Common Cooking Methods – Boiling Method Primary 4/Basic 4 Term 2 Week 2 Home Economics

 

HOME ECONOMICS

PREVOCATIONAL STUDIES

SECOND TERM

WEEK 2

PRIMARY 4

THEME: 

PREVIOUS LESSON – As stated in Second Term (Term 2) Week 1 Plan Lesson Notes for Primary Schools

 

TOPIC: BOILING METHOD 

 

 

LEARNING AREA

1. Introduction

2. Meaning of Cooking

3. Methods of Cooking – Boiling Method

4. Advantages and Disadvantages of Cooking Method

5. Lesson Evaluation and Weekly Assessment (Test)

 

 

PERFORMANCE OBJECTIVES

By the end of the lesson, the pupils should have attained the following objectives –

1. discuss the different boiling methods.

2. state advantages and disadvantages of boiling method.

 

 

ENTRY BEHAVIOR

Some of the pupils know how to cook.

 

 

INSTRUCTIONAL MATERIALS

The teacher will teach the lesson with the aid of:

1. Charts showing the different cooking methods.

2. Food ingredients for meal preparation.

3. Cooking pot, stove, oven, frying pan, etc.

4. Relevant books.

 

 

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. 

 

 

REFERENCE MATERIALS

Scheme of Work

9 – Years Basic Education Curriculum

Course Book

All Relevant Material

Online Information

 

 

CONTENT OF THE LESSON 

LESSON 1 – INTRODUCTION

Cooking is the art preparing food by heating.
There are different methods of cooking.

 

 

COMMON COOKING METHODS

1. Boiling

2.Steaming

3. Stewing

4. Frying

5. Roasting

6. Grilling

7. Broiling

 

 

BOILING METHOD

Boiling method is the process of cooking food in boiling water.

Examples of foods that can be boiled are rice, beans, yam, egg, meat, etc.

 

 

ADVANTAGES OF BOILING METHOD

1. It is easy and quick method.

2. It makes food soft.

3. It makes food easy for digesting.

4. Many foods can be cooked by boiling.

 

 

DISADVANTAGES OF BOILING METHOD 

Some foods nutrients can be lost in boiling water, e.g. vitamin.

 

 

LESSON 2 – PRACTICE AND DEMONSTRATE HOW TO BOIL EGGS 

 

 

PRESENTATION

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 sample of boiled egg and fried egg.

3. Asks pupils to differentiate between boiled egg and fried egg.

Pupil’s Activities – Differentiate between boiled egg and fried egg.

4. Uses the sample and pupil’s responses to introduce and explains the meaning or boiling method.

Pupil’s Activities – Pay attention to the lesson introduction.

5. Asks pupils foods that can be boiled.

Pupil’s Activities – State foods that can be boiled.

6. Discuss the advantages and disadvantages of boiling method.

Pupil’s Activities – List the advantages and disadvantages of boiling method.

7. Summarizes the lesson on the board.

Pupil’s Activities – Participate actively the lesson summary and write as instructed.

 

 

CONCLUSION

  • To conclude the lesson for the week, the teacher revises the entire lesson and links it to the following week’s lesson.
  • Next Lesson –

 

 

LESSON EVALUATION

Asks pupils to:

1. list five common methods of cooking.

2. cook using boiling method of cooking.

3. state 2 advantages of boiling method.

4. state 2 disadvantages of boiling method.

 

 

 

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