Stewing Method of
Cooking
HOME ECONOMICS SECOND TERM WEEK 9
PRIMARY 5
TOPIC: Stewing Method of Cooking
PERFORMANCE OBJECTIVES
By the end of the lesson, the pupils should have attained the
following objectives (cognitive, affective and psychomotor)
and should be able to:
1. discuss the stewing methods.
2. state advantages and disadvantages of stew method.
ENTRY BEHAVIOR
The pupils are required to already know how to cook.
Related links – Boiling methods, Steaming Method of
Cooking, frying method of cooking INSTRUCTIONAL
MATERIALS
The teacher will teach the lesson with the aid of:
1. 2. 3. 4.
INSTRUCTIONAL MATERIALS
The teacher will teach the lesson with the aid of:
1. 2. 3. 4.
METHOD OF TEACHING – Choose a suitable and
appropriate methods for the lessons.
Note – Irrespective of choosing methods of teaching, always
introduce an activities that will arouse
pupil’s interest or lead them to the lessons.
Charts showing the different cooking methods. Food
ingredients for meal preparation.
Cooking pot, stove, oven, frying pan, meat thermometer etc.
Relevant books.
The teacher will teach the lesson with the aid of:
REFERENCE MATERIALS
1. Scheme of Work
2. 9 – Years Basic Education Curriculum 3. Course Book
4. All Relevant Material
5. Online Information
Charts showing the different cooking methods. Food
ingredients for meal preparation.
Cooking pot, stove, oven, frying pan, etc. Relevant books.
STEWING METHOD
Stewing method is the method of food slowing or with low
heat with water in a covered pot.
ADVANTAGES OF STEWING METHOD
1. It retains food nutrients in the stewing liquid. 2. It retains
Uavor.
DISADVANTAGES OF STEWING METHOD
1. It is long and slow method.
2. It takes time than boiling method.
PRESENTATION
To deliver the lesson, the teacher adopts the following steps:
1. To introduce the lesson, the teacher revises the previous
lesson. Based on this, he/she asks the pupils some
questions;
2. Guides discussion on stewing methods of cooking.
3. Pupil’s Activities – Participate in the discussions.
4. Gives a board summary.
5. Pupil’s Activities – Copy the board summary.
CONCLUSION
To conclude the lesson for the week, the teacher revises the
entire lesson and links it to the following week’s lesson –
roasting method of cooking
LESSON EVALUATION Pupils to:
1. state 2 advantages of stewing method.
2. state 2 disadvantages of stewing method.