Food And Nutrition · Year 2 · Week 13

METHODS OF FOOD PREPARATION AND PROCESSING THAT APPLY

Strand

Food Production

Sub-strand

Food Production Technology

Content standard

Demonstrate the ability to apply knowledge and principles of heat transfer to select and use appropriate cooking methods, tools, and fuels for food preparation and processing

Learning outcome

Apply scientific knowledge of heat Learners having experienced a teaching Communication and collaboration: GESI: transfer, cooking tools, and fuels in approach that ensures gender equality and Understand and respect the needs, perspectives, and food processing to ensure food social inclusion, where they work with each actions of others (empathy). safety. other in an inclusive way; cross-sharing Share ideas, understand and respect the needs, knowledge and understanding among groups perspectives, and actions of others (empathy). and individuals lead them to: Speak clearly and convey simple answers or thoughts.  Respect individuals of different backgrounds with regards to Critical thinking and problem solving: cooking methods and meal Seek additional information to build their understanding of a preparation. complex problem.  Embrace diversity and practice inclusion with regards to cooking Creativity and Innovation: methods and Use local resources to produce novel products. meal preparation. Combine ideas or concepts to create new food additives and  Examine and dispel condiments. misconceptions/myths about cooking methods. Self-directed learning: Take part and respond in a group discussion. Learners having been given the SEL: Probe to check ideas and build understanding. opportunity to experience varied teaching approaches in an enabling environment will be equipped with social emotional learning skills to

Learning indicator

Analyse the challenges of applying the various heat transfer principles in food preparation and processing