Lesson Notes By Weeks and Term - Junior Secondary School 1

SUBJECT: HOME ECONOMICS

CLASS:  JSS 1

DATE:

TERM: 3rd TERM

Reference Books:  

• Home Economics New Concept, book by Popoola  O.O.
• Home Economics for Junior Secondary School book 1- 3 by Elizabeth U. Anyakaoha.
• Essential of Home Economics, book 1 by Fatima, Ngozi and others.

 
WEEK NINE

TOPIC: ENTERTAINMENT IN THE HOME

TABLE –LAYING

Table-laying is the process of arranging or setting a table for people to eat their meals. It’s the arrangement of table ware or appointment [cutlery,glasses and plates] for each person who will be eating a meal.

IMPORTANCE OF TABLE LAYING

1. It makes eating more comfortable and conveniently.
2. It helps family members to learn good table manners.
3. It makes the table to be neat, attractive and decent.
4. It helps to make the meals more enjoyable.

GUIDELINES FOR TABLE LAYING

1. Make the table design simple and natural.
2. The pieces of cutlery should be fairly close.
3. Aim at the comfort and enjoyment of the people who are going to eat the food.
4. Determine the number of persons to be served and the menu before laying.
5. The dining room, linen and all other cutlery to be used to be well cleaned.

EVALUATION QUESTIONS

1. Define table laying.
2. Mention four importance of table laying.

Materials for Table Setting

• Table cloth
• Side plates
• Tumbler or glass cups
• Table napkins
• Place mats
• Bread knife
• Dessert spoon and fork
• Wine glass

Meal Service: This is the method of presenting well cooked meal attractively to an individual.

TYPES OF MEAL SERVICE

1. Tray Service: This is the method of presenting meals to a guest in an individual tray.
2. Table Service: This method involves serving meals on a dining table inside dishes by which individuals serve themselves and pass to another person to also serve his or her self.
3. Buffet Service: This is a way of serving foods by which all the plates, buttery, napkins are arranged on the buffet table and the guests’ line up to serve themselves.
4. Plate Service: This method, the food is served inside the plate from the kitchen or a section of the hall and it’s brought to the by the servers to the guest by hand.

GENERAL EVALUATION QUESTIONS

1. Mention four types of meal service and explain any one.
2. Define table laying.
3. What is meal service?
4. How can foreign objects be removed from the nose.
5. Mention five ways by which you can care for your clothes.

READING ASSESSMENT

Home Economics New concepts for junior secondary schools by Popoola O.O. (Pgs 94-99)

WEEKEND ASSIGNMENT (SECTION A)

1. ___ helps the family members to learn good table manners (a)table laying (b)entertainment

(c)table manners (d) meal service.

2. The following are types of meal service except (a) hand (b) plate (c) buffet (d) table.
3. All are the materials needed to set a table except (a) knife (b) glass cup (c) bread knife (d) dessert fork.
4. Guideline for table laying includes (a) the table should wobble (b) the cutlery should be scattered (c) the dining room should be dirty (d). The menu and numbers of guest should be checked before entertainment.  
5. The method of presenting cooked food attractively to an individual is (a) table laying (b) hosting (c) meal service (d) presentation.

SECTION B

1. Define meal service.
2. Differentiate between meal service and table laying.
3. Mention the types of meal service.