TERM: 1^st Term

WEEK: 9

CLASS: Primary 5

AGE: 10 years

DURATION: 40 minutes of 2 periods each
DATE:

SUBJECT: Prevocational Studies

TOPIC: - Processing of harvested crops

Basic stitches

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

Describe the methods of processing crops
Outline the benefits of processing crops
Summarize the meaning of stitches
List the different types of stitches
Explain the types of stitches

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

INSTRUCTIONAL MATERIALS: needles, pins, thread, measuring thread, tracing wheel, scissors etc, Chart showing different types of stitches, fruits, charts, video clips

INSTRUCTIONAL PROCEDURES

PERIOD 1 and 2:

PRESENTATION	TEACHER’S ACTIVITY	PUPIL’S ACTIVITY
STEP 1 INTRODUCTION	The teacher revises the previous lesson on procedures for post-planting activities and cooking tools and equipments	Pupils pay attention
STEP 2 EXPLANATION	She explains the meaning of processing, methods of crop processing and importance of processing crops Crop processing method are various ways in which harvested crops and animal product can be transform into food stuff or other form for future use. METHOD OF FOOD PROCESSING INCLUDES: 1. Milling/Grinding: This involves grinding the farm produce into a powder, usually after drying. The produce can also be grind wet into a paste 2. Fermentation: This is the process of rotting down the product to eliminate the toxin. 3. Threshing and winnowing: This method is used to dislodge and remove the stalk, straw and chaff. It is used on cereals eg rice, millet, corn 4. Scaling, Bleeding etc: This method is usually for processing fish. The fish is sealed and the intestinal contents and the fins are removed before it is preserved. 5. Drying: This is the process of removing or reducing water content of the food produce to minimize the activity of the spoilage organisms. Food can be dried in the oven, sun, by dehydration etc. This method is used for herbs, vegetable, nuts, roots, tubers, cereals etc. 6. Washing: Some fruits and vegetable are processed by washing e.g bitter leaf 7. Shell removal: Coconuts, palmnuts and cashew nut are processed by removal of the hard cover 8. Cooking: Heating changes some of the food chemicals, making it safer to eat, easier to digest and taste better IMPORTANCE OF FOOD PROCESSING 1. It helps to preserve food and prevent it from deterioration 2. Many foods are inedible, unless processed. For example coffee, cocoa etc 3. It helps to remove toxins that occurs naturally in foods e.g the hydrogen cyanide removed by fermenting cassava 4. To make the food taste better 5. To make food last long	Pupils pay attention
STEP 3 DEMONSTRATION	The teacher explains the meaning of stitches Stitches mean movement of a threaded needle in sewing or in closing a wound : a portion of thread left after one such movement She outlines the types of stitches and gives examples 1. TEMPORARY STITCHES: Even tacking. Uneven tacking. Diagonal tacking. Tailor's tacking. 2. PERMANENT STITCHES Running stitch Backstitch Overcast stitch Over hand stitch Whipping 3. DECORATIVE STITCHES Cross stitches Loop stitches Chain stitches	Pupils pay attention
STEP 4 NOTE TAKING	The teacher writes on the board while the pupils copy the note	Pupils copy the note

NOTE

Meaning of processing, methods of crop processing and importance of processing crops

Crop processing method are various ways in which harvested crops and animal product can be transform into food stuff or other form for future use.

METHOD OF FOOD PROCESSING INCLUDES:

Milling/Grinding: This involves grinding the farm produce into a powder, usually after drying. The produce can also be grind wet into a paste

Fermentation: This is the process of rotting down the product to eliminate the toxin.
Threshing and winnowing: This method is used to dislodge and remove the stalk, straw and chaff. It is used on cereals eg rice, millet, corn

Scaling, Bleeding etc: This method is usually for processing fish. The fish is sealed and the intestinal contents and the fins are removed before it is preserved.

Drying: This is the process of removing or reducing water content of the food produce to minimize the activity of the spoilage organisms. Food can be dried in the oven, sun, by dehydration etc. This method is used for herbs, vegetable, nuts, roots, tubers, cereals etc.

Washing: Some fruits and vegetable are processed by washing e.g bitter leaf

Shell removal: Coconuts, palmnuts and cashew nut are processed by removal of the hard cover

Cooking: Heating changes some of the food chemicals, making it safer to eat, easier to digest and taste better

IMPORTANCE OF FOOD PROCESSING

It helps to preserve food and prevent it from deterioration
Many foods are inedible, unless processed. For example coffee, cocoa etc
It helps to remove toxins that occurs naturally in foods e.g the hydrogen cyanide removed by fermenting cassava
To make the food taste better
To make food last long

Stitches

Stitches mean movement of a threaded needle in sewing or in closing a wound: a portion of thread left after one such movement

Types of stitches and examples

TEMPORARY STITCHES:

Even tacking.

Uneven tacking.

Diagonal tacking.

Tailor's tacking.

PERMANENT STITCHES

Running stitch

Backstitch

Overcast stitch

Over hand stitch

Whipping

DECORATIVE STITCHES

Cross stitches

Loop stitches

Chain stitches

EVALUATION: 1a. Explain the meaning of processing of crops

State four reasons why processing of crops is important
Outline six methods of processing food
Define the term ‘stitches’
List the types of stitches and give two examples of each

CLASSWORK: As in evaluation

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

Lesson Notes By Weeks and Term - Primary 5