TOPIC: Understanding Food Spoilage
JADUAL RANCANGAN PENGAJARAN (RPH)
Unit Pengajaran | Objektif/ Hasilpembelajaran | Kandungan pelajaran | Kaedahmengajar | Kaedahpenilaian |
Unit 1 Food Preservation | Understanding food spoilage. | Describe what spoilt food is. | 1) Exploration - Teacher elicits pupils' prior knowledge about their experiences with spoilt food. 2 ) Observing - Pupils observe samples of spoilt food. 3 ) Simulation - Pupils are shown pictures of spoilt food using CD_ROM. Pupils watch a simulation of the growth of moulds. | i ) worksheet ( prior knowledge about microorganisms ) |
Unit 2 Identify characteristics of spoilt food | At the end of the lesson, pupils should be able to identify characteristics of spoilt food. | -Spoilt food can be detected by smell, taste, touch or sight. - The characteristics of spoilt food are : -- unpleasant smell -- unpleasant taste -- changed colour -- changed texture -- mouldy | 1. Teacher elicits pupils prior knowledge. 2. Pupils exam and observe the actual samples of spoilt food. 3. Discussion. 4. Teacher show pictures using video. 5. Attributing. 6. Making conclusion. | Activities (Q & A) |
Unit 3 State that microorganism can spoil food | At the end of the lesson, pupils should be able to state that microorganism can spoil food | The growth of microorganisms, mainly bacteria and fungi on food causes the food to turn bad or become spoilt. | 1Teacher elicits pupils prior knowledge. 2. Pupils discuss in groups the conditions needed for microorganisms to grow. 3. Teacher shows power-point to explain the conditions needed formicroorganisms to grow. 4. Pupils carry out an experiment to study the conditions needed for microorganisms to grow. 5. Pupils discuss and conclude that microorganismsneed air, water, nutrient, suitable temperature and suitable acidity to grow. 6. Attributing. | Exercise |
Unit 4 Understanding food spoilage | 1.1.4 State the conditions for microorganisms to grow. | Microorganisms need air, water, nutrient, suitable temperature and suitable acidity to grow. | 1.Teacher elicits pupilsprior knowledge.about their experiences with spoilt food.( Using space-time relationship) 2.Pupis watch the power point of food preservation. Teacher explains to pupils that microorganisms require a specific condition to live 3. Ask pupils the five conditions for microorganisms to grow. 4.Teacher highlights on microorganisms' need for air, water, nutrient , suitable acidity and suitable temperature to grow. Explain that microorganisms grow in the conditions that they need. Ask pupils whether microorganisms can grow without water, air, nutrient, suitable acidity and suitable temperature. 5.Teacher makes a summary of the different types conditions for microorganisms to grow 6. Attributing.Pupils need to do the exercises of Questions and Answers”. Pupils can discuss with their friends to do this activity. 7. Evaluation. 8. Explore the method to measure acidity and alkalinity of a solution. 9. Teacher make the conclusion. 10.Pupils practice good habits to avoid food being contaminated by microorganisms. (Appreciating practising clean and healthyliving) | Acitivities ( Q & A) Experiment |
UNIT 1 | Show sample of spoilt food , using CD ROM |
UNIT 2 Identify characteristics of spoilt food | Observing, communicating, discussion, attributing, use space-time relationship, use of technology. |
UNIT 3 State that microorganism can spoil food | Observing, communicating, discussion, attributing, use space-time relationship, use of technology, making conclusion exercise |
UNIT 4 | use space-time relationship, use of technology, making conclusion, exercise, discussion, attributing |
RPH
Lesson : Microorganisms Can Spoil Food
Learning Objectives : Understanding food spoilage
Syllabus Correlations
Theme : Investigating Materials
Learning Area : Food Preservation
Learning Objectives : Understanding food spoilage
Learning outcomes :Pupils should be able to
1. State that microorganisms can spoil food.
2. State the conditions for microorganisms to grow.
Concept(s) Introduced : 1 microorganisms can spoil food
2.conditions for microorganisms to grow.
Skills Covered :Observing, classifying, making inferences, interpreting data,
making conclusions, comparing and contrasting.
making conclusions, comparing and contrasting.
Vocabulary / New Words : Food spoils, microorganisms, food poisoning,
vinegar, pH paper, decayed, food spoilage
vinegar, pH paper, decayed, food spoilage
Value(s) Incorporated : 1. Having an interest in and curiosity about the environment.
2 .Being diligent and persevering.
3 .Realising that science is a means to understand nature.
4 .Thinking rationally
5 .Analyzing the things around us
Point(s) to note:Explain what are microorganisms and the conditions for them to grow.
Teaching Strategies | ||
Set Induction(5 minutes) | Show picture of three examples of food with fresh and spoilt conditions. Tell pupils what cause the food spoil. Emphasise that microorganisms cause food to spoil. Encourage pupils to suggest some other possible causes of food spoilage. Discuss it in the class. Component : Introduction Materials: pitures | |
Step 1 ( 20 minutes ) | Play the content component. Pupis watch the power point of food preservation. Teacher explains to pupils that microorganisms require a specific condition to live. Ask pupils what is the effect of microganisms to food. Teacher explains that microganisms cause damages to food by releasing chemical substances that act on the food. Emphasise that these chemical substances arae harmful to human body. Ask pupils whether any of item had food poisoning before. Ask pupils the five conditions for microorganisms to grow. Teacher highlight on microorganisms' need for air. Explain that microorganisms grow in damp air in dark place. Ask pupils whether microorganisms can grow without water. Teacher highlights microorganisms' need for nutrients. Ask pupils what food has the nutrients required by microorganisms. Explain that milk has the required nutrients. Ask pupils whether microorganisms can grow without nutrients. Teacher highlights on microorganisms' need for suitable temperature. Ask pupils what is the required temperature. Explain that the optimum temperature is room temperature. Ask pupils whether microorganisms can grow at other variable temperatures. Teacher highlights on microorganisms's need for suitable level of acidity. Ask pupils what is the required level of acidity. Explain that microorganisms cannot grow in a very acidic medium. Ask pupils what solutions are acidic. Teacher makes a summary of the different types conditions for microorganisms to grow. Component : Content | |
Step 2 ( 10 minutes ) | Play the activity component. Help pupils to identify conditions for microorganisms to live. Pupils need to do the exercises of Questions and Answers”. Pupils can discuss with their friends to do this activity. Component : Activity | |
Step 3 (10 minutes ) | There are 3parts of activities in this component covering the learning outcomes. Part 1 is objectives questions .Part 2 is a drag and drop activity. Pupils drag and drop the correct answers for the questions. Part 3 consists of true or false questions. Pupils need to identify whether the statement are true or false. Component : Evaluation | |
Step 4 (10 minutes ) | Explore the method to measure acidity and alkalinity of a solution. Teacher introduces to pupils the use of litmus paper and pH paper. Teacher explains to pupils the pH scale. pH 1 indicates that the solutions is acidity. pH 14 indicates that the solutions alkaline. pH 7 indicates that the solutions is neutral. Emphasise that microorganisms grow well under neutral condition. Suggest to pupils to carry put a finding on different types of solutions and present their finding in the class. Component : Extension | |
Conclusion (5 minutes ) | Conclude the lesson by playing this component to further reinforce understanding of the lesson. Help pupils to identify what causes food spoilage. Highlight the five conditions that enable the microorganisms to grow. Component : Summary |
Year 6 Science: Activity sheet
Spoilt food
Evaluation:
Circle the correct answers.
- Which food is the fastest to become spoilt, if left at room temperature?
A. B.
C. D.
- Which of the following are the characteristic of spoilt bread?
- Has mould
- Changes in colour
- Smells like rotten egg
- Becomes slimy and sticky
A. I and II B. I and III
C. I and IV D. II and IV
- Why was the milk spoilt when left on the table for a few days?
A. it is cold
B. it has expired
C.it is exposed to air
D. it is spoilt by bacteria
Fill in the blank with the correct answer.
- rotteninpleasantunsafespoilt
- When food turns bad, it becomes food.
- Spoilt food is for consumption.
- Spoilt food is or decayed food.
- The fruits have smell and taste when turn bad.
Choose True or False for the statements below, circle the answer.
- When food spoilt, it usually changes in appearance.
True False
- We can get food poisoning if we eat spoilt food.
True False
- Spoilt food is safe to eat because it contains multi vitamins.
True False
- When milk is spoilt, it tastes sweet.
True False
- Fresh food such as meat and fish will remain fresh if
we leave them in room temperature for a period of time.
True False