Lesson Notes By Weeks and Term - Senior Secondary 1

Practical on cooking food

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Term: 3rd Term

Week: 6

Class: Senior Secondary School 1

Age: 15 years

Duration: 40 minutes

Date:       

Subject:      Food and nutrition

Topic:-       Practical on cooking food

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

  1. Cook some cereals and legumes

INSTRUCTIONAL TECHNIQUES: Identification, explanation, questions and answers, demonstration, videos from source

INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures

INSTRUCTIONAL PROCEDURES

PERIOD 1

PRESENTATION

TEACHER’S ACTIVITY

STUDENT’S ACTIVITY

STEP 1

INTRODUCTION

The teacher reviews the previous lesson on cereals and legumes

Students pay attention

STEP 2

EXPLANATION

She reviews the procedures for preparing some popular cereals and legumes

Students pay attention and participates

STEP 3

DEMONSTRATION

She prepares the chosen legume and cereal

Students pay attention and participate

STEP 4

NOTE TAKING

The teacher writes a summarized note on the board

The students copy the note in their books

 

NOTE

PRACTICAL COOKING(CEREALS AND LEGUMES)

HOW TO PREPARE WHITE RICE(CEREALS)

Ingredients

  • 1 cup uncooked white rice well rinsed
  • 1½ cups water
  • 1 teaspoon butter coconut oil, or olive oil (optional)
  • Salt to taste

Instructions

  1. Rinse the rice with tap water and strain the water. Repeat this a couple of times until the water runs clear.

Stove Top

  1. Bring water to a boil in a medium saucepan over high heat. Stir in the rice and butter (if using). Leave it to come to a quick boil, then reduce heat and let the rice simmer until water is completely absorbed and the rice is tender – about 15 minutes.
  2. Turn off heat and let sit covered for 10 minutes. Fluff with a fork and serve.
  3. Store any leftover in the refrigerator for up to 5-6 days or in the freezer for 1 month.

Notes

  • Don’t peek at the rice while it is still cooking. Peeking the rice allows the steam to escape.
  • Avoid mixing the rice while it is still cooking to prevent it from gumming together.
  • Choose the size of your pot based on the quantity of rice you want to cook. When you use a large pot for small rice, scorching is inevitable.
  • Allow the rice to sit and rest for the water to be absorbed entirely. Don’t rush to serve the rice.

 

HOW TO PREPARE BEANS PORRIDGE(LEGUMES)

Ingredients

  1. 4 cups Honey beans/ Nigerian brown beans/ Black eyed peas
  2. ¼ cup palm oil
  3. 4 Roma tomatoes
  4. 4 scotch bonnet peppers
  5. 1 Large red onion
  6. 1 Large bell pepper
  7. 5 tbsp Ground dried shrimp (aka cray fish) optional
  8. 3 tsp Shrimp bullion can be substituted with vegetable bullion if vegan
  9. Salt to taste

Instructions

  1. Rinse the beans and place in a deep pot with 7 cups of water.
  2. Boil the beans on medium heat until it becomes soft, it could take about 40 mins. If you are using black eyed peas, it might take a little longer.
  3. While the beans are boiling, blend the tomatoes, peppers, and onions and set aside
  4. Once the beans are softened from boiling (do not drain the water), turn the heat down to low, the pour in the blended tomatoes into pot.
  5. Allow the beans to cook for an additional 10 minutes with the tomatoes, then add in the crayfish, bullion and palm oil. Stir, and cook for another 10 minutes.
  6. Season the beans with salt to your taste. Turn off the heat, and allow to sit for 5 minutes before serving

 

PRACTICAL
Prepare white rice

Prepare porridge beans

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively