Freezing and Chilling Methods of Food Preservation (Primary 6)

HOME ECONOMICS

PREVOCATIONAL STUDIES

SECOND TERM 

WEEK 4

PRIMARY 6

PREVIOUS LESSON – Sun and Air Drying Methods of Preservation (Primary 6)

TOPIC: FREEZING AND CHILLING METHODS OF FOOD PRESERVATION 

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:

1. discuss the freezing and chilling methods of food preservation.

2. state advantages and disadvantages of freezing and chilling methods of food preservation.

ENTRY BEHAVIOR

The pupils are required to already know how to cook.

Related links – Boiling methods, Steaming Method of Cooking, frying method of cooking , Stewing 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 

SUN DRYING METHOD

Freezing and Chilling methods are the method of preserving food inside of the fridge. The different between freezing and chilling is that freezing keeps food in a solid form. While chilling makes food to cool.

ADVANTAGES OF FREEZING METHOD OF FOOD PRESERVATION 

1. It preserves food for a long time over a long distance.

2. It reduces waste and spoilage.

3. It retains natural color and taste.

4. It makes food available.

5. It encourages production.

DISADVANTAGES OF FREEZING METHOD OF FOOD PRESERVATION 

1. It is not always available.

2. Its nutritional values are reduced.

3. The natural tastes are reduced.

4. Fruits and vegetables cannot be frozen.

5. It is expensive.

ADVANTAGES OF CHILLING METHOD OF FOOD PRESERVATION 

1. It is good for fresh fruits and vegetables.

2. It reduces waste and spoilage.

DISADVANTAGES OF CHILLING METHOD OF PRESERVATION 

1. It leads to increase in waste and spoilage without power supply.

2. It is not good for preserving fresh meat and fish.

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 freezing and chilling methods of preservation.

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.

• Next Lesson –

LESSON EVALUATION

Pupils to: 

1. state 2 advantages of freezing and chilling methods of food preservation.

2. state 2 disadvantages of freezing and chilling methods of food preservation.