TERM: 1^st Term

WEEK: 3

CLASS: Primary 6

AGE: 11 years

DURATION: 40 minutes of 2 periods each
DATE:

SUBJECT: Prevocational Studies

TOPIC: - Methods of farm produce

How to make detergents

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

Identify various methods of preserving farm produce
Discuss each methods of preserving farm produce
Explain what detergents are
Describe the process of making detergents

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

INSTRUCTIONAL MATERIALS: Box grater, Measuring cup, Rubber gloves, Sealable container (glass or plastic) , Wooden spoon, Measuring spoons , Borax , Washing soda (sodium carbonate), Pure bar soap/castile soap or soap flakes, Label

INSTRUCTIONAL PROCEDURES

PERIOD 1 and 2:

PRESENTATION	TEACHER’S ACTIVITY	PUPIL’S ACTIVITY
STEP 1 INTRODUCTION	The teacher revises the previous lesson on crop preservations and tools and agents for cleaning the home, classrooms and surroundings	Pupils pay attention
STEP 2 EXPLANATION	She outlines the methods for Preservation of crops PRESERVATION 1. DRYING /DEHYDRATION: - drying is the process by which water is removed from farm products to a reasonable level to avoid spoilage. Drying is one of the oldest methods of food preservation. 2. SMOKING: - smoking is one of the ways of preserving farm produce. Smoking reduces water activity gradually to prevent bacteria and fungi growth 3. SALTING: - Salting is another ancient method of preservation. Salt can be used as part of the drying process. Salt increases the storage time of some foods such as fish and it enhance the flavour of dried foodstuffs. 4. FERMENTATION: - fermentation is one of the oldest, traditional method of food preservation. Food fermentation involves the use of microorganisms and enzymes for the production of foods with distinct quality attributes that are quite different from the original agricultural raw material. 5. ROASTING: - Roasting is another method of preserving food, this impacts desirable sensory qualities, enhances palatability, reduce antinutritional factors. Peanuts are roasted by stirring in hot sand in a flat bottom frying pot over hot flame 6. BLANCHING: - It is a method of preservation of food. It inactivates plant enzymes and minimize oxidative changes leading to deterioration in sensory and nutritional qualities e.g. Enzymatic browning e.g. Slices of yam for elubo (yam flour) production are heated in hot water in a pot for various durations. 7. HANGING BASKET: - Over the cooking area for preserving and drying food e.g. Fish is put inside the basket made of light or strings of iron and allowed to be dried by heat coming out of the cooking area or kitchen. 8. CANNING OR BOTTLING: - This process requires canning equipment and the ability to use a heat source 9. REFRIGERATION AND FREEZING: - These methods are one of the most commonly used processes commercially and domestically for preserving a wide range of food including prepared food stuffs	Pupils pay attention
STEP 3 DEMONSTRATION	She explains the meaning of detergents Detergent is a chemical substance, usually in the form of a powder or liquid, which is used for washing things such as clothes or dishes She lists the materials and tools for making detergents 1. Box grater 2. Measuring cup 3. Rubber gloves 4. Sealable container (glass or plastic) 5. Wooden spoon 6. Measuring spoons 7. Borax 8. Washing soda (sodium carbonate) 9. Pure bar soap/castile soap or soap flakes 10 Label She then outlines the processes of making the detergents 1. grate the bar into flakes with a box grater. You need one cup of flakes 2. You must use a container with a tightly fitting lid. It can be glass or plastic and should be slightly larger than five cups so there is room for mixing. Combine two cups of borax, two cups of washing soda, and one cup of soap flakes. Stir well with a wooden spoon to mix and promptly seal the container. 3. Keep the laundry detergent in an airtight container out of the reach of children and pets. 4. To increase the cleaning power of your homemade laundry detergent, you can add one cup of baking soda 5. For fragrance, add essential oils	Pupils pay attention
STEP 4 NOTE TAKING	The teacher writes on the board while the pupils copy the note	Pupils copy the note

NOTE

PRESERVATION

DRYING /DEHYDRATION: - drying is the process by which water is removed from farm products to a
reasonable level to avoid spoilage. Drying is one of the oldest methods of food preservation.

SMOKING: - smoking is one of the ways of preserving farm produce. Smoking reduces water activity
gradually to prevent bacteria and fungi growth

SALTING: - Salting is another ancient method of preservation. Salt can be used as part of the drying process.
Salt increases the storage time of some foods such as fish and it enhance the flavour of dried foodstuffs.

FERMENTATION: - fermentation is one of the oldest, traditional method of food preservation. Food
fermentation involves the use of microorganisms and enzymes for the production of foods with distinct quality
attributes that are quite different from the original agricultural raw material.

ROASTING: - Roasting is another method of preserving food, this impacts desirable sensory qualities, enhances
palatability, reduce antinutritional factors. Peanuts are roasted by stirring in hot sand in a flat bottom frying pot
over hot flame

BLANCHING: - It is a method of preservation of food. It inactivates plant enzymes and minimize oxidative
changes leading to deterioration in sensory and nutritional qualities e.g. Enzymatic browning e.g. Slices of yam
for elubo (yam flour) production are heated in hot water in a pot for various durations.
HANGING BASKET: - Over the cooking area for preserving and drying food e.g. Fish is put inside the basket
made of light or strings of iron and allowed to be dried by heat coming out of the cooking area or kitchen.
CANNING OR BOTTLING: - This process requires canning equipment and the ability to use a heat source

REFRIGERATION AND FREEZING: - These methods are one of the most commonly used processes
commercially and domestically for preserving a wide range of food including prepared food stuffs

Detergents

Detergent is a chemical substance, usually in the form of a powder or liquid, which is used for washing things such as clothes or dishes

Materials and tools for making detergents

Box grater
Measuring cup
Rubber gloves
Sealable container (glass or plastic)
Wooden spoon
Measuring spoons
Borax
Washing soda (sodium carbonate)
Pure bar soap/castile soap or soap flakes
Label

Processes of making the detergents

Grate the bar into flakes with a box grater. You need one cup of flakes
You must use a container with a tightly fitting lid. It can be glass or plastic and should be slightly larger than five cups so there is room for mixing. Combine two cups of borax, two cups of washing soda, and one cup of soap flakes. Stir well with a wooden spoon to mix and promptly seal the container.
Keep the laundry detergent in an airtight container out of the reach of children and pets.
To increase the cleaning power of your homemade laundry detergent, you can add one cup of baking soda
For fragrance, add essential oils

EVALUATION: 1. Explain five methods of preserving crops

Explain the meaning of detergents
Outline all the tools and materials used in making detergents
Discuss in order the processes in making detergents

CLASS ACTIVITY: Pupils in small groups make detergents

CLASSWORK: As in evaluation

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

Lesson Notes By Weeks and Term - Primary 6