Lesson Notes By Weeks and Term - Senior Secondary 2

Practical on meat and poultry cookery

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Term: 1st Term

Week: 3

Class: Senior Secondary School 2

Age: 16 years

Duration: 40 minutes

Date:       

Subject:      Food and nutrition

Topic:-       Practical on meat and poultry cookery

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

  1. Prepare meat and poultry 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 poultry cookery

Students pay attention

STEP 2

EXPLANATION

She reviews the procedures for preparing meat and poultry

Students pay attention and participates

STEP 3

DEMONSTRATION

She prepares meat and poultry 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

PRACTICALS ON MEAT AND POULTRY COOKERY

HOW TO PARBOIL AND FRY MEAT

INGREDIENTS

1 Kilo of cow meat

Spices; garlic powder, thyme, cinnamon powder, black pepper

Coriander, ginger, salt and seasoning

Onions

Vegetable oil

 

PROCEDURES

  1. Wash the meat and place in a clean pot. Add seasoning, spices, sliced onions, salt and a little water
  2. Allow it for a while on the fire till it is tender
  3. Deep fry in vegetable oil and drain in a sieve

 

HOW TO PREPARE CHICKEN STEW

Ingredients

Roast

  • 3 Red Bell Peppers Tatashe
  • 4 Tomatoes Medium size
  • 2 Habanero pepper Scotch bonnet – Ata rodo
  • 1 medium onion
  • 5 Cloves Garlic
  • 1 Inch Ginger Root

Chicken

  • 8 Chicken drumsticks
  • 1 tsp Thyme
  • 1 tsp Paprika
  • 1 tsp curry powder
  • Salt and pepper to taste
  • ½ Cup Vegetable oil
  • 2 tbsp. onion diced

Stew

  • 1 medium onion diced
  • 1½- 2 Cups Chicken Stock
  • 1 Tsp Curry Powder
  • 1 Tsp Rosemary
  • 1 tsp Paprika
  • 2 bay leaves
  • 2 Tsp chicken bouillon powder or 2 Chicken cubes

 

Instructions

  1. Slice the tomatoes, peppers, and onions into two halves and place them in a sheet pan alongside the garlic cloves. Brush generously with oil and place in a 425F preheated oven and roast for 30 minutes or till slightly charred. Blend everything with the ginger root and set aside.
  2. Season the chicken with paprika, thyme, curry powder, salt, and pepper. Set aside.
  3. In a large skillet, heat oil over medium heat, add 2 tbsp from the diced onions, and cook till the oil becomes fragrant.
  4. Add the chicken legs and fry until they become well browned on both sides—about 10 minutes on each side. Remove from pan and set aside.
  5. Add the remaining diced onions inside the same pan where the chicken was fried. Cook till the onions become translucent. Add the blended sauce and bay leaves and cook for 5 to 10 minutes.
  6. Add the chicken broth, paprika, curry powder, rosemary, bouillon powder, black pepper, and salt to taste.
  7. Gently put the fried chicken in the sauce and leave to simmer until the chicken becomes tender about 20 minutes – a little more or less depending on how big your chicken is.
  8. Stir occasionally to prevent burning and adjust the thickness of stew with water or stock if necessary.
  9. Serve over white rice, pasta, couscous, or eat with freshly baked bread.

 

PRACTICAL ACTIVITY

Parboil and fry meats

Prepare chicken stew

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively