Lesson Notes By Weeks and Term - Senior Secondary 1

Cleaning agents and abrasives

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Term: 2nd Term

Week: 10

Class: Senior Secondary School 1

Age: 15 years

Duration: 40 minutes

Date:       

Subject:      Food and nutrition

Topic:-       Cleaning agents and abrasives

SPECIFIC OBJECTIVES: At the end of the lesson, pupils should be able to

  1. Define cleaning agents and abrasives
  2. Outline the uses of kitchen linen

INSTRUCTIONAL TECHNIQUES: Identification, explanation, questions and answers, demonstration, videos from source

INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures

INSTRUCTIONAL PROCEDURES

PERIOD 1

PRESENTATION

TEACHER’S ACTIVITY

STUDENT’S ACTIVITY

STEP 1

INTRODUCTION

The teacher reviews the previous lesson on cooking equipment

Students pay attention

STEP 2

EXPLANATION

She defines cleaning agents and abrasives

Students pay attention and participates

STEP 3

DEMONSTRATION

She outlines the uses of kitchen linen

Students pay attention and participate

STEP 4

NOTE TAKING

The teacher writes a summarized note on the board

The students copy the note in their books

 

NOTE

CLEANING AGENTS AND ABRASIVES
Cleaning agents are chemicals that aid the washing and cleaning of kitchen equipment and utensils. The commonly cleaning agent used in the kitchen is soap. Soap is classified into local and commercial cleaning agent.

        Homemade or locally made cleaning agents are the ones made by using local materials within our environment, they are cheap and effective. Examples include grinded egg shell, pawpaw leaf, wood ash, local sandpaper leaf, coconut husk, fine sand, soap etc.

        Commercial cleaning agents are produced industrially after undergoing some certain processes. They are always expensive and come in form of solid bar, paste, liquid, powder etc. examples are detergent, bar soap, morning fresh, windows lane, and silvo.

        Abrasives are substances used for grinding or polishing surfaces in the kitchen; they are used for scurrying or rubbing off dirt or stains on equipment. It can be classified into local and commercial.

 

KITCHEN LINEN AND THEIR USES

Kitchen linen are the different types of linen used for cleaning and maintaining proper hygiene and safety in the kitchen. They include;

  1. Tea towel: for wiping cutleries, cook grease, glass ware and also to dry vegetables when necessary.
  2. Dish cloth: to wipe kitchen equipment, table and work areas and sink, they can also be used to wipe off split liquids.
  3. Oven gloves/ cloth: for removing hot pot and dishes from the oven and top ranges.
  4. Hand towel: for drying hands.
  5. String mop: for mopping any split liquid or for drying the floor after mopping.
  6. Napkin: for drying hands.
  7. Muslin: for covering food and straining

 

EVALUATION:    1. Define cleaning agents and abrasives

  1. Mention and explain the uses of kitchen linen

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively