Term: 2nd Term
Week: 6
Class: Senior Secondary School 3
Age: 17 years
Duration: 40 minutes of 2 periods each
Date:
Subject: Home management
Topic:- Practical on Entertainment
SPECIFIC OBJECTIVES: At the end of the lesson, pupils should be able to
:
- Prepare, cook and serve different dishes for different occasion INSTRUCTIONAL TECHNIQUES: Identification, explanation, questions and answers, demonstration, videos from source
INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures
INSTRUCTIONAL PROCEDURES
PERIOD 1-2
PRESENTATION
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TEACHER’S ACTIVITY
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STUDENT’S ACTIVITY
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STEP 1
INTRODUCTION
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The teacher reviews the previous lesson on entertainment
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Students pay attention
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STEP 2
EXPLANATION
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She gives a broad list for the learners to pick a 3-course meal they will prepare
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Students pay attention and participates
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STEP 3
DEMONSTRATION
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She highlights the guidelines for the preparation of the meal, table setting and wonderful hosting
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Students pay attention and participate
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STEP 4
NOTE TAKING
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The teacher writes a summarized note on the board
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The students copy the note in their books
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NOTE
APPETIZERS
- Dodo Gizzard
- Plantain Battered Gizzards
- Nutty Chicken Skewers
- Stick Meat or Mini Beef Kebabs
- Fried Plantains
- Shrimp & Plantain Canapé
- Coconut Lime Chicken Soup
- Beef & Plantain Peppersoup
- Sweet Potato Soup
- Butternut Squash Soup
- Creamy Mushroom & Cauliflower Soup
- Plantain Salad
- Cucumber Apple Salad
- Tomato Salsa
- Cucumber & Coconut Shrimp Cups
- Jam Glazed Italian Meatballs
- Nigerian Scotch Egg
MAIN COURSES
Entrée-Meat/Protein Dishes
- Orange Scentleaf Chicken
- Suya Chicken
- Poulet Yassa
- Peppered Turkey
- Orange Thyme Turkey
- Baked Scentleaf Lemon Tilapia
- Garlic Butter Tilapia
- Nigerian Curry Baked Salmon
- Baked Cod Fillet
- Stir-Fry Tomato Pork Chops
Side Dishes
- Plain Boiled Rice
- Plain Boiled Pasta
- Boiled, Mashed, Fried, or Roasted Yam
- Boiled, Fried or Roasted Irish Potatoes
- Boiled, Mashed, Fried, or Roasted Sweet Potato
- Mashed Irish Potatoes
- Nigerian Fried Rice
- Jollof Rice
- Nigerian Coconut Rice
- Native Jollof Rice
- Lemon Butter Rice
- Vegetable Rice
- Pilau Rice
- Mashed Coconut Sweet Potatoes
- Mashed Garlic Scentleaf Potatoes
- Roasted Basil Garlic Irish Potatoes
- Stir Fry Peppersoup Spaghetti
- Stir Fry Scentleaf Spaghetti
- Semolina
- Eba
- Pounded Yam
- Amala
Sauces
- Nigerian Tomato Stew
- Nigerian Egg Sauce
- Red Bell Pepper Sauce
- Scentleaf coconut Curry Sauce
- Chicken Curry Sauce
- Coconut Beef Curry Sauce
- Poulet Yassa Sauce
- Egusi Soup
- White Okra Soup
- Sweet Zobo Sauce
DESSERTS
- Puff Puff
- Orange Scentleaf Cookies
- Lime Sugar Cookies
- Soft Oatmeal Cookies
- Gingerbread Cookies
- Chocolate Cassava Pudding
- Coconut Semolina Pudding
- Coconut Rice Pudding
- Jamaican Cornmeal Porridge
- Zobo Poached Pears & Ice Cream
- Cinnamon Crisps, Orange Ice–cream & Chocolate Sauce
- Pawpaw & Coconut Lime Yogurt
- Pineapple, Ginger Yogurt & Nuts
- Yogurt Parfait
- Cinnamon Raisin Cupcakes
- Cream cheese Pound Cake
- Banana Bread
- Carrot Cupcakes
- Fruit Salad with Orange Honey Dressing
- Chocolate Banana Smoothie
PRACTICAL
Pick from a minimum of one each from each of the groups above and prepare them
Use the most suitable table setting to display them
(The teacher judges based on how a good a host/hostess they are)
CLASSWORK: As in evaluation
CONCLUSION: The teacher commends the students positively