Meaning, Advantages and Disadvantages of Steaming Method Primary 5 (Basic 5) Term 2 Week 2 Home Economics 1

HOME ECONOMICS

PREVOCATIONAL STUDIES

SECOND TERM

WEEK 5

PRIMARY 5

PREVIOUS LESSON – Common Cooking Methods – Boiling Method (Primary 5)

TOPIC: STEAMING METHOD OF COOKING 

LEARNING AREA

1. Introduction

2. Meaning of Steaming Method of Cooking

3. Advantages and Disadvantages of Steaming Method of Cooking

4. Lesson Evaluation and Weekly Assessment (Test)

PERFORMANCE OBJECTIVES

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

1. explain the meaning of steaming methods.

2. state advantages and disadvantages of steaming method.

ENTRY BEHAVIOR

The pupils can identify and describe steaming method of cooking.

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 – STEAMING METHOD

Steaming method is the method of steam from boiling water.

In steaming method, no direct contact between the food and boiling water.

ADVANTAGES OF STEAMING METHOD

The advantages of streaming method of cooking are as follows:

1. It is easy to digest.

2. It is suitable for cooking children’s foods.

3. Nutrients are retain in the foods.

LESSON 2 – DISADVANTAGES OF STEAMING METHOD 

1. It takes longer time than boiling.

2. It consume more cooking energy.

3. It tends to lack flavour.

LESSON 3 – REVISION AND WEEKLY ASSESSMENT (TEST)

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. Guides discussion on steaming methods of cooking.

Pupil’s Activities –  Participate in the discussions.

3. Gives a board summary.

Pupil’s Activities – Copy the board summary.

CONCLUSION

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

• Next Lesson – Frying Method of Cooking (Primary 5)

LESSON EVALUATION

Teacher asks pupils to:

1. state 2 advantages of steaming method.

2. state 2 disadvantages of steaming method.