Page 31 - FOOD & HUMAN NUTRITION F5

4.7 Preparation of butter and ghee

Teaching steps
1. Engage students in interactive activities to discuss the
FOR ONLINE READING ONLY
procedures for preparing butter and ghee. Check whether
students participate actively in group discussion.

2. Use audial-visual materials showing the steps for making
butter and ghee for students to acquire the intended skills.
3. Provide students with materials for making butter and ghee.
Check if procedures are followed correctly.

4. Task students to perform Activity 4.8 and Exercise 4.6. Make
clarification where necessary.

Safety precautions:

Churning bottle should be handled with care during churning
to avoid the risk of falling down and causing harm.

4.9 Determining nutrients present in foods

1. Guide students to conduct various experiments to determine
nutrients such as protein, starch and other nutrients present
in food by using the required reagents.
2. Provide various experimental works for students to perform
and acquire enough skills.
3. Task students to perform Activity 4.9. Mark students’ works
and make clarification where necessary.

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