Lesson Notes By Weeks and Term - Senior Secondary 2

Practical on beverages and snacks

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Term: 2nd Term

Week: 10

Class: Senior Secondary School 2

Age: 16 years

Duration: 40 minutes of 2 periods each

Date:       

Subject:      Home management

Topic:-       Practical on Beverages and snacks

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

  1. Prepare, cook and serve different beverages and drinks
  2. Prepare, cook and serve some simple snacks

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

INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures

INSTRUCTIONAL PROCEDURES

PERIOD 1-2

PRESENTATION

TEACHER’S ACTIVITY

STUDENT’S ACTIVITY

STEP 1

INTRODUCTION

The teacher reviews the previous lesson on beverages and snacks

Students pay attention

STEP 2

EXPLANATION

She prepares, cooks and serves some beverages and drinks

Students pay attention and participates

STEP 3

DEMONSTRATION

She prepares, cooks and serves some snacks

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

BEVERAGES AND SNACKS

 

BUNS

INGREDIENTS

400g all-purpose flour

3tbsp of butter

1tbs baking powder

100g sugar, substitute with honey

1tsp salt

100-150ml water

1 egg

Vanilla extract (optional)

Vegetable oil for frying

PROCEDURES

  1. Add all the dry ingredients with the butter in a bowl and mix to form crumble.
  2. Add the egg and water and mix to form a thick stretchy batter, then add water to the flour in bits till you achieve the desired consistency.Do not overwork the batter
  3. Place a shallow pan on medium heat, add vegetable oil and allow to heat up till hot
  4. By dropping in a small batter, test the oil for readiness. If the batter floats atop, then it's ready.
  5. Carefully drop the batter in the hot oil in batches but don’t overcrowd the oil.
  6. Reduce the heat and fry the buns till golden brown and well done
  7. Repeat this process until you have exhausted the whole batter mix.

 

Tip: reduce the heat each time you are frying a new batch then turn the heat back up to for even cooking. This way the buns doesn't turn brown quickly without cooking through.

 

CHIN-CHIN

Ingredients

  • 3 cups flour (375 grams)
  • 1/2 teaspoon baking powder
  • Pinch of nutmeg
  • 1/2 cup sugar (100 grams)
  • 1/2 cup baking margarine  (115 grams)
  • 1/2 to 2/3 cup liquid milk or water
  • 1 egg (optional. use if you want soft chinchin)
  • Oil for frying

 Direction

  • Combine flour, baking powder and sugar in a bowl. Slice in margarine  and mix until well incorporated (it should look like breadcrumbs)

       

       

  • Crack in egg. mix
  • gently add water into flour mix until  you have a slightly stretchy but not sticky dough (do not add too much water at once)

       

  • Roll out the dough on a flat surface, cut into desired shapes

       

  • Set the oil on medium heat, wait until the oil is hot.  Fry the shaped dough a batch at a time until golden brown

 

PINEAPPLE DRINK

Preparation Time: 5 minutes

Serves: 2 servings

INGREDIENTS

Ingredients:

1/2 Ripe Pineapple (regular size) (or 1½ cups chopped Fresh Pineapple)

A pinch of Ground Black Pepper (optional)

1-2 teaspoon Sugar or to taste (optional)

Pinch of Salt (optional)

1/2 cup Water

5-6 Ice cubes

 

Directions:

Wash pineapple and remove its outer skin using a long knife. Cut it into two halves. Take one half and chop into pieces. Keep another half for other purpose. If you feel that peeling it messy and difficult, then you can use store bought pineapple (we recommend sliced fresh pineapple). If you are using pineapple slices, then chop them and take around 1½ cups chopped pieces.

Pour 1/2 water in a blender jar or a mixer grinder jar. Add chopped pineapple.

Blend until smooth puree and there are no chunks of fruit.

Keep a fine mesh strainer over a large bowl and pour prepared puree over it.

Press it gently with spatula to get the maximum juice out of the pulp. Discard the remaining pulp.

Add ice cubes and stir for a minute. Taste the juice and if you like, add sugar, a pinch of salt and a pinch of black pepper powder. Stir for a minute and pour it into two serving glasses and serve.

Ingredients(for 5 servings)

  1. 2 cups Zobo leaves
  2. 3 liters water
  3. 2 handful pineapple Peel
  4. 3 cloves
  5. 1 handful sliced cucumber
  6. 3 medium sized ginger
  7. Sugar

 

Cooking Instructions

Step 1

In a pot add zobo leaves, pineapple Peel, cloves, grated ginger, cucumber, water and allow to boil

Step 2

Seive the zobo juice in a bowl

Step 3

And allow to cool down

Step 4

Add sugar to your taste and serve. Enjoy🤤

 

CLASS ACTIVITY

PREPARE a beverage and snack of your choice stating the recipe and procedure as you do so

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively