Food Commodities… · JHS3 Career Technology

Lesson notes

Learning Objectives

Indicator: B9.2.4.1.1 - Discuss how to select food commodities used for meal preparation

By the end of the lesson, learners can:

Classify food commodities into animal products, plant products, and processed foods, giving at least two examples of each.
State and explain at least three qualities to look out for when selecting each category of food commodity.
Justify why certain qualities (such as colour, firmness, and packaging condition) matter when selecting food commodities for meal preparation.
Use given criteria to choose the better of two food commodity samples and defend the choice orally with clear reasons.

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Curriculum details

Strand: Materials for Production (Strand 2)
Sub-strand: Food Commodities (animal and Plant Sources) (2.4)
Content standard: B9.2.4.1 - Demonstrate skills in selecting food commodities in meal preparation
Indicator: B9.2.4.1.1 - Discuss how to select food commodities used for meal preparation
Suggested placement: Term 1, Week 10 (Week 10 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. 89
Transcribed from the official NaCCA publication. Check this page against the source.

Exemplars (from the NaCCA curriculum)

1. Revise the classification of food commodities.
Note: Refer to CT B7 for more information on food commodities.
2. Describe the qualities to look out for when buying food commodities, and present in a table.
E.g.
Animal products | Plant products | Processed foods
i. Meat should have a deep red colour with white or creamy fat | i. Fruits and vegetables should be crisp, fine and free from bruises, | i. Cans should not be bulging, dented, or rusty.
ii. Fish should have firm flesh and shiny skin with a lot of tightly clinging scales | ii. Root crops should be free from bruises and firm to touch | ii. Dried foods should not be mouldy or coloured.