Food Production Processes

Preserving Crop Products: Fruits and Vegetables - Introduction

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

-Identify various methods of preserving fruits and vegetables.
-Explain the importance of preserving fruits and vegetables.
-Appreciate the importance of preserving fruits and vegetables.

In groups, learner is guided to identify various methods of preserving fruits and vegetables.
-Learner to explain the importance of preserving fruits and vegetables.

Which method of food preservation has been used to preserve the fruits and vegetables?

MENTOR Agriculture Learner's Book Grade 6, p.44
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Food Production Processes

Preserving Crop Products: Fruits and Vegetables - Sun-drying Method
Preserving Crop Products: Fruits and Vegetables - Materials for Sun-drying

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

-Explain the sun-drying method of preserving fruits and vegetables.
-Identify advantages of sun-drying method.
-Value sun-drying as a method of preserving fruits and vegetables.

In groups, learner is guided to explain the sun-drying method of preserving fruits and vegetables.
-Learner to identify advantages of sun-drying method.

How does sun-drying preserve fruits and vegetables?

MENTOR Agriculture Learner's Book Grade 6, p.45
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials
MENTOR Agriculture Learner's Book Grade 6, p.46

Observation of learning -Tests (written and oral) -Project

Food Production Processes

Preserving Crop Products: Fruits and Vegetables - Storing Preserved Products

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

-Identify different ways of storing preserved fruits and vegetables.
-Explain the importance of proper storage of preserved fruits and vegetables.
-Value proper storage of preserved fruits and vegetables.

In groups, learner is guided to identify different ways of storing preserved fruits and vegetables.
-Learner to explain the importance of proper storage of preserved fruits and vegetables.

Which ways have been used to store the fruits and vegetables in the pictures?

MENTOR Agriculture Learner's Book Grade 6, p.46
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Food Production Processes

Preserving Crop Products: Fruits and Vegetables - Preparation for Preserving Fruits

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

-Identify fruits that can be preserved by sun-drying.
-Prepare fruits for preservation.
-Value proper preparation of fruits for preservation.

In groups, learner is guided to identify fruits that can be preserved by sun-drying.
-Learner to prepare fruits for preservation.

Which fruits can be preserved using sun-drying method?

MENTOR Agriculture Learner's Book Grade 6, p.47
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Food Production Processes

Preserving Crop Products: Fruits and Vegetables - Preserving Fruits
Preserving Crop Products: Fruits and Vegetables - Preparation for Preserving Vegetables

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

-Observe a demonstration on preserving fruits using sun-drying method.
-Preserve fruits using sun-drying method.
-Value preservation of fruits using sun-drying method.

In groups, learner is guided to observe a demonstration on preserving fruits using sun-drying method.
-Learner to preserve fruits using sun-drying method.

How do you preserve fruits using sun-drying method?

MENTOR Agriculture Learner's Book Grade 6, p.47
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials
MENTOR Agriculture Learner's Book Grade 6, p.48

Observation of learning -Tests (written and oral) -Project

Food Production Processes

Preserving Crop Products: Fruits and Vegetables - Preserving Vegetables

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

-Observe a demonstration on preserving vegetables using sun-drying method.
-Preserve vegetables using sun-drying method.
-Value preservation of vegetables using sun-drying method.

In groups, learner is guided to observe a demonstration on preserving vegetables using sun-drying method.
-Learner to preserve vegetables using sun-drying method.

How do you preserve vegetables using sun-drying method?

MENTOR Agriculture Learner's Book Grade 6, p.48
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Food Production Processes

Preserving Crop Products: Fruits and Vegetables - Blanching Vegetables

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

-Explain the importance of blanching vegetables before preservation.
-Demonstrate blanching of vegetables.
-Value the importance of blanching in vegetable preservation.

In groups, learner is guided to explain the importance of blanching vegetables before preservation.
-Learner to demonstrate blanching of vegetables.

Why should vegetables be blanched before sun-drying?

MENTOR Agriculture Learner's Book Grade 6, p.49
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Food Production Processes

Preserving Crop Products: Fruits and Vegetables - Storing Preserved Fruits
Preserving Crop Products: Fruits and Vegetables - Storing Preserved Vegetables

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

-Store preserved fruits properly.
-Explain the importance of proper storage of preserved fruits.
-Value proper storage of preserved fruits.

In groups, learner is guided to store preserved fruits properly.
-Learner to explain the importance of proper storage of preserved fruits.

How should preserved fruits be stored?

MENTOR Agriculture Learner's Book Grade 6, p.50
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials
MENTOR Agriculture Learner's Book Grade 6, p.51

Observation of learning -Tests (written and oral) -Project

Food Production Processes

Preserving Crop Products: Fruits and Vegetables - Evaluating Preservation

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

-Evaluate the preservation process.
-Suggest improvements to the preservation process.
-Value evaluation in the preservation process.

In groups, learner is guided to evaluate the preservation process.
-Learner to suggest improvements to the preservation process.

How can the preservation process be improved?

MENTOR Agriculture Learner's Book Grade 6, p.52
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Food Production Processes

Stewing and Baking Food - Introduction to Stewing

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

-Explain stewing as a method of cooking.
-Identify foods that can be cooked using stewing method.
-Appreciate stewing as a method of cooking.

In groups, learner is guided to explain stewing as a method of cooking.
-Learner to identify foods that can be cooked using stewing method.

Which method has been used to cook the foods shown?

MENTOR Agriculture Learner's Book Grade 6, p.53
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Food Production Processes

Stewing and Baking Food - Principles of Stewing
Stewing and Baking Food - Materials for Stewing

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

-Explain the principles of stewing food.
-Identify advantages of stewing as a cooking method.
-Value stewing as a method of cooking.

In groups, learner is guided to explain the principles of stewing food.
-Learner to identify advantages of stewing as a cooking method.

What are the principles of stewing food?

MENTOR Agriculture Learner's Book Grade 6, p.54
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Food Production Processes

Stewing and Baking Food - Stewing Process

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

-Describe the process of stewing food.
-Prepare ingredients for stewing food.
-Value the process of stewing food.

In groups, learner is guided to describe the process of stewing food.
-Learner to prepare ingredients for stewing food.

How is food prepared using the stewing method?

MENTOR Agriculture Learner's Book Grade 6, p.55
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Food Production Processes

Stewing and Baking Food - Stewing Demonstration

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

-Observe a demonstration on stewing food.
-Stew food using the correct procedure.
-Value stewing as a method of cooking.

In groups, learner is guided to observe a demonstration on stewing food.
-Learner to stew food using the correct procedure.

What is required for stewing food?

MENTOR Agriculture Learner's Book Grade 6, p.55
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Food Production Processes

Stewing and Baking Food - Serving Stewed Food

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

-Demonstrate proper serving of stewed food.
-Explain the importance of proper serving of food.
-Value proper serving of food.

In groups, learner is guided to demonstrate proper serving of stewed food.
-Learner to explain the importance of proper serving of food.

How should stewed food be served?

MENTOR Agriculture Learner's Book Grade 6, p.56
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Food Production Processes

Stewing and Baking Food - Introduction to Baking
Stewing and Baking Food - Principles of Baking

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

-Explain baking as a method of cooking.
-Identify foods that can be cooked using baking method.
-Appreciate baking as a method of cooking.

In groups, learner is guided to explain baking as a method of cooking.
-Learner to identify foods that can be cooked using baking method.

Which foods can be cooked using baking method?

MENTOR Agriculture Learner's Book Grade 6, p.56
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials
MENTOR Agriculture Learner's Book Grade 6, p.57

Observation of learning -Tests (written and oral) -Project

Food Production Processes

Stewing and Baking Food - Materials for Baking

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

-Identify materials and ingredients needed for baking food.
-Explain the use of each material in baking food.
-Value the importance of appropriate materials in baking.

In groups, learner is guided to identify materials and ingredients needed for baking food.
-Learner to explain the use of each material in baking food.

What materials and ingredients are needed for baking food?

MENTOR Agriculture Learner's Book Grade 6, p.57
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Food Production Processes

Stewing and Baking Food - Baking Process

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

-Describe the process of baking food.
-Prepare ingredients for baking food.
-Value the process of baking food.

In groups, learner is guided to describe the process of baking food.
-Learner to prepare ingredients for baking food.

How is food prepared using the baking method?

MENTOR Agriculture Learner's Book Grade 6, p.58
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Food Production Processes

Stewing and Baking Food - Baking Demonstration
Stewing and Baking Food - Serving Baked Food

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

-Observe a demonstration on baking food.
-Bake food using the correct procedure.
-Value baking as a method of cooking.

In groups, learner is guided to observe a demonstration on baking food.
-Learner to bake food using the correct procedure.

What is required for baking food?

MENTOR Agriculture Learner's Book Grade 6, p.58
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials
MENTOR Agriculture Learner's Book Grade 6, p.59

Observation of learning -Tests (written and oral) -Project

Food Production Processes

Stewing and Baking Food - Comparing Cooking Methods

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

-Compare stewing and baking methods of cooking.
-Discuss advantages and disadvantages of stewing and baking methods.
-Appreciate different methods of cooking.

In groups, learner is guided to compare stewing and baking methods of cooking.
-Learner to discuss advantages and disadvantages of stewing and baking methods.

What are the differences between stewing and baking methods of cooking?

MENTOR Agriculture Learner's Book Grade 6, p.59
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Food Production Processes

Stewing and Baking Food - Cultural Foods

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

-Identify cultural foods prepared using stewing and baking methods.
-Discuss the importance of cultural foods.
-Appreciate cultural foods.

In groups, learner is guided to identify cultural foods prepared using stewing and baking methods.
-Learner to discuss the importance of cultural foods.

Which cultural foods are prepared using stewing and baking methods?

MENTOR Agriculture Learner's Book Grade 6, p.60
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Food Production Processes
Hygiene Practices

Stewing and Baking Food - Importance of Various Cooking Methods
Body Cleanliness - Introduction to Body Cleanliness

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

-Discuss the importance of various cooking methods.
-Make a presentation on importance of various cooking methods.
-Value various cooking methods.

In groups, learner is guided to discuss the importance of various cooking methods.
-Learner to make a presentation on importance of various cooking methods.

Why is it important to use different cooking methods?

MENTOR Agriculture Learner's Book Grade 6, p.61-62
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials
MENTOR Agriculture Learner's Book Grade 6, p.63

Observation of learning -Tests (written and oral) -Project

Hygiene Practices

Body Cleanliness - Body Cleanliness Practices

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

-Identify various body cleanliness practices.
-Explain the importance of various body cleanliness practices.
-Appreciate the value of various body cleanliness practices.

In groups, learner is guided to identify various body cleanliness practices.
-Learner to explain the importance of various body cleanliness practices.

Which body cleanliness practices do you carry out daily?

MENTOR Agriculture Learner's Book Grade 6, p.64
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Hygiene Practices

Body Cleanliness - Comparing Body Cleanliness

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

-Compare the appearance of learners with good and poor body cleanliness.
-Identify indicators of good body cleanliness.
-Value the importance of maintaining good body cleanliness.

In groups, learner is guided to compare the appearance of learners with good and poor body cleanliness.
-Learner to identify indicators of good body cleanliness.

Which picture shows the learner who practices body cleanliness?

MENTOR Agriculture Learner's Book Grade 6, p.64
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Hygiene Practices

Body Cleanliness - Managing Sweat
Body Cleanliness - Managing Acne and Pimples

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

-Explain how to manage sweat on the body.
-Discuss the effects of unmanaged sweat.
-Value the importance of managing sweat on the body.

In groups, learner is guided to explain how to manage sweat on the body.
-Learner to discuss the effects of unmanaged sweat.

How do you manage sweat on the body?

MENTOR Agriculture Learner's Book Grade 6, p.65
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials
MENTOR Agriculture Learner's Book Grade 6, p.66

Observation of learning -Tests (written and oral) -Project

Hygiene Practices

Body Cleanliness - Researching Acne Management

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

-Research information on how to manage acne and pimples.
-Present findings on acne and pimple management.
-Value the importance of proper management of acne and pimples.

In groups, learner is guided to research information on how to manage acne and pimples.
-Learner to present findings on acne and pimple management.

How can acne and pimples on the skin be managed?

MENTOR Agriculture Learner's Book Grade 6, p.66
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Hygiene Practices

Body Cleanliness - Menstrual Hygiene

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

-Explain what menstruation is.
-Describe how to observe menstrual hygiene.
-Value the importance of menstrual hygiene.

In groups, learner is guided to explain what menstruation is.
-Learner to describe how to observe menstrual hygiene.

How can body cleanliness be observed during menstruation?

MENTOR Agriculture Learner's Book Grade 6, p.67
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Hygiene Practices

Body Cleanliness - Care of Pubic Parts

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

-Explain what pubic parts are.
-Describe how to take care of pubic parts.
-Value the importance of taking care of pubic parts.

In groups, learner is guided to explain what pubic parts are.
-Learner to describe how to take care of pubic parts.

How should pubic parts be taken care of?

MENTOR Agriculture Learner's Book Grade 6, p.68-69
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Hygiene Practices

Body Cleanliness - Importance of Body Cleanliness
Laundry: Stain Removal - Introduction to Stains

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

-Discuss the importance of body cleanliness as a healthy habit.
-Make a presentation on the importance of body cleanliness.
-Value the importance of body cleanliness as a healthy habit.

In groups, learner is guided to discuss the importance of body cleanliness as a healthy habit.
-Learner to make a presentation on the importance of body cleanliness.

Why is body cleanliness important?

MENTOR Agriculture Learner's Book Grade 6, p.69
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials
MENTOR Agriculture Learner's Book Grade 6, p.70

Observation of learning -Tests (written and oral) -Project

Hygiene Practices

Laundry: Stain Removal - Common Stains

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

-Identify common stains on clothing and household articles.
-Explain how clothes get stained.
-Value the importance of preventing stains on clothing and household articles.

In groups, learner is guided to identify common stains on clothing and household articles.
-Learner to explain how clothes get stained.

How do clothes get stained?

MENTOR Agriculture Learner's Book Grade 6, p.71
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Hygiene Practices

Laundry: Stain Removal - Types of Stains

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

-Classify different types of stains.
-Explain the characteristics of different types of stains.
-Value the importance of identifying different types of stains for proper removal.

In groups, learner is guided to classify different types of stains.
-Learner to explain the characteristics of different types of stains.

What are the different types of stains?

MENTOR Agriculture Learner's Book Grade 6, p.71
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Hygiene Practices

Laundry: Stain Removal - Stain Removal Agents
Laundry: Stain Removal - Using Stain Removal Agents

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

-Identify materials, tools and equipment used to remove stains.
-Describe the use of various stain removal agents.
-Value the importance of using appropriate stain removal agents.

In groups, learner is guided to identify materials, tools and equipment used to remove stains.
-Learner to describe the use of various stain removal agents.

What are the materials, tools and equipment used to remove stains?

MENTOR Agriculture Learner's Book Grade 6, p.72
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Hygiene Practices

Laundry: Stain Removal - Rules for Stain Removal

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

-Discuss the rules to observe when removing stains.
-Explain the safety precautions when removing stains.
-Value the importance of following rules when removing stains.

In groups, learner is guided to discuss the rules to observe when removing stains.
-Learner to explain the safety precautions when removing stains.

What rules should be observed when removing stains?

MENTOR Agriculture Learner's Book Grade 6, p.73
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Hygiene Practices

Laundry: Stain Removal - Safety Precautions

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

-Identify safety precautions to observe when removing stains.
-Demonstrate safety practices in stain removal.
-Value the importance of safety when removing stains.

In groups, learner is guided to identify safety precautions to observe when removing stains.
-Learner to demonstrate safety practices in stain removal.

What safety precautions should be observed when removing stains?

MENTOR Agriculture Learner's Book Grade 6, p.73
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Hygiene Practices

Laundry: Stain Removal - Blood Stains
Laundry: Stain Removal - Removing Blood Stains

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

-Identify blood stains on clothing.
-Explain the characteristics of blood stains.
-Value the importance of proper removal of blood stains.

In groups, learner is guided to identify blood stains on clothing.
-Learner to explain the characteristics of blood stains.

What are the characteristics of blood stains?

MENTOR Agriculture Learner's Book Grade 6, p.74
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Hygiene Practices

Laundry: Stain Removal - Blood Stain Removal from Household Articles

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

-Search for information on removing blood stains from household articles.
-Remove blood stains from household articles.
-Value the importance of removing blood stains from household articles.

In groups, learner is guided to search for information on removing blood stains from household articles.
-Learner to remove blood stains from household articles.

How do you remove blood stains from household articles?

MENTOR Agriculture Learner's Book Grade 6, p.75
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Hygiene Practices

Laundry: Stain Removal - Grass Stains

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

-Identify grass stains on clothing.
-Explain the characteristics of grass stains.
-Value the importance of proper removal of grass stains.

In groups, learner is guided to identify grass stains on clothing.
-Learner to explain the characteristics of grass stains.

What are the characteristics of grass stains?

MENTOR Agriculture Learner's Book Grade 6, p.75
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Hygiene Practices

Laundry: Stain Removal - Removing Grass Stains with Baking Soda
Laundry: Stain Removal - Removing Grass Stains with Methylated Spirit

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

-Observe a demonstration on removing grass stains using baking soda.
-Remove grass stains from clothing using baking soda.
-Value the importance of removing grass stains from clothing.

In groups, learner is guided to observe a demonstration on removing grass stains using baking soda.
-Learner to remove grass stains from clothing using baking soda.

How do you remove grass stains using baking soda?

MENTOR Agriculture Learner's Book Grade 6, p.76
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials
MENTOR Agriculture Learner's Book Grade 6, p.77

Observation of learning -Tests (written and oral) -Project

Hygiene Practices

Laundry: Stain Removal - Comparing Stain Removal Methods

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

-Compare different methods of removing stains.
-Identify the most effective method for removing specific stains.
-Value the importance of selecting appropriate stain removal methods.

In groups, learner is guided to compare different methods of removing stains.
-Learner to identify the most effective method for removing specific stains.

Which stain removal method is most effective?

MENTOR Agriculture Learner's Book Grade 6, p.77
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project

Hygiene Practices

Laundry: Stain Removal - Evaluating Stain Removal

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

-Evaluate the effectiveness of different stain removal methods.
-Make a presentation on the effectiveness of different stain removal methods.
-Value different stain removal methods.

In groups, learner is guided to evaluate the effectiveness of different stain removal methods.
-Learner to make a presentation on the effectiveness of different stain removal methods.

Which stain removal method do you find most effective and why?

MENTOR Agriculture Learner's Book Grade 6, p.77
-Charts, pictures and video clips
-Photographs
-Suitable locally available materials

Observation of learning -Tests (written and oral) -Project