Food Production Processes

Preparing Planting Site and Establishing Crop - Determining appropriate tilth

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

- Explain the meaning of tilth
- Identify different types of tilth
- Appreciate the importance of appropriate tilth for planting

- Discuss the meaning of tilth in relation to soil condition
- Study pictures showing different types of planting materials
- Identify crops that can be established from different planting materials
- Discuss the type of tilth needed for each planting material

How does planting material determine planting site preparation?

- Highland Agriculture and Nutrition Grade 7 pg. 26
- Pictures of different planting materials
- Digital resources
- Soil samples

- Observation - Oral questions - Written assignments

Food Production Processes

Preparing Planting Site and Establishing Crop - Determining appropriate tilth
Preparing Planting Site and Establishing Crop - Preparing fine tilth

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

- Match different planting materials with appropriate soil tilth
- Explain why specific tilth is required for different planting materials
- Show interest in proper crop establishment

- Name crops that can be established from different planting materials (small-sized seeds, medium-sized seeds, tubers, suckers, cuttings)
- Complete a table showing examples for each type of planting material
- Discuss the type of tilth needed for each planting material
- Share ideas with classmates

What type of tilth is suitable for different planting materials?

- Highland Agriculture and Nutrition Grade 7 pg. 27
- Pictures of planting materials
- Chart showing planting materials and tilth
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 28
- Panga
- Forked jembe or hoe
- Rake
- Protective equipment
- Small-sized seeds

- Observation - Oral questions - Table completion assessment

Food Production Processes

Preparing Planting Site and Establishing Crop - Planting in fine tilth
Preparing Planting Site and Establishing Crop - Preparing medium tilth

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

- Plant small-sized seeds in fine tilth
- Apply appropriate planting techniques
- Show responsibility in crop establishment

- Make spaced shallow lines or holes in the prepared fine tilth
- Sow the small-sized seeds
- Cover the seeds appropriately
- Water the site if the soil is dry
- Cover the site with mulch
- Remove mulch when seeds germinate
- Continue caring for the crops

How do we plant small-sized seeds in fine tilth?

- Highland Agriculture and Nutrition Grade 7 pg. 29
- Small-sized seeds
- Watering can
- Water
- Mulching material
- Panga
- Forked jembe or hoe
- Manure
- Protective equipment
- Medium-sized seeds

- Observation - Practical assessment - Group work evaluation

Food Production Processes

Preparing Planting Site and Establishing Crop - Planting in medium tilth
Preparing Planting Site and Establishing Crop - Preparing coarse tilth

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

- Plant medium-sized seeds in medium tilth
- Apply appropriate planting techniques
- Demonstrate responsibility in crop establishment

- Sow medium-sized seeds into prepared holes
- Cover the holes with soil
- Water the site if the soil is dry
- Apply mulch if necessary
- Continue caring for the crops

How do we plant medium-sized seeds in medium tilth?

- Highland Agriculture and Nutrition Grade 7 pg. 30
- Medium-sized seeds
- Watering can
- Water
- Mulching material
- Highland Agriculture and Nutrition Grade 7 pg. 31
- Panga
- Forked jembe or hoe
- Manure
- Protective equipment
- Large planting materials

- Observation - Practical assessment - Group work evaluation

Food Production Processes

Preparing Planting Site and Establishing Crop - Planting in coarse tilth
Preparing Planting Site and Establishing Crop - Review of crop establishment

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

- Plant large planting materials in coarse tilth
- Apply appropriate planting techniques
- Demonstrate care for planted crops

- Plant large planting materials (tubers, suckers, cuttings) into prepared holes
- Water the site if the soil is dry
- Apply mulch at the base of the planted materials
- Continue caring for the crops until they grow to maturity

How do we plant large planting materials in coarse tilth?

- Highland Agriculture and Nutrition Grade 7 pg. 32
- Large planting materials
- Watering can
- Water
- Mulching material
- Highland Agriculture and Nutrition Grade 7 pg. 33
- Assessment sheets
- Chart paper
- Markers
- Digital resources

- Observation - Practical assessment - Group work evaluation

Food Production Processes

Selected Crop Management Practices - Types of crop management practices

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

- Explain the meaning of crop management practices
- Identify different crop management practices
- Appreciate the importance of crop management

- Search for information on crop management practices (gapping, thinning, weeding, earthing-up)
- Discuss findings and write short notes
- Share findings with classmates

How can we carry out management practices in crop production?

- Highland Agriculture and Nutrition Grade 7 pg. 34
- Digital resources
- Print media
- Reference materials

- Observation - Oral questions - Written assignments

Food Production Processes

Selected Crop Management Practices - Identifying crop management practices

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

- Identify different crop management practices from pictures
- Explain the purpose of each management practice
- Value proper crop management

- Study pictures showing crop management practices
- Identify the practices shown in the pictures
- Discuss the purpose of each practice
- Share ideas with classmates

What management practices are important in crop production?

- Highland Agriculture and Nutrition Grade 7 pg. 34
- Pictures showing crop management practices
- Digital resources

- Observation - Oral questions - Picture identification

Food Production Processes

Selected Crop Management Practices - Importance of crop management

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

- Explain the importance of different crop management practices
- Discuss when to carry out each practice
- Show interest in proper crop management

- Discuss the importance of gapping, thinning, weeding, and earthing-up
- Explain when each practice should be carried out
- Create a table showing practices and their importance
- Share completed tables with classmates

Why are management practices important in crop production?

- Highland Agriculture and Nutrition Grade 7 pg. 35
- Chart paper
- Markers
- Digital resources

- Observation - Oral questions - Table assessment

Food Production Processes

Selected Crop Management Practices - Gapping in crop management

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

- Demonstrate gapping in crop management
- Apply appropriate gapping techniques
- Work responsibly in the garden

- Prepare a planting site by clearing vegetation and digging
- Make a suitable tilth and prepare spaced holes or lines
- Add manure to the lines or holes and mix with soil
- Plant materials in the holes or lines
- Water the garden if soil is dry
- Check the garden after some days and identify gaps
- Fill the gaps with suitable planting materials

How do we carry out gapping to ensure proper plant population?

- Highland Agriculture and Nutrition Grade 7 pg. 36
- Panga
- Forked jembe or hoe
- Manure
- Planting materials
- Protective equipment
- Water and watering can

- Observation - Practical assessment - Group work evaluation

Food Production Processes

Selected Crop Management Practices - Thinning in crop management

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

- Demonstrate thinning in crop management
- Apply appropriate thinning techniques
- Show care for crop health

- Wear protective equipment and visit the garden
- Water the garden if the soil is dry to make it loose
- Thin the crops if they are overcrowded by uprooting the weaker plants
- Ensure plants have enough spaces for healthy growth
- Leave uprooted plants to rot or transplant them

How do we carry out thinning to prevent overcrowding?

- Highland Agriculture and Nutrition Grade 7 pg. 37
- Protective equipment
- Water and watering can

- Observation - Practical assessment - Group work evaluation

Food Production Processes

Selected Crop Management Practices - Weeding in crop management
Selected Crop Management Practices - Earthing-up in crop management

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

- Demonstrate weeding in crop management
- Apply appropriate weeding techniques
- Work safely with garden tools

- Wear protective equipment and visit the garden
- Remove weeds from the garden carefully to avoid damaging crops
- Uproot weeds with hands or using tools like forked jembe or panga
- Collect weeds to make compost manure or leave them to dry out and rot on the soil

How do we carry out weeding to reduce competition for nutrients?

- Highland Agriculture and Nutrition Grade 7 pg. 38
- Protective equipment
- Small forked jembe or panga

- Observation - Practical assessment - Group work evaluation

Food Production Processes

Selected Crop Management Practices - Review of crop management practices

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

- Summarize different crop management practices
- Explain when each practice should be applied
- Show commitment to proper crop management

- Review all crop management practices (gapping, thinning, weeding, earthing-up)
- Discuss the importance and timing of each practice
- Complete an assessment on crop management practices
- Share assessments with classmates

Why is it important to carry out proper crop management practices?

- Highland Agriculture and Nutrition Grade 7 pg. 39
- Assessment sheets
- Digital resources
- Reference materials

- Observation - Oral questions - Written assessment

Food Production Processes

Preparing Animal Products: Eggs and Honey - How to prepare animal products

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

- Explain the importance of preparing animal products
- Identify ways of preparing eggs and honey
- Appreciate proper preparation of animal products

- Search for information on sorting, grading, and packing eggs
- Search for information on crushing, straining, and packing honey
- Discuss findings and write short notes
- Present findings to classmates

How can we prepare animal products for various purposes?

- Highland Agriculture and Nutrition Grade 7 pg. 40
- Digital resources
- Print media
- Reference materials

- Observation - Oral questions - Written assignments - Presentations

Food Production Processes

Preparing Animal Products: Eggs and Honey - Sorting and grading eggs

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

- Identify factors for sorting and grading eggs
- Explain the purpose of sorting and grading eggs
- Value proper handling of eggs

- Study pictures showing sorting and grading of eggs
- Identify the factors considered when sorting and grading eggs (size, cleanliness, shell quality)
- Discuss other factors to consider when sorting and grading eggs
- Share ideas with classmates

How do we sort and grade eggs to ensure quality?

- Highland Agriculture and Nutrition Grade 7 pg. 41
- Pictures showing egg sorting and grading
- Digital resources

- Observation - Oral questions - Picture identification

Food Production Processes

Preparing Animal Products: Eggs and Honey - Packing eggs

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

- Identify items used for packing eggs
- Explain the importance of proper egg packing
- Show care when handling eggs

- Study pictures showing items used for packing eggs
- Identify the items shown in the pictures
- Discuss other items that can be used for packing eggs safely
- Share ideas with classmates

How do we pack eggs to ensure they remain intact?

- Highland Agriculture and Nutrition Grade 7 pg. 41
- Pictures showing egg packing items
- Actual egg packing items (trays, cartons)
- Digital resources

- Observation - Oral questions - Identification assessment

Food Production Processes

Preparing Animal Products: Eggs and Honey - Field visit for egg preparation

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

- Observe egg preparation in a real setting
- Ask relevant questions about egg preparation
- Show interest in proper egg handling

- Take a field visit to a poultry farm
- Study how eggs are prepared by sorting, grading, and packing
- Ask resource person questions for clarification
- Discuss and record findings
- Take photographs if possible

What methods are used in commercial egg preparation?

- Highland Agriculture and Nutrition Grade 7 pg. 42
- Protective equipment
- Exercise book and pen
- Digital camera

- Observation - Oral questions - Written report

Food Production Processes

Preparing Animal Products: Eggs and Honey - Preparing eggs

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

- Demonstrate egg preparation techniques
- Sort and grade eggs according to external characteristics
- Handle eggs with care

- Visit a poultry farm or bring eggs to school
- Sort and grade eggs according to external characteristics (color, cleanliness, size, shell quality)
- Pack eggs together according to quality
- Share experience with classmates

How do we prepare eggs for use and storage?

- Highland Agriculture and Nutrition Grade 7 pg. 42
- Eggs
- Egg sorting and packing materials
- Protective equipment

- Observation - Practical assessment - Group work evaluation

Food Production Processes

Preparing Animal Products: Eggs and Honey - Ways of preparing honey

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

- Identify different ways of preparing honey
- Explain the process of preparing honey
- Appreciate the value of proper honey preparation

- Study pictures showing ways of preparing honey
- Identify the ways of preparing honey shown in the pictures
- Discuss the ways of preparing honey shown
- Share ideas with classmates

How is honey prepared for use and storage?

- Highland Agriculture and Nutrition Grade 7 pg. 43
- Pictures showing honey preparation
- Digital resources

- Observation - Oral questions - Picture identification

Food Production Processes

Preparing Animal Products: Eggs and Honey - Field visit for honey preparation

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

- Observe honey preparation in a real setting
- Ask relevant questions about honey preparation
- Show interest in proper honey handling

- Take a field visit to an apiary
- Study how honey is prepared by crushing, straining, and packing
- Ask questions to resource person for clarification
- Discuss and record findings
- Take photographs if possible

What methods are used in commercial honey preparation?

- Highland Agriculture and Nutrition Grade 7 pg. 43
- Protective equipment
- Exercise book and pen
- Digital camera

- Observation - Oral questions - Written report

Food Production Processes

Preparing Animal Products: Eggs and Honey - Preparing honey

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

- Demonstrate honey preparation techniques
- Crush and strain honey appropriately
- Handle honey with care

- Visit an apiary or bring honeycombs to school if possible
- Crush and strain honey as learned
- Pack honey in appropriate containers
- Share experience with classmates

How do we prepare honey for use and storage?

- Highland Agriculture and Nutrition Grade 7 pg. 44
- Honeycombs
- Basins
- Strainer
- Storage containers
- Protective equipment

- Observation - Practical assessment - Group work evaluation

Food Production Processes

Preparing Animal Products: Eggs and Honey - Review of animal products preparation
Cooking: Grilling, Roasting and Steaming - Methods of cooking food

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

- Summarize the processes of preparing eggs and honey
- Explain the importance of proper preparation of animal products
- Value proper handling of animal products

- Review the entire process of preparing eggs and honey
- Discuss the importance of proper preparation of animal products
- Complete an assessment on the preparation of animal products
- Share assessments with classmates

Why is proper preparation of animal products important?

- Highland Agriculture and Nutrition Grade 7 pg. 45
- Assessment sheets
- Digital resources
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 46
- Print media

- Observation - Oral questions - Written assessment

Food Production Processes

Cooking: Grilling, Roasting and Steaming - Identifying cooking methods

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

- Identify different cooking methods from pictures
- Match cooking methods with suitable foods
- Show interest in various cooking methods

- Study pictures showing different methods of cooking food
- Identify and discuss the methods shown in the pictures
- Discuss locally available foods that can be cooked using each method
- Complete a table showing cooking methods and suitable foods
- Share work with classmates

Which foods are suitable for different cooking methods?

- Highland Agriculture and Nutrition Grade 7 pg. 47
- Pictures showing cooking methods
- Chart paper
- Markers
- Digital resources

- Observation - Oral questions - Table assessment

Food Production Processes

Cooking: Grilling, Roasting and Steaming - Safety in cooking

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

- Identify safety precautions in cooking
- Explain the importance of safety in the kitchen
- Value safety when cooking

- Discuss safety precautions in the kitchen (keeping distance from heat source, using pot holders, etc.)
- Demonstrate proper use of protective equipment
- Create a safety poster for the kitchen
- Share posters with classmates

How can we ensure safety when cooking?

- Highland Agriculture and Nutrition Grade 7 pg. 48
- Protective equipment (chef's hat, mittens, pot holders, apron)
- Chart paper
- Markers

- Observation - Oral questions - Poster assessment

Food Production Processes

Cooking: Grilling, Roasting and Steaming - Cooking by grilling

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

- Demonstrate cooking by grilling
- Follow correct grilling procedures
- Work safely with cooking equipment

- Prepare a source of heat by lighting a fire from wood or charcoal
- Place the grill firmly above the source of heat
- Place food on the grill above the fire
- Keep turning the food for even cooking
- Remove food when ready and serve
- Observe safety precautions throughout

How do we cook food by grilling?

- Highland Agriculture and Nutrition Grade 7 pg. 48
- Raw food for grilling
- Protective equipment
- Grill
- Source of heat
- Plates

- Observation - Practical assessment - Group work evaluation

Food Production Processes

Cooking: Grilling, Roasting and Steaming - Cooking by roasting

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

- Demonstrate cooking by roasting
- Follow correct roasting procedures
- Maintain safety in cooking

- Prepare a source of heat by lighting a fire from wood or charcoal
- Wrap food items in pieces of aluminum foil
- Place wrapped food to roast on low fire
- Check if food is cooked after some time
- Remove food when ready and serve
- Observe safety precautions throughout

How do we cook food by roasting?

- Highland Agriculture and Nutrition Grade 7 pg. 49
- Raw food for roasting
- Protective equipment
- Aluminum foil
- Source of heat
- Plates

- Observation - Practical assessment - Group work evaluation

Food Production Processes

Cooking: Grilling, Roasting and Steaming - Cooking by steaming

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

- Demonstrate cooking by steaming
- Follow correct steaming procedures
- Value the nutritional benefits of steaming

- Place water in a cooking pot and bring to a boil
- Put food in a steaming basket or perforated container
- Place the steaming basket above the boiling water
- Cover the pot and allow food to cook in the steam
- Check food for doneness and serve when ready
- Observe safety precautions throughout

How do we cook food by steaming?

- Highland Agriculture and Nutrition Grade 7 pg. 50
- Raw food for steaming
- Protective equipment
- Cooking pot with lid
- Steaming basket
- Source of heat
- Water

- Observation - Practical assessment - Group work evaluation

Food Production Processes

Cooking: Grilling, Roasting and Steaming - Comparing cooking methods

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

- Compare different cooking methods
- Evaluate the advantages and disadvantages of each method
- Make informed choices about cooking methods

- Discuss the advantages and disadvantages of grilling, roasting, and steaming
- Compare the nutritional value of food cooked using different methods
- Create a comparison chart for the three cooking methods
- Share charts with classmates

Which cooking method is best for different types of food?

- Highland Agriculture and Nutrition Grade 7 pg. 51
- Chart paper
- Markers
- Digital resources
- Reference materials

- Observation - Oral questions - Chart assessment

Food Production Processes

Cooking: Grilling, Roasting and Steaming - Food preparation and preservation

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

- Explain how cooking contributes to food preservation
- Identify appropriate cooking methods for food preservation
- Appreciate the role of cooking in food safety

- Discuss how cooking helps preserve food
- Identify which cooking methods are best for food preservation
- Discuss traditional methods of cooking and food preservation in the locality
- Share findings with classmates

How does cooking contribute to food preservation?

- Highland Agriculture and Nutrition Grade 7 pg. 52
- Digital resources
- Reference materials

- Observation - Oral questions - Written assignments

Food Production Processes
Hygiene Practices

Cooking: Grilling, Roasting and Steaming - Review of cooking methods
Hygiene in Rearing Animals - Hygiene practices

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

- Summarize different cooking methods
- Explain when to use each cooking method
- Show commitment to proper food preparation

- Review all cooking methods (grilling, roasting, steaming)
- Discuss the appropriate uses of each method
- Complete an assessment on cooking methods
- Share assessments with classmates

Why is it important to understand different cooking methods?

- Highland Agriculture and Nutrition Grade 7 pg. 52
- Assessment sheets
- Digital resources
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 53
- Print media

- Observation - Oral questions - Written assessment

Hygiene Practices

Hygiene in Rearing Animals - Items for maintaining hygiene
Hygiene in Rearing Animals - Field visit
Hygiene in Rearing Animals - Cleaning animal feeders and waterers

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

- Identify items used in rearing domestic animals
- Explain how to maintain hygiene of these items
- Value cleanliness in animal rearing

- Study pictures showing items used in rearing domestic animals
- Identify the items shown in the pictures
- Discuss how the items should be kept hygienic
- Share ideas with classmates

What items should be kept hygienic when rearing domestic animals?

- Highland Agriculture and Nutrition Grade 7 pg. 54
- Pictures showing animal rearing items
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 55
- Exercise book and pen
- Protective equipment
- Digital camera
- Clean water
- Brush
- Soap
- Dirty animal feeders and waterers

- Observation - Oral questions - Picture identification

Hygiene Practices

Hygiene in Rearing Animals - Cleaning animal houses
Hygiene in Rearing Animals - Cleaning animals

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

- Demonstrate cleaning of animal houses
- Apply appropriate cleaning techniques
- Value cleanliness in animal rearing

- Wear protective equipment and visit animal houses
- Remove animal waste and old bedding
- Sweep the floor and wash with soapy water if appropriate
- Scrub walls and other surfaces to remove dirt
- Rinse with clean water and allow to dry
- Replace with clean bedding if necessary

How do we clean animal houses to maintain hygiene?

- Highland Agriculture and Nutrition Grade 7 pg. 56
- Broom
- Scrubbing brush
- Soap
- Clean water
- Protective equipment
- Highland Agriculture and Nutrition Grade 7 pg. 57
- Brushes
- Cleaning materials

- Observation - Practical assessment - Group work evaluation

Hygiene Practices

Hygiene in Rearing Animals - Importance of hygiene in animal rearing
Hygiene in Rearing Animals - Pest and disease control

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

- Explain the importance of hygiene in rearing domestic animals
- Identify benefits of clean animal rearing
- Appreciate the value of animal hygiene

- Study flashcards with information on the importance of hygiene in rearing domestic animals
- Discuss the information on the flashcards
- Discuss other importance of practicing hygiene in rearing domestic animals
- Share ideas with classmates

Why is hygiene important when rearing domestic animals?

- Highland Agriculture and Nutrition Grade 7 pg. 57
- Flashcards
- Chart paper
- Markers
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 58
- Pictures of common animal pests
- Chart showing pest control methods
- Protective equipment

- Observation - Oral questions - Group discussion evaluation

Hygiene Practices

Hygiene in Rearing Animals - Review of animal hygiene

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

- Summarize hygiene practices in rearing domestic animals
- Explain the importance of each practice
- Show commitment to animal welfare

- Review all hygiene practices in rearing domestic animals
- Discuss the importance of each practice
- Complete an assessment on animal hygiene
- Share assessments with classmates

Why is it important to maintain hygiene when rearing animals?

- Highland Agriculture and Nutrition Grade 7 pg. 58
- Assessment sheets
- Digital resources
- Reference materials

- Observation - Oral questions - Written assessment

Hygiene Practices

Laundry: Loose Coloured Items - How to launder loose-coloured articles

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

- Explain the meaning of laundry and loose-coloured articles
- Describe ways of laundering loose-coloured articles
- Appreciate the importance of proper laundering

- Search for information about laundering loose-coloured articles (sorting, washing by kneading and squeezing, drying, finishing)
- Discuss findings and write short notes
- Share findings with classmates

How do you launder a loose coloured article for hygienic purposes?

- Highland Agriculture and Nutrition Grade 7 pg. 59
- Digital resources
- Print media
- Reference materials

- Observation - Oral questions - Written assignments

Hygiene Practices

Laundry: Loose Coloured Items - Sorting in laundry
Laundry: Loose Coloured Items - Washing loose-coloured articles

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

- Explain the meaning of sorting in laundry
- Identify factors to consider when sorting laundry
- Value proper sorting in laundry

- Discuss the meaning of sorting in laundry
- Identify factors for sorting (type of fabric, color, size and weight, amount of dirt)
- Explain the importance of sorting in laundry
- Demonstrate sorting of different garment articles

Why is sorting important when laundering loose-coloured articles?

- Highland Agriculture and Nutrition Grade 7 pg. 60
- Different garment articles
- Laundry baskets
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 61
- Dirty loose-coloured articles
- Clean water
- Soap
- Salt
- Basins

- Observation - Oral questions - Practical assessment

Hygiene Practices

Laundry: Loose Coloured Items - Drying loose-coloured articles

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

- Demonstrate drying of loose-coloured articles
- Apply appropriate drying techniques
- Value proper drying for garment care

- Hang the washed loose-coloured article to dry on a clothesline
- Fix the article with pegs
- Ensure the article is hung inside out to prevent fading
- Collect the article after it has completely dried
- Show the dried article to classmates

How do we dry loose-coloured articles to maintain their color?

- Highland Agriculture and Nutrition Grade 7 pg. 61
- Washed loose-coloured articles
- Clothesline
- Pegs

- Observation - Practical assessment - Group work evaluation

Hygiene Practices

Laundry: Loose Coloured Items - Finishing loose-coloured items

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

- Demonstrate finishing of loose-coloured articles
- Apply appropriate finishing techniques
- Work safely with ironing equipment

- Iron the dry loose-coloured article to smooth out wrinkles and creases
- Put the article on a hanger in a wardrobe or fold it and store in a box
- Show classmates how to store the article after finishing
- Close the wardrobe or box to protect clothes from gathering dust

How do we finish loose-coloured articles after laundering?

- Highland Agriculture and Nutrition Grade 7 pg. 62
- Dry loose-coloured articles
- Iron box
- Storage space (box or wardrobe)

- Observation - Practical assessment - Group work evaluation

Hygiene Practices

Laundry: Loose Coloured Items - Storing laundered articles

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

- Demonstrate proper storage of laundered articles
- Apply appropriate storage techniques
- Appreciate proper clothing care

- Discuss different ways of storing laundered articles
- Demonstrate folding techniques for different types of clothing
- Organize folded clothes in storage spaces
- Explain the importance of proper storage for clothing maintenance
- Share ideas with classmates

How do we store laundered articles to maintain their quality?

- Highland Agriculture and Nutrition Grade 7 pg. 62
- Laundered articles
- Storage containers
- Hangers
- Wardrobe or storage box

- Observation - Practical assessment - Oral questions

Hygiene Practices

Laundry: Loose Coloured Items - Laundry products for different fabrics
Laundry: Loose Coloured Items - Review of laundering loose-coloured articles

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

- Identify laundry products for different fabrics
- Explain when to use specific laundry products
- Make informed choices about laundry products

- Discuss different laundry products (detergents, fabric softeners, stain removers)
- Explain which products are suitable for different types of fabrics
- Discuss eco-friendly laundry products
- Create a chart showing fabrics and suitable laundry products
- Share charts with classmates

What laundry products are suitable for different fabrics?

- Highland Agriculture and Nutrition Grade 7 pg. 63
- Samples of laundry products
- Chart paper
- Markers
- Digital resources
- Assessment sheets
- Reference materials

- Observation - Oral questions - Chart assessment