Food Preparation and Preservation

Subject : 

PHYSICAL AND HEALTH EDUCATION ( PHE )

Term :

SECOND (2ND ) TERM LESSON RESOURCES

Week:

WEEK 9

Class :

PRY 3

PHYSICAL AND HEALTH EDUCATION

PHE THIRD TERM E-NOTE

Previous lesson : 

The pupils have previous knowledge of

 

TYPES OR GROUPS OF PROTEINS

 

that was taught in the previous lesson

Topic :

 

Food Preparation and Preservation

 

Behavioural objectives :

At the end of the lesson, the learners will  be able to

1. distinguish between food preparation and food preservation

2. identify ways of preserving food.

3. give reason why we preserve food.

 

 

Instructional Materials :

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

 

 

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 :

 

Food preparation is the process that includes a set of practices involved in acquiring raw ingredients and transforming them into something ready to be consumed or eaten or edible

While Food preservation can be defined as the process of treating and handling food in such a way as to stop or greatly slow down spoilage and prevent food borne illness while maintaining nutritional value, texture and flavour.

 

 

 

 Steps of food preparation

  1. Steaming
  2. Frying
  3. Boiling
  4. Roasting
  5. Baking

 

 

  Steps of food preservation

  1. Sun drying
  2. Smoking
  3. Refrigerating
  4. Salting
  5. Canning

 

 

  Reasons for food preservation

  1. To avoid spoilage
  2. To avoid wastage
  3. To avoid changes in taste and texture
  4. For food management
  5. To avoid contamination.

 

 

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

 

 

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.

 

Evaluation

 

1. list the steps taken when preparing rice.

2. mention two ways of preserving food.

3. list two reasons why we preserve food.

4, Mention four reasons that we need to preserve our food