Measuring and Marking Out · JHS2 Career Technology

Lesson notes

Learning Objectives

Indicator: B8.3.1.1.3 - Use appropriate techniques to measure

By the end of the lesson, learners can:

Explain portion control and state at least two reasons why it is important in food preparation and service.
Apply standard portion sizes (yam, rice, soup) to plan a meal for a given number of people.
Discuss how faulty or tampered measuring tools cause inaccuracies and affect producers and consumers.
Measure ingredients accurately using scales and handy measures to prepare pancakes.
Produce a simple artefact by measuring objects/materials accurately with the appropriate measuring tools.

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Curriculum details

Strand: Tools, Equipment and Processes (Strand 3)
Sub-strand: Measuring and Marking Out (3.1)
Content standard: B8.3.1.1 - Demonstrate understanding of measuring and marking out tools and equipment for production
Indicator: B8.3.1.1.3 - Use appropriate techniques to measure
Suggested placement: Term 1, Week 11 (Week 11 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. 53
Transcribed from the official NaCCA publication. Check this page against the source.

Exemplars (from the NaCCA curriculum)

1. Discuss portion control, equipment used and reasons
E.g., Portion control is the art of controlling the size or quantity of ingredients for meal preparation and food to be served per a person. Equipment: scales and handy measures such as spoons, jugs etc. Reasons: it reduces waste of food, helps in food cost
2. Plan how to apply portion control in meal preparation and service
E.g. 8oz (226.80 g/0.227kg) yam per person 4oz (113.40 g/0.113kg) rice per person 2 ladles of soup/porridge per person
3. Discuss the inaccuracies in using measuring tools and equipment that are faulty or tampered with and how this affects individuals and others.
E.g., It affects quantity and quality of products/works/produce
4. Measure the ingredients for pancake, and make the pancake.
5. Measure objects or materials, and make models/mock-ups using compliant and resistant materials.
6. Display pancakes and artefacts for appraisal.
7. Develop a plan and organise a community education on addressing the issues of using measuring tools that are faulty or tampered with, in groups E.g. Message to deliver, target groups