Lesson Notes By Weeks and Term - Senior Secondary 3

Test interpretation I

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Term – 2nd Term

Week: 1

Class: Senior Secondary School 3

Age: 17 years

Duration: 40 minutes of 2 periods each

Date:       

Subject:      Food and Nutrition

Topic:-       Test Interpretation I

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

  1. Define test interpretation
  2. Discuss the features of a test paper

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 discusses what the Section A of the test paper entails. She defines test interpretation

Students pay attention and participates

STEP 3

DEMONSTRATION

She discusses the features of a test paper

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.

TEST INTERPRETATION

In the section A of the test paper is Test interpretation

Test interpretation(also called planning) simply means preparing and

arranging for cookery practical.

Planning in cookery is setting the guidelines for an actual cookery practical.

Cookery has to do with the actual cooking while test interpretation is the

Planning.

 

FEATURES OF THE TEST INTERPRETATION

  1. Dishes chosen

In writing the dishes, the protein in the dishes come first, followed by the

Carbohydrates. The choice of dishes should also be according to the

Characteristics of the individual e.g in choosing dishes for infants,

consideration is made for their needs which is mostly growth, while

adolescent girls need dishes with high amounts of iron due to the loss of

blood they encounter monthly

 

  1. Reasons for choice

These are the reasons why we chose the dishes

 

  1. Chief Ingredients and quantity

Here, the main ingredients to be used for the dishes are highlighted. Also

the quantity of each ingredients is to be clearly stated

 EVALUATION:  1. Define test interpretation

  1. List and discuss the features of test interpretation

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively