Sun and Air Drying Methods of Preservation (Primary 6)

HOME ECONOMICS

PREVOCATIONAL STUDIES

SECOND TERM 

WEEK 3

PRIMARY 6

PREVIOUS LESSON – Common Methods of Food Preservation (Primary 6)

TOPIC: SUN AND AIR DRYING 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 sun and air drying methods of food preservation.

2. state advantages and disadvantages of sun and air dry 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

Sun drying method is the method of preserving food under the sun. Cereal and root vegetable are preserve under the sun.

ADVANTAGES OF SUN METHOD OF FOOD PRESERVATION 

• No energy is required.

DISADVANTAGES OF SUN METHOD OF FOOD PRESERVATION 

1. The process is very slow.

2. It takes time.

3. Molding of food may occur due to slow drying

4. It cannot be carried out in dust or rainy weather.

AIR DRYING METHOD OF PRESERVATION 

Air drying method is the method of preserving food under room temperature e.g. vegetables.

ADVANTAGES OF AIR METHOD OF FOOD PRESERVATION 

1. No cost is required.

2. It maintains the colour.

3. It retains the nutrients.

DISADVANTAGES OF AIR DRYING METHOD OF FOOD PRESERVATION 

1. It attracts flies.

2. It is exposed to pest and diseases.

3. It is exposed to contamination.

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 sun and air drying 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 – Freezing and Chilling Methods of Food Preservation (Primary 6)

LESSON EVALUATION

Pupils to: 

1. state 2 advantages of sun and air drying methods of food preservation.

2. state 2 disadvantages of sun and air drying methods of food preservation.