RPH 1
RPH 1
RPH 1
LESSON PLAN
SUBJECT SCIENCE WEEK
DATE DAY
STANDARD
LEARNING
2.5 Food Processing 2.5.1 Communicate about food
Technology processing technology
SUCCSESS CRITERIA
(Example: Frozen raw meat, fresh milk, bread, pickled vegetables, etc.)
i. Based on your knowledge, can these foods be eaten after one month?
ii. What do you think will happen if we still eat the food?
iii. Based on your existing knowledge and experience, how do you store
these foods for a longer period?
Students are divided into 4 groups. Each group is given 8 example pictures
of food.
The teacher gives clear instructions on what the students need to do,
referring to the textbook and additional notes:
(a) Identify the meaning and methods of food processing.
(b) Identify the chemicals used to process the food.
(c) Nutritional content of the food.
(d) Benefits and drawbacks of the food for consumers.
(e) Record all findings/results of their discussions in their workbook/practical
book/worksheet/mahjong paper.
MAIN ACTIVITY
The teacher helps students analyze the accuracy of their prior knowledge
based on the new information discussed and corrects any misconceptions.
Students engage in practical activities related to food preservation. For
example, they can conduct simple experiments where they try to preserve
small quantities of perishable food items (e.g., a slice of bread or fruit) using
various methods (e.g., refrigeration, freezing, drying).
After the activity, students discuss and compare the effectiveness of different
preservation methods and relate their findings to prior knowledge.
The teacher reintroduces the question asked during the Engage phase.
CLOSURE