Lesson Notes By Weeks and Term - Primary 5

TERM: 3^rd Term

WEEK: 8

CLASS: Primary 5

AGE: 10 years

DURATION: 40 minutes of 2 periods each
DATE:

SUBJECT: Prevocational Studies

TOPIC:       -        Common diseases of farm animals

• Baking, roasting and frying

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

1. Explain the meaning of animal diseases
2. Outline common animal diseases
3. Describe the causes of animal disease
4. Discuss each method of cooking
5. Compare and contrast merits and demerits of each cooking methods
6. Choose a suitable method of cooking a particular food item

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

INSTRUCTIONAL MATERIALS: pictures of animals infected with diseases, samples of cooked food items/images, charts illustrating different methods of cooking

INSTRUCTIONAL PROCEDURES

PERIOD 1 and 2:

NOTE

Animal disease is an impairment of the normal state of an animal that interrupts or modifies its vital functions.

Causes of animal diseases include

1. bacteria
2. viruses
3. parasites
4. fungi
5. nutritional deficiencies
6. chemical poisons

Common examples of animal diseases

1. Anthrax.
2. Brucellosis.
3. Campylobacteriosis.
4. Contagious ecthyma
5. Cryptosporidiosis.
6. E. coli.
7. Influenza.
8. Leptospirosis
9. Bloat.
10. Grass Tetany.
11. Prussic acid poisoning.
12. Hardware Disease.
13. White Muscle Disease.
14. Foot Rot. Etc

COOKING METHODS

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

Advantages

1. Compared to baking, it is quicker method of cooking.
2. A variety of foodstuffs can be prepared by roasting.
3. It requires less or no fat.
4. Flavour is improved.
5. It reduces the moisture content of food and improves keeping quality
6. It is easy to powder e.g. cumin seeds after roasting.

Disadvantages

1. The foodstuffs being roasted required constant attention.
2. Losses of nutrients like amino acids occur when the food becomes brown.

Baking

Baking means to cook or become cooked in a dry heat especially in an oven.

Advantages of Baking

1. The food cooked by baking is easy to digest.
2. Baked foods add variety to our meals.

Disadvantages of Baking

1. It is a slow method of cooking and takes a longer time.
2. Specific equipment i.e. an oven is needed to use this method.

FRYING

Frying means to cook in a pan or on a griddle over heat especially with the use of fat

Advantages of deep fat frying

1. Quick and easy method of cooking
2. Convenient with little preparation required
3. Minimal loss of food quality as hot fat seals the food surface 
4. Adds attractive colour and flavour to food

Disadvantage of deep-frying

1. Sometimes if large amounts of cooking is done, getting rid of used oil can be challenging.

Advantages of shallow frying food

1. Shallow frying is frying foods in a small quantity of oil to prevent nutrients loss.
2. Shallow frying could improve the taste of prime foods and adds a different texture to the food.
3. Two attention points we have to be concerned of time and temperature.

Disadvantage of shallow frying

1. High level of fat and cholesterol.
2. Fried foods are not very easily digestible
3. the surface can get carbonized or burnt very easily, if the temperature is

too high.

EVALUATION:    1. Explain the meaning of animal diseases

2. Describe four causes of animal diseases
3. List eight examples of animal diseases
4. Describe the following methods of cooking
5. baking
6. roasting
7. frying
8. Outline two advantages and two disadvantages of
9. baking
10. roasting
11. frying

CLASS ACTIVITY: Using the baking, roasting and frying 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