Lesson Notes By Weeks and Term - Senior Secondary 3

Rechauffe I

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Term – 1st Term

Week: 7

Class: Senior Secondary School 3

Age: 17 years

Duration: 40 minutes of 2 periods each

Date:       

Subject:      Food and Nutrition

Topic:-       Rechauffe I

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

  1. Define rechauffe
  2. Give reasons for reheating food

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 food habits, cultural food habits and taboos

Students pay attention

STEP 2

EXPLANATION

She defines rechauffe

Students pay attention and participates

STEP 3

DEMONSTRATION

She gives reasons for reheating food

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.

RECHAUFFE

The word ‘rechauffe’ means re-heated or warmed leftover food. The term is applied to cooked food left from a previous meal. Since left-over foods had been cooked initially, heating them again can destroy the nutrients and therefore reduce or impair the nutritive quality of the food. For example, the protein in the food may be hardened by further heating, thereby toughening the fibres and hardening the proteins, hence reducing their digestibility. In the case of carbohydrate food, a lot of browning can result while fats and oils can be decomposed. As a result of these effects, left-over food should only be reheated and not re-cooked.

Also, left-over food should not be reheated for more than once. This is because, apart from the decreased nutritive quality, the tendency of the food becoming contaminated with germs is greatly increased. Improve the nutritive and taste quality of reheated foods they should be slightly flavoured, and be supplemented with fresh foods.

 

Reasons for Reheating Food

  1. It prevents wastages
  2. It provides variety
  3. lt is economical
  4. It makes the food more appetizing due to its attractive appearance and temperature.
  5. It makes the food more easily digested than when it is cold.

 

EVALUATION:    1. Define rechauffe

  1. Give three reasons why we reheat food

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively