Lesson Notes By Weeks and Term - Senior Secondary 2

Time management

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Term: 2nd Term

Week: 4

Class: Senior Secondary School 2

Age: 16 years

Duration: 40 minutes of 2 periods each

Date:       

Subject:      Food and Nutrition

Topic:-       Time management

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

  1. State the advantages of time and energy management in food preparation
  2. Discuss ways of preventing fatigue

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 time and energy management

Students pay attention

STEP 2

EXPLANATION

She states the advantages of time and energy management in food preparation

Students pay attention and participates

STEP 3

DEMONSTRATION

She discusses ways of preventing fatigue

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

TIME AND ENERGY MANAGEMENT

ADVANTAGES OF TIME AND ENERGY MANAGEMENT IN FOOD PREPARATION

  1. It will reduce waste of time or eliminate prolong cooking
  2. It make meal preparation interesting and less fatigue
  3. You can prepare many dishes and drinks within a specific period of time
  4. It avoid waste of cooking fuel
  5. It prevent kitchen accident
  6. It makes meal preparation faster
  7. It helps to increase the home maker interest in cooking
  8. The major reason for energy management is to conserve it.

 

WAYS OF PREVENTING FATIGUE

  1. Use a time table or a time plan, this will help to avoid confusion and ensure that meal preparation is accomplished at specified time without fatigue.
  2. Arrange the kitchen in such a way to prevent retracing of your steps so that work can be carried out in a sequence
  3. An arrangement of equipment to suit this sequence can conserve time and energy for the home maker.
  4. Use the best method suitable for each dish
  5. Prepare properly for the meal preparation, for instance, avoid uncomfortable dress.
  6. Avoid distraction, it leads to waste of time and energy
  7. Provide and use suitable cooking equipment for the various dishes prepared
  8. Allocate time for washing utensil and put them away during cooking process
  9. Use labour saving devices or equipment where necessary. E.g. use tray for carrying dishes instead of carrying them one after the other, use electric blender to grind pepper instead of grinding stone.
  10. Use convenient food and rechauffe (left over food effectively save time and energy)

EVALUATION:    1. State five advantages of time and energy management in food preparation

  1. Discuss five ways of preventing fatigue

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively