Lesson Notes By Weeks and Term - Senior Secondary 3

The kitchen

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  4. The kitchen

Term: 1st Term

Week: 9

Class: Senior Secondary School 3

Age: 17 years

Duration: 40 minutes of 2 periods each

Date:       

Subject:      Home management

Topic:-       The kitchen

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

:

  1. Discuss kitchen
  2. Identity different types of Kitchen plans
  3. Explain hygiene
  4. Imply safety measures in the home and kitchen

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 parenthood

Students pay attention

STEP 2

EXPLANATION

She discusses the meaning and types of kitchen

Students pay attention and participates

STEP 3

DEMONSTRATION

She explains the meaning of hygiene and highlights the safety measures that should be observed in the 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

THE KITCHEN

KITCHEN

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. Family kitchen: a family kitchen can be traditional or modern.
  2. 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.

 

HYGIENE

Hygiene is any practice or activity that you do to keep things healthy and clean. Washing hands, coughing into your elbow, and regular house cleaning are all part of good hygiene

 

SAFETY MEASURES TO BE OBSERVED IN THE KITCHEN

  1. Make sure all wires, cords and plugs on your appliances are not frayed and that the plugs have 3-prong grounded connections. This would include coffee makers, toasters, blenders, microwaves, mixers, etc.
  2. Get rid of any appliance that is broken or damaged. New ones are very inexpensive these days. If a new one would bust your budget, try garage and tag sales (just make sure you’re not buying somebody else’s broken appliance).
  3. Put a childproof lock not only on the cabinets with your medicines and cleaning supplies, but also your oven.
  4. Don’t leave the kitchen with pots & pans cooking on the stove. Make sure to turn off burners as soon as you take the pot off.
  5. Avoid wearing inappropriate clothing while cooking. That means loose sleeves and sweaters.
  6. Keep dish towels, pot holders and oven mitts away from the stove.
  7. Keep matches and lighters in high places where curious little hands can’t reach them.
  8. If using candles in the kitchen, don’t leave the room (or home) while they’re burning. Make sure they are in a safe place and are in flame proof containers.
  9. Check furniture, curtains, dish towels, etc. to be sure they are not blocking heaters or vents.
  10. Keep a fire extinguisher in or near the kitchen, but not near the stove or the heater.

EVALUATION:    1. Discuss the meaning of kitchen

  1. State and explain the types of kitchen
  2. Distinguish between traditional and modern kitchen
  3. Define hygiene
  4. Enumerate five safety measures that should be observed in the kitchen

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively