Steaming Method of Cooking (Primary 5)

 

HOME ECONOMICS

PREVOCATIONAL STUDIES

SECOND TERM 

WEEK 5

PRIMARY 5

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

TOPIC: STEAMING 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:

1. discuss the steaming methods.

2. state advantages and disadvantages of steaming method.

 

ENTRY BEHAVIOR

The pupils are required to already know how to cook.

Related links – Boiling methods.

 

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 

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

1. It is easy to digest.

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

3. Nutrients are retain in the foods.

 

DISADVANTAGES OF STEAMING METHOD 

1. It takes longer time than boiling.

2. It consume more cooking energy.

3. It tends to lack flavour.

 

 

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.

 

LESSON EVALUATION

Pupils to: 

1. state 2 advantages of steaming method.

2. state 2 disadvantages of steaming method.