Wednesday 30 November 2011

Science ( Year 6 )

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.
Vocabulary / New Words :  Food spoils, microorganisms, food poisoning,
                                        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 Induction5 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.
  1. Which food is the fastest to become spoilt, if left at room temperature?
             A.            B. 


             


            C.             D. 

  1. Which of the following are the characteristic of spoilt bread?
  1. Has mould
  2. Changes in colour
  3. Smells like rotten egg
  4. Becomes slimy and sticky
A. I and II            B. I and III
C. I and IV           D. II and IV
  1. 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.

rotten
inpleasant
unsafe
spoilt

  1. When food turns bad, it becomes food.

  1. Spoilt food is for consumption.


  1. Spoilt food is or decayed food.

  1. The fruits have smell and taste when turn bad.





Choose True or False for the statements below, circle the answer.
  1. When food spoilt, it usually changes in appearance.

True False

  1. We can get food poisoning if we eat spoilt food.

True False

  1. Spoilt food is safe to eat because it contains multi vitamins.

True False

  1. When milk is spoilt, it tastes sweet.

True False

  1. Fresh food such as meat and fish will remain fresh if 
    we leave them in room temperature for a period of time.

True False

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