Lesson Notes By Weeks and Term - Primary 5

TERM: 3^rd Term

WEEK: 7

CLASS: Primary 5

AGE: 10 years

DURATION: 40 minutes of 2 periods each
DATE:

SUBJECT: Prevocational Studies

TOPIC:       -        Common pests and parasites on the farm

• Boiling, steaming and stewing

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

1. Explain the meaning of pests and parasites
2. Outline common pests and parasites of farm animals
3. Discuss each method of cooking
4. Compare and contrast merits and demerits of each cooking methods
5. choose a suitable method of cooking a particular food item

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

INSTRUCTIONAL MATERIALS: charts, transparent plastics, video clips, samples of cooked food items/images, charts illustrating different methods of cooking

INSTRUCTIONAL PROCEDURES

PERIOD 1 and 2:

NOTE

Pests and Parasites

Pest is a general term for organisms which may cause illness or damage or consume food crops, animals and other materials important to humans

Some examples are

1. mites
2. insects
3. rodents
4. birds
5. flies
6. ticks
7. lice

Parasites is an organism that lives in or on another and takes its nourishment from that other organism, or “host.” Some examples of parasites are

1. Stomach worm
2. lungworm
3. Tapeworm.
4. Common liver fluke.
5. Large roundworm
6. Whipworm.
7. Nodular worm.
8. Kidney worm
9. protozoa

Methods of controlling pests and parasites

1. chemical control – using pesticides and insecticides to control pest animals

2. physical control – using mechanical tools, equipment and machinery to capture, exclude or destroy pest animals

3. biological control – using animal-specific diseases to control pest animal populations or protecting livestock with guardian animals.

COOKING METHODS

Boiling

Boiling is the cooking of food by immersion in water that has been heated to near its boiling point

Advantages

1. It does not require special skill and equipment.
2. Uniform cooking can be done.
3. The food cooked is light and easily digestible.
4. If the amount of water is proportionate to the quantity of food to be cooked and the food is cooked covered, the nutrients are retained in the food to a large extent.

Disadvantages

1. It takes a lot of energy to boil water and it takes energy to keep it going.
2. Water soluble vitamins can leech out of the food during cooking.
3. Food boiled too long can still get ruined.
4. Some foods taste and look terrible when you boil them, like meat.

Steaming

Steaming is a method of cooking that requires moist heat. The heat is created by boiling water which vaporizes into steam. The steam brings heat to the food and cooks it.

Advantages

1. Whether cooked by direct or indirect method the food is soft, easy to digest and hence ideal
   for the elderly and sick people particularly those with a weak digestion.
2. The food is tasty and full of flavour.
3. The food retains maximum nutritive value particularly in the indirect method of steaming; there is practically no loss of nutrients. However some amounts of water soluble nutrients i.e. vitamins of B group and vitamin C are lost in direct method of steaming (dripping loss) but the nutrients loss is much less as compared to boiling.
4. The food generally does not get over-heated.
5. It does not require constant attention.
6. Texture of the food is better and becomes light and fluffy.
7. Steamed foods have good flavour.

Disadvantages

1. It is a slow process of cooking and only easy to cook foods can be prepared by this method.
2. If sufficient amount of water is not there in the lower container, it might evaporate completely and the container starts burning even before the food is cooked.

Stewing

Stewing means to boil slowly or with simmering heat

Advantages

1. The meat juices are retained as part of the stew.
2. Correct slow cooking results in very little evaporation.
3. It is economic on fuel.
4. Nutrients are conserved.
5. Tough foods are tenderized.
6. Economical in labor because foods can be bulk cooked.

Disadvantages

1. It is a very slow method of cooking.
2. It requires constant attention.
3. A good amount of vitamin C is destroyed because of the slow process of cooking.

EVALUATION:    1. Explain the following

1. Pests
2. Parasites
3. Describe four examples each of
4. Pests
5. Parasites
6. Describe the following methods of of cooking
7. boiling
8. steaming
9. stewing
10. Outline two advantages and two disadvantages of
11. boiling
12. steaming
13. stewing

CLASS ACTIVITY: Using the boiling, steaming and stewing methods of cooking, the pupils are asked to prepare a meal and share reasons why they picked each method for the particular food cooked.

CLASSWORK: As in evaluation

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