- Class: Primary 3
- Term: 3rd Term
- Week: 7
- Age: 9 years
- Duration: 40 minutes
- Subject: Pre-vocational Studies
- Curriculum Theme: Home Economics
- Previous Lesson: Food In The Locality
- Topic: Ways of using the foodstuff
- Content: Ways of using the foodstuff in preparation, Steps and procedures for preparing a particular food e.g stew
Performance Objectives:
By the end of the lesson, pupils should be able to:
- Cognitive domain: List various ways of using foodstuffs in preparation.
- Affective domain: Appreciate the importance of using foodstuffs properly.
- Psychomotor domain: Demonstrate the steps in preparing a simple stew.
- Social Domain: Work collaboratively in groups to discuss food preparation techniques.
Reference Materials:
The following resources were used in planning this lesson:
- 9 – Years Basic Education Curriculum
- Abuja Educational Resource Centre Scheme of work
- NAPPS National Unified Scheme of Work
- Online Information from NHS inform – Preparing and cooking food safely – Food and nutrition
- Relevant Textbooks
Instructional Materials:
The teacher will teach this lesson with the aid of:
- Fresh vegetables (tomatoes, onions, peppers)
- Cooking utensils (pot, spoon, knife)
- Ingredients for stew (oil, salt, spices)
- Visual aids (pictures of food preparation steps)
- Whiteboard and markers
Rationale for the Lesson:
Understanding the various ways of using foodstuff in preparation and the steps involved in making common dishes is crucial. This knowledge helps pupils appreciate the value of food, reduces waste, and promotes healthy eating habits. It also equips them with basic cooking skills they can use in daily life.
Prerequisite/Previous Knowledge:
Pupils should have basic knowledge of different types of food found in their locality.
INSTRUCTIONAL PROCEDURES:
Learning Area:
Ways of using the foodstuff
To deliver this lesson, the teacher will adopt the following steps:
| Content Development | Time | Teaching Method | Teaching Strategy | Teacher’s Activity | Pupils’ Activity | Learning Point |
|---|---|---|---|---|---|---|
| Step 1: Introduction | 5 mins | Discussion | Set induction | Ask pupils to name some common foodstuffs and how they are used. | Respond to the teacher’s questions. | Pupils recall previous knowledge about foodstuffs. |
| Step 2: Explanation | 8 mins | Lecture | Visual aids | Explain different ways of using foodstuffs and show pictures. | Look at the pictures and listen attentively. | Pupils understand various ways of using foodstuffs. |
| Step 3: Demonstration | 10 mins | Demonstration | Hands-on activity | Demonstrate the steps in preparing a simple stew. | Watch the demonstration and take notes. | Pupils learn the steps in food preparation through observation. |
| Step 4: Guided Practice | 7 mins | Group work | Collaborative learning | Guide pupils in groups to discuss the steps and ask questions. | Discuss in groups and ask questions. | Pupils practice and reinforce the steps in preparing stew. |
| Step 5: Note taking | 5 mins | Direct teaching | Writing | Guide pupils to write down important points. | Write down the notes as instructed. | Pupils document key points for future reference. |
| Step 6: Evaluation | 3 mins | Questioning | Oral assessment | Ask questions to assess understanding. | Answer the |
LESSON CONTENT
Ways of using foodstuff
Foodstuffs can be used in various ways to prepare delicious and nutritious meals. For example preparing a simple stew. Below are some common ways of using foodstuffs in preparation:
- Boiling: Cooking food in water or broth until it is tender.
- Frying: Cooking food in hot oil until it is crispy and golden brown.
- Steaming: Cooking food using steam from boiling water.
- Grilling: Cooking food on a grill over direct heat.
- Baking: Cooking food in an oven using dry heat.
Steps and procedures for preparing a simple stew:
- Gather Ingredients: Fresh tomatoes, onions, peppers, oil, salt, and spices.
- Preparation: Wash and chop the vegetables (tomatoes, onions, and peppers).
- Cooking:
- Heat oil in a pot.
- Add the chopped onions and sauté until golden brown.
- Add the chopped tomatoes and peppers and cook until soft.
- Add salt and spices to taste.
- Simmer: Let the stew simmer on low heat for about 15-20 minutes to blend all flavors.
- Serve: The stew can be served with rice, yam, or any other preferred side dish.
Lesson Evaluation:
To evaluate the learning, the teacher asks pupils to:
- List three ways of using foodstuffs in preparation.
- Describe the first step in preparing a stew.
- Explain why it is important to simmer the stew.
- Mention one ingredient used in preparing a simple stew.
- Work in groups to discuss the importance of using fresh vegetables in food preparation.
Note for teachers using my lesson plan:
Hi there, remember that I didn’t make this lesson plan with any particular class or teacher in mind and I tried as much as possible with my experience and expertise to deliver this plan in a standard and effective style utilizing the best strategy and methods. Nevertheless, you are free to customize the lesson content, teaching methods, timing and pupil activities to suit your teaching style, pupils comprehension, curriculum, and resources available to you. Happy teaching!
