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Vegetables Term 3 Grade R, l - Coggle Diagram
Vegetables Term 3 Grade R
Technology
Different types of vegetables
Key Concept: Investigation of the methods of presenting different types of vegetables.
Demonstrate to the learners on how to dry vegetables with a dehydrator or by air drying them.
The learners will put different vegetables slices on a rack to dry.
Learners will be guided on washing cut up vegetables.
Thereafter, the learners will put the cut-up vegetables pieces in jars and add spices which will demonstrate how pickling happens with different kinds of vegetables.
Natural Science
Tastes and textures of vegetables.
Key Concept: Vegetables offer a broad range of flavors and textures that can be highlighted or transformed depending on how they are prepared.
Provide various raw and cooked vegetables (carrots, pumpkin, spinach, etc.).
Let learners touch, smell and taste each vegetable.
Discuss how each vegetable feels (smooth, rough, soft, crunchy) and tastes (sweet, bitter, salty).
Key concept: Textured vegetable art is a creative form of art that uses vegetables to create textured designs or images.
Use dried vegetables like corn, peas, or leafy greens to create textured collages.
Learners glue the vegetables onto paper to form shapes or patterns. As they create, have them touch and describe the textures of the vegetables.
Colours and shapes of vegetables
Key Concept: Classification of different types of vegetables according to colour and shape by exploring senses.
Learners will search in the soil for vegetables, rinse them in water-filled container, and then classify them according to their shapes and colours.
For example, leafy vegetables (lettuce), potatoes and their shapes for example round, oval, etc.
Social Science
Where vegetables comes from
Key Concept: Understanding that a storybook revolves using vegetables as characters or central elements in a narrative, often with a focus on education, imagination, or moral lesson.
Read a story about the journey of vegetables, explaining that many of the vegetables we eat are grown on farms. Use colorful pictures to illustrate each step (planting, growing, harvesting, selling).
Key Concept: Vegetable sorting that involves categorizing vegetables based on various criteria.
Learners sort different vegetables based on their type (e.g. root vegetables like carrots and potatoes, leafy vegetables like spinach). While sorting, explain how each type of vegetable grows (above or below the ground).
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