Lesson Notes By Weeks and Term - Senior Secondary 2

Practical on bottling of fruits and vegetables

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Term – 3rd Term

Week: 7

Class: Senior Secondary School 2

Age: 16 years

Duration: 40 minutes of 2 periods each

Date:       

Subject:      Food and Nutrition

Topic:-       Practical on bottling of fruits and vegetables

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

  1. Preserve fruits and vegetables by bottling

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 practicals on preserving food via drying, smoking and salting

Students pay attention

STEP 2

EXPLANATION

She reviews the procedures of preserving fruits and vegetables by bottling

Students pay attention and participates

STEP 3

DEMONSTRATION

She preserves some fruits and vegetables by bottling

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 FRUITS AND VEGETABLES

Bottling of mangoes by making mango jam

Ingredients

  • 2cups diced mango around 1 ½ - 2 mangoes
  • ½cup sugar
  • 1tablespoon lime juice
  • ½lime zest 

 

Instructions

  1. Dice the mango relatively small and put in a small saucepan with the other ingredients. Stir, bring to a boil and allow to simmer around 20-30 minutes until it thickens (you can test a small amount on a cold plate and check if it sets).
  2. Bottle and store - use proper bottling practices, sterilizing the bottle, if you plan to keep for any length of time. If using immediately, you can use a clean but non-sterile jar/closed container and store in the fridge for around a week.

 

Making onion into onion powder

Ingredients

Onions

INSTRUCTIONS

  1. Preheat oven to 150 degrees F or 200 degrees if that is the lowest your oven will go
  2. Peel and thinly slice onion
  3. Arrange on a parchment lined baking sheet and bake for at least two hours until the onion is dehydrated. Two hours is best but the key is making sure the pieces are crumbly dry. Let cool.
  4. Grind in a spice grinder, crush with a mortar and pestle or mash with the back of a spoon.

 

PRACTICAL ACTIVITY

Carry out food preservation activities on onions

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively