. Chill and Serve:
    • Pour the juice into glasses, add ice cubes if desired, and serve immediately for the best freshness.
    • Optionally, you can add a pinch of salt to balance the sweetness.

 

EVALUATION:

  1. What are the steps involved in properly preparing a pineapple for juicing?
  2. How can you adjust the consistency of pineapple juice based on personal preference?
  3. Why is it important to strain the pineapple juice, and when would you skip this step?
  4. What are the possible effects of adding too much sugar to pineapple juice?
  5. How does the addition of a pinch of salt affect the flavor of pineapple juice?

CLASSWORK: As in evaluation

CONCLUSION: The teacher marks their books and commends them positively