Food Production Processes

Organic Gardening - Importance in producing healthy foods

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

-Discuss the importance of organic gardening in production of healthy foods.
-List the benefits of organic gardening practices.
-Value the importance of organic gardening in production of healthy foods.

In groups, learners are guided to:
-Discuss the importance of organic gardening in production of healthy foods.
-List the benefits of organic gardening practices.
-Write findings in notebook.
-Make a class presentation.

What is the importance of organic gardening in production of healthy foods?

MENTOR Agriculture Learner's Book p. 26
-Digital devices
-Resource person

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Organic Gardening - Importance in producing healthy foods

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

-Discuss the importance of organic gardening in production of healthy foods.
-List the benefits of organic gardening practices.
-Value the importance of organic gardening in production of healthy foods.

In groups, learners are guided to:
-Discuss the importance of organic gardening in production of healthy foods.
-List the benefits of organic gardening practices.
-Write findings in notebook.
-Make a class presentation.

What is the importance of organic gardening in production of healthy foods?

MENTOR Agriculture Learner's Book p. 26
-Digital devices
-Resource person

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Storage of Crop Produce - Types of storage structures

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

-Identify storage structures for storing crop produce.
-Classify different types of storage structures.
-Appreciate the importance of proper storage structures.

In pairs, learners are guided to:
-Identify storage structures shown in pictures.
-Classify different types of storage structures.
-Share findings with classmates.

What are the different types of storage structures used for storing crop produce?

MENTOR Agriculture Learner's Book p. 29
-Pictures of storage structures
-Digital devices

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Storage of Crop Produce - Matching crop produce to storage structures

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

-Suggest crop produce that can be stored in each structure.
-Match crop produce to appropriate storage structures.
-Value proper selection of storage structures.

In pairs, learners are guided to:
-Suggest types of crop produce that can be stored in each structure.
-Match crop produce to appropriate storage structures.
-Share findings with classmates.

Which crop produce can be stored in different storage structures?

MENTOR Agriculture Learner's Book p. 29
-Pictures of storage structures
-Digital devices

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Storage of Crop Produce - Ways of preparing storage structures

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

-Explain ways of preparing storage structures for crop produce storage.
-Identify steps in preparing storage structures.
-Value proper preparation of storage structures.

In pairs, learners are guided to:
-Use digital devices and print media to search for information on ways of preparing storage structures in readiness for storage of crop produce.
-Identify steps in preparing storage structures.
-Share findings in plenary.

How are storage structures prepared before storing crop produce?

MENTOR Agriculture Learner's Book p. 30-31
-Digital devices
-Print media

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Storage of Crop Produce - Ways of preparing storage structures

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

-Explain ways of preparing storage structures for crop produce storage.
-Identify steps in preparing storage structures.
-Value proper preparation of storage structures.

In pairs, learners are guided to:
-Use digital devices and print media to search for information on ways of preparing storage structures in readiness for storage of crop produce.
-Identify steps in preparing storage structures.
-Share findings in plenary.

How are storage structures prepared before storing crop produce?

MENTOR Agriculture Learner's Book p. 30-31
-Digital devices
-Print media

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Storage of Crop Produce - Preparing containers and airtight bags

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

-Prepare containers and airtight storage bags for storing crop produce.
-Clean and repair containers for storing crop produce.
-Appreciate properly prepared storage containers.

In groups, learners are guided to:
-Clean containers or airtight bags with warm soapy water.
-Dry them thoroughly in the sun.
-Repair any leakages or damaged parts of containers.

How do we prepare containers and airtight storage bags for storing crop produce?

MENTOR Agriculture Learner's Book p. 31
-Containers (metallic, plastic, wooden, glass)
-Airtight bags
-Warm water
-Soap
-Repair materials

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Storage of Crop Produce - Preparing containers and airtight bags

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

-Prepare containers and airtight storage bags for storing crop produce.
-Clean and repair containers for storing crop produce.
-Appreciate properly prepared storage containers.

In groups, learners are guided to:
-Clean containers or airtight bags with warm soapy water.
-Dry them thoroughly in the sun.
-Repair any leakages or damaged parts of containers.

How do we prepare containers and airtight storage bags for storing crop produce?

MENTOR Agriculture Learner's Book p. 31
-Containers (metallic, plastic, wooden, glass)
-Airtight bags
-Warm water
-Soap
-Repair materials

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Storage of Crop Produce - Preparing storage rooms and granaries

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

-Prepare a storage room or granary for storing crop produce.
-Clean and repair a storage room.
-Value properly prepared storage rooms.

In groups, learners are guided to:
-Empty the store if there was previous crop produce.
-Clear vegetation from around the store or granary.
-Clean the storage room or granary and let it dry.
-Repair damaged areas like roof leaks, floors, or walls.
-Dust with appropriate chemicals to prevent pests.
-Seal cracks.

How do we prepare a storage room or granary for storing crop produce?

MENTOR Agriculture Learner's Book p. 31
-Slasher or panga
-Disinfectant, soap
-Duster, jembe, gloves
-Hammer, nails, timber

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Storage of Crop Produce - Controlling rodents in storage facilities

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

-Explain methods of controlling rodents in storage facilities.
-Control rodents in storage facilities.
-Value rodent control in storage facilities.

In groups, learners are guided to:
-Explain methods of controlling rodents in storage facilities.
-Place safe traps in granary to catch rats or mice.
-Use slasher to clear bushes around granary.
-Repair rodent guards to prevent rats from climbing into store.

How can we control rodents in storage facilities?

MENTOR Agriculture Learner's Book p. 31
-Safe traps
-Slasher
-Rodent guards
-Used engine oil

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Storage of Crop Produce - Controlling rodents in storage facilities

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

-Explain methods of controlling rodents in storage facilities.
-Control rodents in storage facilities.
-Value rodent control in storage facilities.

In groups, learners are guided to:
-Explain methods of controlling rodents in storage facilities.
-Place safe traps in granary to catch rats or mice.
-Use slasher to clear bushes around granary.
-Repair rodent guards to prevent rats from climbing into store.

How can we control rodents in storage facilities?

MENTOR Agriculture Learner's Book p. 31
-Safe traps
-Slasher
-Rodent guards
-Used engine oil

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Storage of Crop Produce - Managing stored crop produce

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

-Explain ways of managing stored crop produce to reduce spoilage.
-Outline methods for maintaining crop produce quality.
-Value proper management of stored crop produce.

In groups, learners are guided to:
-Read a story about managing stored crop produce.
-Identify methods used to manage stored crop produce.
-Discuss why it is necessary to manage stored crop produce.
-Share findings during class presentation.

How can stored crop produce be managed to reduce spoilage?

MENTOR Agriculture Learner's Book p. 32-33
-Digital devices
-Resource person

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Storage of Crop Produce - Checking moisture content in cereals

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

-Explain how to check moisture content in cereals and pulses.
-Check moisture content in cereals using salt method.
-Value proper moisture content checking in stored crop produce.

In groups, learners are guided to:
-Dry salt for two days during hottest sun hours.
-Wash and dry glass bottle.
-Fill one-third of bottle with grains.
-Add three tablespoons of dry salt.
-Close bottle and shake vigorously for 1 minute.
-Let rest for 15 minutes and shake again.
-Observe whether salt sticks to bottle sides to determine moisture content.

How can we check moisture content in cereals and pulses?

MENTOR Agriculture Learner's Book p. 33
-Glass bottle (750 ml)
-Salt
-Cereals or pulses

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Storage of Crop Produce - Checking moisture content in cereals

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

-Explain how to check moisture content in cereals and pulses.
-Check moisture content in cereals using salt method.
-Value proper moisture content checking in stored crop produce.

In groups, learners are guided to:
-Dry salt for two days during hottest sun hours.
-Wash and dry glass bottle.
-Fill one-third of bottle with grains.
-Add three tablespoons of dry salt.
-Close bottle and shake vigorously for 1 minute.
-Let rest for 15 minutes and shake again.
-Observe whether salt sticks to bottle sides to determine moisture content.

How can we check moisture content in cereals and pulses?

MENTOR Agriculture Learner's Book p. 33
-Glass bottle (750 ml)
-Salt
-Cereals or pulses

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Storage of Crop Produce - Ensuring proper ventilation

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

-Explain the importance of proper ventilation in storage facilities.
-Ensure proper ventilation in storage facilities.
-Value proper ventilation in stored crop produce.

In groups, learners are guided to:
-Explain the importance of proper ventilation in storage facilities.
-Use an improvised broom to remove dust or dirt that could block vents of the granary.
-Ensure free circulation of air in the granary.

How can we ensure proper ventilation in storage facilities?

MENTOR Agriculture Learner's Book p. 34
-Improvised broom
-Storage facility (granary)

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Storage of Crop Produce - Turning stored crop produce

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

-Explain how to turn stored crop produce.
-Turn stored crop produce to allow air circulation.
-Dispose of spoilt produce appropriately.
-Value turning stored crop produce.

In groups, learners are guided to:
-Explain how to turn stored crop produce.
-Use shovel or rake to turn cereals or pulses gently.
-Dispose of any spoilt cereals appropriately.

How can we turn stored crop produce to maintain quality?

MENTOR Agriculture Learner's Book p. 35
-Shovel or rake
-Stored cereals or pulses

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Cooking: Using Flour Mixtures - Introduction to flour mixtures

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

-Define the term flour mixture.
-Explain the concept of flour mixtures.
-Appreciate the concept of flour mixtures.

In pairs, learners are guided to:
-Define the term flour mixture.
-Explain the concept of flour mixtures.
-Share ideas with classmates.

What are flour mixtures?

MENTOR Agriculture Learner's Book p. 39
-Digital devices
-Resource person

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Introduction to flour mixtures

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

-Define the term flour mixture.
-Explain the concept of flour mixtures.
-Appreciate the concept of flour mixtures.

In pairs, learners are guided to:
-Define the term flour mixture.
-Explain the concept of flour mixtures.
-Share ideas with classmates.

What are flour mixtures?

MENTOR Agriculture Learner's Book p. 39
-Digital devices
-Resource person

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Types of flour mixtures

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

-Identify types of flour mixtures used in food production.
-Suggest food items made from different flour mixtures.
-Appreciate different types of flour mixtures.

In pairs, learners are guided to:
-Study pictures of flour mixtures.
-Identify types of flour mixtures used in food production.
-Identify food items in their locality made from the flour mixtures shown.
-Share ideas with classmates.

What are the types of flour mixtures used in food production?

MENTOR Agriculture Learner's Book p. 39
-Pictures of flour mixtures
-Digital devices

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Types of flour mixtures

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

-Identify types of flour mixtures used in food production.
-Suggest food items made from different flour mixtures.
-Appreciate different types of flour mixtures.

In pairs, learners are guided to:
-Study pictures of flour mixtures.
-Identify types of flour mixtures used in food production.
-Identify food items in their locality made from the flour mixtures shown.
-Share ideas with classmates.

What are the types of flour mixtures used in food production?

MENTOR Agriculture Learner's Book p. 39
-Pictures of flour mixtures
-Digital devices

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Gluten in flour mixtures

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

-Explain the role of gluten in flour mixtures.
-Describe how gluten affects flour mixtures.
-Appreciate the role of gluten in flour mixtures.

In groups, learners are guided to:
-Use digital devices or printed resources to find out about gluten in flour.
-Explain the role of gluten in flour mixtures.
-Describe how gluten affects flour mixtures.
-Share findings with classmates.

What is the role of gluten in flour mixtures?

MENTOR Agriculture Learner's Book p. 40
-Digital devices
-Printed resources

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Gluten in flour mixtures

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

-Explain the role of gluten in flour mixtures.
-Describe how gluten affects flour mixtures.
-Appreciate the role of gluten in flour mixtures.

In groups, learners are guided to:
-Use digital devices or printed resources to find out about gluten in flour.
-Explain the role of gluten in flour mixtures.
-Describe how gluten affects flour mixtures.
-Share findings with classmates.

What is the role of gluten in flour mixtures?

MENTOR Agriculture Learner's Book p. 40
-Digital devices
-Printed resources

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Consistency of flour mixtures

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

-Define the term consistency in relation to flour mixtures.
-Describe different consistencies of flour mixtures.
-Appreciate different consistencies of flour mixtures.

In groups, learners are guided to:
-Define the term consistency in relation to flour mixtures.
-Describe different consistencies of flour mixtures.
-Share findings with classmates.

What is consistency in relation to flour mixtures?

MENTOR Agriculture Learner's Book p. 40
-Digital devices
-Printed resources

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Batters and doughs

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

-Describe batters and doughs as types of flour mixtures.
-Differentiate between batters and doughs.
-Appreciate different types of flour mixtures.

In groups, learners are guided to:
-Describe batters and doughs as types of flour mixtures.
-Compare and contrast batters and doughs.
-Search and discuss the difference between batters and doughs.
-Write findings in notebooks.
-Share findings with classmates.

What is the difference between batters and doughs?

MENTOR Agriculture Learner's Book p. 40
-Digital devices
-Printed resources
-Samples of flour mixtures

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Types of batters

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

-Identify different types of batters.
-Describe the consistency of different types of batters.
-Appreciate different types of batters.

In groups, learners are guided to:
-Identify different types of batters (thin and thick).
-Describe the consistency of different types of batters.
-Give examples of food items made from different types of batters.
-Share findings with classmates.

What are the different types of batters?

MENTOR Agriculture Learner's Book p. 40
-Digital devices
-Printed resources
-Samples of batters

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Types of batters

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

-Identify different types of batters.
-Describe the consistency of different types of batters.
-Appreciate different types of batters.

In groups, learners are guided to:
-Identify different types of batters (thin and thick).
-Describe the consistency of different types of batters.
-Give examples of food items made from different types of batters.
-Share findings with classmates.

What are the different types of batters?

MENTOR Agriculture Learner's Book p. 40
-Digital devices
-Printed resources
-Samples of batters

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Raising agents in flour mixtures

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

-Define the term raising agent.
-Identify raising agents used in flour mixtures.
-Value the use of raising agents in flour mixtures.

In groups, learners are guided to:
-Define the term raising agent.
-Identify raising agents used in flour mixtures (air, carbon dioxide, steam).
-Identify substances that introduce raising agents (yeast, baking powder, sodium bicarbonate).
-Share findings with classmates.

What are raising agents and how are they used in flour mixtures?

MENTOR Agriculture Learner's Book p. 40
-Digital devices
-Printed resources
-Samples of raising agents

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Raising agents in flour mixtures

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

-Define the term raising agent.
-Identify raising agents used in flour mixtures.
-Value the use of raising agents in flour mixtures.

In groups, learners are guided to:
-Define the term raising agent.
-Identify raising agents used in flour mixtures (air, carbon dioxide, steam).
-Identify substances that introduce raising agents (yeast, baking powder, sodium bicarbonate).
-Share findings with classmates.

What are raising agents and how are they used in flour mixtures?

MENTOR Agriculture Learner's Book p. 40
-Digital devices
-Printed resources
-Samples of raising agents

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Procedures for preparing chapati dough

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

-Describe procedures for preparing dough for chapati.
-Identify ingredients needed for chapati dough.
-Appreciate the process of preparing chapati dough.

In groups, learners are guided to:
-Use print or digital resources to search for information on procedures for preparing dough for chapati.
-Identify ingredients needed for chapati dough.
-Discuss the consistency of chapati dough.
-Write procedures in exercise books.

What is the procedure for preparing dough for chapati?

MENTOR Agriculture Learner's Book p. 41
-Digital devices
-Print resources
-Flour mixtures

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Preparing chapati dough

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

-Prepare ingredients for chapati dough.
-Mix ingredients to form chapati dough.
-Value the proper preparation of chapati dough.

In groups, learners are guided to:
-Prepare ingredients for chapati dough.
-Sift dry ingredients together.
-Add sugar, salt, water, and oil to form soft, sticky dough.
-Knead dough for 8-10 minutes until soft, elastic, and smooth.
-Cover dough to rest for 30 minutes.

How is chapati dough prepared?

MENTOR Agriculture Learner's Book p. 41-42
-All-purpose flour
-Salt, sugar, oil
-Mixing bowl, wooden spoon

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Cooking: Using Flour Mixtures - Preparing chapati dough

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

-Prepare ingredients for chapati dough.
-Mix ingredients to form chapati dough.
-Value the proper preparation of chapati dough.

In groups, learners are guided to:
-Prepare ingredients for chapati dough.
-Sift dry ingredients together.
-Add sugar, salt, water, and oil to form soft, sticky dough.
-Knead dough for 8-10 minutes until soft, elastic, and smooth.
-Cover dough to rest for 30 minutes.

How is chapati dough prepared?

MENTOR Agriculture Learner's Book p. 41-42
-All-purpose flour
-Salt, sugar, oil
-Mixing bowl, wooden spoon

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Cooking: Using Flour Mixtures - Making chapati from dough

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

-Roll out chapati dough into circles.
-Cook chapati properly.
-Embrace making chapati from dough.

In groups, learners are guided to:
-Divide dough into pieces and let rest.
-Roll out dough into circles.
-Heat oil in frying pan.
-Fry chapati until golden on both sides.
-Serve as appropriate.

How is chapati made from dough?

MENTOR Agriculture Learner's Book p. 41-42
-Chapati dough
-Rolling pin and board
-Frying pan
-Source of heat
-Serving platter

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Cooking: Using Flour Mixtures - Procedures for preparing mandazi dough

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

-Describe procedures for preparing dough for mandazi.
-Identify ingredients needed for mandazi dough.
-Appreciate the process of preparing mandazi dough.

In groups, learners are guided to:
-Use print or digital resources to search for information on procedures for preparing dough for mandazi.
-Identify ingredients needed for mandazi dough.
-Discuss the consistency of mandazi dough.
-Write procedures in exercise books.

What is the procedure for preparing dough for mandazi?

MENTOR Agriculture Learner's Book p. 43
-Digital devices
-Print resources
-Flour mixtures

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Procedures for preparing mandazi dough

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

-Describe procedures for preparing dough for mandazi.
-Identify ingredients needed for mandazi dough.
-Appreciate the process of preparing mandazi dough.

In groups, learners are guided to:
-Use print or digital resources to search for information on procedures for preparing dough for mandazi.
-Identify ingredients needed for mandazi dough.
-Discuss the consistency of mandazi dough.
-Write procedures in exercise books.

What is the procedure for preparing dough for mandazi?

MENTOR Agriculture Learner's Book p. 43
-Digital devices
-Print resources
-Flour mixtures

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Preparing mandazi dough

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

-Prepare ingredients for mandazi dough.
-Mix ingredients to form mandazi dough.
-Value the proper preparation of mandazi dough.

In groups, learners are guided to:
-Prepare ingredients for mandazi dough.
-Sift dry ingredients together.
-Mix water, oil, and egg.
-Add this mixture to flour while kneading into dough.
-Knead for 15-20 minutes until smooth and elastic.
-Let dough rest for 10 minutes covered with damp cloth.

How is mandazi dough prepared?

MENTOR Agriculture Learner's Book p. 43-44
-All-purpose flour
-Baking powder, sugar, salt
-Water, vegetable oil, egg
-Mixing bowl, wooden spoon

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Cooking: Using Flour Mixtures - Making mandazi from dough

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

-Roll out mandazi dough and cut into shapes.
-Cook mandazi properly.
-Embrace making mandazi from dough.

In groups, learners are guided to:
-Roll out portions of dough into circles about 5mm thick.
-Cut into desired shapes and sizes.
-Heat oil and fry mandazi until golden brown.
-Remove and place in bowl.

How is mandazi made from dough?

MENTOR Agriculture Learner's Book p. 43-44
-Mandazi dough
-Rolling pin and board
-Frying pan
-Source of heat
-Serving bowl

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Cooking: Using Flour Mixtures - Procedures for preparing pancake batter

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

-Describe procedures for preparing batter for pancakes.
-Identify ingredients needed for pancake batter.
-Appreciate the process of preparing pancake batter.

In groups, learners are guided to:
-Use print or digital resources to search for information on procedures for preparing batter for pancakes.
-Identify ingredients needed for pancake batter.
-Discuss the consistency of pancake batter.
-Write procedures in exercise books.

What is the procedure for preparing batter for pancakes?

MENTOR Agriculture Learner's Book p. 45
-Digital devices
-Print resources
-Flour mixtures

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Procedures for preparing pancake batter

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

-Describe procedures for preparing batter for pancakes.
-Identify ingredients needed for pancake batter.
-Appreciate the process of preparing pancake batter.

In groups, learners are guided to:
-Use print or digital resources to search for information on procedures for preparing batter for pancakes.
-Identify ingredients needed for pancake batter.
-Discuss the consistency of pancake batter.
-Write procedures in exercise books.

What is the procedure for preparing batter for pancakes?

MENTOR Agriculture Learner's Book p. 45
-Digital devices
-Print resources
-Flour mixtures

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Preparing pancake batter

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

-Prepare ingredients for pancake batter.
-Mix ingredients to form pancake batter.
-Value the proper preparation of pancake batter.

In groups, learners are guided to:
-Prepare ingredients for pancake batter.
-Sift flour, salt, and sugar into a bowl.
-Make a well in center and break egg into it.
-Add a little liquid and mix well.
-Add remaining liquid and mix well.
-Cover bowl and leave to stand for at least half hour.

How is pancake batter prepared?

MENTOR Agriculture Learner's Book p. 45
-All-purpose flour
-Salt, sugar
-Eggs, milk or water
-Mixing bowl, wooden spoon

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Cooking: Using Flour Mixtures - Preparing pancake batter

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

-Prepare ingredients for pancake batter.
-Mix ingredients to form pancake batter.
-Value the proper preparation of pancake batter.

In groups, learners are guided to:
-Prepare ingredients for pancake batter.
-Sift flour, salt, and sugar into a bowl.
-Make a well in center and break egg into it.
-Add a little liquid and mix well.
-Add remaining liquid and mix well.
-Cover bowl and leave to stand for at least half hour.

How is pancake batter prepared?

MENTOR Agriculture Learner's Book p. 45
-All-purpose flour
-Salt, sugar
-Eggs, milk or water
-Mixing bowl, wooden spoon

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Cooking: Using Flour Mixtures - Making pancakes from batter

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

-Cook pancakes from batter.
-Serve pancakes appropriately.
-Embrace making pancakes from batter.

In groups, learners are guided to:
-Heat oil in frying pan.
-Pour batter to cover pan base thinly.
-Cook until bubbles show on top surface.
-Turn pancake and cook other side.
-Place pancakes on plate.
-Serve with lemon juice, roll, garnish as desired.

How are pancakes made from batter?

MENTOR Agriculture Learner's Book p. 45-46
-Pancake batter
-Oil
-Frying pan
-Source of heat
-Serving plate
-Lemon for garnish

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Cooking: Using Flour Mixtures - Making pancakes from batter

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

-Cook pancakes from batter.
-Serve pancakes appropriately.
-Embrace making pancakes from batter.

In groups, learners are guided to:
-Heat oil in frying pan.
-Pour batter to cover pan base thinly.
-Cook until bubbles show on top surface.
-Turn pancake and cook other side.
-Place pancakes on plate.
-Serve with lemon juice, roll, garnish as desired.

How are pancakes made from batter?

MENTOR Agriculture Learner's Book p. 45-46
-Pancake batter
-Oil
-Frying pan
-Source of heat
-Serving plate
-Lemon for garnish

Assessment rubrics -Activity journal -Observation -Practical assessment

Production Techniques

Grafting in Plants - Meaning and methods of grafting

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

-Define grafting as a method of plant propagation.
-Identify various methods of grafting.
-Appreciate grafting as a propagation method.

In groups, learners are guided to:
-Use print media or digital resources to search for information on grafting as a method of plant propagation.
-Discuss what grafting is and various methods of grafting.
-Write findings in notebooks.
-Present findings in class.

Why is grafting done on a plant?

MENTOR Agriculture Learner's Book p. 74
-Digital devices
-Print resources
-Resource person

Assessment rubrics -Written questions -Oral questions -Observation

Production Techniques

Grafting in Plants - Observing the grafting process

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

-Describe the grafting process from pictures.
-Identify materials used in grafting.
-Value grafting as a propagation method.

In groups, learners are guided to:
-Study pictures showing the grafting process.
-Describe what is happening in the pictures.
-Identify materials used in grafting.
-Share findings in class.

What happens during the grafting process?

MENTOR Agriculture Learner's Book p. 75
-Pictures of grafting process
-Digital devices

Assessment rubrics -Written questions -Oral questions -Observation

Production Techniques

Grafting in Plants - Reasons for grafting

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

-Identify reasons for grafting plants.
-Explain different purposes of grafting.
-Appreciate various purposes of grafting.

In groups, learners are guided to:
-Identify reasons for grafting plants (repair, aesthetic value, rejuvenation, improvement).
-Explain different purposes of grafting.
-Share findings in class.

What are the reasons for grafting plants?

MENTOR Agriculture Learner's Book p. 76
-Digital devices
-Print resources
-Resource person

Assessment rubrics -Written questions -Oral questions -Observation

Production Techniques

Grafting in Plants - Reasons for grafting

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

-Identify reasons for grafting plants.
-Explain different purposes of grafting.
-Appreciate various purposes of grafting.

In groups, learners are guided to:
-Identify reasons for grafting plants (repair, aesthetic value, rejuvenation, improvement).
-Explain different purposes of grafting.
-Share findings in class.

What are the reasons for grafting plants?

MENTOR Agriculture Learner's Book p. 76
-Digital devices
-Print resources
-Resource person

Assessment rubrics -Written questions -Oral questions -Observation

Production Techniques

Grafting in Plants - Grafting for aesthetic purposes

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

-Outline steps for grafting for aesthetic purposes.
-Identify materials needed for grafting.
-Value grafting for aesthetic purposes.

In groups, learners are guided to:
-Discuss grafting for aesthetic purposes.
-Outline steps for grafting for aesthetic purposes.
-Identify materials needed for grafting.
-Share findings in class.

How is grafting done for aesthetic purposes?

MENTOR Agriculture Learner's Book p. 77
-Digital devices
-Print resources
-Resource person

Assessment rubrics -Written questions -Oral questions -Observation

Production Techniques

Grafting in Plants - Grafting for aesthetic purposes

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

-Outline steps for grafting for aesthetic purposes.
-Identify materials needed for grafting.
-Value grafting for aesthetic purposes.

In groups, learners are guided to:
-Discuss grafting for aesthetic purposes.
-Outline steps for grafting for aesthetic purposes.
-Identify materials needed for grafting.
-Share findings in class.

How is grafting done for aesthetic purposes?

MENTOR Agriculture Learner's Book p. 77
-Digital devices
-Print resources
-Resource person

Assessment rubrics -Written questions -Oral questions -Observation

Production Techniques

Grafting in Plants - Practical grafting for aesthetic purposes

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

-Prepare materials for grafting for aesthetic purposes.
-Carry out grafting for aesthetic purposes.
-Embrace grafting for aesthetic purposes.

In groups with the help of a resource person, learners are guided to:
-Prepare materials for grafting for aesthetic purposes.
-Carry out grafting for aesthetic purposes following these steps:
-a) Select rootstock plant.
-b) Prepare the scion.
-c) Prepare the rootstock.
-d) Insert the scion.
-e) Secure the graft.
-f) Care for the grafted plant.

How do we carry out grafting for aesthetic purposes?

MENTOR Agriculture Learner's Book p. 77-78
-Ornamental plant (hibiscus or bougainvillea)
-Scion of related species
-Sharp knife
-Grafting tape
-Gloves
-Resource person

Assessment rubrics -Activity journal -Observation -Practical assessment

Production Techniques

Grafting in Plants - Grafting for rejuvenation

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

-Outline steps for grafting for rejuvenation.
-Identify materials needed for grafting.
-Value grafting for rejuvenation.

In groups, learners are guided to:
-Discuss grafting for rejuvenation.
-Outline steps for grafting for rejuvenation.
-Identify materials needed for grafting.
-Share findings in class.

How is grafting done for rejuvenation?

MENTOR Agriculture Learner's Book p. 78
-Digital devices
-Print resources
-Resource person

Assessment rubrics -Written questions -Oral questions -Observation

Production Techniques

Grafting in Plants - Grafting for rejuvenation

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

-Outline steps for grafting for rejuvenation.
-Identify materials needed for grafting.
-Value grafting for rejuvenation.

In groups, learners are guided to:
-Discuss grafting for rejuvenation.
-Outline steps for grafting for rejuvenation.
-Identify materials needed for grafting.
-Share findings in class.

How is grafting done for rejuvenation?

MENTOR Agriculture Learner's Book p. 78
-Digital devices
-Print resources
-Resource person

Assessment rubrics -Written questions -Oral questions -Observation

Production Techniques

Grafting in Plants - Practical grafting for rejuvenation

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

-Prepare materials for grafting for rejuvenation.
-Carry out grafting for rejuvenation.
-Embrace grafting for rejuvenation.

In groups with the help of a resource person, learners are guided to:
-Prepare materials for grafting for rejuvenation.
-Carry out grafting for rejuvenation following steps provided in the book.
-Observe safety while using sharp tools.

How do we carry out grafting for rejuvenation?

MENTOR Agriculture Learner's Book p. 78-79
-Old tree stump
-Scions
-Sharp knife
-Grafting tape
-Gloves
-Wax
-Resource person

Assessment rubrics -Activity journal -Observation -Practical assessment

Production Techniques

Grafting in Plants - Grafting for improvement purposes

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

-Outline steps for grafting for improvement purposes.
-Identify materials needed for grafting.
-Value grafting for improvement.

In groups, learners are guided to:
-Discuss grafting for improvement purposes.
-Outline steps for grafting for improvement purposes.
-Identify materials needed for grafting.
-Share findings in class.

How is grafting done for improvement purposes?

MENTOR Agriculture Learner's Book p. 79-80
-Digital devices
-Print resources
-Resource person

Assessment rubrics -Written questions -Oral questions -Observation

Production Techniques

Grafting in Plants - Grafting for improvement purposes

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

-Outline steps for grafting for improvement purposes.
-Identify materials needed for grafting.
-Value grafting for improvement.

In groups, learners are guided to:
-Discuss grafting for improvement purposes.
-Outline steps for grafting for improvement purposes.
-Identify materials needed for grafting.
-Share findings in class.

How is grafting done for improvement purposes?

MENTOR Agriculture Learner's Book p. 79-80
-Digital devices
-Print resources
-Resource person

Assessment rubrics -Written questions -Oral questions -Observation

Production Techniques

Grafting in Plants - Practical grafting for improvement purposes

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

-Prepare materials for grafting for improvement purposes.
-Carry out grafting for improvement purposes.
-Embrace grafting for improvement purposes.

In groups with the help of a resource person, learners are guided to:
-Prepare materials for grafting for improvement purposes.
-Carry out grafting for improvement purposes following these steps:
-a) Select rootstock plant (lemon seedling).
-b) Prepare scion (orange seedling).
-c) Prepare rootstock.
-d) Insert scion.
-e) Secure graft.
-f) Care for grafted plant.

How do we carry out grafting for improvement purposes?

MENTOR Agriculture Learner's Book p. 79-80
-Orange plant seedling
-Lemon plant seedling
-Sharp knife
-Grafting tape
-Wax
-Gloves
-Resource person

Assessment rubrics -Activity journal -Observation -Practical assessment

Production Techniques

Grafting in Plants - Caring for grafted plants

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

-Identify ways of caring for grafted plants.
-Explain the importance of proper care for grafted plants.
-Value proper care for grafted plants.

In groups, learners are guided to:
-Study pictures of learners caring for grafted plants.
-Identify ways of caring for grafted plants.
-Discuss other ways of caring for grafted plants.
-Share answers in class.

How do we take care of grafted plants to ensure successful union?

MENTOR Agriculture Learner's Book p. 81
-Pictures of plant care
-Digital devices
-Resource person

Assessment rubrics -Written questions -Oral questions -Observation

Production Techniques

Grafting in Plants - Practical care for grafted plants

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

-Demonstrate care for grafted plants.
-Monitor grafted plants regularly.
-Value proper care for grafted plants.

In groups, learners are guided to:
-Demonstrate care for grafted plants following these methods:
-a) Check graft union weekly.
-b) Remove emerging shoots from rootstock.
-c) Water plant if rainfall is insufficient.
-d) Remove grafting tape once grafting is successful.
-Monitor grafted plants regularly.

How do we practically care for grafted plants?

MENTOR Agriculture Learner's Book p. 81
-Grafted plants
-Watering can
-Pruning shears

Assessment rubrics -Activity journal -Observation -Practical assessment

Production Techniques

Grafting in Plants - Practical care for grafted plants

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

-Demonstrate care for grafted plants.
-Monitor grafted plants regularly.
-Value proper care for grafted plants.

In groups, learners are guided to:
-Demonstrate care for grafted plants following these methods:
-a) Check graft union weekly.
-b) Remove emerging shoots from rootstock.
-c) Water plant if rainfall is insufficient.
-d) Remove grafting tape once grafting is successful.
-Monitor grafted plants regularly.

How do we practically care for grafted plants?

MENTOR Agriculture Learner's Book p. 81
-Grafted plants
-Watering can
-Pruning shears

Assessment rubrics -Activity journal -Observation -Practical assessment

Production Techniques

Grafting in Plants - Selecting plants for grafting

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

-Select suitable plants for grafting.
-Identify factors to consider when selecting plants.
-Value proper plant selection for grafting.

In groups, learners are guided to:
-Select suitable plants in the school compound for grafting.
-Identify plants to provide rootstock and scion.
-Discuss factors to consider when selecting plants for grafting.
-Share findings in class.

What factors should be considered when selecting plants for grafting?

MENTOR Agriculture Learner's Book p. 82
-School compound with plants
-Resource person

Assessment rubrics -Written questions -Oral questions -Observation

Production Techniques

Grafting in Plants - Selecting plants for grafting

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

-Select suitable plants for grafting.
-Identify factors to consider when selecting plants.
-Value proper plant selection for grafting.

In groups, learners are guided to:
-Select suitable plants in the school compound for grafting.
-Identify plants to provide rootstock and scion.
-Discuss factors to consider when selecting plants for grafting.
-Share findings in class.

What factors should be considered when selecting plants for grafting?

MENTOR Agriculture Learner's Book p. 82
-School compound with plants
-Resource person

Assessment rubrics -Written questions -Oral questions -Observation

Production Techniques

Grafting in Plants - Record keeping for grafted plants

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

-Design a record keeping chart for grafted plants.
-Record observations of grafted plants.
-Value record keeping in plant management.

In groups, learners are guided to:
-Design a record keeping chart for grafted plants.
-Record observations of grafted plants including watering, removing side shoots, and protection.
-Monitor grafted plants for 7 days.
-Share findings in class.

How do we keep records for grafted plants?

MENTOR Agriculture Learner's Book p. 82
-Record keeping chart
-Pencil
-Grafted plants

Assessment rubrics -Record keeping chart -Observation -Written assessment

Production Techniques

Grafting in Plants - Record keeping for grafted plants

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

-Design a record keeping chart for grafted plants.
-Record observations of grafted plants.
-Value record keeping in plant management.

In groups, learners are guided to:
-Design a record keeping chart for grafted plants.
-Record observations of grafted plants including watering, removing side shoots, and protection.
-Monitor grafted plants for 7 days.
-Share findings in class.

How do we keep records for grafted plants?

MENTOR Agriculture Learner's Book p. 82
-Record keeping chart
-Pencil
-Grafted plants

Assessment rubrics -Record keeping chart -Observation -Written assessment

Production Techniques

Homemade Sun Dryer - Concept and importance

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

-Explain the concept of a homemade sun dryer.
-Identify reasons for preserving vegetables.
-Value homemade sun dryers for preservation.

In pairs, learners are guided to:
-Brainstorm on how a homemade sun dryer for preserving vegetables can be made.
-Identify reasons for preserving vegetables (reduce wastage, control spoilage, ensure availability, maintain quality).
-Share points with classmates.

Why do we need a homemade sun dryer for vegetables?

MENTOR Agriculture Learner's Book p. 86
-Digital devices
-Resource person

Assessment rubrics -Written questions -Oral questions -Observation

Production Techniques

Homemade Sun Dryer - Materials for construction

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

-Identify materials needed for making a homemade sun dryer.
-Explain the function of each material.
-Value locally available materials for construction.

In groups, learners are guided to:
-Watch a video clip on how to make a homemade sun dryer for vegetables.
-List down materials used to make a homemade sun dryer.
-Explain the function of each material.
-Share findings in class.

What materials are needed to make a homemade sun dryer?

MENTOR Agriculture Learner's Book p. 87
-Digital devices
-Video clip
-Resource person

Assessment rubrics -Written questions -Oral questions -Observation

Production Techniques

Homemade Sun Dryer - Design and sketching

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

-Draw a sketch of a homemade sun dryer.
-Include measurements in the sketch.
-Value proper design for functionality.

In groups, learners are guided to:
-Use information from previous lessons to draw a sketch of a homemade sun dryer.
-Include measurements in the sketch.
-Share sketches with classmates.

How do we design a homemade sun dryer?

MENTOR Agriculture Learner's Book p. 87
-Drawing materials
-Ruler
-Paper

Assessment rubrics -Sketches -Observation -Peer assessment

Production Techniques

Homemade Sun Dryer - Design and sketching

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

-Draw a sketch of a homemade sun dryer.
-Include measurements in the sketch.
-Value proper design for functionality.

In groups, learners are guided to:
-Use information from previous lessons to draw a sketch of a homemade sun dryer.
-Include measurements in the sketch.
-Share sketches with classmates.

How do we design a homemade sun dryer?

MENTOR Agriculture Learner's Book p. 87
-Drawing materials
-Ruler
-Paper

Assessment rubrics -Sketches -Observation -Peer assessment

Production Techniques

Homemade Sun Dryer - Measuring and cutting materials

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

-Measure and cut materials for a homemade sun dryer.
-Use tools safely.
-Value precision in measurement.

In groups, learners are guided to:
-Use the sketch of a homemade sun dryer to measure and cut materials.
-Measure and cut pieces of timber to the length shown in the sketch.
-Observe safety when using tools.

How do we measure and cut materials for a homemade sun dryer?

MENTOR Agriculture Learner's Book p. 88
-Timber
-Measuring tape
-Saw
-Safety gear

Assessment rubrics -Activity journal -Observation -Practical assessment

Production Techniques

Homemade Sun Dryer - Measuring and cutting materials

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

-Measure and cut materials for a homemade sun dryer.
-Use tools safely.
-Value precision in measurement.

In groups, learners are guided to:
-Use the sketch of a homemade sun dryer to measure and cut materials.
-Measure and cut pieces of timber to the length shown in the sketch.
-Observe safety when using tools.

How do we measure and cut materials for a homemade sun dryer?

MENTOR Agriculture Learner's Book p. 88
-Timber
-Measuring tape
-Saw
-Safety gear

Assessment rubrics -Activity journal -Observation -Practical assessment

Production Techniques

Homemade Sun Dryer - Making the framework

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

-Make a framework for a homemade sun dryer.
-Use tools safely.
-Value teamwork in construction.

In groups, learners are guided to:
-Make a framework for a homemade sun dryer.
-Ensure trays are removable.
-Fix the top part to allow air circulation.
-Observe safety when using tools.

How do we make the framework for a homemade sun dryer?

MENTOR Agriculture Learner's Book p. 88
-Cut timber pieces
-Nails
-Hammer
-Wire mesh
-Safety gear

Assessment rubrics -Activity journal -Observation -Practical assessment

Production Techniques

Homemade Sun Dryer - Covering the structure

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

-Cover the structure with polythene paper.
-Ensure proper fitting of the cover.
-Value proper covering for effectiveness.

In groups, learners are guided to:
-Cover the structure using polythene paper.
-Cut polythene according to the size of the sides to be covered, including the door.
-Ensure proper fitting of the cover.

How do we cover a homemade sun dryer?

MENTOR Agriculture Learner's Book p. 88
-Framework structure
-Polythene paper
-Scissors
-Stapler/nails
-Safety gear

Assessment rubrics -Activity journal -Observation -Practical assessment

Production Techniques

Homemade Sun Dryer - Covering the structure

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

-Cover the structure with polythene paper.
-Ensure proper fitting of the cover.
-Value proper covering for effectiveness.

In groups, learners are guided to:
-Cover the structure using polythene paper.
-Cut polythene according to the size of the sides to be covered, including the door.
-Ensure proper fitting of the cover.

How do we cover a homemade sun dryer?

MENTOR Agriculture Learner's Book p. 88
-Framework structure
-Polythene paper
-Scissors
-Stapler/nails
-Safety gear

Assessment rubrics -Activity journal -Observation -Practical assessment

Production Techniques

Homemade Sun Dryer - Preparing vegetables for drying

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

-Prepare vegetables for drying.
-Explain steps for preparing vegetables.
-Value proper preparation for quality preservation.

In groups, learners are guided to:
-Choose fresh vegetables without physical damage.
-Wash vegetables using clean water.
-Cut or shred vegetables thinly.
-Blanch vegetables to maintain original color.
-Arrange vegetables in a single layer on the tray.

How do we prepare vegetables for drying?

MENTOR Agriculture Learner's Book p. 89
-Fresh vegetables
-Clean water
-Knife
-Cutting board
-Container for blanching
-Heat source

Assessment rubrics -Activity journal -Observation -Practical assessment

Production Techniques

Homemade Sun Dryer - Using the sun dryer

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

-Use the homemade sun dryer to preserve vegetables.
-Arrange vegetables properly on trays.
-Value proper use of the sun dryer.

In groups, learners are guided to:
-Clean the inside of the drying cabinet.
-Place different types of vegetables on separate trays.
-Close the door immediately after loading each tray.
-Keep flies and insects from entering the dryer.

How do we use a homemade sun dryer to preserve vegetables?

MENTOR Agriculture Learner's Book p. 89
-Homemade sun dryer
-Prepared vegetables
-Cleaning materials

Assessment rubrics -Activity journal -Observation -Practical assessment

Production Techniques

Homemade Sun Dryer - Using the sun dryer

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

-Use the homemade sun dryer to preserve vegetables.
-Arrange vegetables properly on trays.
-Value proper use of the sun dryer.

In groups, learners are guided to:
-Clean the inside of the drying cabinet.
-Place different types of vegetables on separate trays.
-Close the door immediately after loading each tray.
-Keep flies and insects from entering the dryer.

How do we use a homemade sun dryer to preserve vegetables?

MENTOR Agriculture Learner's Book p. 89
-Homemade sun dryer
-Prepared vegetables
-Cleaning materials

Assessment rubrics -Activity journal -Observation -Practical assessment

Production Techniques

Homemade Sun Dryer - Monitoring the drying process

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

-Monitor the vegetable drying process.
-Record changes during drying.
-Value monitoring for quality preservation.

In groups, learners are guided to:
-Check the progress of vegetables regularly.
-Note that vegetables in upper trays may dry faster.
-Ensure vegetables are dried until brittle.
-Monitor drying process every two days and record changes.

How do we monitor the vegetable drying process?

MENTOR Agriculture Learner's Book p. 89
-Homemade sun dryer with vegetables
-Notebook
-Pen

Assessment rubrics -Activity journal -Observation records -Practical assessment

Production Techniques

Homemade Sun Dryer - Packaging dried vegetables

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

-Package dried vegetables appropriately.
-Identify suitable packaging materials.
-Value proper packaging for storage.

In groups, learners are guided to:
-Ensure vegetables are completely dry.
-Remove dried vegetables from the dryer.
-Package dried vegetables in airtight containers.
-Label packages with type of vegetable and date.

How do we package dried vegetables?

MENTOR Agriculture Learner's Book p. 89
-Dried vegetables
-Airtight containers
-Labels
-Pen

Assessment rubrics -Activity journal -Observation -Practical assessment

Production Techniques

Homemade Sun Dryer - Promoting vegetable preservation

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

-Document the vegetable preservation process.
-Share information about vegetable preservation.
-Value promotion of food preservation.

In groups, learners are guided to:
-Take photographs of dried vegetables.
-Share photographs on digital platforms.
-Promote preserving vegetables using a homemade sun dryer.
-Discuss the importance of vegetable preservation for food security.

How can we promote vegetable preservation using homemade sun dryers?

MENTOR Agriculture Learner's Book p. 89
-Digital camera/phone
-Dried vegetables
-Digital platforms

Assessment rubrics -Digital content -Presentations -Observation

Production Techniques

Homemade Sun Dryer - Promoting vegetable preservation

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

-Document the vegetable preservation process.
-Share information about vegetable preservation.
-Value promotion of food preservation.

In groups, learners are guided to:
-Take photographs of dried vegetables.
-Share photographs on digital platforms.
-Promote preserving vegetables using a homemade sun dryer.
-Discuss the importance of vegetable preservation for food security.

How can we promote vegetable preservation using homemade sun dryers?

MENTOR Agriculture Learner's Book p. 89
-Digital camera/phone
-Dried vegetables
-Digital platforms

Assessment rubrics -Digital content -Presentations -Observation

Production Techniques

Homemade Sun Dryer - Promoting vegetable preservation

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

In groups, learners are guided to:

Production Techniques

Homemade Sun Dryer - Promoting vegetable preservation

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

In groups, learners are guided to: