Education resource centre

1. 
   Identification of different equipment for various tasks.
   

-mechanical equipment.

b. Small equipment.

Guides the discussion on

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  Identification of correct kitchen equipments.
  
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  Demonstrate how to use one kitchen equipment.
  
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  Supervise the students practice.
  

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  Identify kitchen equipment.
  
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  Participate in class discussion.
  
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  Practice using one kitchen equipment each.
  

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  Charts on kitchen equipments.
  
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  Visit to an institutional kitchen.
  

1. 
   Use of labour saving devices.
   
2. 
   Importance of labour saving devices.
   
3. 
   Factors to consider when choosing labour saving devices.
   

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  Leads the discussion on labour saving devices.
  
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  Demonstrate on the use of some of the devices available.
  
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  Correct notebooks and make necessary corrections.
  

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  Listen and participate in the discussion.
  
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  Ask and answer questions.
  
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  Practice using the saving devices.
  

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  Pictures of both small and large labour devices e.g. cut outs, photographs of labour saving devices.
  

1. 
   Operation of labour saving devices.
   
2. 
   Care and maintenance –practical.
   

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  Demonstrate on the operation of labour saving devices.
  
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  Demonstrate the care and maintenance.
  

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  Observe the teacher’s demonstration.
  
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  Participate using the saving devices.
  

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  Blender, fruit extractor, mixer.
  
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  Liquid soap, sponge.
  
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  Clean towel.
  

1. 
   Meaning of time and energy management.
   
2. 
   Tasks that require time and energy management e.g. laundry, cake making etc.
   

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  Explain the meaning of time and energy management.
  
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  Discusses its importance.
  

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  Displays a chart on the guidelines for time and energy management.
  
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  Displays time and energy saving devices.
  

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  Participate in class discussion.
  
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  Ask and answer questions.
  
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  Identify time and energy saving devices in the chart.
  

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  Charts showing drawing of time and energy saving devices.
  
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  Time and energy saving devices.
  
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  Charts stating guidelines for time and energy management.
  

1. 
   Importance of time and energy management in food preparation.
   

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  Discusses the importance of time and energy management in food preparation.
  

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  Participate in class discussion.
  

Charts showing the importance of time and energy management in food preparation.

1- Types of flour in cooking.

-whole wheat flour.

-all purpose, instant blending flour etc.

2. 
   Flour from local foodstuff.
   
3. 
   Raising agents.
   

Palm wine, steam.

1. 
   Explains the types of flours in flour mixtures.
   
2. 
   Guides the discussion on raising agents such as air, baking powder, yeast etc.
   
3. 
   Demonstrates how to mix, use different types of flour mixtures, cakes, brew etc.
   

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  Participate in class discussion.
  
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  Ask and answer questions.
  
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  Practice how to prepare products from flour mixtures.
  

1. 
   Flours, raising agents.
   
2. 
   Flavourings and colourings in flour.
   

1. 
   Flour mixtures
   

1. 
   Cakes, burns, sweets,(puddings and jellies).
   

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  Practical.
  

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  Displays process flours from local foodstuffs.
  
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  Supervises student’s work.
  
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  Gives a chalkboard summary.
  

Listen attentively.

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  Demonstrate the use of flour mixtures.
  
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  Copy notes from chalkboard.
  

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  Baked products of flour mixture.
  

1. 
   Flour mixtures- Pastries and breads.
   

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  Practical continues.
  

Describes the natural and artificial flavourings.

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  Displays process flours from local foodstuffs.
  

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  Observe each of the flour.
  
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  Participate in bread making.
  

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  Flours.
  
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  Raising agents.
  
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  Flavourings.
  

1. 
   Food flavourings and colourings.
   

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  Natural and artificial.
  
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  Food colouring materials.
  

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  Displays the natural and artificial flavourings and colourings.
  

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  Participate in the class discussion.
  
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  Differentiate each.
  

Natural and artificial colourings and flavourings.

1. 
   Types of eggs.
   
2. 
   Nutritional value of eggs.
   
3. 
   Test for eggs e.g. water, eye view test.
   

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  Displays the different types of eggs.
  
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  Explains the
  

1. 
   Nutritional value of eggs.
   

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  Uses of eggs in cookery.
  
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  Demonstrate the test for egg freshness.
  

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  Identify the eggs on display.
  
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  Listen to the teacher.
  
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  Ask questions.
  
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  Draw the structure of an egg.
  

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  Diagram of an egg structure.
  
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  Different types of egg samples.
  

1. 
   Uses of egg in cookery.
   

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  Baking, binding agents, raising agents, thickener.
  

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  Demonstrate methods of cooking eggs.
  
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  Gives chalkboard summary.
  
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  Collects notebooks and make necessary corrections.
  

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  Draw the structure of an egg.
  
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  Practice how to test for egg freshness.
  
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  Practice cooking eggs in groups.
  

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  Diagram of an egg structure.
  
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  Different types of egg samples.
  

1. 
   Types of milk (Aninet type).
   

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  Fresh milk- pasteurized.
  
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  Homogenized, sterilized, and evaporated.
  
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  Cultured milk nono yoghurt.
  
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  Plant milk source and soy beans.
  
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  Types of milk products- wara (local cheese).
  
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  The food value of milk.
  
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  Uses of milk.
  

Explains the types of milk (aninet and plain

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  milk.
  
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  Explain the food value of milk and milk products.
  
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  Demonstrate the production of milk products.
  
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  Practical.
  

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  Participate in the discussion.
  
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  Ask and answer questions.
  
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  Participate in practical demonstration.
  

1. 
   Sample of milk products.
   

Nono yoghurt.

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  Charts with labeled milk and milk products.
  

Type of fish in local and sea water.

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  Classes of sea food e.g. fine fish, lean and shell.
  
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  Food value.
  
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  Methods of cooking.
  

Practical.

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  Explain the different types of sea food.
  
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  Discusses the nutrional value of sea food.
  
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  Demonstrates sea food cookery by frying, grilling.
  
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  Supervises students practical.
  

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  Participate in the discussion.
  
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  Ask and answer questions.
  
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  Participate in the practical cooking some sea foods.
  

A chart showing different types of sea.

Samples of any available sea food.

Real objects.

Definition of meat.

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  Types of meat.
  
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  Different cuts of meat.
  
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  Food value.
  
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  Factors to consider when choosing meat.
  
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  Structure of meat.
  

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  Explains the meaning of meat.
  
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  Explain types of meat e.g. Cow- beef.
  

-Lamb- mutton.

-Crab- veal.

Students

Participate in the discussion.

Ask and answer questions.

Learning materials

A chart showing the structure of meat.

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  Pictures showing different meat cuts.
  

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  Structure of meat.
  
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  Cooking method for meat.
  
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  Effect of heat on cooking meat.
  
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  Advantages and disadvantages of cooking method.
  

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  Draw the structure of meat and explain.
  
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  List the advantage and disadvantage of cooking meat.
  
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  Demonstration (practical).
  

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  Participate in the discussion.
  
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  Ask and answer questions.
  
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  Participate in practical demonstration.
  

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  A chart showing the structure of meat.
  
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  A picture of different meat cuts (food and nutrition text book).
  

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  Definition of poultry.
  
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  Types of poultry e.g. chicken turkey, goose, game.
  
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  The nutrive value.
  
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  Structure of a chicken.
  
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  Factors to consider when choosing poultry.
  
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  Preparation of poultry for cooking.
  
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  Cooking method –stewing, frying, grilling, roasting etc.
  

Explain the definition of poultry.

Explain the different types of poultry.

Discuss the food value of poultry.

Explain the factors to consider when choosing poultry.

Practical demonstration.

Participate in the discussion.

Ask and answer questions.

Participate in practical demonstration.

Sample of poultry (chicken).

Real object.

A chart showing the structure of poultry (chicken).

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  Types of herbs and spice local, curry, thyme and scent leaves.
  
• 
  Local spices – ginger, garlic, pepper.
  

Foreign spices – curry powder, thyme.

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  Explain condiment and seasoning.
  
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  Explain the different types of herbs and spices (local and foreign).
  

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  Participate in the discussion.
  
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  Ask and answer questions.
  

Sample of different herbs and spices (local) curry leaves, scent leaves.

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  Meaning of food storage and preservation.
  
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  Reasons for food preservation.
  
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  Types of foods to be preserved (local and foreign).
  

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  Explain the of food storage and preservation.
  
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  Explains the meaning of food storage and preservation (local and foreign).
  

Participate in the discussion.

Ask and answer questions.

Copy summary work.

A sample preserved food.

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  Preparation of food for preservation.
  
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  Advantages and disadvantages of food preservation.
  
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  Methods of food preservation.
  

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  Explains the different steps in food preservation and storage.
  
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  Discuss the advantages and disadvantages of food preservation.
  

Participate in the discussion.

Copy summary work.

Learning materials

A chart showing steps involved in food preservation.

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  Making of jam/mamalade
  
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  Important ingredients in jam making (sugar, pectin, fruit)
  
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  Methods of preparation of jam/mamalade
  
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  Practical demonstration
  

Explain the difference between jam and marmalade.

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  Explain the importance of sugar, pectin, and acid fruit.
  
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  Explain the methods of making jam/ marmalade.
  

Participate in the discussion.

Ask and answer questions.

Participate in practical demonstration.

Samples of jam and marmalade.

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  Discuss the general rules for making jam/ marmalade.
  
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  Practical.
  

Practical demonstration.