DAILY LESSON PLAN

Class : 6 Extreme
Date : 8 May 2008
Day :T h u r s d a y
Time : 8.00 a.m. - 9.00 a.m. (1 hour)
Number of Students: 35 students

Theme : Investigating Materials

Learning Area : Food Preservation
Learning Objectives : 1.1 Understanding Food Spoilage
Learning Outcomes:
After the lesson, students should be able to:

1. describe what spoilt food is.

2.identify the five characteristics of spoilt food (i.e. an unpleasant

smell and taste, a changed colour and texture, mouldy)

3. give the three symptoms of food poisoning.

Prior Knowledge : Food that is not kept properly can get spoilt and become
inedible.

Scientific / Thinking Skills :

1)Students need to make observations using their senses of smell and sight regarding the
state of spoilt food.

2)Students need to define operationally the meaning of spoilt food.

3)Students communicate their observations in the form of a table with descriptions and
drawings.

Scientific Attitudes and Noble Values:

1) Appreciating and practicing clean and healthy living with regards to the food they eat.
2)Work cooperatively in their groups to plan their test.
3) Being responsible about the safety of oneself, others and the environment.

Teaching and Learning Materials / Resources:

Canned food, fresh, bad and dried fish wrapped in newspaper, fresh, rotting and dried
vegetables, fresh and spoilt tomatoes, fresh and rotten eggs, fresh and mouldy bread, fresh
and spoilt milk, yogurt, good and bad cooked rice, magnifying glass (enough for 5
stations)