English Grammar Primary 4 Examination First Term Social Studies Primary 4 First Term Examination English Grammar Primary 4 First Term Examination Verbal Reasoning Primary 4 First Term Examination Mathematics Primary 4 First Term Examination Civic Education Primary 4 First Term Examination Home Economics Primary 4 First Term Examination
FIRST EXAMINATION QUESTIONS FIRST TERM EXAMINATION FOR NURSERY, KG, PRIMARY AND SECONDARY SCHOOLS First Term Examination Questions For Primary Schools All Classes Examination Question Links
Subject: English Studies Term: FIRST TERM Week: WEEK 2 Class: SS 2 Topic: (i) Comprehension – Learning about Main Ideas and Supporting Details Unit 1 Basketball, pg 19(ii) Vocabulary Development: Words Associated with the Human Body System and Functions Speech Work: Cluster of Two, Three and Four Consonants Writing (Expository): Meaning, Features and Examples
Subject: English Studies Term: FIRST TERM Week: WEEK 1 Class: SS 2 Topic: Comprehension:Reading for Main Points Structure: Revision on Nominalization of Adjectives and Verbs. Speech Work: Review of Consonants Followed by /j/ and /u/ Sounds. Summary: Revision of the Features of Summary. Previous lesson: The pupils have previous knowledge of ENGLISH LANGUAGE
E – LEARNING NOTES FIRST TERM SUBJECT: FOOD AND NUTRITION CLASS: SS2 SCHEME OF WORK FOR FIRST TERM WEEKS FLOUR MIXTURE CAKES, BUNS AND SWEETS FOOD FLAVOURINGS AND COLOURING TYPES OF EGGS AND NUTRITIONAL VALUES OF EGGS MILK AND MILK PRODUCTS IMPORTANCE AND FACTORS AFFECTING HUMAN NUTRITION. MEAT COOKERY AND NUTRITIVE VALUE OF MEAT Poultry
SUBJECT : Food and Nutrition TERM : FIRST TERM WEEK : WEEK 9 CLASS : SS 1 TOPIC : Sea foods; types of fish in local and sea water, nutritive value of fish, classes of sea foods, methods of cooking PREVIOUS LESSON : The pupils have previous knowledge of Poultry cookery; types of poultry,
WEEK 5 CLASS: SS 2 SUBJECT: FOOD AND NUTRITION TOPIC: Milk and milk products CONTENT: Nutritive value of milk and milk products, Types of milk Sub-Topic 1: Nutritive value of milk and milk products Milk is a creamy liquid produced from the mammary glands of all female mammals for feeding their young ones. Milk
[the_ad id=”40090″] WEEK 4 CLASS: SS 2 SUBJECT: FOOD AND NUTRITION TOPIC: FOOD STUDY – Eggs CONTENT: (a) type of eggs (b) nutritional value of eggs (c) test for egg (d) egg cookery (e) Uses of eggs in cookery Sub-Topic 1: TYPES OF EGG Eggs are oval objects with a thin but hard shell produced
SUBJECT : Food and Nutrition TERM : FIRST TERM WEEK : WEEK 8 CLASS : SS 1 TOPIC : Poultry cookery; types of poultry, nutritive value of poultry, factors to consider when choosing poultry and its preparation for cooking, methods of cooking poultry PREVIOUS LESSON : The pupils have previous knowledge of MEAT COOKERY
SUBJECT : Food and Nutrition TERM : FIRST TERM WEEK : WEEK 7 CLASS : SS 1 TOPIC : MEAT COOKERY AND NUTRITIVE VALUE OF MEAT PREVIOUS LESSON : The pupils have previous knowledge of IMPORTANCE AND FACTORS AFFECTING HUMAN NUTRITION. that was taught as a topic in the previous lesson BEHAVIOURAL OBJECTIVES
