Lesson Notes By Weeks and Term - Primary 4

Classification of soil in Agriculture + Roasting method

Get it on Google Play
Get it on the Apple App Store
  1. Home
  2. Lesson Notes By Weeks and Term
  3. Primary 4
  4. Classification of soil in Agriculture + Roasting method

TERM: 2nd Term

WEEK: 3

CLASS: Primary 4

AGE: 9 years

DURATION: 40 minutes of 2 periods each
DATE:

SUBJECT: Prevocational Studies

TOPIC:       -        Classification of Soil in agriculture

                   -        Roasting method

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

  1. Identify different soil types
  2. Compare and contrast the soil types
  3. Explain the roasting method of cooking
  4. Give examples of food that can be roasted

INSTRUCTIONAL TECHNIQUES: Identification, explanation, playway method, questions and answers, demonstration.

INSTRUCTIONAL MATERIALS: Real objects e.g pot, water, food items, stove or gas cooker, display of different soil types etc

INSTRUCTIONAL PROCEDURES

PERIOD 1 and 2:

PRESENTATION

TEACHER’S ACTIVITY

PUPIL’S ACTIVITY

STEP 1

INTRODUCTION

The teacher revises the previous lesson on meaning of soil and cooking 

Pupils pay attention

STEP 2

EXPLANATION

The teacher then explains the properties of sandy soil

1. Sandy soils have a light texture and loose structure, which cause them to drain quickly and not hold water well.

2. Sand particles are large and surrounded by air pockets, which provides plenty of open spaces for water to move through. When you pour water onto sandy soil, the water doesn't pool on the surface, but soaks right in

3. Sandy soil has a loose structure with large pore spaces, which allows for easy movement of roots through the soil.

 

properties of loamy soil

1. Loamy soil is a mixture of sand, clay, silt and humus in the right proportions.

2. Loamy soil is a mixture of large and small rock particles which impart it the desired properties.

3. Loamy soil has the right water-holding capacity for the growth of plants.

4. The excess water can also drain out through it easily.

 

properties of clay soil

1. Clay has the smallest particle size of any soil type

2. Because of the small particle size of clay soils, the structure of clay-heavy soil tends to be very dense. The particles typically bond together, creating a mass of clay that can be hard for plant roots to penetrate

3. Because the soil particles are small and close together, it takes water much longer to move through clay soil

Pupils pay attention

STEP 3

DEMONSTRATION

The teacher explains roasting method of cooking

Roasting is the exposure of food to dry radiant heat either over an open fire, within a reflecting-surface oven, or in some cases within surrounding hot embers, sand, or stones.

 

Foods that could be roasted include:

Corn, yam, plantain, fish etc

 

Pupils pay attention

STEP 4

NOTE TAKING

The teacher writes on the board while the pupils copy the note

Pupils copy the note

 

NOTE

Properties of sandy soil

  1. Sandy soils have a light texture and loose structure, which cause them to drain quickly and not hold water well.
  2. Sand particles are large and surrounded by air pockets, which provides plenty of open spaces for water to move through. When you pour water onto sandy soil, the water doesn't pool on the surface, but soaks right in
  3. Sandy soil has a loose structure with large pore spaces, which allows for easy movement of roots through the soil.

 

Properties of loamy soil

  1. Loamy soil is a mixture of sand, clay, silt and humus in the right proportions.
  2. Loamy soil is a mixture of large and small rock particles which impart it the desired properties.
  3. Loamy soil has the right water-holding capacity for the growth of plants.
  4. The excess water can also drain out through it easily.

 

Properties of clay soil

  1. Clay has the smallest particle size of any soil type
  2. Because of the small particle size of clay soils, the structure of clay-heavy soil tends to be very dense. The particles typically bond together, creating a mass of clay that can be hard for plant roots to penetrate
  3. Because the soil particles are small and close together, it takes water much longer to move through clay soil

 

ROASTING

Roasting is the exposure of food to dry radiant heat either over an open fire, within a reflecting-surface oven, or in some cases within surrounding hot embers, sand, or stones.

Foods that could be roasted include:

Corn, yam, plantain, fish etc

 

EVALUATION:    1. Using the properties of the three types of soil, differentiate them

  1. What is Roasting?
  2. Enumerate four foods that can be roasted

CLASS ACTIVITY: Pupils, in small groups prepare food using the roasting method

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the pupils positively and marks their books



© Lesson Notes All Rights Reserved 2023