Fibres

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Plan of Work for Period Ending Day----Month------Year

Lesson: 9

Subject: Clothing and Textile

Unit:

Grade: 9

Topic: Fibers

Time: Two 90 minutes sessions

Objectives: At the end of the lesson student should be able to:

1.Tell what are fibres

2. Name Fibres of fibres

3. Classify fibres using burning test

4> Write some of the characteristics of named fibres

Concepts:

It is important to know about fibres so as to make the right choice when constructing an item and also to ensure proper laundering

Skills: Classifying fibers experiment and recording findings

Focus Question:

You plan to make a table runner for your mother , What is the best fabrics you would use?

Explain why , supporting your choice with your knowledge of the characteristics of the fibre

That makes up the fabric

Teaching Method: Experimenting, research, discussion Questioning,

Instructional Aid: Bunsen burner , fibers of various types , report sheet

Reference: Text ,Home Economic in Action , other supporting texts



Content Outline:

!. -Fibres are classified according to the source from which they come

-Natural fibres come from natural sources which maybe animals or plants

Manmade fibres come from are are manufactured fibres

2.Plant fibres are fibres that come from plants they are reffered to vegetable or cellulose

Because the are composed from woody vegetable substances called cellulose.

fibres from plants include cotton from the cotton plant, flax from the flax plant, hemp from hemp stem., sisal from the leaves of the agrave plant, coir from coconut husk, jute, from the jute plant, pina, from pineapple leaves.

Fibres From Animals sources are also called protein fibres, these include silk from the cocoon of the silk worm, wool from sheep, hair fibres such as mohair. The best quality hair fibre comes from the Merino sheep.

Mineral Fibres these include asbestos which comes from rock. It is however no longer recommended for clothing, metallic fibres which are made from metals. glass fibres.

Man made fibres are also called synthetics are manufactured with the use of chemical. They may be made from only chemicals substances or mixed with natural substances. To produced what is called regenerated fibres. E.g. glass is manufactured from sand but the fibre is restricted only to household articles and furnishing.

Some others are Nylon viscose, acetate triacetate, polyester, acrylic ,and modacrylic.

Identifying of Fibres: this is done in several ways

1. Visual inspection this is the first step and is not a very accurate method as many manmade fibres are made to look like natural fibres.

2. Length of Fibres are made from staple fibres but some can be twisted into filament fibres

If a yarn is untwisted you will see the length of, cotton, wool ,length of the staple fibres

3. Sheen lusture or lack of lusture can be easily determined by sight and touch.

4. Texture the weight and texture of fibres can be identified by sight and toucg you can feel if the fabric is soft m coarse, soft, smooth, stiff or flexible.

5. Burning test this is used to identify the chemical composition of a fibre. The way the fibre behaves when a flamed and the results after burning will give an ideaof its origin whether it is natural or man made
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Fibers and the burning test
Fibres  Cotton Linen Silk (pure wool nylon polyester acrylic Viscose rayon	Flame reaction burn quickly,  with yellow flamme burns slower than cotton yellow ,flame burns melts                            slowly,sputters small slow flickersm sizzles and curl melts and burns quickly burns slowly, melts flame rappidly splutters and melts burns quickly,	Odor burning paper burning paper burning hair or  feather smells like hair,or feather small like celery like burning meat slightly sweetish like burning meat	Residue Light  feathering grey ash  black if  cottonis mercised ash feathery grey ask round crisp shinny black beads crushes easily crisp dark ash irregular shape shape crushes easily round hard , tough grey  beads round  hard brittle;black beads light grey feathery ash

Procedure:

-Teacher brings scrap book of sample of fabric to class allow student to observe and touch them.

-Revision of natural fibres done in grade seven .Class discussion on how to obtain these fibres

-Teacher allows students to carry out burning test and record findings.

-Students will be give names of fabric to research their characteristics apart from what they found from the burning test.

Student will be asked to complete table below explain the fabrics they would choose to make a particular article

Example

article natural manmade Reason of choice Name of fabric



Kitchen towel √ Absorbs water, cheap cotton

Table cloth √ Crisp heavy linen

curtain √ Crease resistant

Dries easily polyester



-Making the 48 game fibre cards

Play game matching fibres to properties

Complete the table
article Kitchen towel table cloth curtains	natural  √ √  -	man made - -  √	reason absorbs water,cheap crisp, heavy crease resistant	fabric cotton linen polyester

Evaluation:

Answering question on lesson by filling in the missing letters in related words, and completing sentences.

Pastry Making

Plan of Work for Period Ending Day----Month------Year

Lesson: 8

Subject: Food and nutrition

Unit: Entrepreneurship                                                                                                              

Grade: 9

Topic: Pastry making

Time: Two 90 minutes sessions

Objectives: At the end of the lesson student should be able to:

List the basic ingredients used in pastry making

1. List at least four different types of pastry

2. List 4 rules of pastry making and reasons for these rules

3. Make and item using short crust pastry

Concepts:

For pastry to have good texture and good flavor it is best to mix shortening and butter and do not over roll or or handle.

Skills: Pastry making, rolling ,rubbing in fat

Focus Question:
Your mother want to make some pastry items for a tea party. Give her a list of the possible items she could serve. Choose one of them to make for her using short crust pastry.

Teaching Method:
Demonstration. Question and answer,

Instructional Aid:
Pastry making tools, rolling pin, flour dredger, pastry board, pastry cutter pallet knife,
Ingredients: flour water butter shortening, salt ice water , lime juice etc.
Reference:
Food and nutrition, Anita Tull.

Content out line:
-What is pastry-A mixture of fat flour liquid salt
-Pastry may be enriched by adding eggs, cheese yeast ,milk
-Basic pastry making Rules:
-Use plain flour except for suet pastry (use baking flour )
-Ensure that ingredients and utensils are cold
-Roll pastry in one direct do not over roll
-Do not over handled
-Always allow pastry to relax before using


<><><><><><><><><><><><><><><><><>                                                                       Types Of Pastry

Pastry Name                                                       uses Short Crust                                                       tarts, pies                                                                          cheese pastry                                                                           flan                  Flakey pastry                                                      cream horns                                                                            rollover                                                                            turn overs                                                                            volaulent pies                                                                            cream crust                                                                            Russian fish pies Rough fuff                                                             Same as Flakey Choux pastry                                                        chocolate exclairs                                                                             profiteroles                                                                             choux buns suet pastry                                                                           steamed puddings                                                                            rolly polly                                                                            kidney pies                                                                            baked jam puddings                                                                                             Pastry Short crust Flakey pastry Choux pastry Suet pastry  Fat ½lb ¾lb 20zs 1/2lb Flour   1lb 1lb 2 ozs 1lb liquid 4tbsp 16tbsp 1 pt 1/2pt salt ½tsp ½ tsp 1/2tsp 1 tsp  Faults in pastry -------cause Hard pastry --ingredients too warm, over kneading,Incorrect proportion oven Temperature Blistered pastry --Uneven addition of water oven Temperature too high insufficient or uneven rubbing in of fat. Pastry not well flaked--Oven temperature too cool. MixtureMixture too dry uneven addition of fat and rolling and folding (flaky pastry) Pastry not well risen ----Uneven addition of fat, uneven  rolling and folding, pastry was tlted in oven.insufficient cooking time- incorrect incorrect oven temperature(choux Pastry) Pastry fragile and crumble------ too much fat over rubbing the fat in  when cooked into flour, too little water Pastry has shrink during cooking -------pastry has been stretched during preparation, and rolling Procedure: -Teacher brings samples of foods made to class (short crust) (Suet pastry) (flaky pastry) -Teacher questions students on what they think the crust s are made of. -Teacher cuts samples for student to investigate with the use a magnifying they will look at colour, flakes, texture, flavor (those who wish may taste for flavor) -Teacher and class discuss different types of pastries and the measurement for each in relationship of fat to flour. -Teacher demonstrates s the process of short crust pastry making while student follow making sure that all rules of pastries are followed (see method in reference literature.) -Pastry may be baked blind. If do the bottom must be pricked with a fork to aid the escape of air -The student will use the pastry to make coconut open tarts (gizzards). Evaluation: Oral questioning on the procedure e.g. names of pastry, rules. Proportion of fat to flour. Tasting pastries for flavor and texture

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Table setting

Plan of work for period ending Day--- Month--Year---
Lesson :plan   9
Subject: Home Management
Unit: Resources
Topic: Table Setting
Grade: 7
Time: Two 90 minutes session
Objective : At the end of the lesson students will be able to :
1. Set a place for a basic meal – lunch
2. Set a place setting for a breakfast3. Identify different sizes of plates.                                                                        
4. Identify different types of fork

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Instructional Aid
Text book of picture showing table setting, table appoints and table linen.

Reference:
Text Preparing for Exam and Beyond. Home Economics for Caribbean Schools

Instructional Method
Game (Who can do it the best), Discussion, demonstration, questioning, dramatization.
Concept: Using table appointment play very important part of social graces and etiquette

 Focus Question
Your friend is planning a three course meal and a heavy breakfast who will be spending a night at a morning. She does not know what table appoint to use or how to set the cover. Show by setting and explaining the purpose of each table appoint.

Skill: table setting, polishing table appointments

Content Out line
1. Menu writing
2. Table appointment needed
3. A cover takes up 24-30 inches for each individual
4. In the hotel “Cover” is regarded as preparing setting the table for a specific number of individuals e.g. cover for 20- means you will be serving 20 individuals.
5. Correct names of each appointment                                                         
6.Terms Use: Cutlery, flatware, China ware, glass, napkin, table cloth, side plate, place plate, tumblers, wineglass, demitasse etc.
7.Types of forks, knives spoons (Text Preparing for Exam and Beyond. Home Economics for Caribbean Schools)
8.The menu usually dictates the table appointments to be set.
9. How to polish, table appointment (hold with one end of a towel then polish the exposed part of the appointment with the other end of the towel to remove spots and let them sparkle, such as glasses and silver ware.
10. Placing the appointment correctly – fork left ,knife and spoon, right . water glass above knife. ( Breakfast, cup & saucers to the right). Dessert fork spoon,and knife above dinner plate
 Side plate, above or to the left of forks. Napkin immediately to left of fork, or place on place plate folded in decorative style or place in class to be truly decorative.

Procedure
1.Class discussion on reasons why we need to set tables for meals, The difference between American and European use of knives and forks ( American use knife to cut food and use the fork in the right , European use the fork in the left at all times.).
2.Writing of menu main course, two and three course breakfast
3.Practicing how to polish table appointments. Identifying various appointments
4 Setting the table for each of the menu above.
5.Students put themselves in to groups and play the   
who can do it better .

5.Students take photos of their cover print them and display them in the next class.
Get free table setting photo for you class.

Evaluation
Assessing and marking the group activity,
Students label table appointments and write a sentence about each.

Author :(soy Criada) Juliet Christie Murray