Lesson Notes By Weeks and Term - Senior Secondary 2

Practical on sea food cookery

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Term: 1st Term

Week: 8

Class: Senior Secondary School 2

Age: 16 years

Duration: 40 minutes

Date:       

Subject:      Food and nutrition

Topic:-       Practical on sea food cookery

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

  1. Prepare meals using sea food

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 sea food cookery

Students pay attention

STEP 2

EXPLANATION

She reviews the procedures for preparing sea foods

Students pay attention and participates

STEP 3

DEMONSTRATION

She prepares a meal using sea food

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 ON SEA FOOD COOKERY

HOW TO MAKE SEA FOOD OKRO SOUP

Ingredients for this Seafood okro soup are

  1. 25 pieces medium sized Fresh Okro (lady fingers)
  2. 3 stock cubes (maggi)
  3. 1-2 cooking spoons Palmoil
  4. 1 tablespoon ground pepper
  5. 3-4 red or yellow Scotch bonnet (chopped or blended)
  6. ¼ cup grounded Crayfish
  7. Prawns (deveined)_
  8. Few pieces Stock fish (Panla)
  9. Hake Fish/ Mackerel fish
  10. Crab, squids, Shrimps, mussels (cleaned)
  11. Vegetable (Ugu, kale, spinach or any vegetable of choice)

 

PROCEDURES

1)Wash the Okro and grate or blend into small cubes. If blending, be careful not to use too much water

 

2) In a pot, add about 2 cups of water, add in the fish, stock cubes, pepper, palmoil, iru and salt.

I used Hake and mackerel fish

3) Leave to cook for 5-10 minutes then add crayfish, Crab, squids,shrimps and leave to cook for another 5 minutes.

4) Take out the fish from the sauce.

 

5) Now add the grated or blended okro and Ugu leaves

6) Taste for salt and seasoning, adjust accordingly, reduce the heat and let simmer for 3 minutes.

The retained heat keeps cooking the Okro for about another 2 minutes after you take off heat so be careful not to overcook.

7) The soup is ready

PRACTICAL

Prepare sea food okro soup

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively