Lesson Notes By Weeks and Term - Senior Secondary School 2

SUBJECT: FOOD AND NUTRITION

CLASS:  SS 2

DATE:

TERM: 1st TERM

REFERENCE BOOK

• Food and Nutrition for SS 1-3 by Dr. J. O. Olusanya and others

 
WEEK 5

TOPIC: CARE AND USES OF KITCHEN EQUIPMENT

• Small equipment
• Large equipment
• Mechanical equipment
• Refrigerator
• Kitchen precaution

Small equipment

These are equipment which are not fixed, they do not occupy space and are move around during usage.

Care:

The general process of cleaning small pieces of equipment and utensils include scraping, soaking, washing and drying and stored properly on shelves.

Large equipment

These are equipment which are fixed, they occupy space and are not easily moved around.

Care

For maintenance the solid tops.  Should be washed, cleaned with a pad when cool.  After any kind of cleaning, the solid tops should always be slightly greased to prevent rusting.

Mechanical equipment

These are equipment which are mechanically operated.  They can also be referred to as labour saving devices e.g. freezers, blenders, toasters food mixers, refrigerators etc.

Care 

All compartments as well as the main machine should be thoroughly washed and dried. Blades should be sharpened regularly.  Each section that comes in direct contact with the food should be cleaned and carefully dried after use.  Any rotating joint should be lubricated.  Care should be taken not to allow oil to come in contact with the food.

EVALUATION

State four types of equipments and their care.

REFRIGERATOR.

Refrigerators are used for preserving raw or cooked food items and other materials that are perishable.  Refrigerators are also used for cooling our water, drinks and fruits.

Care

For maximum performance the refrigerator should be maintained as follows.

1. Do not open the door for too long or else warm air will enter, this giving it an additional work.
2. Defrost weekly.
3. Foods should be kept in the refrigerator in such a way that the cold air can circulate.  Excessive packing of food items into the refrigerator should be avoided.
4. A qualified service engineer should be called at the first sign of any defect.
5. Never remove any material from freezer compartment with a sharp object.
6. Hot food should not be kept in the refrigerator.
7. The refrigerator should be cleaned at regular intervals.

Kitchen precautions

The following are some of the precautions to be taken during any kitchen operation.

1. Do not wear high heeled shoes in the kitchen to avoid accidents.
2. Make sure the spilled liquids on the floor are wipe immediately.
3. Peelings from food stuffs such as bananas, yams, plantain, potatoes etc. should not be allowed to litter the floor.
4. Always wear gloves or any hard protector whenever you are removing hot pots from the fire.
5. Do not allow children into the kitchen.
6. Make sure window are opened to prevent suffocation.
7. Carry out all cuttings in the kitchen on the chopping board to prevent knife cut.
8. Always switch off the socket before plugging the electrical appliance.
9. Do not use too many appliances on one sucket.

EVALUATION

State three ways of caring for a refrigerator.

READING ASSIGNMENT

TOPIC: SAFETY IN THE KITCHEN  (Keeping a first aid box).

Reference Book – Foods and Nutrition for SS 1- 3 page 47

WEEKEND ASSIGNMENT

1. _____ is used for preserving raw and cooked foods.

    (a) Gas cooker      (b) Kerosene cooker      (c)  Refrigerator

2. Defrosting a refrigerator is done _______

    (a) yearly     (b) weekly    (c) daily

3. Hot food should not be kept in the refrigerator.

    (a) True     (b) False

4. Do not wear high heeled shoes in the kitchen in order to prevent ______

    (a) poisoned food      (b) Accident    (c) sand in the food

5. ______ should not be allowed into the kitchen.

    (a) Adult     (b) Children      (c) Woman

THEORY

1. State three precautions to be taken in the kitchen.
2. Explain the uses of a refrigerator.