Revision Agricultural Science Primary 6 Week 11 First Term Lesson Notes / Plans
Subject: Agricultural Science
Topic: Revision (Plantain operations, Preservation of farm produce like fruits and vegetables)
Sub-topic: Farm produce preservation
Duration: 45 minutes
Class: Primary 6
Term: First Term
Week: 11
Set Induction:
Begin with a brief discussion about the importance of preserving farm produce like fruits and vegetables. Show pictures of different preserved foods and ask students if they know how they are made.
Key Words:
Preservation, Farm produce, Fruits, Vegetables
Previous Knowledge:
Recall prior lessons on plantain operations and discuss how plantains can be used and preserved.
Behavioral Objectives:
By the end of the lesson, students should be able to:
- Identify various methods of preserving farm produce.
- Understand the importance of preserving fruits and vegetables.
- Demonstrate knowledge of plantain operations.
Embedded Core Skills:
Critical thinking, Communication, Observation
Learning Materials:
- Images of preserved farm produce.
- Examples of preserved fruits and vegetables.
- Whiteboard and markers.
- Plantain samples.
Content:
- Introduction to farm produce preservation.
- Methods of preserving fruits and vegetables.
- Importance of preservation.
- Recap on plantain operations.
Presentation:
Step 1: Briefly discuss the importance of preserving farm produce.
Step 2: Introduce methods of preservation – drying, canning, freezing.
Step 3: Discuss the importance of preservation in preventing food spoilage.
Teacher’s Activities:
- Present information using examples.
- Engage students in discussions.
- Use visual aids for better understanding.
Learners’ Activities:
- Participate in class discussions.
- Ask questions for clarification.
- Examine preserved samples.
Evaluation:
- Preservation helps prevent _____ of farm produce.
a) Ripening
b) Spoilage
c) Planting
d) Harvesting - What are three methods of preserving farm produce?
a) Boiling, frying, baking
b) Drying, canning, freezing
c) Planting, harvesting, storing
d) Eating, selling, sharing - Why is it important to preserve fruits and vegetables?
a) To make them taste better
b) To prevent spoilage and waste
c) To increase their weight
d) To attract more insects
4. What is one method of preservation that involves removing moisture from food?
a) Canning
b) Freezing
c) Drying
d) Boiling
5. Name a farm produce that can be preserved using canning.
a) Plantains
b) Tomatoes
c) Bananas
d) Cucumbers
6. Which core skill is essential when deciding on the best method of farm produce preservation?
a) Reading
b) Critical thinking
c) Running
d) Drawing
7. What is the main goal of preserving fruits and vegetables?
a) Making them colorful
b) Increasing their weight
c) Preventing spoilage and extending shelf life
d) Attracting more animals
8. In plantain operations, what is the first step before preservation?
a) Harvesting
b) Cooking
c) Washing
d) Peeling
9. Which method of preservation involves storing food at very low temperatures?
a) Canning
b) Freezing
c) Drying
d) Boiling
10. Why do we need to revise plantain operations before discussing farm produce preservation?
a) It’s a fun activity
b) It helps reinforce knowledge
c) Plantains don’t need revision
d) To waste time
11. What is a common result of not preserving fruits and vegetables?
a) Improved taste
b) Longer shelf life
c) Spoilage and waste
d) Increased weight
12. Give an example of a vegetable that can be preserved by drying.
a) Lettuce
b) Spinach
c) Carrots
d) Onions
13. How does preserving farm produce contribute to food security?
a) By making food more expensive
b) By preventing spoilage and ensuring availability
c) By attracting more pests
d) By reducing the taste of food
14. Name one challenge farmers might face in plantain operations.
a) Lack of sunlight
b) Overwatering
c) Pest infestation
d) Planting too many seeds
15. What is a key benefit of using visual aids in the lesson?
a) Making the lesson longer
b) Enhancing understanding
c) Distracting students
d) Decreasing interest