Lesson Notes By Weeks and Term - Senior Secondary 2

Term – 3^rd Term

Week: 6

Class: Senior Secondary School 2

Age: 16 years

Duration: 40 minutes of 2 periods each

Date:       

Subject:      Food and Nutrition

Topic:-       Practical on preservation of foods: drying, smoking and salting

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

1. Preserve foods by drying, smoking and salting

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 methods of storing roots and tubers	Students pay attention
STEP 2 EXPLANATION	She reviews the procedures of preserving food via drying, smoking and salting	Students pay attention and participates
STEP 3 DEMONSTRATION	She preserves some food items by drying smoking and salting	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 STORAGE AND PRESERVATION OF FOODS
OVEN DRYING- Yams,

SOLAR DRYING : Cassava

SMOKING: Fish, meat

SALTING: Fish, meat

 

PRACTICAL ACTIVITY

Carry out food preservation activities on the provided food items

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively