Class: primary two
Term: Third Term
Subject: Pre-vocational Studies
Curriculum Theme: Home Economics
Previous Lesson: Reasons
Topic: methods Of Handling Leftover Food
Content/Learning Area: Defining leftover foods, Importance of preserving leftover foods, Methods of preserving leftover foods
Time Allocation: 40 minutes

Performance Objectives

By the end of the lesson, pupils should be able to:

• Cognitive Domain:

1.Define leftover foods.
2.Identify five methods of preserving leftover foods.

1. Explain the importance of preserving leftover foods.
   • Affective Domain:

1. appreciate the importance of preserving leftover foods to avoid waste.
   
2. Show concern for food safety and hygiene.
   • Psychomotor Domain:

1. Demonstrate proper storage of leftover food in the refrigerator.
   
2. Show how to use airtight containers for food storage.
   • Social Domain:

1. Discuss with peers the benefits of proper food handling.
   
2. Work collaboratively in group activities.

---

Reference Materials

• 9 – Years Basic Education curriculum
• abuja Educational Resource Center Scheme of Work
• NAPPS National Unified Scheme of Work
• online Data
• Relevant textbooks

---

Instructional Materials

To deliver this lesson, the teacher will use the following materials: Whiteboard or chart paper, markers or crayons, Pictures of different food preservation methods, Samples of airtight containers, Refrigerator model (optional).

---

Rationale for the Lesson

This lesson teaches pupils practical skills for handling leftover food, promoting less food waste and better hygiene practices. These skills are valuable for their health and home management in the future.

---

Prerequisite/Previous Knowledge

The teacher will start by asking pupils what thay do with leftover food at home. A brief discussion will follow, leading into the lesson’s topic.

---

Lesson Content

Methods Of Handling Leftover Foods

Leftover foods are foods remaining after a meal, suitable for later consumption.

Preservation Methods

Food preservation methods are techniques used to extend the shelf life of food and prevent spoilage.These include:

1. Refrigeration: keeping food cool and fresh in the refrigerator, slowing bacterial growth and preventing spoilage.
2. freezing: Storing food in a freezer for extended preservation, halting bacterial growth for months. Examples include freezing soups, stews, and cooked meats.
3. Drying: Removing moisture from food (like fruits and vegetables) to extend shelf life.Examples include sun-drying tomatoes, making beef jerky, and drying herbs.
4. Canning: Sealing heated food in airtight containers to kill bacteria and prevent contamination. examples include canning tomatoes, fruits, and vegetables.
5. Airtight containers: Storing food in containers preventing air entry, hindering bacterial and mold growth. Examples include using Tupperware, glass jars with tight lids, and vacuum-sealed bags.
6. Pickling: Preserving food in a brine, vinegar, or other solution that inhibits bacterial growth. Examples include pickled cucumbers, onions, and peppers.
7. Smoking: Exposing food to smoke from burning wood, which adds flavor and helps preserve it. Examples include smoked fish, meat, and cheese.

---

Teaching Methods

To deliver this lesson,‌ ⁤the teacher will⁤ adopt⁤ the following methods: Discussion, Demonstration, Question and answer.

---

Instructional Procedures

To deliver this lesson, the teacher will adopt the following steps:

Step 1: Introduction

Time: 5 minutes
Teaching Skill: Set Induction
Teacher’s Activity: Asks pupils about their experiences with leftover food.
Pupils’ Activity: Share their experiences and ideas.

Step 2: Explanation of Key Concepts

Time: 10 minutes
Teaching Skill: Explaining
Teacher’s Activity: Defines leftover food and explains the importance of preservation.
Pupils’ Activity: Listen attentively and ask clarifying questions.

Step 3: Demonstration/Guided Practice

Time: 15 minutes
Teaching Skill: Demonstrating
Teacher’s Activity: Demonstrates the five methods of preserving leftover food using visuals and examples.Pupils’ Activity: Observe the demonstration and participate in a guided practice session.

Step 4: Autonomous Practice

Time: 5 minutes
Teaching Skill: Monitoring
Teacher’s Activity: Guides pupils as they work individually or in pairs to answer questions.
Pupils’ Activity: Answer questions related to the lesson content.

Step 5: Note-Taking

Time: 2 minutes
Teaching Skill: Note-taking
Teacher’s Activity: Guides pupils in summarizing key points.
Pupils’ Activity: Write down key points in their notebooks.

Step 6: Evaluation/Review

Time: 3 minutes
Teaching Skill: Questioning
Teacher’s Activity: Asks review questions to assess understanding.
Pupils’ Activity: Answer review questions.

Step 7: Conclusion

Time: 2 minutes
Teaching Skill: Summarizing
Teacher’s Activity: Summarizes the key points of the lesson and assigns homework.
Pupils’ Activity: listen to the summary and note the homework assignment.

---

Lesson Keywords

• Leftover Foods – Foods remaining after a meal.
• Refrigeration – Cooling food to slow bacterial growth.
• Freezing – Storing food at very low temperatures to halt bacterial growth.
• Drying – Removing moisture from food to extend shelf life.
• Canning – Sealing heated food in airtight containers.
• Airtight Containers – containers that prevent air from entering.
• Preservation – Methods to extend the shelf life of food.

---

Lesson Evaluation

To evaluate the learning, the teacher asks pupils to:

1. What are leftover foods?
2. Why is it important to preserve leftover foods?
3. Name three methods of preserving leftover foods.
4. Explain how to store food in an airtight container.
5. Discuss with your partner the benefits of handling leftover food properly.

---

Assignment/Homework

1. Draw pictures illustrating the different methods of preserving leftover food.
2. List three types of food you can preserve using refrigeration.
3. Explain why it is important to avoid wasting food.

---

Differentiation

• For slower learners: Provide one-on-one assistance and simplified explanations.
• For advanced learners: Encourage them to research additional food preservation methods.
• For visual/auditory/kinesthetic learners: Use visual aids, verbal explanations, and hands-on activities to cater to different learning styles.

---

Note for Teachers

Ensure to use real-life examples and practical demonstrations to make the lesson engaging and relatable for the pupils. Encourage active participation and provide constructive feedback.