Lesson Notes By Weeks and Term - Senior Secondary 3

Rechauffe (Practical)

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Term – 1st Term

Week: 9

Class: Senior Secondary School 3

Age: 17 years

Duration: 40 minutes of 2 periods each

Date:       

Subject:      Food and Nutrition

Topic:-       Rechauffe (Practical)

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

  1. Outline the materials needed for rechauffe
  2. Carry out rechauffe activities

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 outlines the materials needed for rechauffe

Students pay attention and participates

STEP 3

DEMONSTRATION

She carries out rechauffe on left over rice

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

Materials needed: 

  1. left over rice
  2. saucepan
  3. stew
  4. fresh green vegetable.

Preparation:

  1. Put the rice in a saucepan and heat gently thoroughly.
  2. Cover saucepan and continue heating.
  3. Serve hot with freshly cooked green vegetables.
  4. Add the stew and mix and serve hot.

 

PROJECT

 Make a Rechauffe from left over yam stating the procedure and method

used.

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively