Lesson Notes By Weeks and Term - Senior Secondary 1

Kitchen management

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Term: 2nd Term

Week: 7

Class: Senior Secondary School 1

Age: 15 years

Duration: 40 minutes

Date:       

Subject:      Food and nutrition

Topic:-       Kitchen management

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

  1. Define kitchen
  2. Differentiate between traditional kitchen and modern kitchen
  3. State the factors to be considered when planning a kitchen
  4. Outline the advantages of a well-planned kitchen

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 malnutrition

Students pay attention

STEP 2

EXPLANATION

She defines kitchen and differentiates between traditional kitchen and modern kitchen

Students pay attention and participates

STEP 3

DEMONSTRATION

She states the factors to be considered when planning a kitchen. She further outlines the advantages of a well-planned kitchen

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

KICTHEN MANAGEMENT

A kitchen can be described as the domestic workshop in the home where all the preparation, cooking and serving of food is done. There are two types of kitchen 

  1. 1. Family kitchen.  
  2. Industrial kitchen.

Family kitchen: a family kitchen can be traditional or modern. The industrial kitchen is the type of kitchen found in hotels, universities, colleges and hospitals. This type of kitchen is often larger than family kitchen and the facilities needed or used are majorly mechanical and electrical. Also this type of kitchen is more equipped than family kitchen

The size of the kitchen depends solely on:

  1. Size of the building.
  2. Family size.
  3. The financial or economic status of the family.
  4. The equipment to be used.

 

DIFFERENCES BETWEEN TRADITIONAL KITCHEN AND MODERN KITCHEN

Traditional kitchen

Modern kitchen

It is detached from the main building.

The modern kitchen is within the building.

Poorly ventilated because of the small windows

Well ventilated.

Its floor is made up of mud.

The floor is made of concrete or tile.

 Sources of fuel are charcoal, firewood or sawdust.

Source of fuel is gas or electricity.

The walls are built with mud and the roofs are made up of bamboo and palm fronds.

The walls are made up of concrete and the roof is made up of zinc.

 

FACTORS TO BE CONSIDERED WHEN PLANNING A KITCHEN

A well-planned kitchen is needed in the home for ease and comfort ability. The following are important factors to consider:

  1. FLOOR: the floor should be made of concrete, non-slippery and easy to clean. It should also be non-absorbent of grease, not easily discolored by hot utensils. It should be reasonably resilient.
  2. WALL: it should be strong, durable, impervious and easy to clean.
  3. VENTILATION: a good ventilation makes the kitchen comfortable to work in therefore adequate provision should be made for cross ventilation to get rid of heat generated during the cooking process. It helps to prevent undesirable odor and high humidity.
  4. WATER SUPPLY: there should be constant water supply in the kitchen for ease in working and cleaning the kitchen. A good drainage system both within and without will prevent development of offensive odor around the kitchen or contamination of food. The drainage system should be accessible to repair and clean.
  5. LIGHTENING SYSTEM: this should be either artificial or natural light from the sun, while the artificial is from electricity. The florescent light is more suitable for the kitchen because it does not generate heat or cast shadow. Never use colored lights.
  6. COLOR SCHEME: it should show good taste and blend with equipment.
  7. Arrangement of fixed equipment and storage facilities should prevent fatigue in the kitchen.

 

ADVANTAGES OF A WELL-PLANNED KITCHEN

  1. It is comfortable to work in.
  2. It saves time.
  3. Accidents are prevented.
  4. It is easy to keep clean.
  5. It reduces fatigue.
  6. Equipment last longer.
  7. Foods prepared are more hygienic because pests are prevented from entering.

 

EVALUATION:    1. Define kitchen

  1. State three differences between traditional kitchen and modern kitchen
  2. Outline four factors of a well-planned kitchen
  3. State three advantages of a well-planned kitchen

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively