Food and Nutrition

Overview of Home Science - Meaning of Home Science
Overview of Home Science - Importance of Home Science

By the end of the lesson, the learner should be able to:
- Define Home Science as an area of study
- Explain how science knowledge applies to daily home activities
- Connect Home Science concepts to improving quality of life at home

The learner is guided to:
- Brainstorm on the meaning of the terms 'home' and 'science'
- Discuss how knowledge of science can be applied in daily lives at home
- Use digital and print resources to search for information on Home Science as a discipline

What is Home Science?

- Mentor Home Science Learner's Book pg. 1
- Digital resources
- Charts showing Home Science areas
- Mentor Home Science Learner's Book pg. 2
- Pictures showing Home Science applications

- Oral questions - Class discussion - Observation

Food and Nutrition

Overview of Home Science - Areas studied in Home Science
Overview of Home Science - Careers in Home Science

By the end of the lesson, the learner should be able to:
- Identify the areas studied in Home Science
- Describe Food and Nutrition, Home Management, and Clothing and Textiles
- Link each area of study to specific real-life applications

The learner is guided to:
- Use digital and print resources to search for information on areas studied in Home Science
- Discuss Food and Nutrition, Home Management, Clothing and Textiles
- Present findings in class on each area

What areas make up the study of Home Science?

- Mentor Home Science Learner's Book pg. 3
- Digital resources
- Charts showing areas of Home Science
- Mentor Home Science Learner's Book pg. 4
- Career charts
- Resource person
- Digital resources

- Oral questions - Written assignments - Class presentations

Food and Nutrition

Kitchen Layouts and Equipment - Meaning of kitchen layouts
Kitchen Layouts and Equipment - Types of kitchen layouts (L-shaped and U-shaped)

By the end of the lesson, the learner should be able to:
- Define the term kitchen layout
- Explain the meaning of work centres and work triangle
- Identify how proper kitchen arrangement saves time and energy when cooking

The learner is guided to:
- Discuss and define a kitchen and its uses
- Use digital or print resources to find the meaning of kitchen layout, work centres and work triangle
- Discuss how work centres are positioned in a kitchen

What is a kitchen layout?

- Mentor Home Science Learner's Book pg. 6
- Digital resources
- Pictures of different kitchens
- Mentor Home Science Learner's Book pg. 7
- Charts showing kitchen layouts

- Oral questions - Written assignments - Observation

Food and Nutrition

Kitchen Layouts and Equipment - Types of kitchen layouts (Corridor, One-wall, Island)
Kitchen Layouts and Equipment - Factors to consider when choosing kitchen layouts

By the end of the lesson, the learner should be able to:
- Identify Corridor, One-wall and Island kitchen layouts
- Illustrate different kitchen layouts
- Compare kitchen layouts found in different home settings

The learner is guided to:
- Discuss and illustrate Corridor, One-wall and Island kitchen layouts
- Watch video clips or use print resources on different kitchen plans
- Make models of different types of kitchen layouts

Which kitchen layout is most suitable for small spaces?

- Mentor Home Science Learner's Book pg. 8
- Digital resources
- Charts and pictures of kitchen layouts
- Mentor Home Science Learner's Book pg. 10
- Reference books

- Illustrations - Oral questions - Model making

Food and Nutrition

Kitchen Layouts and Equipment - Classification of kitchen tools and equipment

By the end of the lesson, the learner should be able to:
- Classify kitchen tools and equipment into small, large and labour-saving
- Identify examples of each category
- Distinguish between different categories of kitchen tools at home

The learner is guided to:
- Observe pictures or realia to identify and classify kitchen tools and equipment
- Discuss classification into small, large and labour-saving equipment
- Use digital and print resources to search for more examples

How are kitchen tools and equipment classified?

- Mentor Home Science Learner's Book pg. 11
- Realia of kitchen tools
- Pictures and charts

- Oral questions - Classification exercises - Observation

Food and Nutrition

Kitchen Layouts and Equipment - Small kitchen tools and equipment

By the end of the lesson, the learner should be able to:
- Identify small kitchen tools and equipment
- Describe uses of cutting, measuring and mixing tools
- Select appropriate tools for specific food preparation tasks

The learner is guided to:
- Search for information on small kitchen tools (cutting, measuring, mixing tools)
- Discuss the uses of knives, spoons, measuring jugs and whisks
- Observe and handle various small kitchen tools

What are the uses of small kitchen tools?

- Mentor Home Science Learner's Book pg. 12
- Small kitchen tools (knives, spoons, measuring equipment)
- Pictures and charts

- Practical identification - Oral questions - Written assignments

Food and Nutrition

Kitchen Layouts and Equipment - Large kitchen equipment

By the end of the lesson, the learner should be able to:
- Identify large kitchen equipment
- Describe uses of cookers, refrigerators and steamers
- Operate large kitchen equipment safely following manufacturer instructions

The learner is guided to:
- Search for information on large kitchen equipment
- Discuss the uses of cookers, refrigerators, microwave ovens and steamers
- Watch video clips on the use of large kitchen equipment

What are the functions of large kitchen equipment?

- Mentor Home Science Learner's Book pg. 20
- Pictures of large equipment
- Digital resources

- Oral questions - Written assignments - Observation

Food and Nutrition

Kitchen Layouts and Equipment - Labour-saving equipment

By the end of the lesson, the learner should be able to:
- Identify labour-saving kitchen equipment
- Explain how labour-saving equipment reduces work and time
- Choose appropriate labour-saving equipment for different kitchen tasks

The learner is guided to:
- Search for information on labour-saving equipment
- Discuss uses of blenders, food mixers, food processors and electric kettles
- Explain how they save time and labour

How do labour-saving equipment improve efficiency in the kitchen?

- Mentor Home Science Learner's Book pg. 27
- Pictures of labour-saving equipment
- Digital resources

- Oral questions - Group discussions - Written assignments

Food and Nutrition

Kitchen Layouts and Equipment - Factors to consider when choosing kitchen tools and equipment

By the end of the lesson, the learner should be able to:
- Explain factors to consider when selecting kitchen tools and equipment
- Analyse cost, quality, use and energy efficiency when selecting tools
- Make informed decisions when purchasing kitchen items for home use

The learner is guided to:
- Brainstorm on factors to consider when selecting kitchen tools and equipment
- Discuss cost, quality, material, use and fuel type
- Visit shops that sell kitchen tools and equipment

What should one consider when buying kitchen tools and equipment?

- Mentor Home Science Learner's Book pg. 12
- Digital resources
- Reference books

- Oral questions - Written assignments - Field visit report

Food and Nutrition

Kitchen Layouts and Equipment - Factors to consider when choosing kitchen tools and equipment

By the end of the lesson, the learner should be able to:
- Explain factors to consider when selecting kitchen tools and equipment
- Analyse cost, quality, use and energy efficiency when selecting tools
- Make informed decisions when purchasing kitchen items for home use

The learner is guided to:
- Brainstorm on factors to consider when selecting kitchen tools and equipment
- Discuss cost, quality, material, use and fuel type
- Visit shops that sell kitchen tools and equipment

What should one consider when buying kitchen tools and equipment?

- Mentor Home Science Learner's Book pg. 12
- Digital resources
- Reference books

- Oral questions - Written assignments - Field visit report

Food and Nutrition

Kitchen Layouts and Equipment - Improvising kitchen tools and equipment

By the end of the lesson, the learner should be able to:
- Improvise kitchen tools from locally available materials
- Create functional kitchen items using safe materials
- Use locally available materials to solve kitchen equipment needs at home

The learner is guided to:
- Improvise kitchen tools using safe and locally available materials
- Make improvised graters, baking tins and steamers
- Present improvised tools to peers for assessment

How can kitchen tools be improvised from locally available materials?

- Mentor Home Science Learner's Book pg. 17
- Locally available materials (tins, nails, hammer)
- Protective clothing

- Practical work - Observation - Peer assessment

Food and Nutrition

Food Hygiene and Safety - Importance of food hygiene and safety

By the end of the lesson, the learner should be able to:
- Explain the importance of food hygiene and safety
- Discuss reasons for maintaining hygiene when handling food
- Practice good hygiene habits when preparing food at home

The learner is guided to:
- Discuss the importance of food hygiene and safety when handling food
- Brainstorm on consequences of poor food hygiene
- Share experiences on hygiene practices observed at home

Why is food hygiene important when handling food?

- Mentor Home Science Learner's Book pg. 32
- Digital resources
- Pictures showing food handling

- Oral questions - Written assignments - Group discussions

Food and Nutrition

Food Hygiene and Safety - Food spoilage (Meaning and causes)

By the end of the lesson, the learner should be able to:
- Define food spoilage
- Explain causes of food spoilage including micro-organisms, chemicals and pests
- Identify spoiled food items and their causes at home

The learner is guided to:
- Discuss the meaning of food spoilage
- Use digital and print resources to search for causes of food spoilage
- Observe spoilt food and identify causes

What causes food to spoil?

- Mentor Home Science Learner's Book pg. 34
- Samples of spoilt food
- Digital resources

- Oral questions - Observation - Written assignments

Food and Nutrition

Food Hygiene and Safety - Food spoilage (Signs and prevention)

By the end of the lesson, the learner should be able to:
- Identify signs of food spoilage
- Explain prevention measures for food spoilage
- Detect spoiled food and apply prevention methods at home

The learner is guided to:
- Observe spoilt food and identify signs of spoilage (change in colour, texture, smell, taste)
- Discuss prevention measures for food spoilage
- Practice proper food storage methods

How can food spoilage be prevented?

- Mentor Home Science Learner's Book pg. 35
- Samples of spoilt food
- Storage containers

- Observation - Oral questions - Practical demonstration

Food and Nutrition

Food Hygiene and Safety - Food poisoning (Causes and prevention)

By the end of the lesson, the learner should be able to:
- Differentiate between food spoilage and food poisoning
- Explain causes and prevention of food poisoning
- Apply food safety practices to prevent foodborne illnesses

The learner is guided to:
- Use digital and print resources to search for the difference between food spoilage and poisoning
- Discuss causes of food poisoning
- Explain prevention measures for food poisoning

What is the difference between food spoilage and food poisoning?

- Mentor Home Science Learner's Book pg. 36
- Digital resources
- Charts showing food safety

- Oral questions - Written assignments - Group discussions

Food and Nutrition

Food Hygiene and Safety - Hygiene practices when handling food

By the end of the lesson, the learner should be able to:
- Identify hygiene practices when handling food
- Apply hygiene practices during food preparation
- Maintain cleanliness standards when preparing meals at home

The learner is guided to:
- Practice hygiene when handling food (keeping surfaces clean, maintaining personal hygiene, using clean water)
- Prepare a simple meal following all hygiene measures
- Observe and critique each other's hygiene practices

How can we maintain proper hygiene when handling food?

- Mentor Home Science Learner's Book pg. 37
- Food ingredients
- Protective clothing
- Cleaning materials

- Practical observation - Peer assessment - Oral questions

Food and Nutrition

Food Hygiene and Safety - Practicing food hygiene and safety

By the end of the lesson, the learner should be able to:
- Apply food hygiene and safety practices
- Prepare food following correct hygiene procedures
- Develop habits of maintaining high hygiene standards in food preparation

The learner is guided to:
- Prepare a simple dish (fruit salad) following all safety and hygiene measures
- Serve the dish appropriately
- Give feedback on each other's hygiene practices

How can we adopt safe habits when handling food?

- Mentor Home Science Learner's Book pg. 37
- Fresh fruits
- Cutting tools
- Protective clothing

- Practical work - Observation - Peer assessment

Food and Nutrition

Nutritive Value of Foods - Classification of food nutrients

By the end of the lesson, the learner should be able to:
- Classify food nutrients into macronutrients and micronutrients
- Identify examples of macronutrients and micronutrients
- Distinguish between different nutrient categories in everyday foods

The learner is guided to:
- Use digital devices and print media to search for meaning of food, nutrients, macronutrients and micronutrients
- Classify nutrients into macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals)
- Discuss water and dietary fibre

How are food nutrients classified?

- Mentor Home Science Learner's Book pg. 40
- Digital resources
- Charts showing food nutrients

- Oral questions - Written assignments - Classification exercises

Food and Nutrition

Nutritive Value of Foods - Classification of food nutrients

By the end of the lesson, the learner should be able to:
- Classify food nutrients into macronutrients and micronutrients
- Identify examples of macronutrients and micronutrients
- Distinguish between different nutrient categories in everyday foods

The learner is guided to:
- Use digital devices and print media to search for meaning of food, nutrients, macronutrients and micronutrients
- Classify nutrients into macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals)
- Discuss water and dietary fibre

How are food nutrients classified?

- Mentor Home Science Learner's Book pg. 40
- Digital resources
- Charts showing food nutrients

- Oral questions - Written assignments - Classification exercises

Food and Nutrition

Nutritive Value of Foods - Food groups and their sources

By the end of the lesson, the learner should be able to:
- Identify different food groups
- List sources of foods in each food group
- Select foods from different groups when planning family meals

The learner is guided to:
- Use digital devices and print media to search for information on food groups
- Discuss food groups: starchy foods, legumes and pulses, fruits and vegetables, milk products, meats and fish, nuts and seeds
- Identify local food sources for each group

What are the different food groups?

- Mentor Home Science Learner's Book pg. 42
- Food samples
- Charts showing food groups
- Digital resources

- Oral questions - Identification exercises - Written assignments

Food and Nutrition

Nutritive Value of Foods - Functions of carbohydrates and proteins

By the end of the lesson, the learner should be able to:
- Explain functions of carbohydrates in the body
- Describe functions of proteins in the body
- Choose appropriate energy and body-building foods for daily meals

The learner is guided to:
- Discuss functions of carbohydrates (providing energy)
- Discuss functions of proteins (body building, repair of worn-out tissues)
- Make class presentations on food sources and functions

Why do we need carbohydrates and proteins in our diet?

- Mentor Home Science Learner's Book pg. 43
- Food samples
- Charts showing nutrients
- Digital resources

- Oral questions - Written assignments - Group presentations

Food and Nutrition

Nutritive Value of Foods - Functions of fats and vitamins

By the end of the lesson, the learner should be able to:
- Explain functions of fats in the body
- Describe functions of vitamins in the body
- Include vitamin-rich foods in daily diet for better health

The learner is guided to:
- Discuss functions of fats (energy, keeping body warm)
- Discuss functions of vitamins (protection from diseases, normal body function)
- Classify vitamins into water-soluble and fat-soluble

What roles do fats and vitamins play in the body?

- Mentor Home Science Learner's Book pg. 43
- Food samples
- Charts showing vitamins
- Digital resources

- Oral questions - Written assignments - Classification exercises

Food and Nutrition

Nutritive Value of Foods - Functions of minerals, water and fibre

By the end of the lesson, the learner should be able to:
- Explain functions of mineral salts in the body
- Describe the importance of water and dietary fibre
- Ensure adequate intake of minerals, water and fibre for healthy living

The learner is guided to:
- Discuss functions of minerals (strong bones, blood clotting, muscle contraction)
- Discuss importance of water and dietary fibre
- Identify food sources of minerals, water and fibre

Why are minerals, water and fibre important in our diet?

- Mentor Home Science Learner's Book pg. 43
- Food samples
- Charts
- Digital resources

- Oral questions - Written assignments - Group discussions

Food and Nutrition

Nutritive Value of Foods - Nutritional deficiencies (Kwashiorkor and Marasmus)

By the end of the lesson, the learner should be able to:
- Explain causes of kwashiorkor and marasmus
- Identify signs and symptoms of protein-energy malnutrition
- Recognize early signs of malnutrition in children for timely intervention

The learner is guided to:
- Search for information on kwashiorkor and marasmus
- Discuss causes, signs, symptoms and prevention
- Watch video clips or use pictures showing children with malnutrition

What causes kwashiorkor and marasmus?

- Mentor Home Science Learner's Book pg. 44
- Digital resources
- Pictures showing deficiency diseases

- Oral questions - Written assignments - Case study analysis

Food and Nutrition

Nutritive Value of Foods - Nutritional deficiencies (Vitamin deficiencies)

By the end of the lesson, the learner should be able to:
- Explain vitamin deficiency disorders
- Identify signs, symptoms and prevention of vitamin deficiencies
- Consume vitamin-rich foods to prevent deficiency diseases

The learner is guided to:
- Search for information on vitamin deficiencies (night blindness, beriberi, scurvy, rickets)
- Discuss causes, signs, symptoms and prevention
- Make presentations on different vitamin deficiency disorders

How can vitamin deficiency diseases be prevented?

- Mentor Home Science Learner's Book pg. 45
- Digital resources
- Charts showing vitamin deficiencies

- Oral questions - Written assignments - Group presentations

Food and Nutrition

Nutritive Value of Foods - Nutritional deficiencies (Mineral deficiencies)

By the end of the lesson, the learner should be able to:
- Explain mineral deficiency disorders
- Identify signs, symptoms and prevention of mineral deficiencies
- Include mineral-rich foods in diet to maintain good health

The learner is guided to:
- Search for information on mineral deficiencies (anaemia, goitre, hypocalcemia)
- Discuss causes, signs, symptoms and prevention
- Create charts showing mineral deficiency disorders

What are the effects of mineral deficiencies in the body?

- Mentor Home Science Learner's Book pg. 48
- Digital resources
- Charts showing mineral deficiencies

- Oral questions - Written assignments - Chart making

Food and Nutrition

Nutritive Value of Foods - Nutritional disorders (Obesity, anorexia nervosa, bulimia nervosa)

By the end of the lesson, the learner should be able to:
- Explain nutritional disorders
- Identify causes, signs and management of obesity and eating disorders
- Adopt healthy eating habits to prevent nutritional disorders

The learner is guided to:
- Search for information on obesity, anorexia nervosa and bulimia nervosa
- Discuss causes, signs and management
- Share experiences on healthy eating habits

How can nutritional disorders be managed?

- Mentor Home Science Learner's Book pg. 49
- Digital resources
- Reference materials

- Oral questions - Written assignments - Group discussions

Food and Nutrition

Nutritive Value of Foods - Nutritional disorders (Obesity, anorexia nervosa, bulimia nervosa)

By the end of the lesson, the learner should be able to:
- Explain nutritional disorders
- Identify causes, signs and management of obesity and eating disorders
- Adopt healthy eating habits to prevent nutritional disorders

The learner is guided to:
- Search for information on obesity, anorexia nervosa and bulimia nervosa
- Discuss causes, signs and management
- Share experiences on healthy eating habits

How can nutritional disorders be managed?

- Mentor Home Science Learner's Book pg. 49
- Digital resources
- Reference materials

- Oral questions - Written assignments - Group discussions

Food and Nutrition

Nutritive Value of Foods - Fortification and enrichment of foods

By the end of the lesson, the learner should be able to:
- Explain the meaning of food fortification and enrichment
- Identify examples of fortified and enriched foods
- Select fortified foods to improve nutritional intake

The learner is guided to:
- Search for information on fortification and enrichment of foods
- Discuss reasons for food fortification and enrichment
- Identify examples of fortified foods (iodised salt, fortified flour)

Why are foods fortified and enriched?

- Mentor Home Science Learner's Book pg. 51
- Samples of fortified foods
- Digital resources

- Oral questions - Written assignments - Identification exercises

Food and Nutrition

Nutritive Value of Foods - The food pyramid

By the end of the lesson, the learner should be able to:
- Interpret the food pyramid
- Explain the importance of each food group in the pyramid
- Use the food pyramid to plan balanced meals for the family

The learner is guided to:
- Study the food pyramid and identify different food groups
- Discuss the proportions of each food group
- Explain how the pyramid guides healthy eating

How does the food pyramid guide healthy eating?

- Mentor Home Science Learner's Book pg. 53
- Food pyramid chart
- Digital resources

- Oral questions - Written assignments - Pyramid interpretation

Food and Nutrition

Nutritive Value of Foods - Meal planning (Principles)

By the end of the lesson, the learner should be able to:
- Explain the meaning of a balanced meal
- Identify principles of meal planning
- Consider nutritional balance when preparing family meals

The learner is guided to:
- Discuss the meaning of a balanced meal
- Brainstorm on factors influencing meal planning (food in season, cost, family size, nutritional needs)
- Discuss principles of meal planning

What factors influence meal planning?

- Mentor Home Science Learner's Book pg. 54
- Food samples
- Meal planning charts

- Oral questions - Written assignments - Group discussions

Food and Nutrition

Nutritive Value of Foods - Meal planning (Practical application)

By the end of the lesson, the learner should be able to:
- Plan balanced meals for breakfast, lunch and dinner
- Formulate meal plans using locally available foods
- Prepare nutritious and affordable meals for the family

The learner is guided to:
- Formulate meal plans using locally available foods
- Plan meals for breakfast, lunch and dinner
- Present meal plans to class for critique

How can you plan a balanced meal for a day?

- Mentor Home Science Learner's Book pg. 55
- Food samples
- Meal planning templates

- Meal plan presentations - Written assignments - Peer assessment

Food and Nutrition

Nutritive Value of Foods - Meal planning (Assessment and improvement)

By the end of the lesson, the learner should be able to:
- Evaluate meal plans for nutritional balance
- Improve meal plans based on feedback
- Plan healthy meals considering family preferences and budget

The learner is guided to:
- Evaluate peer meal plans for nutritional balance
- Suggest improvements to meal plans
- Revise meal plans based on feedback

How can meal plans be improved for better nutrition?

- Mentor Home Science Learner's Book pg. 55
- Sample meal plans
- Assessment rubrics

- Peer assessment - Written assignments - Oral questions

Food and Nutrition

Methods of Cooking - Reasons for cooking food

By the end of the lesson, the learner should be able to:
- Explain reasons for cooking food
- Discuss how cooking affects food safety, taste and digestibility
- Choose cooking methods that preserve nutrients in daily food preparation

The learner is guided to:
- Discuss reasons for cooking food (safety, improved taste, digestibility, colour, texture)
- Compare raw and cooked foods
- Make class presentations on reasons for cooking

Why do we cook food?

- Mentor Home Science Learner's Book pg. 56
- Pictures of raw and cooked foods
- Digital resources

- Oral questions - Written assignments - Group presentations

Food and Nutrition

Methods of Cooking - Classification of cooking methods

By the end of the lesson, the learner should be able to:
- Classify methods of cooking
- Differentiate between moist heat, dry heat and combination methods
- Select appropriate cooking methods for different foods

The learner is guided to:
- Use digital and print resources to search on classification of cooking methods
- Classify methods into moist heat, dry heat and combination methods
- Discuss factors influencing choice of cooking method

How are cooking methods classified?

- Mentor Home Science Learner's Book pg. 58
- Digital resources
- Charts showing cooking methods

- Oral questions - Written assignments - Classification exercises

Food and Nutrition

Methods of Cooking - Food preparation techniques

By the end of the lesson, the learner should be able to:
- Identify food preparation techniques
- Demonstrate techniques such as cutting, chopping, slicing and grating
- Apply appropriate preparation techniques when cooking at home

The learner is guided to:
- Discuss food preparation techniques (cleaning, cutting, blending, kneading, mixing, chopping, slicing, peeling, grating, dicing)
- Practice various food preparation techniques
- Observe demonstrations by the teacher

What techniques are used in food preparation?

- Mentor Home Science Learner's Book pg. 59
- Cutting tools
- Food samples
- Protective clothing

- Practical demonstration - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Food preparation techniques

By the end of the lesson, the learner should be able to:
- Identify food preparation techniques
- Demonstrate techniques such as cutting, chopping, slicing and grating
- Apply appropriate preparation techniques when cooking at home

The learner is guided to:
- Discuss food preparation techniques (cleaning, cutting, blending, kneading, mixing, chopping, slicing, peeling, grating, dicing)
- Practice various food preparation techniques
- Observe demonstrations by the teacher

What techniques are used in food preparation?

- Mentor Home Science Learner's Book pg. 59
- Cutting tools
- Food samples
- Protective clothing

- Practical demonstration - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Moist heat methods (Boiling)

By the end of the lesson, the learner should be able to:
- Explain the boiling method of cooking
- Identify advantages and disadvantages of boiling
- Prepare food using the boiling method following correct procedures

The learner is guided to:
- Discuss the meaning of boiling
- Search for advantages and disadvantages of boiling
- List foods suitable for boiling

What are the advantages of boiling food?

- Mentor Home Science Learner's Book pg. 64
- Cooking equipment
- Food ingredients
- Source of heat

- Oral questions - Written assignments - Observation

Food and Nutrition

Methods of Cooking - Moist heat methods (Stewing)

By the end of the lesson, the learner should be able to:
- Explain the stewing method of cooking
- Prepare food using the stewing method
- Cook nutritious stews using locally available ingredients

The learner is guided to:
- Discuss the meaning and process of stewing
- Search for advantages and disadvantages of stewing
- Practice stewing locally available foods (beef stew with vegetables)

Why is stewing suitable for tough cuts of meat?

- Mentor Home Science Learner's Book pg. 66
- Cooking equipment
- Food ingredients
- Source of heat

- Practical work - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Moist heat methods (Steaming)

By the end of the lesson, the learner should be able to:
- Explain the steaming method of cooking
- Demonstrate different methods of steaming
- Prepare vegetables using steaming to retain nutrients

The learner is guided to:
- Discuss the meaning and methods of steaming (plate method, bowl method, colander method)
- Practice steaming vegetables
- Discuss advantages and disadvantages of steaming

How does steaming preserve nutrients in food?

- Mentor Home Science Learner's Book pg. 70
- Steaming equipment
- Vegetables
- Source of heat

- Practical work - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Moist heat methods (Poaching)

By the end of the lesson, the learner should be able to:
- Explain the poaching method of cooking
- Identify foods suitable for poaching
- Prepare delicate foods using the poaching method

The learner is guided to:
- Discuss the meaning and process of poaching
- Identify foods suitable for poaching (eggs, fish)
- Discuss advantages and disadvantages of poaching

Which foods are best suited for poaching?

- Mentor Home Science Learner's Book pg. 74
- Cooking equipment
- Eggs, fish
- Source of heat

- Oral questions - Written assignments - Demonstration

Food and Nutrition

Methods of Cooking - Moist heat methods (Frying - Shallow and deep fat frying)

By the end of the lesson, the learner should be able to:
- Differentiate between shallow fat frying and deep fat frying
- Explain general rules for frying
- Fry foods safely observing correct procedures

The learner is guided to:
- Discuss shallow fat frying and deep fat frying
- Search for general rules to follow when frying
- Practice deep frying foods (cassava, potatoes)

What is the difference between shallow and deep fat frying?

- Mentor Home Science Learner's Book pg. 76
- Frying pan
- Cooking oil
- Food ingredients

- Practical work - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Moist heat methods (Dry fat frying)

By the end of the lesson, the learner should be able to:
- Explain dry fat frying method
- Identify foods suitable for dry fat frying
- Cook fatty foods using the dry fat frying method

The learner is guided to:
- Discuss dry fat frying method
- Identify foods suitable for dry fat frying (bacon, fatty meat)
- Discuss advantages and disadvantages of frying methods

Which foods can be cooked using dry fat frying?

- Mentor Home Science Learner's Book pg. 78
- Frying pan
- Fatty foods
- Source of heat

- Oral questions - Written assignments - Demonstration

Food and Nutrition

Methods of Cooking - Dry heat methods (Baking)

By the end of the lesson, the learner should be able to:
- Explain the baking method of cooking
- Identify advantages and disadvantages of baking
- Prepare baked products using correct procedures

The learner is guided to:
- Discuss the meaning and process of baking
- Search for advantages and disadvantages of baking
- Practice baking a simple cake using rubbing-in method

What foods are suitable for baking?

- Mentor Home Science Learner's Book pg. 82
- Baking equipment
- Baking ingredients (flour, sugar, eggs, margarine)
- Oven or improvised oven

- Practical work - Observation - Product assessment

Food and Nutrition

Methods of Cooking - Dry heat methods (Roasting)

By the end of the lesson, the learner should be able to:
- Explain the roasting method of cooking
- Identify advantages and disadvantages of roasting
- Prepare food using roasting method

The learner is guided to:
- Discuss the meaning and process of roasting
- Search for advantages and disadvantages of roasting
- Practice roasting potatoes using improvised oven

How is roasting different from baking?

- Mentor Home Science Learner's Book pg. 85
- Roasting equipment
- Potatoes
- Aluminium foil
- Source of heat

- Practical work - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Dry heat methods (Grilling)

By the end of the lesson, the learner should be able to:
- Explain the grilling method of cooking
- Identify advantages and disadvantages of grilling
- Prepare food using grilling method observing safety

The learner is guided to:
- Discuss the meaning and process of grilling
- Search for advantages and disadvantages of grilling
- Practice grilling sweet potatoes

Why is grilling suitable for outdoor activities?

- Mentor Home Science Learner's Book pg. 85
- Grilling equipment
- Sweet potatoes
- Source of heat

- Practical work - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Dry heat methods (Grilling)

By the end of the lesson, the learner should be able to:
- Explain the grilling method of cooking
- Identify advantages and disadvantages of grilling
- Prepare food using grilling method observing safety

The learner is guided to:
- Discuss the meaning and process of grilling
- Search for advantages and disadvantages of grilling
- Practice grilling sweet potatoes

Why is grilling suitable for outdoor activities?

- Mentor Home Science Learner's Book pg. 85
- Grilling equipment
- Sweet potatoes
- Source of heat

- Practical work - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Combination methods (Braising)

By the end of the lesson, the learner should be able to:
- Explain the braising method of cooking
- Identify advantages and disadvantages of braising
- Use braising to prepare flavourful dishes with tough cuts of meat

The learner is guided to:
- Discuss the meaning and process of braising
- Explain how braising combines dry and moist heat
- Discuss advantages and disadvantages of braising

How does braising combine moist and dry heat?

- Mentor Home Science Learner's Book pg. 88
- Cooking equipment
- Meat and vegetables
- Source of heat

- Oral questions - Written assignments - Demonstration

Food and Nutrition

Methods of Cooking - Safety precautions when cooking

By the end of the lesson, the learner should be able to:
- Explain safety precautions when cooking
- Apply safety measures during food preparation
- Maintain a safe cooking environment at home

The learner is guided to:
- Discuss general safety rules when cooking
- Practice safety precautions when using different cooking methods
- Identify potential hazards in the kitchen

What safety precautions should be observed when cooking?

- Mentor Home Science Learner's Book pg. 58
- Kitchen safety charts
- Digital resources

- Oral questions - Written assignments - Observation

Food and Nutrition

Methods of Cooking - Garnishing and presenting cooked food

By the end of the lesson, the learner should be able to:
- Explain the meaning of garnishing
- Demonstrate garnishing and decorating of cooked food
- Present food attractively using garnishing techniques

The learner is guided to:
- Discuss the meaning of garnishing and decorating food
- Practice garnishing cooked dishes
- Present food creatively using appropriate garnishes

Why is food presentation important?

- Mentor Home Science Learner's Book pg. 62
- Cooked food
- Garnishing ingredients
- Serving dishes

- Practical work - Observation - Product assessment