Preparation of Simple Meals – Eggs

HOME ECONOMICS SECOND TERM  WEEK  PRIMARY 5 THEME: FOOD AND NUTRITION  TOPIC: Shallow Frying Method of Frying Eggs    PERFORMANCE OBJECTIVES By the end of the lesson, the pupils should have attained the following objectives (cognitive, affective and psychomotor) and should be able to: Discuss the process of shallow frying method of eggs.  fry eggs using
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Preparation of Simple Meals – Frying Plantain

HOME ECONOMICS SECOND TERM  WEEK  PRIMARY 5 THEME: FOOD AND NUTRITION  TOPIC: Deep Frying Method of Cooking Plantain  PERFORMANCE OBJECTIVES By the end of the lesson, the pupils should have attained the following objectives (cognitive, affective and psychomotor) and should be able to: Discuss the process of deep frying method of Plantain.  cook plantain using
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Preparation of Simple Meals – Moi – Moi (Primary 5)

  HOME ECONOMICS SECOND TERM  WEEK  PRIMARY 5 THEME: FOOD AND NUTRITION  TOPIC: Steaming Method of Cooking Moi – Moi  PERFORMANCE OBJECTIVES By the end of the lesson, the pupils should have attained the following objectives (cognitive, affective and psychomotor) and should be able to: Discuss the process of steaming method of moi – Moi
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Preparation of Simple Meals – Yam

HOME ECONOMICS SECOND TERM  WEEK 12  PRIMARY 5 THEME: FOOD AND NUTRITION  TOPIC: Boiling of Yam  PERFORMANCE OBJECTIVES By the end of the lesson, the pupils should have attained the following objectives (cognitive, affective and psychomotor) and should be able to: Discuss the process of boiling method of cooking yam.  cook yam using boiling method.
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Preparation of Simple Meals – Yam

HOME ECONOMICS SECOND TERM  WEEK 12  PRIMARY 5 THEME: FOOD AND NUTRITION  TOPIC: Boiling of Yam  PERFORMANCE OBJECTIVES By the end of the lesson, the pupils should have attained the following objectives (cognitive, affective and psychomotor) and should be able to: Discuss the process of boiling method of cooking yam.  cook yam using boiling method.
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Banking Method of Cooking 

HOME ECONOMICS SECOND TERM  WEEK 11  PRIMARY 5 TOPIC: Banking Method of Cooking  PERFORMANCE OBJECTIVES By the end of the lesson, the pupils should have attained the following objectives (cognitive, affective and psychomotor) and should be able to:  discuss the baking methods. state advantages and disadvantages of baking method. ENTRY BEHAVIOR The pupils are required
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