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

Initiating a water harvesting and storage project in the school

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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Oral questions Oral Report Observation

Food and Nutrition

Kitchen Garden
Innovative technologies for kitchen gardening

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

Define a kitchen garden.
State the importance of a kitchen garden in ensuring food and Nutrition.
Role play the conversation in learner's book 8 page 2
Appreciate the importance of kitchen garden.

In pairs, learners are guided to define a kitchen garden.
In pairs, learners are guided to state the importance of a kitchen garden in ensuring food and Nutrition
In pairs, learners are guided to role play the conversation in learner's book 8 page 2

What is a kitchen garden?

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

Oral questions Oral Report Observation

Food and Nutrition

Classifying food crops suitable for growing in a kitchen garden
Establishing a kitchen garden for provision of healthy and affordable food

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

List food crops that can be grown in a kitchen garden.
Classify the food crops.
Appreciate the crops that can be grown in a kitchen garden.

Individually, learners to list food crops that can be grown in a kitchen garden.

Individually, learners to classify the food crops.

Why are vegetables popular for kitchen gardening?

MTP; Home Science Learner's Book Grade 8 pg. 4-6
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MTP; Home Science Learner's Book Grade 8 pg. 6-9

Oral questions Oral Report Observation

Food and Nutrition

Container garden.
Wick garden

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

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

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

How do you establish a container garden?

MTP; Home Science Learner's Book Grade 8 pg. 9-10
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MTP; Home Science Learner's Book Grade 8 pg. 11-13

Oral questions Oral Report Observation

Animal Production

Animal Safety

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

List examples of domestic animals.
Discuss the structures that can be used when handling cattle and dogs to ensure their safety.
Draw the images in learner's book 8 page 58
Appreciate the structures that can be used when handling domestic animals.

Learners are guided to list examples of domestic animals.
In groups, learners are guided to discuss the structures that can be used when handling cattle and dogs to ensure their safety.
Learners are guided to draw the images in learner's book 8 page 58

What are domestic animals?

MTP; Agriculture Learner's Book Grade 8 pg. 57-58
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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

Rearing practices of poultry in a fold

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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Oral questions Oral Report Observation

Animal Production
Crop Production

Poultry Rearing project
Crop Management

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

Discuss the management practices in rearing of poultry in a fold.
Draw a schedule of responsibilities to initiate and manage the poultry project.
Have fun and enjoy poultry rearing project.

In groups, learners are guided to discuss the management practices in rearing of poultry in a fold.
Individually or in pairs, learners are guided to draw a schedule of responsibilities to initiate and manage the poultry project.

What is poultry fold?

MTP; Agriculture Learner's Book Grade 8 pg. 66
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MTP; Agriculture Learner's Book Grade 8 pg. 21

Oral questions Oral Report Observation

Crop Production

Identification of common vegetable pests and signs of attack
Controlling pests in vegetable crops

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

Identify common vegetable pests and signs of attack.
Compare the appearance of vegetable crops attacked by the pests with vegetables which are free of pests.
Appreciate the importance of managing crops.

In groups, learners are guided to identify common vegetable pests and signs of attack.
In groups, learners are guided to compare the appearance of vegetable crops attacked by the pests with vegetables which are free of pests.

How can you tell that vegetable crops are affected by insect pests?

MTP; Agriculture Learner's Book Grade 8 pg. 22-23
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MTP; Agriculture Learner's Book Grade 8 pg. 23-25

Oral questions Oral Report Observation

Crop Production

Controlling cutworms
Controlling caterpillars

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

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

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

How do you control cutworms in vegetables?

MTP; Agriculture Learner's Book Grade 8 pg. 25-26
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MTP; Agriculture Learner's Book Grade 8 pg. 26-27

Oral questions Oral Report Observation

Crop Production

Diseases in vegetables crops

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

Explain the term crop disease.
Discuss the symptoms that indicate a vegetable crop infected with a disease.
Draw the pictures in learner's book 8 page 27
Have a desire to stop diseases in vegetable crops.

In pairs, learners are guided to explain the term crop disease.
In pairs, learners are guided to discuss the symptoms that indicate a vegetable crop infected with a disease.
In pairs, learners are guided to draw the pictures in learner's book 8 page 27

What do you understand by the term crop disease?

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

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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Oral questions Oral Report Observation

Animal Production

Preservation of Animal Product
Methods of preserving meat

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

Define the term, 'shelf life'
Identify reasons for preparing animal products.
Investigate animal products shelf life.
Appreciate the importance of shelf life.

In groups or in pairs, learners are guided to define the term, 'shelf life'
In groups or in pairs, learners are guided to identify reasons for preparing animal products
In groups or in pairs, learners are guided to investigate animal products shelf life

What is shelf life?

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

Oral questions Oral Report Observation

Animal Production

Methods of preserving meat
Methods of preserving milk

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

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

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

Which method do you use at home to preserve meat?

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

Oral questions Oral Report Observation

Animal Production

Methods of preserving milk

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

Identify methods of preserving milk.
Use digital devices and other reference materials to search for information on methods of preserving milk.
Do Activity 5 in learner's book 8 page 79
Have fun and enjoy the activity.

In groups or in pairs, learners are guided to identify methods of preserving milk
In groups or in pairs, learners are guided to use digital devices and other reference materials to search for information on methods of preserving milk.
In groups or in pairs, learners are guided to do Activity 5 in learner's book 8 page 79

Which method do you use to preserve milk?

MTP; Agriculture Learner's Book Grade 8 pg. 79
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MTP; Agriculture Learner's Book Grade 8 pg. 79-80

Oral questions Oral Report Observation

Food and Nutrition

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

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

Brainstorm on methods of heat transfer applied when cooking foods.
Explain the meaning of conduction, convection and radiation.
Draw a tree or flow chart showing the classification of carbohydrate rich foods.
Appreciate the methods of heat transfer applied when cooking foods.

In groups, in pairs or individually, learners are guided to brainstorm on methods of heat transfer applied when cooking foods
In groups, in pairs or individually, learners are guided to explain the meaning of conduction, convection and radiation
In groups, in pairs or individually, learners are guided to draw a tree or flow chart showing the classification of carbohydrate rich foods

What are the methods of heat transfer when cooking food?

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

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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Oral questions Oral Report Observation

Food and Nutrition

Meal Presentation; Factors to consider during table setting in meal presentation
Requirements for table setting when serving meals

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

Brainstorm on the meaning of the terms: Meal, Meal presentation, Dining and Dishes.
Discuss the factors to consider during table setting in meal presentation.
Recognize the importance of meal presentation.
Appreciate the importance of meal presentation.

In groups or in pairs, learners are guided to brainstorm on the meaning of the terms: Meal, Meal presentation, Dining and Dishes.
In groups or in pairs, learners are guided to discuss the factors to consider during table setting in meal presentation
In groups or in pairs, learners are guided to recognize the importance of meal presentation

What factors do you consider during table setting in meal presentation?

MTP; Home Science Learner's Book Grade 8 pg. 27-28
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MTP; Home Science Learner's Book Grade 8 pg. 29-30

Oral questions Oral Report Observation

Food and Nutrition

Setting a table for meal presentation

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

Watch video clips showing how to set a table for meal presentation.
Name the items in learner's book 8 page 31
Describe how the cover in the picture on page 31 has been set.
Have a desire to learn more about setting a table for meal presentation.

In groups or in pairs, learners are guided to watch video clips showing how to set a table for meal presentation.
In groups or in pairs, learners are guided to name the items in learner's book 8 page 31
In groups or in pairs, learners are guided to describe how the cover in the picture on page 31 has been set.

How do you set a table for meal presentation?

MTP; Home Science Learner's Book Grade 8 pg. 30-31
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MTP; Home Science Learner's Book Grade 8 pg. 31-34

Oral questions Oral Report Observation

Food and Nutrition

Presenting a simple lunch using the various styles of meal service

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

Explain the meaning of chaffing dish.
Discuss the difference between blue plate service and family service.
Recognize styles of meal service.
Appreciate the importance of presenting a simple lunch using the various styles of meal service.

In groups or in pairs, learners are guided to explain the meaning of chaffing dish.
In groups or in pairs, learners are guided to discuss the difference between blue plate service and family service
In groups or in pairs, learners are guided to recognize styles of meal service.

How does family service reflect cultural traditions and values?

MTP; Home Science Learner's Book Grade 8 pg. 34-37
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MTP; Home Science Learner's Book Grade 8 pg. 37-40

Oral questions Oral Report Observation

Food and Nutrition

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:

Identify the factors one should consider when planning meals for adolescent.
Give reasons why adolescent girls take meals that contain additional supply of iron.
Recognize the importance to cater for one's likes and preferences when planning meals.
Appreciate the importance of nutritional needs.

In groups or in pairs, learners are guided to identify the factors one should consider when planning meals for adolescent.
In groups or in pairs, learners are guided to give reasons why adolescent girls take meals that contain additional supply of iron.
In groups or in pairs, learners are guided to recognize the importance to cater for one's likes and preferences when planning meals.

What are nutritional needs? Why should adolescent girls take meals that contain additional supply of iron?

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