Planning for Making… · JHS3 Career Technology

Lesson notes

Learning Objectives

Indicator: B9.5.3.1.1 - identify basic dry methods of cooking and foods that can be prepared using the method

By the end of the lesson, learners can:

Identify at least two basic dry methods of cooking, namely baking and grilling, and state one defining feature of each method.
Describe the processes involved in baking and grilling in a clear, ordered sequence using correct food preparation vocabulary.
Classify at least five common Ghanaian foods according to whether they are best prepared by baking or grilling.
Discuss at least two advantages and two disadvantages of baking and grilling methods of cooking.
Explain at least two principles (safety and quality rules) that must be followed when baking and grilling foods.

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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: B9.5.3.1 - Demonstrate understanding of planning for making artefacts/ products/ meals
Indicator: B9.5.3.1.1 - identify basic dry methods of cooking and foods that can be prepared using the method
Suggested placement: Term 3, Week 4 (Week 28 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. 110
Transcribed from the official NaCCA publication. Check this page against the source.

Exemplars (from the NaCCA curriculum)

BAKING AND GRILLING
1. Identify and describe the basic dry methods of cooking.
E.g., baking, grilling
2. Identify foods that can be prepared using the dry method of cooking.
E.g. Baking-bread, cake, aboloo Grilling-plantain, fish, chicken
3. Discuss advantages and disadvantages of baking and grilling methods of cooking.
E.g.
- Advantage-Promotes the caramelisation of surface sugars in foods
- Disadvantage-Food can easily burn or dry out
4. Discuss the principles of baking and grilling methods of cooking.
E.g.
- Baking-All ingredients need to be measured carefully.
- Grilling-Marinate foods in the refrigerator, not on the kitchen counter or outdoors