Term – 3rd Term
Week: 2
Class: Senior Secondary School 2
Age: 16 years
Duration: 40 minutes of 2 periods each
Date:
Subject: Food and Nutrition
Topic:- Preservation of foods
SPECIFIC OBJECTIVES: At the end of the lesson, pupils should be able to:
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 convenience foods |
Students pay attention |
STEP 2 EXPLANATION |
She defines food preservation. She gives reasons for the preservation of foods |
Students pay attention and participates |
STEP 3 DEMONSTRATION |
She outlines the causes of food spoilage. She states and explains the classes of food according to their moisture content |
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
PRESERVATION OF FOODS
Food preservation is the caring for or treating food in such a way that it will
be kept in good condition for a long period of time.
REASONS FOR PRESERVING FOOD
CAUSES OF FOOD SPOILAGE
Food spoilage usually refers to undesirable changes taking place in food
which eventually leads to rejection and therefore to wastage. The following
are causes of food spoilage;
CLASSIFICATION OF FOOD ACCORDING TO THE MOISTURE
CONTENT
EVALUATION: 1. Define food preservation
CLASSWORK: As in evaluation
CONCLUSION: The teacher commends the students positively