Lesson Notes By Weeks and Term v4 - JHS 2

Lesson Video

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Performance objectives

• Identify various kitchen tools and equipment.
• Describe proper cleaning and maintenance procedures.
• Demonstrate how to care for different kitchen tools.
• Explain the importance of maintenance for food safety.

Lesson summary

This lesson focuses on the proper care and maintenance of the tools and equipment we use in the kitchen every day. In Ghana, from our homes in Accra to the villages in the North, cooking is a central part of our lives. The tools we use, like the "banku ta," the "dadesen" (iron pot), and our modern blenders, help us prepare our favourite meals like jollof, fufu, and groundnut soup. If we do not care for these essentials, they can get damaged, rust, or harbour dangerous germs that can make us sick. Proper care makes our kitchen tools last longer, saves our parents money, keeps our food safe and healthy, and prevents accidents.

Lesson notes

The care and maintenance of kitchen essentials can be grouped into four main principles: Clean Immediately: Wash tools right after use to prevent food from drying and sticking, which makes cleaning harder and allows germs to grow. Use the Right Method: Different materials need different care. Using the wrong method can damage the item. Dry Thoroughly: Water causes rust on metals and can make wood rot or warp. Store Properly: Correct storage protects items from damage, dust, and keeps the kitchen organised and safe.

Let's look at specific types of kitchen essentials and how to care for them. A. Care of Wooden Items Examples: Wooden spoon ("banku ta"), cutting board ("chɔpping board"), rolling pin, earthenware bowl ("asanka"). Cleaning Steps: Scrape off any leftover food particles immediately. Wash with warm water and mild soap using a sponge or soft cloth. Rinse thoroughly with clean water. Dry immediately with a clean, dry cloth. Do not leave it to air-dry for too long as this can cause cracking. Store in a dry, well-ventilated place. Key "Don'ts" and Why: DON'T soak in water for a long time. Wood is porous; it absorbs water, which causes it to swell, crack, or warp when it dries. It also becomes a breeding ground for bacteria. DON'T wash in a dishwasher (if available). The high heat and harsh detergents will damage the wood. Special Care for Cutting Boards: To disinfect a wooden cutting board, you can wipe it with a cloth dipped in a bit of vinegar or sprinkle coarse salt on it and scrub with half a lemon. This helps to kill germs naturally. B. Care of Metal Items Examples: Knives, stainless steel pots ("sesen"), aluminium pots, cast iron pots ("dadesen"), cutlery (spoons, forks). Cleaning Steps (Stainless Steel & Aluminium): Wash with warm, soapy water and a sponge. For burnt food, soak the pot in warm, soapy water for a while before scrubbing. You can also use a mixture of baking soda and water to help lift the burnt food. Rinse well and dry immediately and thoroughly with a cloth to prevent water spots. Care for Knives: Wash by hand carefully, holding the blade away from you. Dry immediately to prevent rust. Store in a knife block, on a magnetic strip, or with a blade guard. Never throw a sharp knife into a drawer with other utensils; this dulls the blade and is very dangerous. Special Care for Cast Iron ("Dadesen"): After use, clean with a stiff brush and hot water. Avoid using soap if possible, as it strips away the "seasoning" (the protective layer of oil). Dry it completely. You can place it on low heat on the stove for a minute to ensure all moisture is gone. While still warm, apply a very thin layer of cooking oil (like coconut oil) on the inside surface. This prevents rust and maintains its non-stick quality. Care for Non-Stick Pans: Use only wooden or plastic utensils to avoid scratching the surface. Wash with a soft sponge and mild soap. NEVER use a metal sponge or steel wool ("silver sponge"), as this will permanently damage the non-stick coating. Avoid using very high heat, which can also damage the coating over time. C. Care of Plastic Items Examples: Plastic bowls, storage containers, measuring cups, some cutting boards. Cleaning Steps: Wash with warm, soapy water. To remove oily stains (e.g., from palm nut soup or shito), you can make a paste of baking soda and water, apply it to the stain, let it sit, and then wash. Rinse and dry. Key "Don'ts" and Why: DON'T use abrasive cleaners or rough sponges, as they will scratch the plastic. DON'T place hot pots or pans directly on plastic items as they will melt. Be aware that some plastics are not microwave-safe. Check for a label before using in a microwave. D. Care of Small Electrical Appliances Examples: Blender, microwave, kettle, toaster. SAFETY FIRST: ALWAYS UNPLUG THE APPLIANCE FROM THE POWER SOCKET BEFORE CLEANING! Cleaning a Blender: Unplug it. Unscrew the base and carefully remove the blade and the rubber ring. Wash the blender jug, lid, blade, and ring in warm, soapy water. Be very careful with the sharp blades. Rinse and dry all the parts completely. Take a damp (not wet) cloth and wipe the motor base (the heavy part with the cord). NEVER, EVER immerse the motor base in water. This will cause an electrical shock and permanently damage the appliance. Once all parts are dry, reassemble the blender.

Guided Practice (With Solutions)

Instructions: We will work through these questions together as a class.