Last Updated on November 2, 2020 by Alabi M. S.
THEME – PROCESSES OF AGRICULTURAL PRODUCTS
PREVIOUS LESSON – Meaning and Names of Vegetable Crops (Primary 3)
TOPIC – VEGETABLE CROPS
1. Introductory Activities
2. Classification of Vegetables
3. Uses of Vegetables
By the end of the lesson, the pupils should have attained the following objectives (cognitive, affective and psychomotor) and should be able to –
1. name local vegetables.
2. identify vegetables by name.
3. state uses of vegetables.
Ewedu, ugu, etc.
The teacher will teach the lesson with the aid of:
1. Samples of local vegetables.
2. Chart of local vegetables.
METHOD OF TEACHING – Choose a suitable and appropriate methods for the lessons.
Note – Irrespective of choosing methods of teaching, always introduce an activities that will arouse pupil’s interest or lead them to the lessons.
1. Scheme of Work
2. 9 – Years Basic Education Curriculum
3. Course Book
4. All Relevant Material
5. Online Information
CONTENT OF THE LESSON
Teacher’s/Pupil’s Activities –
- Display samples or chart showing vegetable plants of leafy and fruit. For example, water leaves and pepper, ask the pupils compare and mention the parts that’s people eat.
Pupil’s Activities – People eat the leaves of water leaf but don’t eat the fruits (seeds) while pepper, people eat fruit (seeds) but don’t eat the leaves.
Teacher’s Remark – Vegetable crops are classified into LEAFY AND FRUIT as you mention. Cheer for their response. Now, mention other leafy and fruit vegetables.
1. Water leaf
2. Bitter leaf
3. Pumpkin (Ugwu) leaf
4. Amaranthus (Tete)
5. Spinach (Shoko)
7. Onion leaf, etc.
7. Water melon, etc.
USES OF LOCAL VEGETABLES
1. They are used for making soup, for example – efo tete, ugu, bitter leaf, okra, etc.
2. They are used for making stew, for example – peppers, onions, etc.
3. They are used for making salad, for example – cabbages, onions, peppers, etc.
4. They are used for making general cooking such as joloff rice, yam porridge, yam and beans porridge, etc.
To deliver the lesson, the teacher adopts the following steps:
1. To introduce the lesson, the teacher revises the previous lesson. Based on this, he/she asks the pupils some questions;
2. Displays and identify samples of leafy and fruit vegetables such as bitter leaf, water leaf, lettuce, tomato, okra, pepper, egg, plant.
Pupil’s Activities – Observe samples of leafy leafy vegetables. List some vegetables they eat at home.
3. Teacher’s/Pupil’s Activities – Discuss the uses of vegetables in the locality.
4. Teacher’s/Pupil’s Activities – Draw local leafy and fruit vegetables.
- To conclude the lesson for the week, the teacher revises the entire lesson and links it to the following week’s lesson.
Pupils to answer the questions.
Underline if the following foods are Leafy or Fruit.
1. Okra – Leafy and Fruit
2. Bitter leaf – Leafy and Fruit
3. Cabbage – Leafy and Fruit
4. Pepper – Leafy and Fruit
5. Amaranthus – Leafy and Fruit
6. Group the following into Leafy and Fruit
Mention the 2 classic of vegetable crops.
Give one example of leafy vegetable.
Give one example of fruit vegetable.
Mention 2 uses of vegetables.