Lesson Notes By Weeks and Term - Junior Secondary School 3

KITCHEN EQUIPMENTS AND UTENSIL

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SUBJECT: HOME ECONOMICS    

CLASS:  JSS3

DATE:

TERM: 3RD TERM

REFERENCE BOOKS 

Home Economics  for JSS 1 – 3  by Elizabeth U. Anyakoha  pg 341-358.

 

WEEK 6

KITCHEN EQUIPMENTS AND UTENSIL

Kitchen equipment and utensils are very important for food storage, preservation and cooking. Small kitchen tools such as knives are called utensils while the large ones such as cookers are known as equipment. The materials include metals, plastic, wood, glass e.t.c.

POINTS TO CONSIDER IN CHOOSING KITCHEN EQUIPMENT

1 The equipment to be chosen must be suitable for the job.

2 The money available for the purchase of the item.

3 The equipment must be durable.

4 It should be easy to use.

5 It should be easy to care for.

 

CHARACTERISTICS,USES AND CARE OF DIFFERENT MATERIALS USED FOR MAKING COOKING EQUIPMENT AND UTENSILS

Materials

characteristics

uses

Care

Aluminium

i A very good conductor of heat.

ii it does not rust easily.

I for kettle, sauce pans, frying pans, water filter e.t.c

i) wash with warm soapy water.

i)_ scour with mild abrasive.

iii) dry with soft kitchen cloth.

Enamel

i Rust proof

ii can chip if dropped.

Sauce pans jugs, pie dish, basin, plates etc

i) Wash in warm soapy water.

ii) Rinse thoroughly in clean water.

iii) Dry well

China

Porcelain or china

i it is porous

ii it is a poor conductor of heat

Plates, tea-sets, mugs, ovenware etc.

i) Wash with warm soapy water.

ii)  rinse well

iii) dry with clean dish.

Wood





Can be plain, painted or varnished.




Mortar and pestle, spoons, forks, spatular trays, rolling pins, chopping boards, bread boards e.t.c.


i) wipe varnished wood with dry clean cloth.

ii) wash plain painted wood with warm, soapy water.

iii) rinse




Stainless steel



i) It is a poor conductor of heat.

ii) It is strong and durable.

iii) it does not rust 




Tea set, trays, plates, kitchen sink, cutlery, cups, frying

 pans and sauce pans.



I wash with warm soapy water and rinse thoroughly.

ii scour, with mild abrasive when necessary.  

  

Earthen ware

It is porous

It is a poor conductor of heat

It takes time to get heated

Cooking pots, water pots, jugs, cooler e.t.c

i) wash with soapy water.

ii) rinse with warm water

Chromium

It is hard metal

It is resistant to acid.

Does not scratch easily

Use to coat other metals.

Spoons, forks, water, taps, ranks etc.

Do not use abrasive.

Wash in warm soapy water.

Rinse thoroughly.

Dry well.

Polish with a soft duster

 

WEEKEND ASSIGNMENT

  1. Which of the following may not influence the choice of cooking equipment and utensils? A family size     B income       C ease of use    D Height of parents      E use of equipment
  1. One of the following is a good conductor of heat? A  stainless steel    B plastic ware    C china ware    D earthen ware    E aluminium
  1. Rolling pins and chopping boards are commonly made of _____ A glass    B plastic    C china    D wood    E steel
  1. One of the following rust easily A  aluminium    B iron    C glass    D plastic    E tin
  1. Which of the following is porous? A zinc    B chromium    C earthen ware    D plastic ware    E iron.

THEORY

  1. List 4 points to consider in choosing kitchen equipment.
  2. List any 2 of the following:
  • Measuring Utensils
  • Mixing Utensils
  • Top Range Utensils

 

WEEK 7 - 9            REVISION

 

WEEK 10         EXAMINATION



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