Lesson Notes By Weeks and Term - Senior Secondary 1

Kitchen plan/layout

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Term: 2nd Term

Week: 9

Class: Senior Secondary School 1

Age: 15 years

Duration: 40 minutes

Date:       

Subject:      Food and nutrition

Topic:-       Kitchen plan/layout

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

  1. Discuss the different types of cooking equipment and their functions
  2. Outline ways for caring for the cooking equipment

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 kitchen plan

Students pay attention

STEP 2

EXPLANATION

She discusses the different types of cooking equipment and their functions

Students pay attention and participates

STEP 3

DEMONSTRATION

She discusses how to care for the cooking equipments

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

 

Large equipment: these are equipments are big in size and cannot be easily moved around e.g cookers, freezers, refrigerator, sink, working table, cabinet, cupboard, etc.

 

Mechanical equipments: These equipments help to reduce the energy and time spent on some basic kitchen operations. They include mixer, juicers, food processors, trolleys, dish washers, refrigerators etc.

 

Small equipments: These types of equipments are small in size and can be easily handled or moved around or placed anywhere for use when required. Examples are knives, pots, cutleries, pans, whisks and bitters, chopping board, blender, grinder (electric or manual) sieves, pestles and mortar, trays, plates and cups, grater, colander.

 

Factors to consider when selecting kitchen equipments:

  1. Size of the kitchen
  2. Size of the family or establishment
  3. Type of menu
  4. Frequency of use
  5. Safety
  6. Ease of installation and maintenance
  7. Durability
  8. Ease of cleaning
  9. Price
  10. Attractiveness

 

Caring Practices for Kitchen Equipments All equipments require care.

 

The following practices can be adopted in caring for kitchen equipment:

  1. Keep all utensils clean after use.
  2. Wipe equipments completely after washing with a clean cloth.
  3. All small equipments like cutlery, chopping board, kitchen tools, should be washed after use and replaced in their positions. 
  4. It should be repaired immediately when noticed to be faulty.
  5. The equipment should be serviced always to maintain movable parts.
  6. Electrical appliances should be checked periodically to ensure efficiency and safety.

 

EVALUATION:    1. Outline the types of kitchen equipment and state their functions

  1. Highlight ways of caring for the kitchen equipment

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively