Class: Primary 6
Term: 1st Term
Week: 10
Age: 11 years
Duration: 40 minutes
Subject: Pre-Vocational Studies
Curriculum Theme: Agricultural Science
Previous Lesson: Steps In Refrigerating And Bagging Farm Produce
Topic: Steps In Bottling, Salting & Smoking Farm Produce
Content: Steps In Bottling, Salting & Smoking Farm Produce

Performance Objectives

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

Cognitive Domain: Identify and explain the steps involved in bottling, salting, and smoking farm produce.
Affective Domain: Show appreciation for proper preservation techniques for farm produce.
Psychomotor Domain: Demonstrate the basic steps in bottling, salting, and smoking farm produce.
Social Domain: Work collaboratively in groups to discuss and share ideas about food preservation techniques.

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 e-Adhyayan – smoking, pickling, salting & marination
Relevant Textbooks

Instructional Materials

The teacher will teach this lesson with the aid of:

Samples of bottled farm produce (e.g., tomato paste)
Salt
A smoker or a smoking chamber model
Diagrams or charts showing the steps in bottling, salting, and smoking farm produce

Rationale for the Lesson

Understanding the steps involved in bottling, salting, and smoking farm produce is crucial because these preservation methods help prevent spoilage, extend shelf life, and reduce food wastage. Pupils will gain practical skills that are useful both in the home and potentially in future agricultural ventures.

Prerequisite/Previous Knowledge

Pupils already know how to refrigerate and bag farm produce, as they learned in the previous lesson. They also have some experience with food storage at home.

INSTRUCTIONAL PROCEDURES

Learning Area: Steps In Bottling, Salting & Smoking Farm Produce

Content Development	Time	Teaching Method	Teaching Strategy	Teacher’s Activity	Pupil’s Activity	Learning Point
Step 1: Introduction	5 mins	Discussion	Question and Answer	The teacher introduces the lesson by asking pupils to mention any method of food preservation they know.	Pupils respond with answers like refrigeration, drying, or salting.	Pupils understand that there are many ways to preserve food.
Step 2: Steps in Bottling Farm Produce	10 mins	Explanation	Demonstration	The teacher explains and demonstrates the bottling process using samples.	Pupils observe and ask questions as the teacher demonstrates bottling.	Pupils learn the steps involved in bottling farm produce.
Step 3: Steps in Salting Farm Produce	7 mins	Demonstration	Visual aids	The teacher shows a chart of the salting process and explains how salt preserves food.	Pupils observe and take notes.	Pupils understand the role of salt in preserving farm produce.
Step 4: Steps in Smoking Farm Produce	8 mins	Explanation	Group work	The teacher explains the smoking process and its importance.	Pupils work in groups to discuss the advantages of smoking farm produce.	Pupils learn how to preserve food through smoking and its health benefits.
Step 5: Classroom Note-taking	5 mins	Explanation	Notetaking	The teacher guides pupils to copy the steps for bottling, salting, and smoking farm produce into their notebooks.	Pupils copy the note.	Pupils have written reference materials on the preservation methods taught.
Step 6: Evaluation	3 mins	Q&A	Oral questions	The teacher asks pupils to mention and describe the steps in bottling, salting, and smoking farm produce.	Pupils respond individually to the teacher’s questions.	Pupils’ understanding of the preservation techniques is assessed through verbal feedback.
Step 7: Conclusion	2 mins	Recap	Review	The teacher summarizes the lesson, emphasizing the key points.	Pupils listen and ask any final questions.	The lesson is reinforced, and pupils leave with a better understanding of food preservation.

Lesson Content

Steps In Bottling, Salting & Smoking Farm Produce

Preserving farm produce is important to prevent spoilage and ensure food lasts longer. Below are three methods of preserving farm produce: bottling, salting, and smoking.

Steps In Bottling Farm Produce

Clean and sterilize the bottles.
Cook the produce (e.g., tomatoes).
Fill the bottles with the cooked produce.
Seal the bottles tightly.
Store the bottled produce in a cool place.

Steps In Salting Farm Produce

Clean the produce (e.g., fish or meat).
Rub salt generously all over the produce.
Let it sit for a few hours to draw out moisture.
Store the salted produce in a dry place.

Steps In Smoking Farm Produce

Clean the produce (e.g., fish or meat).
Place the produce in a smoker or over a fire.
Smoke the produce for several hours until fully dried.
Store the smoked produce in a cool, dry place.

Lesson Evaluation

To evaluate the learning, the teacher asks pupils to:

Mention two steps in bottling farm produce.

Explain how salting preserves farm produce.
Describe the process of smoking fish.
Why is it important to preserve farm produce?
Can you identify other farm products that can be preserved using these methods?

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Steps In Bottling, Salting & Smoking Farm Produce (Primary 6)