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Lesson Plan Mangoes Round The Year

The document outlines a lesson plan for an 8 period EVS chapter on mangoes. The targeted learning outcomes are to understand food spoilage and preservation, learn how to preserve food, and gain knowledge about preservatives. Teaching activities include group discussions on food spoilage causes, making mango pickle, and a flow chart on mamidi tandra preparation. Assessment strategies involve worksheets to identify food spoilage causes and name preserved mango items. Students will also analyze packaged food labels and the role of FSSAI in ensuring food safety.

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Santhanalakshmi
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4K views2 pages

Lesson Plan Mangoes Round The Year

The document outlines a lesson plan for an 8 period EVS chapter on mangoes. The targeted learning outcomes are to understand food spoilage and preservation, learn how to preserve food, and gain knowledge about preservatives. Teaching activities include group discussions on food spoilage causes, making mango pickle, and a flow chart on mamidi tandra preparation. Assessment strategies involve worksheets to identify food spoilage causes and name preserved mango items. Students will also analyze packaged food labels and the role of FSSAI in ensuring food safety.

Uploaded by

Santhanalakshmi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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KENDRIYA VIDYALAYA ISLAND GROUNDS CHENNAI-02

Lesson Plan – Teacher’s Diary (A) Planning Format


Class 5 Subject- EVS Chapter –4. Mangoes Round the Year No. of Periods -8

Date of Commencement –20.06.2020 Expected Date of Completion – 27.06.2020

Gist of the lesson Targeted Learning Teaching Learning Activity Planned for Assessment Strategies Planned
Achieving the TLO using Suitable
Skill Focussed/ Outcomes Resources and Classroom
Competencies (TLO) Management Strategies

Gist-Spoilage and 1.To know and understand 1.Group- List out the food items that 1.List out 10 food items in your house that get spoilt in
wastage of food; spoilage and wastage of can get spoilt in short/long period. short / long period.
Methods of food Followed by discussion on the various
preservation of food causes of spoilage of food.

BREAD MOULD ,PCKING OF FOOD FOR


Observation &
TRAVEL
Recording
2.To learn how to preserve Why do some food spoil quickly? Identify the causes
1.Causes of food
food .Worksheet .( Food, Acidity, Time,Temp, Oxygen,
spoilage

2.Group- Making mango pickle in the Moisture )


Identification &
Classification class

1.Food items that spoil 3.Individual-Draw/ paste / collect


wrappers of preserved food
quickly/ stays for long
3. To get the knowledge 2.Name 5 food items made from mangoes that can be
time.
preserved for a longer time.
about preservatives.
2.Steps to prevent 4.Group- Flow chart for steps involved
food spoilage in preparation of mamidi tandra.

3.Food preservation.

Discovery of facts
1.Analyse and report
the various food
4. Understands the -List of preserved food being sold in
products found in
technique and skill involved the market.
stores .study the use
in preservation and cooking. -List out other ways in which food is
by and best before
preserved using natural preservatives 3. Reading the information given on the pack; date of
dates .
manufacture and date of expiry, Food code given by
like salt, oil, jaggery
2.Preservation the government.
techniques used in
making the various
food products in food 4. Write down the steps involved in making mamidi
tandra.
store.
5.Understand the function -Name the different a.preservatives used
3.What is FSSAI?
and role of FSSAI.
Students look for the FSSAI mark on b.Methods of preservation with examples.
The function and role .
food items .list them and discover the
importance of this mark on food 5.Write down the need for consumers to be aware of
products. the food labelling and ingredients used in packed food
products.

Learning Indicators:

1. Observation and Recording Food items that can be preserved.

2.Classification of the given food items based on their shelf life ..

3. Discovering the various methods of food preservation and need for food safety measures.

SUB TR: H.M I/C: PRINCIPAL :

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