Food and Nutrition

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

By the end of the lesson, the learner should be able to:
- Explain the meaning of Home Science as an area of study
- Discuss the importance of Home Science to the individual, family and nation
- Relate the knowledge of Home Science to daily activities at home

- Brainstorm on the meaning of Home Science as an area of study
- Discuss the importance of Home Science as an area of study (to the individual, family and nation)
- Make class presentations on the importance of Home Science

How can the knowledge of Home Science inform career opportunities?

- MTP Home Science Learner's Book Grade 10 pg. 1
- Digital resources
- Charts showing importance of Home Science
- MTP Home Science Learner's Book Grade 10 pg. 3
- Mind maps
- Charts

- Oral questions - Observation - Written assignments

Food and Nutrition

Overview of Home Science - Careers in Home Science
Kitchen Layouts and Equipment - Types of kitchen layouts

By the end of the lesson, the learner should be able to:
- Identify careers related to Home Science
- Design a career chart showing careers in Home Science
- Link career interests to personal goals and aspirations

- Engage with a resource person on careers in Home Science
- Use digital resources to search for careers related to Home Science
- Design a career wheel with careers drawn from the talk
- Mount career charts on classroom wall

How can the knowledge of Home Science inform career opportunities?

- MTP Home Science Learner's Book Grade 10 pg. 4
- Digital resources
- Manila papers
- Colour pens
- Resource person
- MTP Home Science Learner's Book Grade 10 pg. 8
- Pictures of kitchen layouts
- Charts

- Observation - Oral questions - Career chart assessment

Food and Nutrition

Kitchen Layouts and Equipment - Advantages and disadvantages of kitchen layouts

By the end of the lesson, the learner should be able to:
- Analyse the advantages and disadvantages of each kitchen layout
- Compare different kitchen layouts
- Apply knowledge of kitchen layouts when advising on kitchen design

- Discuss and present advantages and disadvantages of each kitchen layout
- Compare kitchen layouts in terms of space utilisation and efficiency
- Share views in class

How does a kitchen layout enhance efficiency?

- MTP Home Science Learner's Book Grade 10 pg. 9
- Digital resources
- Charts
- Pictures

- Oral questions - Written assignments - Class presentations

Food and Nutrition

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

By the end of the lesson, the learner should be able to:
- Identify factors to consider when choosing kitchen layouts
- Explain the importance of each factor
- Apply factors when selecting suitable kitchen layouts for different scenarios

- Brainstorm on factors to consider when choosing kitchen layouts
- Discuss the suitability of kitchen layouts for different family scenarios
- Present ideas in class

How does a kitchen layout enhance efficiency?

- MTP Home Science Learner's Book Grade 10 pg. 11
- Digital resources
- Charts
- Case studies
- MTP Home Science Learner's Book Grade 10 pg. 12
- Realia (kitchen tools and equipment)
- Pictures
- Charts

- Oral questions - Observation - Written assignments

Food and Nutrition

Kitchen Layouts and Equipment - Large and small kitchen tools and equipment
Kitchen Layouts and Equipment - Labour-saving kitchen tools and equipment

By the end of the lesson, the learner should be able to:
- Describe the uses of large kitchen equipment
- Describe the uses of small kitchen tools and equipment
- Connect kitchen tools to specific food preparation tasks

- Identify and describe uses of large kitchen equipment (ovens, cookers, refrigerators, grills)
- Classify and describe uses of small kitchen tools according to their uses
- Discuss various categories: cutting, shaping, measuring, mixing tools

How do we care for kitchen tools and equipment?

- MTP Home Science Learner's Book Grade 10 pg. 14
- Realia
- Pictures
- Charts showing kitchen tools
- MTP Home Science Learner's Book Grade 10 pg. 17
- Digital resources

- Oral questions - Observation - Written assignments

Food and Nutrition

Kitchen Layouts and Equipment - Improvising kitchen tools and equipment
Kitchen Layouts and Equipment - Care of wooden and plastic kitchen tools

By the end of the lesson, the learner should be able to:
- Explain ways of improvising kitchen tools and equipment
- Improvise kitchen tools using locally available materials
- Apply creativity when resources are limited in the kitchen

- Discuss how to improvise various kitchen equipment
- Improvise kitchen tools using safe and locally available materials (rolling pin from bottle, steamer from pot and plate)
- Demonstrate improvised tools

How do we care for kitchen tools and equipment?

- MTP Home Science Learner's Book Grade 10 pg. 18
- Locally available materials
- Glass bottles
- Clean cloths
- MTP Home Science Learner's Book Grade 10 pg. 20
- Wooden rolling board
- Plastic measuring cup
- Soap, warm water
- Soft brush, sponge

- Observation - Practical assessment - Oral questions

Food and Nutrition

Kitchen Layouts and Equipment - Care of glass, melamine and earthenware tools

By the end of the lesson, the learner should be able to:
- Describe how to clean and care for glass, melamine and earthenware tools
- Demonstrate proper cleaning procedures
- Handle fragile kitchen items with care to prevent breakage

- Clean a glass jug following correct procedure
- Clean a melamine bowl following correct procedure
- Clean an earthen pot following correct procedure

How do we care for kitchen tools and equipment?

- MTP Home Science Learner's Book Grade 10 pg. 21
- Glass jug
- Melamine bowl
- Earthen pot
- Soap, warm water, baking soda

- Practical assessment - Observation - Oral questions

Food and Nutrition

Kitchen Layouts and Equipment - Care of metal kitchen equipment
Kitchen Layouts and Equipment - General care and storage of kitchen tools

By the end of the lesson, the learner should be able to:
- Describe how to clean aluminium and stainless steel equipment
- Demonstrate proper cleaning of metal kitchen tools
- Maintain kitchen equipment to ensure durability and hygiene

- Clean an aluminium sufuria following correct procedure
- Clean a stainless steel serving spoon following correct procedure
- Create a Kitchen Care Handbook with tips for caring for different materials

How do we care for kitchen tools and equipment?

- MTP Home Science Learner's Book Grade 10 pg. 22
- Aluminium sufuria
- Stainless steel spoon
- Steel wool
- Soap, warm water
- MTP Home Science Learner's Book Grade 10 pg. 23
- Charts
- Posters on kitchen care
- Digital resources

- Practical assessment - Observation - Kitchen Care Handbook assessment

Food and Nutrition

Food Hygiene and Safety - Importance of food hygiene and safety
Food Hygiene and Safety - Food spoilage: meaning and causes

By the end of the lesson, the learner should be able to:
- Explain the meaning of food hygiene and safety
- Discuss the importance of hygiene and safety when handling food
- Practise hygiene habits when handling food at home and school

- Discuss the importance of food hygiene and safety when handling food
- Study pictures showing hygiene practices
- Discuss how proper hygiene prevents foodborne illnesses

Why is food spoilage and poisoning a concern to food handlers?

- MTP Home Science Learner's Book Grade 10 pg. 24
- Pictures showing hygiene practices
- Charts
- Digital resources
- MTP Home Science Learner's Book Grade 10 pg. 27
- Digital resources
- Samples of spoilt food
- Charts

- 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 methods of preventing food spoilage
- Apply food preservation knowledge to reduce wastage at home

- Discuss signs of food spoilage (change in colour, texture, smell, taste)
- Discuss prevention methods (proper storage, refrigeration, checking expiry dates)
- Share findings with peers

Why is food spoilage and poisoning a concern to food handlers?

- MTP Home Science Learner's Book Grade 10 pg. 28
- Charts
- Pictures of spoilt food
- Digital resources

- Oral questions - Observation - Class presentations

Food and Nutrition

Food Hygiene and Safety - Food poisoning: meaning and causes
Food Hygiene and Safety - Food poisoning: signs and prevention

By the end of the lesson, the learner should be able to:
- Define food poisoning
- Identify causes of food poisoning
- Distinguish between safe and unsafe food handling practices

- Use digital and print resources to search for meaning of food poisoning
- Discuss causes of food poisoning (bacteria, chemical contamination, parasites, poor handling)
- Read and analyse case studies on food poisoning

Why is food spoilage and poisoning a concern to food handlers?

- MTP Home Science Learner's Book Grade 10 pg. 29
- Digital resources
- Case studies
- Charts
- MTP Home Science Learner's Book Grade 10 pg. 30
- Charts
- Posters

- Oral questions - Observation - Written assignments

Food and Nutrition

Food Hygiene and Safety - Hygiene practices when handling food
Food Hygiene and Safety - Hygiene practices by food vendors

By the end of the lesson, the learner should be able to:
- Describe hygiene practices when handling food
- Practise hygiene when preparing, cooking and serving food
- Maintain cleanliness in food preparation areas to ensure family health

- Visit school kitchen and assist in cleaning food preparation areas
- Practise washing vegetables with clean water
- Serve using clean utensils
- Clean surfaces and dispose of waste properly

How can we adopt safe habits and proper hygiene when handling food?

- MTP Home Science Learner's Book Grade 10 pg. 31
- Cleaning materials
- Clean water
- Vegetables
- Utensils
- MTP Home Science Learner's Book Grade 10 pg. 32
- Observation checklist
- Digital resources
- Charts

- Practical assessment - Observation - Oral questions

Food and Nutrition

Nutritive Value of Foods - Food groups and their sources

By the end of the lesson, the learner should be able to:
- Classify food into different food groups
- Identify examples of foods in each food group
- Make healthy food choices by selecting foods from different food groups in daily meals

- Discuss and classify foods into food groups (starchy foods, legumes and pulses, fruits and vegetables, milk and milk products, meats, fish and animal protein products, nuts and seeds)
- Use digital or print resources to identify examples of foods in each food group
- Present findings in class

How does classifying foods into food groups help us make better dietary choices?

- MTP Home Science Grade 10 Learner's Book pg. 33
- Digital resources
- Food samples or pictures

- Oral questions - Observation - Written assignments

Food and Nutrition

Nutritive Value of Foods - Macronutrients (Proteins)
Nutritive Value of Foods - Functions and sources of proteins

By the end of the lesson, the learner should be able to:
- Explain the meaning of macronutrients
- Classify proteins into first-class and second-class proteins
- Choose protein-rich foods for muscle building and body repair

- Discuss macronutrients and their classification
- Search for information on proteins, essential and non-essential amino acids
- Identify animal and plant-based sources of proteins
- Make class presentations

Why are proteins referred to as body-building foods?

- MTP Home Science Grade 10 Learner's Book pg. 35
- Digital resources
- Charts showing protein sources
- Food samples

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Functions and sources of carbohydrates
Nutritive Value of Foods - Functions and sources of fats

By the end of the lesson, the learner should be able to:
- Explain the functions of carbohydrates in the body
- Identify sources of carbohydrates
- Choose appropriate carbohydrate-rich foods for sustained energy throughout the day

- Discuss functions of carbohydrates (energy production, heat supply, protein sparing)
- Identify sources of carbohydrates (starchy foods, vegetables, sugary foods)
- Make class presentations

Why are carbohydrates considered the body's primary source of energy?

- MTP Home Science Grade 10 Learner's Book pg. 36
- Digital resources
- Charts
- MTP Home Science Grade 10 Learner's Book pg. 37
- Food samples

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Fat-soluble vitamins (Vitamin A)
Nutritive Value of Foods - Vitamin B complex

By the end of the lesson, the learner should be able to:
- Classify vitamins into water-soluble and fat-soluble
- Describe functions and sources of Vitamin A
- Include Vitamin A-rich foods in meals to maintain healthy vision and skin

- Discuss the classification of vitamins
- Search for information on functions of Vitamin A (vision, growth, immunity)
- Identify sources of Vitamin A (retinol and beta-carotene)

How does Vitamin A help maintain healthy vision?

- MTP Home Science Grade 10 Learner's Book pg. 38
- Digital resources
- Charts
- MTP Home Science Grade 10 Learner's Book pg. 39
- Reference books

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Vitamin B12 and Folic acid

By the end of the lesson, the learner should be able to:
- Describe functions and sources of Vitamin B12 and Folic acid
- Explain the importance of folic acid during pregnancy
- Advise pregnant women on including folic acid-rich foods in their diet

- Discuss functions of Vitamin B12 (red blood cell formation, utilisation of folic acid)
- Discuss functions of folic acid (red blood cell formation, neural tube development)
- Identify sources of both vitamins

Why is folic acid particularly important during pregnancy?

- MTP Home Science Grade 10 Learner's Book pg. 40
- Digital resources
- Charts

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Functions and sources of Vitamin C

By the end of the lesson, the learner should be able to:
- Describe functions and sources of Vitamin C
- Explain the deficiency disease caused by lack of Vitamin C
- Include citrus fruits in daily diet to boost immunity and promote wound healing

- Discuss functions of Vitamin C (iron absorption, tissue repair, immunity, wound healing)
- Identify sources of Vitamin C (citrus fruits, vegetables)
- Discuss scurvy and its prevention

How does Vitamin C help the body absorb iron more efficiently?

- MTP Home Science Grade 10 Learner's Book pg. 41
- Digital resources
- Fruit samples

- Oral questions - Written assignments - Observation

Food and Nutrition

Nutritive Value of Foods - Fat-soluble vitamins (D, E, K)

By the end of the lesson, the learner should be able to:
- Describe functions and sources of Vitamins D, E and K
- Explain the role of sunlight in Vitamin D production
- Encourage outdoor activities and consumption of fortified foods for strong bones

- Discuss functions of Vitamin D (bone formation, calcium absorption)
- Discuss functions of Vitamin E (tissue protection, antioxidant)
- Discuss functions of Vitamin K (blood clotting)
- Identify sources of each vitamin

Why is sunlight important for Vitamin D production in the body?

- MTP Home Science Grade 10 Learner's Book pg. 41
- Digital resources
- Charts

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Functions and sources of Iron

By the end of the lesson, the learner should be able to:
- Describe functions of iron in the body
- Identify sources of iron
- Include iron-rich foods in meals to prevent anaemia and maintain energy levels

- Discuss functions of iron (haemoglobin formation, oxygen transport)
- Identify animal and plant sources of iron
- Discuss iron deficiency anaemia

Why do women of childbearing age need more iron than men?

- MTP Home Science Grade 10 Learner's Book pg. 43
- Digital resources
- Charts

- Oral questions - Written assignments - Observation

Food and Nutrition

Nutritive Value of Foods - Functions and sources of Calcium and Phosphorus

By the end of the lesson, the learner should be able to:
- Describe functions of calcium and phosphorus
- Identify sources of calcium and phosphorus
- Consume dairy products and leafy vegetables for strong bones and teeth

- Discuss functions of calcium (bone formation, blood clotting, muscle function)
- Discuss functions of phosphorus (bone formation, energy release)
- Identify sources of both minerals

How do calcium and phosphorus work together for bone health?

- MTP Home Science Grade 10 Learner's Book pg. 44
- Digital resources
- Food samples

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Other mineral salts

By the end of the lesson, the learner should be able to:
- Describe functions and sources of iodine, sodium, potassium and zinc
- Explain the effects of iodine deficiency
- Use iodised salt in cooking to prevent goitre

- Discuss functions of iodine (thyroid hormone production)
- Discuss functions of sodium and potassium (fluid balance, nerve function)
- Discuss functions of zinc (immunity, growth, wound healing)

Why is iodised salt recommended for household use?

- MTP Home Science Grade 10 Learner's Book pg. 45
- Digital resources
- Charts

- Oral questions - Written assignments - Observation

Food and Nutrition

Nutritive Value of Foods - Dietary fibre and Water

By the end of the lesson, the learner should be able to:
- Describe functions of dietary fibre and water
- Classify dietary fibre into soluble and insoluble
- Drink adequate water and eat fibre-rich foods to prevent constipation and maintain hydration

- Discuss types of dietary fibre (soluble and insoluble)
- Discuss functions of water (transport, temperature regulation, digestion)
- Identify sources of dietary fibre and water

How does drinking enough water affect your daily energy and concentration?

- MTP Home Science Grade 10 Learner's Book pg. 47
- Digital resources
- Food samples

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Dietary fibre and Water

By the end of the lesson, the learner should be able to:
- Describe functions of dietary fibre and water
- Classify dietary fibre into soluble and insoluble
- Drink adequate water and eat fibre-rich foods to prevent constipation and maintain hydration

- Discuss types of dietary fibre (soluble and insoluble)
- Discuss functions of water (transport, temperature regulation, digestion)
- Identify sources of dietary fibre and water

How does drinking enough water affect your daily energy and concentration?

- MTP Home Science Grade 10 Learner's Book pg. 47
- Digital resources
- Food samples

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Food fortification and enrichment

By the end of the lesson, the learner should be able to:
- Explain the meaning of food fortification and enrichment
- Give examples of fortified and enriched foods
- Choose fortified foods when shopping to address nutrient deficiencies

- Use digital or print resources to search for information on food fortification and enrichment
- Discuss reasons for fortification (preventing deficiencies)
- Identify examples of fortified foods (maize flour, salt)

Why is maize flour fortified in Kenya?

- MTP Home Science Grade 10 Learner's Book pg. 49
- Digital resources
- Samples of fortified foods

- Oral questions - Written assignments - Observation

Food and Nutrition

Nutritive Value of Foods - Kwashiorkor and Marasmus

By the end of the lesson, the learner should be able to:
- Explain causes, signs and symptoms of kwashiorkor and marasmus
- Describe prevention and management of protein-energy malnutrition
- Promote proper infant feeding practices to prevent malnutrition in children

- Discuss causes of kwashiorkor (protein deficiency) and marasmus (overall nutrient deficiency)
- Identify signs and symptoms of each condition
- Discuss prevention through breastfeeding and balanced diet

How can exclusive breastfeeding help prevent protein-energy malnutrition in infants?

- MTP Home Science Grade 10 Learner's Book pg. 50
- Digital resources
- Charts

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Anaemia, Goitre, Rickets and Scurvy

By the end of the lesson, the learner should be able to:
- Explain causes, signs and symptoms of anaemia, goitre, rickets and scurvy
- Describe prevention and management of these deficiencies
- Advise family members on eating nutrient-rich foods to prevent deficiency diseases

- Discuss causes, signs and prevention of anaemia (iron deficiency)
- Discuss goitre (iodine deficiency) and rickets (Vitamin D deficiency)
- Discuss scurvy (Vitamin C deficiency)

Why are adolescent girls more prone to anaemia than boys?

- MTP Home Science Grade 10 Learner's Book pg. 51
- Digital resources
- Charts

- Oral questions - Written assignments - Observation

Food and Nutrition

Nutritive Value of Foods - Obesity, Anorexia nervosa and Bulimia nervosa

By the end of the lesson, the learner should be able to:
- Explain causes, signs and symptoms of obesity, anorexia nervosa and bulimia nervosa
- Describe management of nutritional disorders
- Maintain healthy eating habits and positive body image to prevent eating disorders

- Discuss causes and signs of obesity (excessive calorie intake, sedentary lifestyle)
- Discuss anorexia nervosa and bulimia nervosa (eating disorders)
- Discuss management strategies including professional help

How can peer pressure and media influence contribute to eating disorders among teenagers?

- MTP Home Science Grade 10 Learner's Book pg. 56
- Digital resources
- Case studies

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Factors to consider when planning meals

By the end of the lesson, the learner should be able to:
- Explain factors to consider when planning meals
- Discuss the importance of balanced meals
- Plan family meals that consider budget, preferences and nutritional needs

- Discuss factors to consider when planning meals (balanced diet, individual requirements, foods in season, variety, portions, money available)
- Analyse sample meal plans
- Present findings in class

What factors should a family consider when planning meals for the week?

- MTP Home Science Grade 10 Learner's Book pg. 58
- Digital resources
- Sample menus

- Oral questions - Written assignments - Observation

Food and Nutrition

Nutritive Value of Foods - Planning meals from different food groups

By the end of the lesson, the learner should be able to:
- Formulate meal plans using locally available foods
- Create balanced menus for different meals of the day
- Prepare nutritious meals for the family using affordable local foods

- Plan meals for breakfast, lunch and supper using different food groups
- Create a weekly menu incorporating locally available foods
- Present and critique meal plans in class

How can you ensure your family gets all nutrients from locally available foods?

- MTP Home Science Grade 10 Learner's Book pg. 59
- Digital resources
- Sample menus

- Oral questions - Practical assessment - Observation

Food and Nutrition

Nutritive Value of Foods - Planning meals from different food groups

By the end of the lesson, the learner should be able to:
- Formulate meal plans using locally available foods
- Create balanced menus for different meals of the day
- Prepare nutritious meals for the family using affordable local foods

- Plan meals for breakfast, lunch and supper using different food groups
- Create a weekly menu incorporating locally available foods
- Present and critique meal plans in class

How can you ensure your family gets all nutrients from locally available foods?

- MTP Home Science Grade 10 Learner's Book pg. 59
- Digital resources
- Sample menus

- Oral questions - Practical assessment - Observation

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
- Describe how cooking affects food
- Cook food properly to make it safe, digestible and appetising

- Discuss reasons for cooking food (safety, improved appearance, improved flavour, softening, preservation)
- Observe changes in food during cooking
- Present findings in class

Why is it important to cook meat thoroughly before eating?

- MTP Home Science Grade 10 Learner's Book pg. 61
- Digital resources
- Food samples

- Oral questions - Written assignments - Observation

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 according to the type of heat used
- Differentiate between moist heat, dry heat and combination methods
- Select appropriate cooking methods for different foods based on their characteristics

- Discuss classification of cooking methods (moist heat, dry heat, combination)
- Classify cooking methods into appropriate categories
- Make class presentations

How does the type of heat used affect the texture and nutrients of food?

- MTP Home Science Grade 10 Learner's Book pg. 62
- Digital resources
- Charts

- Oral questions - Written tests - Observation

Food and Nutrition

Methods of Cooking - Boiling

By the end of the lesson, the learner should be able to:
- Explain the process of boiling
- Describe rules to observe when boiling food
- Boil foods like potatoes and vegetables while conserving nutrients

- Discuss the boiling method and foods suitable for boiling
- Practise boiling sweet potatoes or other root vegetables
- Observe safety precautions during boiling

Why should you avoid discarding water used to boil vegetables?

- MTP Home Science Grade 10 Learner's Book pg. 63
- Sweet potatoes
- Cooking equipment
- Source of heat

- Practical assessment - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Stewing

By the end of the lesson, the learner should be able to:
- Explain the process of stewing
- Describe rules to observe when stewing food
- Prepare nutritious stews using locally available ingredients

- Discuss stewing method and foods suitable for stewing
- Practise stewing green peas or other vegetables
- Observe safety precautions during stewing

Why is stewing considered a nutritious method of cooking?

- MTP Home Science Grade 10 Learner's Book pg. 66
- Green peas, vegetables
- Cooking equipment
- Source of heat

- Practical assessment - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Steaming

By the end of the lesson, the learner should be able to:
- Explain the process of steaming
- Describe different methods of steaming food
- Steam vegetables to retain maximum nutrients and natural colour

- Discuss steaming methods (colander, steamer, plate, bowl)
- Practise steaming cabbage or other vegetables
- Observe safety precautions when handling steam

Why does steaming retain more nutrients than boiling?

- MTP Home Science Grade 10 Learner's Book pg. 69
- Cabbage, carrots
- Colander, sufuria
- Source of heat

- Practical assessment - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Shallow fat frying

By the end of the lesson, the learner should be able to:
- Explain the process of shallow fat frying
- Describe rules to observe when shallow fat frying
- Fry foods using minimal oil to reduce fat intake while achieving crispy texture

- Discuss shallow fat frying method
- Practise shallow fat frying smokies or eggs
- Observe safety precautions when handling hot oil

What safety measures should you take when frying food in hot oil?

- MTP Home Science Grade 10 Learner's Book pg. 73
- Smokies or eggs
- Frying pan, cooking oil
- Source of heat

- Practical assessment - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Deep fat frying

By the end of the lesson, the learner should be able to:
- Explain the process of deep fat frying
- Describe rules to observe when deep fat frying
- Limit consumption of deep fried foods to maintain cardiovascular health

- Discuss deep fat frying method and suitable foods
- Practise deep frying potatoes
- Discuss health risks of consuming deep fried foods regularly

Why should deep fried foods be consumed in moderation?

- MTP Home Science Grade 10 Learner's Book pg. 76
- Potatoes
- Deep frying pan, cooking oil
- Source of heat

- Practical assessment - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Deep fat frying

By the end of the lesson, the learner should be able to:
- Explain the process of deep fat frying
- Describe rules to observe when deep fat frying
- Limit consumption of deep fried foods to maintain cardiovascular health

- Discuss deep fat frying method and suitable foods
- Practise deep frying potatoes
- Discuss health risks of consuming deep fried foods regularly

Why should deep fried foods be consumed in moderation?

- MTP Home Science Grade 10 Learner's Book pg. 76
- Potatoes
- Deep frying pan, cooking oil
- Source of heat

- Practical assessment - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Dry frying

By the end of the lesson, the learner should be able to:
- Explain the process of dry frying
- Describe general rules for dry frying
- Use dry frying for fatty meats to reduce additional fat intake

- Discuss dry frying method and suitable foods
- Practise dry frying fatty beef
- Observe safety precautions during dry frying

Why is dry frying suitable for fatty foods like beef?

- MTP Home Science Grade 10 Learner's Book pg. 79
- Fatty beef
- Frying pan
- Source of heat

- Practical assessment - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Poaching

By the end of the lesson, the learner should be able to:
- Explain the process of poaching
- Describe rules to observe when poaching food
- Prepare delicate foods like fish and eggs using gentle poaching method

- Discuss poaching method and suitable foods (eggs, fish)
- Practise poaching fish
- Observe safety precautions when handling hot liquid

Why is poaching ideal for cooking delicate foods like eggs and fish?

- MTP Home Science Grade 10 Learner's Book pg. 81
- Fish
- Pan, water
- Source of heat

- Practical assessment - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Roasting

By the end of the lesson, the learner should be able to:
- Explain the process of roasting
- Describe rules to observe when roasting food
- Roast foods like groundnuts and meat for enhanced flavour and texture

- Discuss roasting method and suitable foods
- Practise roasting groundnuts
- Observe safety precautions during roasting

How does roasting enhance the flavour and aroma of food?

- MTP Home Science Grade 10 Learner's Book pg. 84
- Groundnuts
- Frying pan or oven
- Source of heat

- Practical assessment - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Grilling

By the end of the lesson, the learner should be able to:
- Explain the process of grilling
- Describe rules to observe when grilling food
- Grill foods for family gatherings while observing fire safety

- Discuss grilling method and suitable foods
- Practise grilling maize or meat
- Observe safety precautions when using open flames

What foods are most suitable for grilling and why?

- MTP Home Science Grade 10 Learner's Book pg. 86
- Green maize
- Wire mesh, jiko
- Charcoal

- Practical assessment - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Baking (theory)

By the end of the lesson, the learner should be able to:
- Explain the process of baking
- Describe rules to observe when baking
- Bake cakes and bread for family celebrations and income generation

- Discuss baking method and suitable foods
- Discuss the importance of preheating the oven
- Discuss advantages and disadvantages of baking

Why is it important to preheat the oven before baking?

- MTP Home Science Grade 10 Learner's Book pg. 88
- Digital resources
- Charts

- Oral questions - Written tests - Observation

Food and Nutrition

Methods of Cooking - Baking (theory)

By the end of the lesson, the learner should be able to:
- Explain the process of baking
- Describe rules to observe when baking
- Bake cakes and bread for family celebrations and income generation

- Discuss baking method and suitable foods
- Discuss the importance of preheating the oven
- Discuss advantages and disadvantages of baking

Why is it important to preheat the oven before baking?

- MTP Home Science Grade 10 Learner's Book pg. 88
- Digital resources
- Charts

- Oral questions - Written tests - Observation

Food and Nutrition

Methods of Cooking - Baking (practical)

By the end of the lesson, the learner should be able to:
- Follow procedures for baking a cake
- Apply safety precautions when using an oven
- Prepare baked products for sale or family consumption

- Practise baking a cake using an oven or improvised oven
- Follow the correct procedure for mixing and baking
- Observe safety precautions when handling hot equipment

How can you test if a cake is properly baked?

- MTP Home Science Grade 10 Learner's Book pg. 89
- Flour, eggs, sugar, margarine
- Baking equipment
- Oven

- Practical assessment - Observation - Quality of product

Food and Nutrition

Methods of Cooking - Braising

By the end of the lesson, the learner should be able to:
- Explain the process of braising
- Differentiate braising from stewing
- Prepare tender and flavourful meat dishes using braising method

- Discuss braising method (combination of dry and moist heat)
- Practise braising beef chuck or brisket
- Observe safety precautions during braising

How does braising help tenderise tough cuts of meat?

- MTP Home Science Grade 10 Learner's Book pg. 92
- Beef chuck
- Frying pan, cooking oil
- Source of heat

- Practical assessment - Observation - Oral questions