Methods Of Food Preservation (Primary 3)

• Class: Primary 3
• Term: 3rd Term
• Week: 9
• Age: 9 years
• Duration: 40 minutes
• Subject: Pre Vocational Studies
• Curriculum Theme: Agricultural Science
• Previous Lesson: Meaning Of Food Preservation
• Topic: Methods Of Food Preservation
• Content: Meaning Of Food Preservation

Performance Objectives:

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

• Cognitive Domain: List and explain at least three methods of food preservation.
• Affective Domain: Appreciate the importance of food preservation in daily life.
• Psychomotor Domain: Demonstrate the process of one method of food preservation, such as drying or salting.
• Social Domain: Collaborate in groups to discuss different food preservation methods.

Reference Materials:

The following resources were used in planning this lesson:

• 9 – Years Basic Education Curriculum
• Abuja Educational Resource Centre Scheme of work
• NAPPS National Unified Scheme of Work
• Online Information From Britannica – Food preservation | Definition, Importance, & Methods
• Relevant Textbooks

Instructional Materials:

The teacher will teach this lesson with the aid of:

• Pictures of preserved foods
• Samples of dried, salted, and canned foods
• Chart showing different food preservation methods
• Flashcards with names and images of food preservation methods

Rationale for the Lesson:

Understanding methods of food preservation is important as it helps us keep food safe and edible for longer periods. This knowledge is relevant in daily life to reduce food waste and maintain food quality.

Prerequisite/Previous Knowledge:

Pupils are already familiar with the meaning of food preservation from the previous lesson.

INSTRUCTIONAL PROCEDURES:

Learning Area: Methods Of Food Preservation

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

Lesson Content:

Methods Of Food Preservation

Food preservation is the process of treating and handling food to stop or slow down spoilage and to maintain its quality for a longer period. There are several methods of food preservation, and each method has its unique benefits.

1. Drying: This method removes moisture from food, which prevents the growth of microorganisms that cause spoilage. Examples include dried fruits and vegetables.
2. Salting: Adding salt to food draws out moisture and inhibits bacterial growth. This is commonly used for preserving meat and fish.
3. Canning: Food is placed in jars or cans and heated to a temperature that destroys microorganisms. The container is then sealed to prevent new bacteria from entering. Examples include canned fruits, vegetables, and soups.
4. Refrigeration: Storing food at low temperatures slows down bacterial growth. Most fresh produce and dairy products are preserved this way.
5. Freezing: Freezing food at very low temperatures stops bacterial growth completely. It is used for meats, vegetables, and prepared meals.
6. Pickling: Soaking food in vinegar or brine creates an acidic environment that inhibits bacteria. Examples include pickled cucumbers and onions.

Lesson Evaluation:

To evaluate the learning, the teacher asks pupils to:

1. List three methods of food preservation.
2. Explain why food preservation is important.
3. Demonstrate how to dry a piece of fruit.
4. Discuss with a partner how they might use food preservation at home.

Note for teachers using my lesson plan:

Hi there, remember that I didn’t make this lesson plan with any particular class or teacher in mind and I tried as much as possible with my experience and expertise to deliver this plan in a standard and effective style utilizing the best strategy and methods. Nevertheless, you are free to customize the lesson content, teaching methods, timing and pupil activities to suit your teaching style, pupils comprehension, curriculum, and resources available to you. Happy teaching!