Lesson Notes By Weeks and Term - Senior Secondary 2

Practical on preservation of foods: drying, smoking and salting

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Term – 3rd 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