Term: 3^rd Term

Week: 9

Class: Senior Secondary School 1

Age: 15 years

Duration: 40 minutes

Date:

Subject: Food and nutrition

Topic:- Practical on fruits and vegetables

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

Prepare fruit and vegetable meals

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 fruits	Students pay attention
STEP 2 EXPLANATION	She reviews the methods of preparing fruits and vegetables	Students pay attention and participates
STEP 3 DEMONSTRATION	She prepares fruit and vegetable meals	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 ON FRUITS AND VEGETABLES

Ingredients

Pine apples

Pawpaw

Water melon

Oranges

Grapes

Banana

These fruits can be used at any proportion; it all depends on what is available to you

PROCEDURE.

Step 1

Peel off the back of the pawpaw, pineapples, oranges, and grapes, this part should be easy.

Step 2

Then chop the pineapples/paw paw/watermelon to mouth-size bits with a kitchen knife and a clean tray.

Step 3

Squeeze out the grape/orange juice and set aside in a cup.

Nigerian fruits salad is just a mixture of all those fruits together, and then just pour in the orange juice, serve with a spoon… and serve chilled.

HOW TO PREPARE VEGETABLE SOUPS

Ingredients for Vegetable Soup

Big bowl Waterleaves
Big bowl ugu leaves (fluted pumpkin)
Roasted mackerel
1KG or 35 Ounces of Goat meat
1 cup crayfish
6 scotch bonnet peppers
400ml Palm oil
2 seasoning cubes
Salt to taste
2 tablespoons Ground Ofor

Preparation

Step 1
Slice the water leaves and fluted pumpkin leaves with a kitchen knife, you want them thinly sliced as you can see below.

What you find below is a bowl of fluted pumpkin leaves – vegetables.
This is the equivalent of 12 cups. You should wash ugu (fluted pumpkin) properly before slicing them.

This is a bowl of sliced water leaves – the equivalent of 15 cups.

You can wash the water leaves after slicing them. Wash the leaves properly and transfer into a sieve to strain excess water.

You don’t want too much water in your vegetable soup.

Step 3
Wash the roasted fish, remove center bone and break to smaller bits as you can see below.

Season the goat meat with a teaspoon of salt, sliced onions and two seasoning cubes. Allow the meat to boil, add two cups of water and let the meat cook until it becomes tender and easy to chew.

Pound the scotch bonnet (peppers) and 1 cup of crayfish together. You could blend them if you like. Set aside on a small plate.

How to Cook Vegetable Soup

Step 4

To the boiling meat, add the washed, roasted fish. Allow them to cook until the water dries. Don’t allow it to burn.

Most people don’t like too much water in their vegetable soup, to achieve that, use some tricks – like boiling the meat/fish till the water is almost dried.

Step 5
When the meat cooked and the water is almost completely dried, add the palm oil, 400ml. You need lots of palm oil when you cook vegetable soup.

Step 6
Now you add the vegetables, the water leaves should come first. It should fill the pot, it will go down in 3 minutes as you continue to stir.

You can add the leaves little by little, so it doesn’t fill the pot and become difficult to stir.

After adding all the water leaves, allow it to simmer for 2-4 minutes while you stir occasionally.

Step 7
Add the pounded crayfish and peppers.

Stir all together and taste for salt, add salt to your taste. You don’t want too much salt.

Step 8
Add the ugu leaves (fluted pumpkin) at this point.

Stir in 2 tablespoons of ofor (used as a thickener). Turn properly so it doesn’t form crumbs.

Stir all together and allow the vegetable soup to simmer for three minutes.

PRACTICAL

Prepare fruit salad

Prepare vegetable soup

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively

Lesson Notes By Weeks and Term - Senior Secondary 1