Lesson Notes By Weeks and Term - Senior Secondary 2

Labour saving devices

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Term: 2nd Term

Week: 2

Class: Senior Secondary School 2

Age: 16 years

Duration: 40 minutes of 2 periods each

Date:       

Subject:      Food and Nutrition

Topic:-       Labour saving devices

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

  1. Define labor saving devices
  2. Decide the factors to consider in choosing labour saving devices
  3. Outline the uses and care for the devices

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 cooking equipment and utensils

Students pay attention

STEP 2

EXPLANATION

She defines labour saving devices

Students pay attention and participates

STEP 3

DEMONSTRATION

She further discusses the factors to consider when choosing labour saving devices, their uses and how to care for them 

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
LABOUR SAVING DEVICES
Labour saving devices are pieces of equipment that reduces the physical task involved in carrying out some cooking processes. These include:

DEVICES

USES

CARE

MIXER

To mix cakes and pastry

Wipe base with wet napkins, wash mixing bowl attachment with warm soapy water, dry and store in a dry place.

YAM POUNDER

To pound yam

Wipe base with wet napkin, separate accessories, wash with soapy water, rinse and dry.

PRESSURE COOKER

For though cut of meat, it is fast and save fuel

Follow instructions for uses, wash with warm soapy water, rinse and dry before storing.

Meat mincer

Basically for grinding meat, but could be used for nuts and vegetables

Separate the blade, wash with warm soapy water, rinse and dry, wrap blades in greasy paper and store in a dry place.

BLENDER

For pureeing and grinding ingredient

Wipe base with wet napkin, wash cup without allowing water to touch the bottom, store in a dry place.

ORANGE SQUEEZER

For squeezing juice of fruit e.g. oranges, grape, lemon e.t.c

Wash in warm soapy water, rinse and dry before storing

MICROWAVE OVEN

For warming food, the one with grill bakes cake and grills fish and meat.

Use clean cloth and dry splits, clean the outside. Use wet napkin to clean inside and outside.

 

FACTORS TO CONSIDER WHEN CHOOSING KITCHEN EQUIPMENT

AND LABOUR SAVING DEVICES

  1. The money at hand
  2. The family size
  3. The size of the kitchen
  4. Durability, efficiency, reliability and ease of cleaning of the equipment
  5. The nature of food to be cooked
  6. If a lid is required, the one chosen must have a well-fitting lid
  7. Handles should be strong to bear the weight of the container if lifted
  8. The convenience of the user.

EVALUATION:    1. Define labour saving devices

  1. State and explain some factors that affect the selection of labour saving devices
  2. Mention 5 labour saving devices, explain their uses and how to care for them

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively