Lesson Notes By Weeks and Term - Senior Secondary 3

Term – 1^st Term

Week: 10

Class: Senior Secondary School 3

Age: 17 years

Duration: 40 minutes of 2 periods each

Date:       

Subject:      Food and Nutrition

Topic:-       Storage facilities for rechauffe

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

1. List and explain some storage facilities for rechauffe

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 rechauffe	Students pay attention
STEP 2 EXPLANATION	She lists some storage facilities for rechauffe	Students pay attention and participates
STEP 3 DEMONSTRATION	She discusses the types of food to be stored in each facility	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.

STORAGE FACILITIES FOR RECHAUFFE

1. Sealed plastic bags, waxed paper or cloth, or plastic/ glass/steel

containers for cooked or prepared food in.

2. Fridge for eggs, vegetables etc(Fresh bread should not be put in the

fridge or it will go stale very quickly. However that's not a problem if you are

going to toast it)

3. Plastic sachets or bottles for leftover water
4. Freezers for soups, cooked grains and legumes. Bread and cake can be

wrapped up and frozen for three months and defrosted, ready to use in an

hour.

EVALUATION:    1. Mention and explain some storage facilities for rechauffe and what can be stored in them

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively