THIRD TERM E-LEARNING NOTE

SUBJECT: ENGLISH LANGUAGE          

CLASS: JSS 1

Subject : 

English Studies

Term :

Third Term

Week:

Week Four

Class :

JSS 1

Previous lesson : 

Speech Work: /Iᶕ/ and /aI/

Grammar: Tenses of Active and Passive Voice

Composition: Elements of Descriptive Essay

Literature: Use of Recommended on Prose: Setting and Plot

Topic :

Speech Work:Two,Three&Four Syllables

Grammar: The Use of Active and Passive Voice with example

Composition:Argumentative Essay: A Male Child is More Useful than a Female Child

Literature:Myths and Legend with moral Moral lessons from a legend.

Vocabulary Development:Words Associated with the Sick Bay

Behavioural objectives :

At the end of the lesson, the pupils should be able to

• give examples of  Consonant sounds (twelve)
• make Use of Active and Passive Voice with examples
• write out the elements of descriptive composition
• Composition: Argumentative Essay: Male Child is More Useful than a Female Child

Instructional Materials :

• Wall charts
• Pictures
• Related Online Video
• Flash Cards

Methods of Teaching :

• Class Discussion
• Group Discussion
• Asking Questions
• Explanation
• Role Modelling
• Role Delegation

Reference Materials :

• Scheme of Work
• Online Information
• Textbooks
• Workbooks
• 9 Year Basic Education Curriculum
• Workbooks

Content :

WEEK FOUR

TOPIC: SPEECH WORK

CONTENT:  Syllables: Words of two, three and four syllables

Two – syllable Words

LINgerreMAIN

LONdoniDEAL

NUMberexCEED

MAdamconTAIN

Three – syllable Words

RefuGEE

TRAgedy

Bachelor

draMAtic

Holiday

Four – syllable Words

imPOssible

DEmarcated

capTIvity

ecoNOmic

EVALUATION:  Give five words each on the following syllables and show the necessary stress: two, three and four.

TOPIC:  COMPREHENSION

CONTENT:  Currency

Aim: to understand a piece of history. Unit 3, page 42. See Effective English.

EVALUATION: Read the description and do the practice

TOPIC:  Activities on Active and Passive Voice

CONTENT: Fill in the blank spaces with the correct form of the verbs in the bracket

1. Use the given verb in either active or passive form in a suitable tense.
2. At the present time, the oldest house in town —- (restore) by the Historical Society. When the restoration is finished, the house is sure to be a popular tourist attraction.
3. A: What a beautiful old wooden chest!

B: It —- (build) by my grandfather over fifty years ago.

3. At one time, the entire world —- (rule) by dinosaurs. Some dinosaurs —- (walk) on their hind legs and —- (stand) as tall as palm trees.
4. Disneyland is a world famous amusement park in Southern California. It —- (visit) by more than ten million people every year.
5. Many of us take water for granted in our daily lives, but people who live in the desert —- (not use) water carelessly. To them, each drop is precious.
6. I —- (not agree) with people who say space exploration is a waste of money.
7. Do you really think that we —- (invade) by creatures from outer space in the near future?
8. Most insects —- (live) for less than a year. The common housefly —- (live) from 19 to 30 days.
9. —- (you, accept, already) by this university when you heard about the other scholarship?

10.I got into a taxi quickly because I —- (follow) by two strange men. As soon as I got into the taxi, I —- (feel) a little safer.

Change the following active sentences into passive voice.

1. I did not beat her.
2. I will never forget this experience.
3. Mother made a cake yesterday.
4. The boy teased the girl.
5. Did she do her duty?
6. The tiger was chasing the deer.
7. She has written a novel.
8. She has learned her lessons.
9. Have you finished the report?
10. The police have caught the thief.
11. My brother has completed the work.
12. Somebody stole my pen yesterday.
13. Our team may win the matchx.
14. Nurses look after patients.

TOPIC: FEATURES OF DRAMA

CONTENT:

Drama is a genre of literature which creates or recreates human experiences through acting; it is the representation of human action.

FEATURES OF DRAMA

Dialogue: It  refers to the exchange of ideas and opinion in a play between two or more characters.

Characterization:  It is the process of creating characters and adorning them with certain attributes or vices.

Conflict: This term refers to the bone of contention, the point of difference and so the basis of action, between characters in a play.

Plot: This is the sequential arrangement of events in a creative work.

Cast:  It is a list of selected participants for performance with specific roles to play.

Comparing Myths and Legends

A myth is a story from ancient times, especially one that was told to explain natural events or to describe the early history of a people while a legend could also be  a story from ancient times,  that describes early history and feats accomplished by some specific persons. A myth might have no real scientific proof but a legend could be traced.

EVALUATION:  Identify the features of drama in your recommended text.

TOPIC: VOCABULARY DEVELOPMENT

CONTENT:  WORDS ASSOCIATED WITH SICK BAY

Treatment

Medicine

Bed

First aid box

Iodine

Fridge

Plaster

Spirit

EVALUATION: Study the passage thoroughly and use your dictionary for unfamiliar words

GENERAL EVALUATION

• Write on the following features of drama: theme, costumes, audience, stage and 

playwright

• Write a composition on the title “ The Most MemorableDay of My Life

WEEKEND ASSIGNMENT

• Write an argumentative essay on the title: ‘ A Male Child is more useful than a Female 

Child”

1. Identify moral lessons learnt from a myth or legend you know

Presentation

The topic is presented step by step

Step 1:

The class teacher revises the previous topics

Step 2.

He introduces the new topic

Step 3:

The class teacher allows the pupils to give their own examples and he corrects them when the needs arise

Evaluation 

GLOSSARY OF COOKING TERMS

AL DENTE: Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite.

BAKE:To cook by dry heat, usually in the oven.

BARBECUE:Usually used generally to refer to grilling done outdoors or over an open charcoal or wood fire. More specifically, barbecue refers to long, slow direct- heat cooking, including liberal basting with a barbecue sauce.

BASTE:To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.

BATTER:A mixture containing flour and liquid, thin enough to pour.

BEAT:To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible.

BLANCH:To immerse in rapidly boiling water and allow to cook slightly.

BLEND:To incorporate two or more ingredients thoroughly.

BOIL:To heat a liquid until bubbles break continually on the surface.

BROIL:To cook on a grill under strong, direct heat.

CARAMELIZE:To heat sugar in order to turn it brown and give it a special taste.

CHOP:To cut solids into pieces with a sharp knife or other chopping device.

CLARIFY:To separate and remove solids from a liquid, thus making it clear.

CREAM:To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.

CURE:To preserve meats by drying and salting and/or smoking.

DEGLAZE:To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce.

DEGREASE:To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed.

DICE:To cut food in small cubes of uniform size and shape.

DISSOLVE:To cause a dry substance to pass into solution in a liquid.

DREDGE:To sprinkle or coat with flour or other fine substance.

DRIZZLE:To sprinkle drops of liquid lightly over food in a casual manner.

DUST:To sprinkle food with dry ingredients. Use a strainer or a jar with a perforated cover, or try the good, old-fashioned way of shaking things together in a paper bag.

FILLET:As a verb, to remove the bones from meat or fish. A fillet (or filet) is the piece of flesh after it has been boned.

FLAKE:To break lightly into small pieces.

FLAMBE’:To flame foods by dousing in some form of potable alcohol and setting alight.

FOLD:To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles. Cut down through mixture with spoon, whisk, or fork; go across bottom of bowl, up and over, close to surface. The process is repeated, while slowing rotating the bowl, until the ingredients are thoroughly blended.

FRICASSEE:To cook by braising; usually applied to fowl or rabbit.

FRY:To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-two inch layer of hot fat is called shallow-fat frying; to cook in a deep layer of hot fat is called deep-fat frying.

GARNISH:To decorate a dish both to enhance its appearance and to provide a flavorful foil. Parsley, lemon slices, raw vegetables, chopped chives, and other herbs are all forms of garnishes.

GLAZE:To cook with a thin sugar syrup cooked to crack stage; mixture may be thickened slightly. Also, to cover with a thin, glossy icing.

GRATE:To rub on a grater that separates the food in various sizes of bits or shreds.

GRATIN:From the French word for “crust.” Term used to describe any oven-baked dish–usually cooked in a shallow oval gratin dish–on which a golden brown crust of bread crumbs, cheese or creamy sauce is form.

GRILL:To cook on a grill over intense heat.

GRIND:To process solids by hand or mechanically to reduce them to tiny particles.

JULIENNE:To cut vegetables, fruits, or cheeses into thin strips.

KNEAD:To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour.

LUKEWARM:Neither cool nor warm; approximately body temperature.

MARINATE:To flavor and moisturize pieces of meat, poultry, seafood or vegetable by soaking them in or brushing them with a liquid mixture of seasonings known as a marinade. Dry marinade mixtures composed of salt, pepper, herbs or spices may also be rubbed into meat, poultry or seafood.

MEUNIERE:Dredged with flour and sauteed in butter.

MINCE:To cut or chop food into extremely small pieces.

MIX:To combine ingredients usually by stirring.

PAN-BROIL:To cook uncovered in a hot fry pan, pouring off fat as it accumulates.

PAN-FRY:To cook in small amounts of fat.

PARBOIL:To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned sauce.

PARE:To remove the outermost skin of a fruit or vegetable.

PEEL:To remove the peels from vegetables or fruits.

PICKLE:To preserve meats, vegetables, and fruits in brine.

PINCH:A pinch is the trifling amount you can hold between your thumb and forefinger.

PIT:To remove pits from fruits.

PLANKED:Cooked on a thick hardwood plank.

PLUMP:To soak dried fruits in liquid until they swell.

POACH:To cook very gently in hot liquid kept just below the boiling point.

PUREE:To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.

REDUCE:To boil down to reduce the volume.

REFRESH:To run cold water over food that has been parboiled, to stop the cooking process quickly.

RENDER:To make solid fat into liquid by melting it slowly.

ROAST:To cook by dry heat in an oven.

SAUTE:To cook and/or brown food in a small amount of hot fat.

SCALD:To bring to a temperature just below the boiling point.

SCALLOP:To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.

SCORE:To cut narrow grooves or gashes partway through the outer surface of food.

SEAR:To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.

SHRED:To cut or tear in small, long, narrow pieces.

SIFT:To put one or more dry ingredients through a sieve or sifter.

SIMMER:To cook slowly in liquid over low heat at a temperature of about 180°. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.

SKIM:To remove impurities, whether scum or fat, from the surface of a liquid during cooking, thereby resulting in a clear, cleaner-tasting final produce.

STEAM:To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover. A small amount of boiling water is used, more water being added during steaming process, if necessary.

STEEP: To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point.

STERILIZE:To destroy micro organisms by boiling, dry heat, or steam.

STEW:To simmer slowly in a small amount of liquid for a long time.

STIR:To mix ingredients with a circular motion until well blended or of uniform consistency.

TOSS:To combine ingredients with a lifting motion.

TRUSS:To secure poultry with string or skewers, to hold its shape while cooking.

WHIP:To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.

Evaluation: Study the terms above and their meanings.

TOPIC:   Poetry

CONTENT: Poetic Language

Study the use of Language in the poem below

The Owl and the Pussy-Cat

The Owl and the Pussy-Cat went to sea

In a beautiful pea-green boat:

They took some honey,

and plenty of money

Wrapped up in a five-pound note.

The Owl looked up to the stars above,

And sang to a small guitar,

“O lovely Pussy, O Pussy, my love,

What a beautiful Pussy you are,

You are,

You are!

What a beautiful Pussy you are!”

Contemporary Illustrator: Donna L. Derstine

Pussy said to the Owl, “You elegant fowl,

How charmingly sweet you sing!

Oh! let us be married;

too long we have tarried:

But what shall we do for a ring?”

They sailed away, for a year and a day,

To the land where the bong-tree grows;

And there in a wood a Piggy-wig stood,

With a ring at the end of his nose,

His nose,

His nose,

With a ring at the end of his nose.

“Dear Pig, are you willing to sell for one shilling

Your ring?”Said the Piggy, “I will.”

So they took it away, and were married next day

By the Turkey who lives on the hill.

They dined on mince and slices of quince,

Which they ate with a runcible spoon;

And hand in hand on the edge of the sand

They danced by the light of the moon,

The moon,

The moon,

They danced by the light of the moon.

The Owl and the Pussycat – 1871 – by Edward Lear

EVALUATION: Highlight words that provokes mental pictures

GENERAL EVALUATION QUESTIONS

Change the following active sentences into passive voice.

1. I did not beat her.
2. I will never forget this experience.
3. Mother made a cake yesterday.
4. The boy teased the girl.
5. Did she do her duty?
6. The tiger was chasing the deer.
7. She has written a novel.
8. She has learned her lessons.
9. Have you finished the report?
10. The police have caught the thief.
11. My brother has completed the work.
12. Somebody stole my pen yesterday.
13. Our team may win the matchx.
14. Nurses look after patients.

Compose a poem of your own

WEEKEND ASSIGNMENT

1. Make passive sentences using the words given.

Example 

1. (TV / invent / Baird)  TV was invented by Braid
2. (Pyramids / build / Egyptians)
3. (coffee / grow / in Brazil)
4. (chopsticks / use / in China)
5. (plants / water / every day)
6. (the thief / arrest / policeman / yesterday)
7. (the injured man / take to a hospital / now)
8. (my car / repair / tomorrow)
9. (your letter / send / last week)

Conclusion :

The class teacher wraps up or conclude the lesson by giving out short note to summarize the topic that he or she has just taught.

The class teacher also goes round to make sure that the notes are well copied or well written by the pupils.

He or she does the necessary corrections when and where  the needs arise.