Lesson Notes By Weeks and Term - Senior Secondary 1

Cooking equipment utensils and table ware

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  4. Cooking equipment utensils and table ware

Term: 2nd Term

Week: 5

Class: Senior Secondary School 1

Age: 15 years

Duration: 40 minutes of 2 periods each

Date:       

Subject:      Home management

Topic:-       Cooking Equipment Utensils and table ware

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

  1. Identify, cooking equipment utensils and table ware                          
  2. Decide the factors to consider in choosing/ selecting cooking equipment, utensils and table wares.

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

INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures

INSTRUCTIONAL PROCEDURES

PERIOD 1-2

PRESENTATION

TEACHER’S ACTIVITY

STUDENT’S ACTIVITY

STEP 1

INTRODUCTION

The teacher reviews the previous lesson on meal planning

Students pay attention

STEP 2

EXPLANATION

She describes cooking equipment, utensils and tableware

Students pay attention and participates

STEP 3

DEMONSTRATION

She further discusses the factors to consider when choosing kitchen equipment, utensils and tableware 

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
COOKING EQUIPMENT UTENSILS AND TABLE WARE

Kitchen equipment is the material used in the kitchen in carrying out food preparation effectively. There are small and large items needed to perform various tasks in the kitchen. They can be grouped under the following headings according to their functions in the kitchen; these include

Large equipment

They are fitted permanently in the kitchen once they are installed. They are usually not removed frequently

Types

  1. Cooker
  2. Sinks
  3. Dish washer
  4. Working surfaces and shelves
  5. Grill and salamanders

Mechanical equipment

  1. Refrigerator
  2. Food  mixers
  3. Food slicers and choppers
  4. Masher

 

Tools and utensils

They are those materials that are often move about in the kitchen almost on a daily basis.

Types

  1. Cooking pots and pans
  2. Kitchen cutlery
  3. Tim wares
  4. Graters
  5. Wooden articles such as wooden spoons, mortals and pestles, chopping board, rolling pin e.t.c.
  6. Earthen wares
  7. Plastic wares

Measuring tools (tools for weighing)

  1. Scales (balance scales and spring scales)
  2. Measuring cups
  3. Measuring spoons

USES AND CARE OF COOKERS

  1. Cookers are used for cooking food
  2. Some gas cookers are used for baking
  3. Some are also used for grilling

Care

The cooker should be cleaned each time it is used. The wire gauze should be removed and washed with warm soapy water and rinsed properly. The enamel part should be washed with warm soapy water using a duster so as not to scratch the surface.

USES OF SINKS

  1. Dirty plates and cutlery are stored in the sink pending the times they will be washed
  2. Cooking utensils are washed in the sink
  3. Fruits and vegetables as well as meat and fish can also be washed there.

Care

The sink should be washed with hot soapy water and thoroughly rinsed after each use, if necessary, it should be scoured with cleaning agent e.g vim. Solid or left-over food like rice, beans, yam e.t.c. should not be poured into the sink as these particles may clog the drain pipes. Use sink basket to prevent blockages of the sink outlet. Disinfect the outlet occasionally.

USES OF REFRIGERATOR

  1. They are used for preserving raw food
  2. They are used for preserving cooked food items and other materials that are easily perishable

Care

  1. Hot food should not be arranged inside the refrigerator
  2. Do not open the door for too long. If does, warm air will enter. Thus, giving in additional work.
  3. Never remove material from the freezer component with sharp object.
  4. Always remember to defrost the refrigerator when too much ice-crystals accumulate in the freezer compartment.

USES OF FOOD MIXERS

  1. They are used for mixing pastry for cakes
  2. They are used for mashing potatoes
  3. They are used for beating white eggs, mayonnaise, chopping vegetables and meat.

Care

  1. All the compartment as well as the main machine should be thoroughly washed
  2. Care should be taking to ensure that no rust occurs on any part

USES OF KITCHEN TOOLS AND UTENSILS (CUTLERY)

  1. Spoons are used for eating as well as fork.
  2. Kitchen scissors are used for cutting as well as knife
  3. Potatoes peeler is used for peeling potatoes

Care

  1. Wash immediately after use in hot soapy water
  2. Do not soak, remove stains with steel wools
  3. Keep knife on rack
  4. Hang spoons or fish slicer on hanger to drip dry.

USES OF WOODEN ARTICLES

  1. Rolling pins are used for rolling out pastry
  2. Wooden spoons are used for stirring food to prevent burning

Care

Scrub along the grain of the wood using a brush or scourers. Rinse well and air dry.

MEASURING SCALE AND THEIR USES

A. SCALES; these are used to weigh dry or solid ingredients. There are two types of scales.

  1. Balance scale (with weight); the correct weight is obtained when the food on the scale’s pan balanced the weight on the other weight, so that the both sides are levelled. This is more accurate.
  2. Spring scales;the correct weight when an indicator needle is pointing to the required weight on the dial. It is important that the indicator needle points to zero before one begins to weigh.

B. MEASURING CUPS; these are for measuring liquid or dry ingredients. To obtain a correct measurement of liquid, a cup must be placed on a large surface and the reading taking on a flat level. To maintain a measurement of dry ingredient, one must be levelled up the ingredient before a reading is taking.

C. MEASURING SPOONS;These are used for measuring liquids and dry ingredients

 

FACTORS TO CONSIDER WHEN CHOOSING KITCHEN EQUIPMENTS AND UTENSILS

  1. Choose Products That are of High Quality
  2. Consider Whether to Go for Traditional or Modern Options
  3. Take Into Account the Dimensions of the Equipment and the size of the kitchen
  4. Safety of the Equipment Should Be a Priority
  5. Ease of maintenance.
  6. Cost and Energy Efficiency of Your Equipment

 

EVALUATION:    1. Describe the various categories of kitchen equipment giving examples of each

  1. State and explain some factors that affect the selection of cooking equipment

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively