Conserving Agricultural Environment

Soil Conservation Measures.
Methods of soil conservation.

By the end of the lesson, the learner should be able to:

State the importance of soil conservation.
Discuss how soil erosion in an agricultural land leads to various problems such as, destruction of farm structures and buildings.
Appreciate the importance of soil conservation.

In pairs or in groups, learners are guided to state the importance of soil conservation.
In pairs or in groups, learners are guided to discuss how soil erosion in an agricultural land leads to various problems such as, destruction of farm structures and buildings.

Why should we conserve soil?

MTP; Agriculture Learner's Book Grade 8 pg. 1-2
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MTP; Agriculture Learner's Book Grade 8 pg. 2- 4

Oral questions Oral Report Observation

Conserving Agricultural Environment

Soil conservation project.
Demonstrating soil conservation structures in a farm model

By the end of the lesson, the learner should be able to:

Explore the school environment and identify an area where soil erosion has occurred or is likely to occur.
Carry out soil conservation on the identified area.
Have fun and enjoy the soil conservation project.

As a class, learners are guided to explore the school environment and identify an area where soil erosion has occurred or is likely to occur.
As a class, learners are guided to carry out soil conservation on the identified area.

Which soil conservation method have you carried out?

MTP; Agriculture Learner's Book Grade 8 pg. 4
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MTP; Agriculture Learner's Book Grade 8 pg. 5-6

Oral questions Oral Report Observation

Conserving Agricultural Environment

Water harvesting and Storage

By the end of the lesson, the learner should be able to:

Identify characteristics of a good catchment surface and give examples of such surfaces in their environment.
Demonstrate various methods that can be used to harvest rainwater.
Appreciate water harvesting and Storage.

Learners are guided to identify characteristics of a good catchment surface and give examples of such surfaces in their environment.
Learners are guided to demonstrate various methods that can be used to harvest rainwater.

Which methods can be used to harvest rainwater?

MTP; Agriculture Learner's Book Grade 8 pg. 9
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MTP; Agriculture Learner's Book Grade 8 pg. 9-11

Oral questions Oral Report Observation

Conserving Agricultural Environment
Food and Nutrition

Initiating a water harvesting and storage project in the school
Kitchen Garden

By the end of the lesson, the learner should be able to:

Explore the school compound and find out how water is harvested and stored.
Identify possible places where runoff may be collected during the rainy season.
Give suggestions on how water harvesting and storage may be done.
Have fun and enjoy the class project.

As a class, learners are guided to explore the school compound and find out how water is harvested and stored.
As a class, learners are guided to identify possible places where runoff may be collected during the rainy season.
As a class, learners are guided to give suggestions on how water harvesting and storage may be done.

What are the advantages of harvesting rainwater? What challenges are encountered when harvesting rainwater?

MTP; Agriculture Learner's Book Grade 8 pg. 11-13
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MTP; Home Science Learner's Book Grade 8 pg. 1-2

Oral questions Oral Report Observation

Food and Nutrition

Innovative technologies for kitchen gardening
Classifying food crops suitable for growing in a kitchen garden

By the end of the lesson, the learner should be able to:

Identify models it various kitchen gardens.
Draw the different models showing kitchen gardens.
Describe how gardening is done in each model.
Appreciate the innovative technologies for kitchen gardening.

Individually, in pairs or in groups, learners are guided to identify models it various kitchen gardens.
Individually, in pairs or in groups, learners are guided to draw the different models showing kitchen gardens
Individually, in pairs or in groups, learners are guided to describe how gardening is done in each model.

What is the importance of innovative gardening?

MTP; Home Science Learner's Book Grade 8 pg. 2-4
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MTP; Home Science Learner's Book Grade 8 pg. 4-6

Oral questions Oral Report Observation

Food and Nutrition

Establishing a kitchen garden for provision of healthy and affordable food
Container garden.

By the end of the lesson, the learner should be able to:

List the materials needed to establish a tyre garden.
Outline the procedure of establishing a tyre garden.
Establish a tyre garden.
Have fun and enjoy establishing a tyre garden.

As a class or in groups, learners are guided to list the materials needed to establish a tyre garden.
As a class or in groups, learners are guided to outline the procedure of establishing a tyre garden.
As a class or in groups, learners are guided to establish a tyre garden.

How do you establish a tyre garden?

MTP; Home Science Learner's Book Grade 8 pg. 6-9
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MTP; Home Science Learner's Book Grade 8 pg. 9-10

Oral questions Oral Report Observation

Food and Nutrition
Animal Production

Wick garden
Animal Safety

By the end of the lesson, the learner should be able to:

List the materials needed to establish a wick garden.
Outline the procedure of establishing a wick garden.
Establish a wick garden.
Have fun and enjoy establishing a wick garden.

As a class or in groups, learners are guided to list the materials needed to establish a wick garden.
As a class or in groups, learners are guided to outline the procedure of establishing a wick garden.
As a class or in groups, learners are guided to establish a wick garden.

How do you establish a wick garden?

MTP; Home Science Learner's Book Grade 8 pg. 11-13
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MTP; Agriculture Learner's Book Grade 8 pg. 57-58

Oral questions Oral Report Observation

Animal Production

Safety of Persons handling domestic animals
Tools and equipment for handling domestic animals.

By the end of the lesson, the learner should be able to:

Identify safety measures of handling domestic animals.
Discuss the safety of Persons handling domestic animals
Use the clues given in the pictures in learner's book 8 page 58 to explain how they can ensure safety when handling animals.
Appreciate the safety measures of handling domestic animals.

In groups or in pairs, learners are guided to identify safety measures of handling domestic animals
In groups or in pairs, learners are guided to discuss the safety of Persons handling domestic animals
In groups or in pairs, learners are guided to use the clues given in the pictures in learner's book 8 page 58 to explain how they can ensure safety when handling animals.

How can you restrain the dog when you have visitors at home?

MTP; Agriculture Learner's Book Grade 8 pg. 58-59
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MTP; Agriculture Learner's Book Grade 8 pg. 59-61

Oral questions Oral Report Observation

Animal Production

Ways of ensuring safety of domestic animals from predators
Promoting safety of domestic animals in our community

By the end of the lesson, the learner should be able to:

Identify ways of ensuring safety of domestic animals from predators
Discuss the wild animals that could be kept away by different methods.
Appreciate the ways of ensuring safety of domestic animals from predators.

In groups, learners are guided to identify ways of ensuring safety of domestic animals from predators
In groups, learners are guided to discuss the wild animals that could be kept away by different methods

What are the ways of ensuring safety of domestic animals from predators?

MTP; Agriculture Learner's Book Grade 8 pg. 61-62
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MTP; Agriculture Learner's Book Grade 8 pg. 62

Oral questions Oral Report Observation

Animal Production

Poultry Rearing.
Construction of a Fold for rearing poultry

By the end of the lesson, the learner should be able to:

Explain the meaning of poultry rearing.
Describe the various shapes, apparent sizes of poultry folds and the materials used to construct them.
Appreciate poultry rearing.

Individually or in pairs, learners are guided to explain the meaning of poultry rearing.
Individually or in pairs, learners are guided to describe the various shapes, apparent sizes of poultry folds and the materials used to construct them.

What is poultry rearing?

MTP; Agriculture Learner's Book Grade 8 pg. 63
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MTP; Agriculture Learner's Book Grade 8 pg. 63-64

Oral questions Oral Report Observation

Animal Production Animal Production
Animal Production

Rearing practices of poultry in a fold
Poultry Rearing project

By the end of the lesson, the learner should be able to:

Identify poultry rearing practices that are carried out in a fold.
Discuss the requirements and tasks in rearing practices of poultry in a poultry fold.
Appreciate the rearing practices of poultry in a fold.

In groups, learners are guided to identify poultry rearing practices that are carried out in a fold.
In groups, learners are guided to discuss the requirements and tasks in rearing practices of poultry in a poultry fold.

What improvements should be done to the fold that you designed and constructed to achieve a standard poultry fold?

MTP; Agriculture Learner's Book Grade 8 pg. 64-65
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MTP; Agriculture Learner's Book Grade 8 pg. 66

Oral questions Oral Report Observation

Crop Production

Crop Management
Identification of common vegetable pests and signs of attack

By the end of the lesson, the learner should be able to:

Explain the term crop pest.
Give examples of common insect pests in vegetable crops.
Discuss the statement,

In groups, learners are guided to explain the term crop pest
In groups, learners are guided to give examples of common insect pests in vegetable crops.
In groups, learners are guided to discuss the statement,

What do you understand by the term crop pest?

MTP; Agriculture Learner's Book Grade 8 pg. 21
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MTP; Agriculture Learner's Book Grade 8 pg. 22-23

Oral questions Oral Report Observation

Crop Production

Controlling pests in vegetable crops
Controlling cutworms

By the end of the lesson, the learner should be able to:

Outline the procedure of controlling aphids.
Control the aphids in vegetables.
Appreciate the importance of controlling aphids.

As a class, learners are guided to outline the procedure of controlling aphids.
As a class, learners are guided to control the aphids in vegetables.

How do you control aphids in vegetables?

MTP; Agriculture Learner's Book Grade 8 pg. 23-25
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MTP; Agriculture Learner's Book Grade 8 pg. 25-26

Oral questions Oral Report Observation

Crop Production

Controlling caterpillars
Diseases in vegetables crops

By the end of the lesson, the learner should be able to:

Outline the procedure of controlling caterpillars.
Control the caterpillars in vegetables.
Appreciate the importance of controlling caterpillars.

As a class, learners are guided to outline the procedure of controlling caterpillars.
As a class, learners are guided to control the caterpillars in vegetables.

How do you control caterpillars in vegetables?

MTP; Agriculture Learner's Book Grade 8 pg. 26-27
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MTP; Agriculture Learner's Book Grade 8 pg. 27-28

Oral questions Oral Report Observation

Crop Production

Identifying vegetables affected by diseases
Controlling diseases in vegetable crops

By the end of the lesson, the learner should be able to:

Take a walk to a vegetable garden in the school or in the community.
Examine all parts of the vegetable crops carefully to identify any symptoms of a disease.
Have a desire to stop diseases in vegetable crops.

As a class, learners are guided to take a walk to a vegetable garden in the school or in the community.
As a class, learners are guided to examine all parts of the vegetable crops carefully to identify any symptoms of a disease.

How do you identify vegetables affected by diseases?

MTP; Agriculture Learner's Book Grade 8 pg. 28-29
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MTP; Agriculture Learner's Book Grade 8 pg. 29-30

Oral questions Oral Report Observation

Crop Production
Animal Production

Importance of controlling pests and disease in vegetable crops
Preparation of Animal Products

By the end of the lesson, the learner should be able to:

List the vegetables grown in their locality.
Discuss the importance of controlling pests and disease in vegetable crops
Appreciate the importance of controlling pests and disease in vegetable crops

In groups or in pairs, learners are guided to list the vegetables grown in their locality.
In groups or in pairs, learners are guided to discuss the importance of controlling pests and disease in vegetable crops

What is the importance of controlling pests and disease in vegetable crops?

MTP; Agriculture Learner's Book Grade 8 pg. 30-31
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MTP; Agriculture Learner's Book Grade 8 pg. 68

Oral questions Oral Report Observation

Animal Production

How to process fresh fish for various purposes
How poultry carcasses are dressed for various purposes

By the end of the lesson, the learner should be able to:

Outline the process of preparing fish in readiness for both consumption and storage.
Illustrate the process of preparing fish in readiness for both consumption and storage.
Appreciate the importance of scaling a fish.

In groups or in pairs, learners are guided to outline the process of preparing fish in readiness for both consumption and storage.
In groups or in pairs, learners are guided to illustrate the process of preparing fish in readiness for both consumption and storage.

How do you prepare fish in readiness for both consumption and storage?

MTP; Agriculture Learner's Book Grade 8 pg. 69-70
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MTP; Agriculture Learner's Book Grade 8 pg. 71-74

Oral questions Oral Report Observation

Animal Production

Importance of processing fish and dressing poultry.
Preservation of Animal Product

By the end of the lesson, the learner should be able to:

List the methods used to preserve fish.
Discuss the importance of processing fish and dressing poultry carcasses for various purposes.
Appreciate the importance of processing fish and dressing poultry.

In groups, learners are guided to list the methods used to preserve fish.
In groups, learners are guided to discuss the importance of processing fish and dressing poultry carcasses for various purposes.

What is the importance of processing fish and dressing poultry?

MTP; Agriculture Learner's Book Grade 8 pg. 74-75
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MTP; Agriculture Learner's Book Grade 8 pg. 76

Oral questions Oral Report Observation

Animal Production

Methods of preserving meat

By the end of the lesson, the learner should be able to:

List the methods used to preserve meat in their locality.
Use digital devices and other reference materials to search for information on methods of preserving meat.
Appreciate the methods used to preserve meat in their locality.

In groups or in pairs, learners are guided to list the methods used to preserve meat in their locality
In groups or in pairs, learners are guided to use digital devices and other reference materials to search for information on methods of preserving meat

What are some of the methods of preserving meat?

MTP; Agriculture Learner's Book Grade 8 pg. 76-77
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MTP; Agriculture Learner's Book Grade 8 pg. 77-78

Oral questions Oral Report Observation

Animal Production

Methods of preserving milk

By the end of the lesson, the learner should be able to:

List the methods used in their locality to preserve milk.
Discuss the methods that Maria's family can use to preserve the milk.
Appreciate the methods used to preserve milk.

In groups or in pairs, learners are guided to list the methods used in their locality to preserve milk
In groups or in pairs, learners are guided to discuss the methods that Maria's family can use to preserve the milk.

How can Maria's family preserve milk to ensure they use all of it without getting spoilt?

MTP; Agriculture Learner's Book Grade 8 pg. 78
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MTP; Agriculture Learner's Book Grade 8 pg. 79

Oral questions Oral Report Observation

Animal Production
Food and Nutrition

Methods of preserving milk
Cooking Carbohydrate Rich Foods; Methods of heat transfer when cooking foods

By the end of the lesson, the learner should be able to:

Identify the method of preserving milk that is applicable to their home life and locality.
Demonstrate the methods of preserving milk.
Appreciate the methods used to preserve milk

In groups or in pairs, learners are guided to identify the method of preserving milk that is applicable to their home life and locality
In groups or in pairs, learners are guided to demonstrate the methods of preserving milk

Which method do you use to preserve milk at home?

MTP; Agriculture Learner's Book Grade 8 pg. 79-80
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MTP; Home Science Learner's Book Grade 8 pg. 14-15

Oral questions Oral Report Observation

Food and Nutrition

Classifying carbohydrate rich foods
Effects of heat on carbohydrate rich foods

By the end of the lesson, the learner should be able to:

Explain the meaning of simple sugars, double sugars and starchy foods.
Give examples of simple sugars, double sugars and starchy foods.
Classify carbohydrates rich foods.
Appreciate the importance of carbohydrates.

In groups, in pairs or individually, learners are guided to explain the meaning of simple sugars, double sugars and starchy foods.
In groups, in pairs or individually, learners are guided to give examples of simple sugars, double sugars and starchy foods
In groups, in pairs or individually, learners are guided to classify carbohydrates rich foods

What are carbohydrates?

MTP; Home Science Learner's Book Grade 8 pg.15-17
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MTP; Home Science Learner's Book Grade 8 pg. 17-18

Oral questions Oral Report Observation

Food and Nutrition

Effects of heat on carbohydrate rich foods

By the end of the lesson, the learner should be able to:

List the requirements needed to boil carbohydrates.
Outline the steps to follow when boiling carbohydrates.
Investigate the effect of moist heat on carbohydrates rich foods such as rice.
Have fun and enjoy doing the experiment.

In groups, in pairs or individually, learners are guided to list the requirements needed to boil carbohydrates.
In groups, in pairs or individually, learners are guided to outline the steps to follow when boiling carbohydrates
In groups, in pairs or individually, learners are guided to investigate the effect of moist heat on carbohydrates rich foods such as rice

How do you boil rice?

MTP; Home Science Learner's Book Grade 8 pg. 18-20
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MTP; Home Science Learner's Book Grade 8 pg. 20-21

Oral questions Oral Report Observation

Food and Nutrition

Effects of heat on carbohydrate rich foods
Ways of conserving food nutrients when preparing and cooking carbohydrate rich food

By the end of the lesson, the learner should be able to:

List the requirements needed to grill maize.
Outline the steps to follow when grilling maize.
Investigate the effect of dry heat on carbohydrates rich foods, by grilling maize.
Have fun and enjoy doing the experiment.

In groups, in pairs or individually, learners are guided to list the requirements needed to grill maize.
In groups, in pairs or individually, learners are guided to outline the steps to follow when grilling maize.
In groups, in pairs or individually, learners are guided to investigate the effect of dry heat on carbohydrates rich foods, by grilling maize.

How do you grill maize?

MTP; Home Science Learner's Book Grade 8 pg. 21-22
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MTP; Home Science Learner's Book Grade 8 pg. 22-24

Oral questions Oral Report Observation

Food and Nutrition

Safety measures to observe in preparing and cooking carbohydrate rich foods
Meal Presentation; Factors to consider during table setting in meal presentation

By the end of the lesson, the learner should be able to:

Identify the safety measures to observe in preparing and cooking carbohydrate rich foods.
Give a reason why each safety measure is observed.
Recognize the importance of each safety measure.
Appreciate the importance of observing safety.

In groups, in pairs or individually, learners are guided to identify the safety measures to observe in preparing and cooking carbohydrate rich foods
In groups, in pairs or individually, learners are guided to Give a reason why each safety measure is observed.
In groups, in pairs or individually, learners are guided to recognize the importance of each safety measure.

What safety measures should one observe in preparing and cooking carbohydrate rich foods?

MTP; Home Science Learner's Book Grade 8 pg. 24-25
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MTP; Home Science Learner's Book Grade 8 pg. 27-28

Oral questions Oral Report Observation

Food and Nutrition

Requirements for table setting when serving meals
Setting a table for meal presentation

By the end of the lesson, the learner should be able to:

Name the items shown on page 29.
Identify the requirements for table setting when serving meals.
Draw the pictures on page 29.
Appreciate the requirements for table setting when serving meals.

In groups or in pairs, learners are guided to name the items shown on page 29.
In groups or in pairs, learners are guided to identify the requirements for table setting when serving meals
In groups or in pairs, learners are guided to draw the pictures on page 29

What are the requirements for table setting when serving meals?

MTP; Home Science Learner's Book Grade 8 pg. 29-30
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MTP; Home Science Learner's Book Grade 8 pg. 30-31

Oral questions Oral Report Observation

Food and Nutrition

Setting a table for meal presentation
Presenting a simple lunch using the various styles of meal service

By the end of the lesson, the learner should be able to:

State the requirements needed to set a table for meal presentation.
Outline the process needed to set a table for meal presentation.
Set a table for meal presentation.
Enjoy setting a table for meal presentation.

In groups or in pairs, learners are guided to state the requirements needed to set a table for meal presentation
In groups or in pairs, learners are guided to outline the process needed to set a table for meal presentation
In groups or in pairs, learners are guided to set a table for meal presentation

How do you set a table for meal presentation?

MTP; Home Science Learner's Book Grade 8 pg. 31-34
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MTP; Home Science Learner's Book Grade 8 pg. 34-37

Oral questions Oral Report Observation

Food and Nutrition

Presenting a simple lunch using the various styles of meal service
Meals for Special Groups; Guidelines to consider when planning meals for special groups

By the end of the lesson, the learner should be able to:

State the requirements to cook ugali, stewed beef and steamed spinach.
Outline the procedure of cooking ugali, stewed beef and steamed spinach.
Cook ugali, stewed beef and steamed spinach.
Have fun and enjoy cooking.

In groups or in pairs, learners are guided to state the requirements to cook ugali, stewed beef and steamed spinach
In groups or in pairs, learners are guided to outline the procedure of cooking ugali, stewed beef and steamed spinach.
In groups or in pairs, learners are guided to cook ugali, stewed beef and steamed spinach

Why is it important to observe table etiquette during meals?

MTP; Home Science Learner's Book Grade 8 pg. 37-40
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MTP; Home Science Learner's Book Grade 8 pg. 41-42

Oral questions Oral Report Observation

Food and Nutrition

Guidelines to consider when planning meals for special groups

By the end of the lesson, the learner should be able to:

Discuss the guidelines to observe when planning meals for children.
State the importance for children to take plenty fluids, fruits and vegetables.
Investigate how the texture of food is likely to change as a child transitions from infancy to toddlerhood.
Appreciate the importance of following guidelines when planning meals for children.

In groups or in pairs, learners are guided to discuss the guidelines to observe when planning meals for children.
In groups or in pairs, learners are guided to state the importance for children to take plenty fluids, fruits and vegetables.
In groups or in pairs, learners are guided to investigate how the texture of food is likely to change as a child transitions from infancy to toddlerhood.

Why is it important for children to take plenty fluids, fruits and vegetable?

MTP; Home Science Learner's Book Grade 8 pg. 43-44
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MTP; Home Science Learner's Book Grade 8 pg. 45-46

Oral questions Oral Report Observation

Food and Nutrition

Guidelines to consider when planning meals for special groups
Feeding habits and food taboos for special groups

By the end of the lesson, the learner should be able to:

List the guidelines to observe when planning meals for vegetarians.
Suggest various sources of proteins that one can include in the vegetarian meals.
State the importance of using a variety of cooking methods when preparing food for vegetarians.
Appreciate the importance of following guidelines when planning vegetarian's meals.

In groups or in pairs, learners are guided to list the guidelines to observe when planning meals for vegetarians.
In groups or in pairs, learners are guided to suggest various sources of proteins that one can include in the vegetarian meals.
In groups or in pairs, learners are guided to state the importance of using a variety of cooking methods when preparing food for vegetarians.

Why is it important to use a variety of cooking methods when preparing food for vegetarian?

MTP; Home Science Learner's Book Grade 8 pg. 46-48
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MTP; Home Science Learner's Book Grade 8 pg. 48-50

Oral questions Oral Report Observation

Food and Nutrition

Planning, preparing and presenting meals for different special groups

By the end of the lesson, the learner should be able to:

State the requirements needed to prepare a meal for a child.
Outline the steps to follow when preparing mashed potatoes and beef stew.
Prepare mashed potatoes and beef stew.
Have fun and enjoy preparing mashed potatoes and beef stew.

In groups or in pairs, learners are guided to state the requirements needed to prepare a meal for a child.
In groups or in pairs, learners are guided to outline the steps to follow when preparing mashed potatoes and beef stew.
In groups or in pairs, learners are guided to prepare mashed potatoes and beef stew.

How do you prepare beef stew and mashed potatoes?

MTP; Home Science Learner's Book Grade 8 pg. 51-52
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MTP; Home Science Learner's Book Grade 8 pg. 52-54

Oral questions Oral Report Observation

Food and Nutrition

Planning, preparing and presenting meals for different special groups

By the end of the lesson, the learner should be able to:

State the requirements needed to prepare a meal for an adolescent.
Outline the steps to follow when preparing chapati, green gram stew and fried kales.
Prepare chapati, green gram stew and fried kales.
Have fun and enjoy preparing chapati, green gram stew and fried kales.

In groups or in pairs, learners are guided to state the requirements needed to prepare a meal for an adolescent.
In groups or in pairs, learners are guided to outline the steps to follow when preparing chapati, green gram stew and fried kales.
In groups or in pairs, learners are guided to prepare chapati, green gram stew and fried kales.

How do you prepare chapati, green gram stew and fried kales?

MTP; Home Science Learner's Book Grade 8 pg. 55-57
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Oral questions Oral Report Observation