Lesson Notes By Weeks and Term - Junior Secondary School 2

KITCHEN AND KITCHEN EQUIPMENT

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SUBJECT: HOME ECONOMICS

CLASS:  JSS 2

DATE:

TERM: 3rd TERM

REFERENCE BOOKS

  • HOME ECONOMICS NEW CONCEPT BOOK 2 BY POPOOLA O.O.
  • HOME ECONOMICS FOR JUNIOR SECONDARY SCHOOLS 1-3 BY ELIZABETHU. ANYAKOHA.

 

 

 

 
WEEK FOUR

TOPIC: KITCHEN AND KITCHEN EQUIPMENT

CONTENT

  • Kitchen Arrangements
  • Kitchen Safety and Hygiene
  • Kitchen Equipment

 

THE KITCHEN

The kitchen is the workshop in the homewhere preparation and cooking of food take place. It is most important room in the house.

 

KITCHEN ARRANGEMENTS/PLANS

Kitchen arrangements refer to the way and manner kitchen equipment and appliances are arranged inside the kitchen. There are four main kitchen arrangements which many Home Economists call kitchen shapes, plans or layout.

 

TYPES OF KITCHEN PLAN

  1.   THE CORRIDOR TYPE:  In this type, the equipment and appliances are fixed against two opposite walls.









  1.   THE ‘L’ SHAPED TYPE:  Here, equipment and appliances are arranged along two adjoining walls.















  1.   THE ‘U’ SHAPED TYPE:  Equipment and appliances are fixed along two opposite walls and one connecting wall.
















  1.   ONE WALL ARRANGEMENT:  In this type, equipment and appliances are arranged on one single wall in the kitchen.







EVALUATION

  1.   What is kitchen arrangements?
  2.   List and explain types of kitchen plans.

 

KITCHEN SAFETY

  1.   Lable all container clearly.
  2.   Do not store dangerous substances such as bleaches in fruit drink or beverage bottles.
  3.   Arrange equipemnt and utensils properly.
  4.   Do not obstruct traffic in the kitchen with pieces of equipemnt.
  5.   Avoid spilling liquid on the floor.
  6.   Put off the gas after use.
  7.   Ensure that there is no gas leakage.

 

KITCHEN HYGIENE

  1. Do not allow rubbish or refuse to accumulate in the kitchne.
  2. Clean the kitchen everyday.
  3. Cover all the foods in the kitchen.
  4. Keep the kitchen dry and well ventilated always.
  5. All cooking utensils should be washed, rinsed and stored.
  6. Kitchen dust-bin must be covered every time.

 

EVALUATION

  1.   State three ways of ensuring safety in the kitchen.
  2.   State two kitchen hygiene.

 

KITCHEN EQUIPMENT

Kitchen equipment are the materials used in the kitchen in carrying out food preparation effectively.There are now more efficient gadgets and products available in today’s home.

Some of these are:

  • Refrigerator
  • Freezer
  • Yam pounder
  • Blender
  • Electric cooker/kettle
  • Fruit squeezer
  • Gas cooker
  • Toaster
  • Cake mixer
  • Mortar and pestle
  • Grinding stone, etc.

 

EVALUATION

  1.   What are kitchen equipment?
  2.   List six different kitchen equipment that you know.

 

TYPES OF KITCHEN EQUIPMENT

  1.   Large Equipment: These are materials which occupy a fairly large space in the kitchen, once they put in a particular place, they are hardly move about. Examples are sink, cookers, cabinets, kitchen table, etc.
  2.   Small Equipment: These are also referred to as kitchen utensils. They are materials that can easily be moved from one place to another. Examples are cutlery, sieves, bowls, pots and pans, etc.
  3.   Mechanical Equipment: These are used to simplify work/task in the kitchen. They assist in reducing the time and energy needed to perform a particular task. They are also referred to as labour-saving devices. Examples are blender, food mixer, refrigerator, microwave oven, etc.

 

GUIDELINES FOR CHOOSING KITCHEN EQUIPMENT/UTENSILS

  1.   Consider the money available for the purchase of the kitchen equipment.
  2.   The equipment should be durable, simple and easy to use.
  3.   It must be suitable for the right job/task.
  4.   The available space for storing the equipment must also be considered.
  5.   Choose equipment that is time, energy and labour saving.
  6.   If a lid or cover is required for the utensil, it should fit closely.
  7.   The size of the family also determine the type of kitchen equipment to buy.
  8.   The needs of the family.

 

GENERAL EVALUATION QUESTIONS

  1.   Mention types of kitchen.
  2.   List five kitchen equipment.
  3.   List and explain kitchen layout.
  4.   State three safety measures to be observed in a kitchen.
  5.   Define the term household waste.

 

READING ASSIGNMENT

Kitche and Kitchen Equipment:  Home Economics New concept book 3by Poopola O.O.Pages 93-95

Home Economics for JSS 1-3 by Anyakoha. Pages 323-328

 

WEEKEND ASSIGNMENT

  1.   The corridor type of kitchen arrangement makes use of ____________
  2. two walls B.  three walls C. no wall at all    D.  one wall
  3.   In kitchen arrangement the refrigerator should be ____ A. very close to the cooker B. close enough to the cookerC. away from the cooker D. below the cooker
  4.   Which of the following may not influence the choice of cooking equipment and utensils?
  5. Family size B. Height of parents C. Income D. Ease of use
  6.   The following are large equipment except ____ A. sink B. shelvesC. gas cookerD. colander
  7.   Rolling pins and chopping boards are commonly made of ____ A. woodB. steelC. glass D. china ware

 

THEORY

  1.   List and explain three types kitchen equipment.
  2.   State four guidelines in purchasing kitchen equipment.





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