Stewing Method of Cooking

HOME ECONOMICS

SECOND TERM 

WEEK 9

PRIMARY 5

TOPIC: Stewing Method of Cooking 

PERFORMANCE OBJECTIVES

By the end of the lesson, the pupils should have attained the following objectives (cognitive, affective and psychomotor) and should be able to:

  1.  discuss the stewing methods.
  2. state advantages and disadvantages of stew method.

ENTRY BEHAVIOR

The pupils are required to already know how to cook.

Related links – Boiling methods, Steaming Method of Cookingfrying method of cooking

INSTRUCTIONAL MATERIALS

The teacher will teach the lesson with the aid of:

  1. Charts showing the different cooking methods.
  2. Food ingredients for meal preparation.
  3.  Cooking pot, stove, oven, frying pan, etc.
  4.  Relevant books. 

METHOD OF TEACHING – Choose a suitable and appropriate methods for the lessons.

Note – Irrespective of choosing methods of teaching, always introduce an activities that will arouse pupil’s interest or lead them to the lessons. 

REFERENCE MATERIALS

  1. Scheme of Work
  2. 9 – Years Basic Education Curriculum
  3. Course Book
  4. All Relevant Material
  5. Online Information

CONTENT OF THE LESSON 

STEWING METHOD

Stewing method is the method of food slowing or with low heat with water in a covered pot.

ADVANTAGES OF STEWING METHOD

  1. It retains food nutrients in the stewing liquid.
  2. It retains flavor.

DISADVANTAGES OF STEWING METHOD 

  1. It is long and slow method.
  2. It takes time than boiling method.

PRESENTATION

  • To deliver the lesson, the teacher adopts the following steps:
  1. To introduce the lesson, the teacher revises the previous lesson. Based on this, he/she asks the pupils some questions;
  2. Guides discussion on stewing methods of cooking.
  3. Pupil’s Activities –  Participate in the discussions.
  4. Gives a board summary.
  5. Pupil’s Activities – Copy the board summary. 

CONCLUSION

  • To conclude the lesson for the week, the teacher revises the entire lesson and links it to the following week’s lesson – roasting method of cooking.

LESSON EVALUATION

Pupils to: 

  1. state 2 advantages of stewing method.
  2. state 2 disadvantages of stewing method. 

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