Home






SCHEME OF WORK
Agriculture
Grade 5 2026
TERM II
School


To enable/disable signing area for H.O.D & Principal, click here to update signature status on your profile.




To enable/disable showing Teachers name and TSC Number, click here to update teacher details status on your profile.












Did you know that you can edit this scheme? Just click on the part you want to edit!!! (Shift+Enter creates a new line)


WK LSN STRAND SUB-STRAND LESSON LEARNING OUTCOMES LEARNING EXPERIENCES KEY INQUIRY QUESTIONS LEARNING RESOURCES ASSESSMENT METHODS REFLECTION
1 1
FOOD PRODUCTION PROCESSES
Food Nutrients - Functions of food nutrients in the body
By the end of the lesson, the learner should be able to:

- Identify major food nutrients.
- Explain the role of nutrients in the body.
- Value the importance of balanced nutrition.
- Learners to search and share information on functions of food nutrients.
- Learners to identify major food nutrients.
- Learners to discuss the role of different nutrients in the body.
Why do our bodies need different nutrients?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 64
- Charts on nutrition
- Oral questions - Written quizzes - Observation
1 2
FOOD PRODUCTION PROCESSES
Food Nutrients - Functions of food nutrients in the body
By the end of the lesson, the learner should be able to:

- Identify major food nutrients.
- Explain the role of nutrients in the body.
- Value the importance of balanced nutrition.
- Learners to search and share information on functions of food nutrients.
- Learners to identify major food nutrients.
- Learners to discuss the role of different nutrients in the body.
Why do our bodies need different nutrients?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 64
- Charts on nutrition
- Oral questions - Written quizzes - Observation
1 3
FOOD PRODUCTION PROCESSES
Food Nutrients - Functions of food nutrients in the body
By the end of the lesson, the learner should be able to:

- Explain the functions of proteins in the body.
- Identify food sources of proteins.
- Appreciate the importance of proteins in health.
- Learners to explain the functions of proteins in the body.
- Learners to identify food sources of proteins.
- Learners to discuss the consequences of protein deficiency.
What is the role of proteins in our body?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 65
- Food samples or pictures
- Oral questions - Written quizzes - Observation
1 4
FOOD PRODUCTION PROCESSES
Food Nutrients - Functions of food nutrients in the body
By the end of the lesson, the learner should be able to:

- Explain the functions of proteins in the body.
- Identify food sources of proteins.
- Appreciate the importance of proteins in health.
- Learners to explain the functions of proteins in the body.
- Learners to identify food sources of proteins.
- Learners to discuss the consequences of protein deficiency.
What is the role of proteins in our body?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 65
- Food samples or pictures
- Oral questions - Written quizzes - Observation
2 1
FOOD PRODUCTION PROCESSES
Food Nutrients - Functions of food nutrients in the body
By the end of the lesson, the learner should be able to:

- Explain the functions of carbohydrates in the body.
- Identify food sources of carbohydrates.
- Appreciate the importance of carbohydrates in health.
- Learners to explain the functions of carbohydrates in the body.
- Learners to identify food sources of carbohydrates.
- Learners to discuss the role of carbohydrates in energy production.
What is the role of carbohydrates in our body?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 66
- Food samples or pictures
- Oral questions - Written quizzes - Observation
2 2
FOOD PRODUCTION PROCESSES
Food Nutrients - Functions of food nutrients in the body
By the end of the lesson, the learner should be able to:

- Explain the functions of carbohydrates in the body.
- Identify food sources of carbohydrates.
- Appreciate the importance of carbohydrates in health.
- Learners to explain the functions of carbohydrates in the body.
- Learners to identify food sources of carbohydrates.
- Learners to discuss the role of carbohydrates in energy production.
What is the role of carbohydrates in our body?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 66
- Food samples or pictures
- Oral questions - Written quizzes - Observation
2 3
FOOD PRODUCTION PROCESSES
Food Nutrients - Functions of food nutrients in the body
By the end of the lesson, the learner should be able to:

- Explain the functions of vitamins and minerals in the body.
- Identify food sources of vitamins and minerals.
- Value micronutrients for good health.
- Learners to explain the functions of vitamins and minerals in the body.
- Learners to identify food sources of vitamins and minerals.
- Learners to discuss the consequences of micronutrient deficiencies.
What is the role of vitamins and minerals in our body?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 67
- Food samples or pictures
- Oral questions - Written quizzes - Observation
2 4
FOOD PRODUCTION PROCESSES
Food Nutrients - Functions of food nutrients in the body
By the end of the lesson, the learner should be able to:

- Explain the functions of vitamins and minerals in the body.
- Identify food sources of vitamins and minerals.
- Value micronutrients for good health.
- Learners to explain the functions of vitamins and minerals in the body.
- Learners to identify food sources of vitamins and minerals.
- Learners to discuss the consequences of micronutrient deficiencies.
What is the role of vitamins and minerals in our body?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 67
- Food samples or pictures
- Oral questions - Written quizzes - Observation
3 1
FOOD PRODUCTION PROCESSES
Food Nutrients - Categories of foods based on their major nutrients
By the end of the lesson, the learner should be able to:

- Categorize foods based on their major nutrients.
- Distinguish between different food groups.
- Value diverse food choices.
- Learners to use real food materials or photographs to categorize foods based on their major nutrients.
- Learners to distinguish between different food groups.
- Learners to create food group charts or posters.
How can we categorize foods based on their nutrients?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 68
- Food samples or pictures
- Oral questions - Written quizzes - Observation
3 2
FOOD PRODUCTION PROCESSES
Food Nutrients - Categories of foods based on their major nutrients
By the end of the lesson, the learner should be able to:

- Categorize foods based on their major nutrients.
- Distinguish between different food groups.
- Value diverse food choices.
- Learners to use real food materials or photographs to categorize foods based on their major nutrients.
- Learners to distinguish between different food groups.
- Learners to create food group charts or posters.
How can we categorize foods based on their nutrients?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 68
- Food samples or pictures
- Oral questions - Written quizzes - Observation
3 3
FOOD PRODUCTION PROCESSES
Food Nutrients - Categories of foods based on their major nutrients
By the end of the lesson, the learner should be able to:

- Place foods in appropriate nutrient categories.
- Identify the predominant nutrient in each food.
- Appreciate the variety of nutrients in different foods.
- Learners to place foods in appropriate nutrient categories.
- Learners to identify the predominant nutrient in each food.
- Learners to discuss how some foods may belong to multiple categories.
What is the predominant nutrient in different foods?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 69
- Food samples or pictures
- Oral questions - Written quizzes - Observation
3 4
FOOD PRODUCTION PROCESSES
Food Nutrients - Categories of foods based on their major nutrients
By the end of the lesson, the learner should be able to:

- Place foods in appropriate nutrient categories.
- Identify the predominant nutrient in each food.
- Appreciate the variety of nutrients in different foods.
- Learners to place foods in appropriate nutrient categories.
- Learners to identify the predominant nutrient in each food.
- Learners to discuss how some foods may belong to multiple categories.
What is the predominant nutrient in different foods?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 69
- Food samples or pictures
- Oral questions - Written quizzes - Observation
4 1
FOOD PRODUCTION PROCESSES
Food Nutrients - Presentation on the importance of various nutrients
By the end of the lesson, the learner should be able to:

- Explain the importance of various nutrients.
- Make presentations on nutrients and health.
- Value the role of nutrition education.
- Learners to make class presentations on the importance of various nutrients in the body.
- Learners to explain the health effects of each nutrient.
- Learners to use visual aids in their presentations.
Why are various nutrients important for our body?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 70
- Presentation materials
- Oral questions - Written quizzes - Observation
4 2
FOOD PRODUCTION PROCESSES
Food Nutrients - Presentation on the importance of various nutrients
By the end of the lesson, the learner should be able to:

- Explain the importance of various nutrients.
- Make presentations on nutrients and health.
- Value the role of nutrition education.
- Learners to make class presentations on the importance of various nutrients in the body.
- Learners to explain the health effects of each nutrient.
- Learners to use visual aids in their presentations.
Why are various nutrients important for our body?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 70
- Presentation materials
- Oral questions - Written quizzes - Observation
4 3
FOOD PRODUCTION PROCESSES
Food Nutrients - Presentation on the importance of various nutrients
By the end of the lesson, the learner should be able to:

- Explain the importance of various nutrients.
- Make presentations on nutrients and health.
- Value the role of nutrition education.
- Learners to make class presentations on the importance of various nutrients in the body.
- Learners to explain the health effects of each nutrient.
- Learners to use visual aids in their presentations.
Why are various nutrients important for our body?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 70
- Presentation materials
- Oral questions - Written quizzes - Observation
4 4
FOOD PRODUCTION PROCESSES
Food Nutrients - Nutritional diseases and disorders
By the end of the lesson, the learner should be able to:

- Explain what nutritional diseases and disorders are.
- Identify causes of nutritional diseases.
- Value preventive health through nutrition.
- Learners to use print and digital devices to search for information on various nutritional diseases and disorders.
- Learners to explain what nutritional diseases and disorders are.
- Learners to identify causes of nutritional diseases.
What are nutritional diseases and disorders?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 71
- Charts on nutritional diseases
- Oral questions - Written quizzes - Observation
5 1
FOOD PRODUCTION PROCESSES
Food Nutrients - Nutritional diseases (Kwashiorkor)
By the end of the lesson, the learner should be able to:

- Explain kwashiorkor as a nutritional disease.
- Identify causes, symptoms, and prevention of kwashiorkor.
- Value balanced nutrition for preventing malnutrition.
- Learners to explain kwashiorkor as a nutritional disease.
- Learners to identify causes, symptoms, and prevention of kwashiorkor.
- Learners to discuss the importance of protein in preventing kwashiorkor.
What causes kwashiorkor and how can it be prevented?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 72
- Charts on kwashiorkor
- Oral questions - Written quizzes - Observation
5 2
FOOD PRODUCTION PROCESSES
Food Nutrients - Nutritional diseases (Kwashiorkor)
By the end of the lesson, the learner should be able to:

- Explain kwashiorkor as a nutritional disease.
- Identify causes, symptoms, and prevention of kwashiorkor.
- Value balanced nutrition for preventing malnutrition.
- Learners to explain kwashiorkor as a nutritional disease.
- Learners to identify causes, symptoms, and prevention of kwashiorkor.
- Learners to discuss the importance of protein in preventing kwashiorkor.
What causes kwashiorkor and how can it be prevented?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 72
- Charts on kwashiorkor
- Oral questions - Written quizzes - Observation
5 3
FOOD PRODUCTION PROCESSES
Food Nutrients - Nutritional diseases (Kwashiorkor)
By the end of the lesson, the learner should be able to:

- Explain kwashiorkor as a nutritional disease.
- Identify causes, symptoms, and prevention of kwashiorkor.
- Value balanced nutrition for preventing malnutrition.
- Learners to explain kwashiorkor as a nutritional disease.
- Learners to identify causes, symptoms, and prevention of kwashiorkor.
- Learners to discuss the importance of protein in preventing kwashiorkor.
What causes kwashiorkor and how can it be prevented?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 72
- Charts on kwashiorkor
- Oral questions - Written quizzes - Observation
5 4
FOOD PRODUCTION PROCESSES
Food Nutrients - Nutritional diseases (Marasmus)
By the end of the lesson, the learner should be able to:

- Explain marasmus as a nutritional disease.
- Identify causes, symptoms, and prevention of marasmus.
- Value balanced nutrition for preventing malnutrition.
- Learners to explain marasmus as a nutritional disease.
- Learners to identify causes, symptoms, and prevention of marasmus.
- Learners to discuss the importance of overall calories in preventing marasmus.
What causes marasmus and how can it be prevented?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 73
- Charts on marasmus
- Oral questions - Written quizzes - Observation
6 1
FOOD PRODUCTION PROCESSES
Food Nutrients - Nutritional disorders (Goitre)
By the end of the lesson, the learner should be able to:

- Explain goitre as a nutritional disorder.
- Identify causes, symptoms, and prevention of goitre.
- Value the importance of micronutrients in diet.
- Learners to explain goitre as a nutritional disorder.
- Learners to identify causes, symptoms, and prevention of goitre.
- Learners to discuss the importance of iodine in preventing goitre.
What causes goitre and how can it be prevented?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 74
- Charts on goitre
- Oral questions - Written quizzes - Observation
6 2
FOOD PRODUCTION PROCESSES
Food Nutrients - Nutritional disorders (Goitre)
By the end of the lesson, the learner should be able to:

- Explain goitre as a nutritional disorder.
- Identify causes, symptoms, and prevention of goitre.
- Value the importance of micronutrients in diet.
- Learners to explain goitre as a nutritional disorder.
- Learners to identify causes, symptoms, and prevention of goitre.
- Learners to discuss the importance of iodine in preventing goitre.
What causes goitre and how can it be prevented?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 74
- Charts on goitre
- Oral questions - Written quizzes - Observation
6 3
FOOD PRODUCTION PROCESSES
Food Nutrients - Nutritional disorders (Goitre)
By the end of the lesson, the learner should be able to:

- Explain goitre as a nutritional disorder.
- Identify causes, symptoms, and prevention of goitre.
- Value the importance of micronutrients in diet.
- Learners to explain goitre as a nutritional disorder.
- Learners to identify causes, symptoms, and prevention of goitre.
- Learners to discuss the importance of iodine in preventing goitre.
What causes goitre and how can it be prevented?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 74
- Charts on goitre
- Oral questions - Written quizzes - Observation
6 4
FOOD PRODUCTION PROCESSES
Food Nutrients - Nutritional disorders (Anaemia)
By the end of the lesson, the learner should be able to:

- Explain anaemia as a nutritional disorder.
- Identify causes, symptoms, and prevention of anaemia.
- Value the importance of iron in diet.
- Learners to explain anaemia as a nutritional disorder.
- Learners to identify causes, symptoms, and prevention of anaemia.
- Learners to discuss the importance of iron in preventing anaemia.
What causes anaemia and how can it be prevented?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 75
- Charts on anaemia
- Oral questions - Written quizzes - Observation
7 1
FOOD PRODUCTION PROCESSES
Food Nutrients - Importance of various nutrients in the body
By the end of the lesson, the learner should be able to:

- Explain the overall importance of balanced nutrition.
- Identify components of a balanced diet.
- Value making healthy food choices.
- Learners to explain the overall importance of balanced nutrition.
- Learners to identify components of a balanced diet.
- Learners to discuss how to create balanced meals using locally available foods.
Why is balanced nutrition important for our health?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 76
- Food samples or pictures
- Oral questions - Written quizzes - Observation
7 2
FOOD PRODUCTION PROCESSES
Food Nutrients - Importance of various nutrients in the body
By the end of the lesson, the learner should be able to:

- Explain the overall importance of balanced nutrition.
- Identify components of a balanced diet.
- Value making healthy food choices.
- Learners to explain the overall importance of balanced nutrition.
- Learners to identify components of a balanced diet.
- Learners to discuss how to create balanced meals using locally available foods.
Why is balanced nutrition important for our health?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 76
- Food samples or pictures
- Oral questions - Written quizzes - Observation
7 3
FOOD PRODUCTION PROCESSES
Food Nutrients - Importance of various nutrients in the body
By the end of the lesson, the learner should be able to:

- Explain the overall importance of balanced nutrition.
- Identify components of a balanced diet.
- Value making healthy food choices.
- Learners to explain the overall importance of balanced nutrition.
- Learners to identify components of a balanced diet.
- Learners to discuss how to create balanced meals using locally available foods.
Why is balanced nutrition important for our health?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 76
- Food samples or pictures
- Oral questions - Written quizzes - Observation
7 4
FOOD PRODUCTION PROCESSES
Dry Fat Frying and Deep Frying - Dry fat frying food as a method of cooking
By the end of the lesson, the learner should be able to:

- Explain dry fat frying as a cooking method.
- Identify foods suitable for dry fat frying.
- Value diverse cooking methods.
- Learners to watch video clip or demonstration on dry fat frying method of cooking.
- Learners to explain dry fat frying as a cooking method.
- Learners to identify foods suitable for dry fat frying.
What is dry fat frying and which foods can be dry fat fried?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 83
- Video clips
- Oral questions - Written quizzes - Observation
8 1
FOOD PRODUCTION PROCESSES
Dry Fat Frying and Deep Frying - Safety measures when dry fat frying food
By the end of the lesson, the learner should be able to:

- Identify safety measures when dry fat frying food.
- Explain potential hazards in dry fat frying.
- Value safety in food preparation.
- Learners to identify safety measures when dry fat frying food.
- Learners to explain potential hazards in dry fat frying.
- Learners to discuss ways to prevent accidents when cooking.
What safety measures should we observe when dry fat frying?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 84
- Video clips
- Oral questions - Written quizzes - Observation
8 2
FOOD PRODUCTION PROCESSES
Dry Fat Frying and Deep Frying - Safety measures when dry fat frying food
By the end of the lesson, the learner should be able to:

- Identify safety measures when dry fat frying food.
- Explain potential hazards in dry fat frying.
- Value safety in food preparation.
- Learners to identify safety measures when dry fat frying food.
- Learners to explain potential hazards in dry fat frying.
- Learners to discuss ways to prevent accidents when cooking.
What safety measures should we observe when dry fat frying?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 84
- Video clips
- Oral questions - Written quizzes - Observation
8 3
FOOD PRODUCTION PROCESSES
Dry Fat Frying and Deep Frying - Safety measures when dry fat frying food
By the end of the lesson, the learner should be able to:

- Identify safety measures when dry fat frying food.
- Explain potential hazards in dry fat frying.
- Value safety in food preparation.
- Learners to identify safety measures when dry fat frying food.
- Learners to explain potential hazards in dry fat frying.
- Learners to discuss ways to prevent accidents when cooking.
What safety measures should we observe when dry fat frying?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 84
- Video clips
- Oral questions - Written quizzes - Observation
8 4
FOOD PRODUCTION PROCESSES
Dry Fat Frying and Deep Frying - How to cook food using dry fat frying method
By the end of the lesson, the learner should be able to:

- Demonstrate dry fat frying.
- Apply proper dry fat frying techniques.
- Show responsibility in food preparation.
- Learners to cook and serve dry fat fried foods.
- Learners to apply proper dry fat frying techniques.
- Learners to observe safety measures when cooking.
How do we dry fat fry food correctly?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 85
- Cooking equipment
- Food for frying
- Oral questions - Written quizzes - Observation
9

Midterm break
10 1
FOOD PRODUCTION PROCESSES
Dry Fat Frying and Deep Frying - How to cook food using deep frying method
By the end of the lesson, the learner should be able to:

- Explain deep frying as a cooking method.
- Identify foods suitable for deep frying.
- Value diverse cooking methods.
- Learners to watch video clip or demonstration on deep frying method of cooking.
- Learners to explain deep frying as a cooking method.
- Learners to identify foods suitable for deep frying.
What is deep frying and which foods can be deep fried?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 86
- Video clips
- Oral questions - Written quizzes - Observation
10 2
FOOD PRODUCTION PROCESSES
Dry Fat Frying and Deep Frying - How to cook food using deep frying method
By the end of the lesson, the learner should be able to:

- Explain deep frying as a cooking method.
- Identify foods suitable for deep frying.
- Value diverse cooking methods.
- Learners to watch video clip or demonstration on deep frying method of cooking.
- Learners to explain deep frying as a cooking method.
- Learners to identify foods suitable for deep frying.
What is deep frying and which foods can be deep fried?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 86
- Video clips
- Oral questions - Written quizzes - Observation
10 3
FOOD PRODUCTION PROCESSES
Dry Fat Frying and Deep Frying - How to cook food using deep frying method
By the end of the lesson, the learner should be able to:

- Explain deep frying as a cooking method.
- Identify foods suitable for deep frying.
- Value diverse cooking methods.
- Learners to watch video clip or demonstration on deep frying method of cooking.
- Learners to explain deep frying as a cooking method.
- Learners to identify foods suitable for deep frying.
What is deep frying and which foods can be deep fried?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 86
- Video clips
- Oral questions - Written quizzes - Observation
10 4
FOOD PRODUCTION PROCESSES
Dry Fat Frying and Deep Frying - How to cook food using deep frying method
By the end of the lesson, the learner should be able to:

- Explain deep frying as a cooking method.
- Identify foods suitable for deep frying.
- Value diverse cooking methods.
- Learners to watch video clip or demonstration on deep frying method of cooking.
- Learners to explain deep frying as a cooking method.
- Learners to identify foods suitable for deep frying.
What is deep frying and which foods can be deep fried?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 86
- Video clips
- Oral questions - Written quizzes - Observation
11 1
FOOD PRODUCTION PROCESSES
Dry Fat Frying and Deep Frying - Safety measures when deep frying food
By the end of the lesson, the learner should be able to:

- Identify safety measures when deep frying food.
- Explain potential hazards in deep frying.
- Value safety in food preparation.
- Learners to identify safety measures when deep frying food.
- Learners to explain potential hazards in deep frying.
- Learners to discuss ways to prevent accidents when deep frying.
What safety measures should we observe when deep frying?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 87
- Video clips
- Oral questions - Written quizzes - Observation
11 2
FOOD PRODUCTION PROCESSES
Dry Fat Frying and Deep Frying - Safety measures when deep frying food
By the end of the lesson, the learner should be able to:

- Identify safety measures when deep frying food.
- Explain potential hazards in deep frying.
- Value safety in food preparation.
- Learners to identify safety measures when deep frying food.
- Learners to explain potential hazards in deep frying.
- Learners to discuss ways to prevent accidents when deep frying.
What safety measures should we observe when deep frying?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 87
- Video clips
- Oral questions - Written quizzes - Observation
11 3
FOOD PRODUCTION PROCESSES
Dry Fat Frying and Deep Frying - How to cook food using deep frying method
By the end of the lesson, the learner should be able to:

- Demonstrate deep frying.
- Apply proper deep frying techniques.
- Show responsibility in food preparation.
- Learners to cook and serve deep fried foods.
- Learners to apply proper deep frying techniques.
- Learners to observe safety measures when cooking.
How do we deep fry food correctly?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 88
- Cooking equipment
- Food for frying
- Oral questions - Written quizzes - Observation
11 4
FOOD PRODUCTION PROCESSES
Dry Fat Frying and Deep Frying - How to cook food using deep frying method
By the end of the lesson, the learner should be able to:

- Demonstrate deep frying.
- Apply proper deep frying techniques.
- Show responsibility in food preparation.
- Learners to cook and serve deep fried foods.
- Learners to apply proper deep frying techniques.
- Learners to observe safety measures when cooking.
How do we deep fry food correctly?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 88
- Cooking equipment
- Food for frying
- Oral questions - Written quizzes - Observation
12 1
FOOD PRODUCTION PROCESSES
Dry Fat Frying and Deep Frying - Use of dry fat frying and deep frying in food production
By the end of the lesson, the learner should be able to:

- Explain the use of frying methods in food production.
- Compare dry fat frying and deep frying.
- Value efficiency in cooking.
- Learners to explain the use of frying methods in food production.
- Learners to compare dry fat frying and deep frying.
- Learners to discuss advantages and disadvantages of each method.
How do frying methods contribute to food production?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 89
- Charts
- Oral questions - Written quizzes - Observation
12 2
FOOD PRODUCTION PROCESSES
Dry Fat Frying and Deep Frying - Use of dry fat frying and deep frying in food production
By the end of the lesson, the learner should be able to:

- Explain the use of frying methods in food production.
- Compare dry fat frying and deep frying.
- Value efficiency in cooking.
- Learners to explain the use of frying methods in food production.
- Learners to compare dry fat frying and deep frying.
- Learners to discuss advantages and disadvantages of each method.
How do frying methods contribute to food production?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 89
- Charts
- Oral questions - Written quizzes - Observation
12 3
FOOD PRODUCTION PROCESSES
Dry Fat Frying and Deep Frying - Use of dry fat frying and deep frying in food production
By the end of the lesson, the learner should be able to:

- Prepare a variety of fried foods.
- Demonstrate proper serving of fried foods.
- Show creativity in food presentation.
- Learners to prepare a variety of fried foods.
- Learners to demonstrate proper serving of fried foods.
- Learners to explore creative ways of presenting fried foods.
How can we present fried foods attractively?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 90
- Cooking equipment
- Food for frying
- Oral questions - Written quizzes - Observation
12 4
FOOD PRODUCTION PROCESSES
Dry Fat Frying and Deep Frying - Use of dry fat frying and deep frying in food production
By the end of the lesson, the learner should be able to:

- Prepare a variety of fried foods.
- Demonstrate proper serving of fried foods.
- Show creativity in food presentation.
- Learners to prepare a variety of fried foods.
- Learners to demonstrate proper serving of fried foods.
- Learners to explore creative ways of presenting fried foods.
How can we present fried foods attractively?
- Pictures
- Photos
- Digital devices
- KLB Visionary pg. 90
- Cooking equipment
- Food for frying
- Oral questions - Written quizzes - Observation

Your Name Comes Here


Would You like to provide feedback on the scheme quality and the experience you had? Click on the feedback button below
Download

Feedback

School Name