Lesson Notes By Weeks and Term - Senior Secondary 3

Practical on entertainment

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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

:

  1. 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

TEACHER’S ACTIVITY

STUDENT’S ACTIVITY

STEP 1

INTRODUCTION

The teacher reviews the previous lesson on entertainment

Students pay attention

STEP 2

EXPLANATION

She gives a broad list for the learners to pick a 3-course meal they will prepare

 

Students pay attention and participates

STEP 3

DEMONSTRATION

She highlights the guidelines for the preparation of the meal, table setting and wonderful hosting

 

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

APPETIZERS

  1. Dodo Gizzard
  2. Plantain Battered Gizzards
  3. Nutty Chicken Skewers 
  4. Stick Meat or Mini Beef Kebabs
  5. Fried Plantains
  6. Shrimp & Plantain Canapé 
  7. Coconut Lime Chicken Soup 
  8. Beef & Plantain Peppersoup
  9. Sweet Potato Soup
  10. Butternut Squash Soup
  11. Creamy Mushroom & Cauliflower Soup
  12. Plantain Salad 
  13. Cucumber Apple Salad
  14. Tomato Salsa
  15. Cucumber & Coconut Shrimp Cups
  16. Jam Glazed Italian Meatballs 
  17. Nigerian Scotch Egg

 

MAIN COURSES

Entrée-Meat/Protein Dishes

  1. Orange Scentleaf Chicken
  2. Suya Chicken
  3. Poulet Yassa
  4. Peppered  Turkey
  5. Orange Thyme Turkey
  6. Baked Scentleaf Lemon Tilapia
  7. Garlic Butter Tilapia
  8. Nigerian Curry Baked Salmon
  9. Baked Cod Fillet
  10. Stir-Fry Tomato Pork Chops

 

Side Dishes

  1. Plain Boiled Rice 
  2. Plain Boiled Pasta 
  3. Boiled, Mashed, Fried, or Roasted Yam
  4. Boiled, Fried or Roasted Irish Potatoes  
  5. Boiled, Mashed, Fried, or Roasted Sweet Potato
  6. Mashed Irish Potatoes
  7. Nigerian Fried Rice
  8. Jollof Rice
  9. Nigerian Coconut Rice 
  10. Native Jollof Rice
  11. Lemon Butter Rice 
  12. Vegetable Rice
  13. Pilau Rice
  14. Mashed Coconut Sweet Potatoes
  15. Mashed Garlic Scentleaf Potatoes
  16. Roasted Basil Garlic Irish Potatoes
  17. Stir Fry Peppersoup Spaghetti 
  18. Stir Fry Scentleaf Spaghetti 
  19. Semolina
  20. Eba
  21. Pounded Yam
  22. Amala

 

Sauces

  1. Nigerian Tomato Stew
  2. Nigerian Egg Sauce
  3. Red Bell Pepper Sauce
  4. Scentleaf coconut Curry Sauce
  5. Chicken Curry Sauce
  6. Coconut Beef Curry Sauce
  7. Poulet Yassa Sauce
  8. Egusi Soup
  9. White Okra Soup
  10. Sweet Zobo Sauce

 

DESSERTS

  1. Puff Puff
  2. Orange Scentleaf Cookies
  3. Lime Sugar Cookies 
  4. Soft Oatmeal Cookies
  5. Gingerbread Cookies
  6. Chocolate Cassava Pudding 
  7. Coconut Semolina Pudding
  8. Coconut Rice Pudding
  9. Jamaican Cornmeal Porridge
  10. Zobo Poached Pears & Ice Cream
  11. Cinnamon Crisps, Orange Ice–cream & Chocolate Sauce 
  12. Pawpaw & Coconut Lime Yogurt 
  13. Pineapple, Ginger Yogurt & Nuts
  14. Yogurt Parfait
  15. Cinnamon Raisin Cupcakes 
  16. Cream cheese Pound Cake 
  17. Banana Bread 
  18. Carrot Cupcakes
  19. Fruit Salad with Orange Honey Dressing
  20. 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