JHS1 Career Technology · Term 3 Week 5: Planning for Making Artefacts/products

Lesson notes

Learning Objectives

Indicator: B7.5.3.1.2 - Demonstrate skills in planning for preparing food using moist methods of cooking

By the end of the lesson, learners can:

explain at least three reasons why food is cooked before eating.
identify boiling and stewing as moist methods of cooking and describe how each works.
classify the three types of boiling using local food examples.
state at least two advantages and two disadvantages of boiling and of stewing.
prepare a simple two-step written plan for cooking a Ghanaian dish using either boiling or stewing.

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Curriculum details

Strand: Designing and Making of Artefacts/products (Strand 5)
Sub-strand: Planning for Making Artefacts/products (5.3)
Content standard: B7.5.3.1 - Demonstrate understanding of planning for making artefacts/products
Indicator: B7.5.3.1.2 - Demonstrate skills in planning for preparing food using moist methods of cooking
Suggested placement: Term 3, Week 5 (Week 29 of the year)
Our suggestion, laid out in curriculum order across three terms of twelve weeks. NaCCA does not fix the week, so follow your school's scheme of learning.
Curriculum reference: Career Technology, Common Core Programme (JHS1-JHS3), 2023, p. 33
Transcribed from the official NaCCA publication. Check this page against the source.

Exemplars (from the NaCCA curriculum)

1. Discuss reasons for cooking food, in groups.
E.g.:
- make food edible,
- improve flavour of food, kill germs.
2. Identify the different moist methods of cooking.
E.g.: Moist Method-boiling, stewing, poaching
BOILING
3. Discuss the three types of boiling.
E.g.:
- Boiling where the food absorbs the water-rice
- Boiling where the water forms part of the food-porridge, soup
- Boiling where the water is thrown away-yam, cassava
4. Discuss the advantages and disadvantages of boiling food.
E.g.
- Advantages - is a safe and simple method of cooking.
- Disadvantages- water soluble nutrients are lost if the water in which food is boiled is discarded.
STEWING
1. Explain what is meant by stewing.
E.g., It is a slow, long method of cooking food in a small amount of liquid over a gentle heat.
2. Identify foods that can be stewed.
E.g., mushrooms, carrots, yam, onions, beans, peppers and tomatoes.
3. Discuss the principles of/guidelines for stewing.
E.g.
- A tight-fitting lid is important to retain steam
- Temperature must be well controlled
4. Discuss the advantages and disadvantages of stewing foods.
E.g., Advantage - economic on fuel; Disadvantage- takes a very long time to cook.