CLEANING AGENTS FOR COOKING TOOLS AND EQUIPMENT

SUBJECT:

HOME ECONOMICS

 

CLASS:         

BASIC  5 / GRADE 5 / PRIMARY 5

 

TERM:         

SECOND TERM (2ND TERM) 

 

WEEK:

WEEK 4

 

TOPIC:

CLEANING AGENTS FOR COOKING TOOLS AND EQUIPMENT

 

 

Previous Lesson:

RESOURCES: FAMILY AND PERSONAL RESOURCES

 

 

Learning Objectives

By the end of the lesson, pupils should be able to:

• list cleaning agents for cooking tools and equipment
• classify cleaning agents for cleaning tools and equipment
• produce a cleaning agent for cleaning cooking equipment and tools

 

 

Learning Activities

• Pupils as a class discuss the meaning of cleaning agents
• Pupils as individuals mention the types of cleaning agents
• Pupils in small groups discuss the classes of cleaning agents for cooking tools and equipment
• Pupils in groups produce a cleaning agent for cooking tools and equipment

 

 

Embedded Core Skills

• Critical thinking and problem solving
• Communication and Collaboration
• Leadership and Personal Development
• Critical thinking and problem solving
• Personal Development

 

Learning Resources

• Samples of cooking tools and equipment
• samples of cleaning agents
• flash cards
• Samples of some personal belongings
• Whiteboard or chalkboard
• Markers or chalk
• Spray bottles
• Measuring cups
• Ingredients for cleaning solution (e.g. vinegar, baking soda, lemon juice)
• Pots and pans for demonstration purposes

 

 

INSTRUCTIONAL TECHNIQUES:

• Identification,
• explanation,
• questions and answers,
• demonstration,
• story-telling,
• videos from source

 

 

Content

CLEANING AGENTS FOR COOKING TOOLS AND EQUIPMENT

Cleaning agents for cleaning tools and equipment can be classified into different categories based on their composition and use. Here are some examples of classifications of cleaning agents:

1. Detergents – Detergents are cleaning agents that are used to remove dirt and grease from surfaces. They are often used to clean dishes, pots, and pans. Examples of detergents include dish soap and hand soap.
2. Abrasives – Abrasives are cleaning agents that contain small particles that help to remove stubborn stains and dirt. They are often used to clean cookware, such as pots and pans. Examples of abrasives include baking soda and scouring pads.
3. Acidic cleaners – Acidic cleaners are cleaning agents that contain acids, such as vinegar and lemon juice. They are used to clean and sanitize kitchen surfaces, such as cutting boards and countertops.
4. Alkaline cleaners – Alkaline cleaners are cleaning agents that contain bases, such as ammonia and lye. They are used to remove grease and food particles from surfaces and are effective at removing stubborn stains.
5. Sanitizers – Sanitizers are cleaning agents that are specifically designed to kill germs and bacteria. They are often used in commercial kitchens to sanitize cutting boards, countertops, and other kitchen surfaces.

It is important to understand the different classifications of cleaning agents to choose the appropriate one for the job. It is also important to use the correct cleaning agent in the correct amount to ensure that it is safe and effective for cleaning tools and equipment.

Evaluation

1. What is the most common cleaning agent used for cooking tools and equipment? A. Soap and water B. Vinegar C. Baking soda D. Lemon juice
2. Can baking soda be used to clean cast iron cookware? A. Yes B. No
3. Can vinegar be used to clean stainless steel surfaces? A. Yes B. No
4. What is the best cleaning agent for removing grease and grime from cooking tools and equipment? A. Soap and water B. Vinegar C. Baking soda D. Lemon juice
5. Can lemon juice be used to clean non-stick cookware? A. Yes B. No
6. What is a commercial kitchen degreaser used for? A. To clean cooking tools and equipment B. To add flavor to food C. To moisturize skin
7. What is the best cleaning agent for removing burnt food from pots and pans? A. Soap and water B. Vinegar C. Baking soda D. Lemon juice
8. Should you always check the manufacturer’s instructions before cleaning cooking tools and equipment? A. Yes B. No
9. Can abrasive cleaning agents be used to clean cast iron cookware? A. Yes B. No
10. What type of cleaning agent should not be used on non-stick cookware? A. Soap and water B. Vinegar C. Baking soda D. Abrasive cleaners

 

 

Steps to take to produce a cleaning agent for cleaning cooking equipment and tools.

1. Choose the right ingredients: Some common cleaning ingredients for cooking tools and equipment include soap and water, vinegar, baking soda, and lemon juice. Pick the one that you think will work best for what you need to clean.
2. Mix the ingredients: Depending on the ingredient you have chosen, mix it with water in a spray bottle or a bowl to create your cleaning solution. For example, if you choose vinegar, you can mix one part vinegar with one part water in a spray bottle.
3. Test the solution: Before you start cleaning, test the solution on a small, inconspicuous area to make sure it won’t damage the surface.
4. Clean the equipment and tools: Spray the cleaning solution on the surface you want to clean and let it sit for a few minutes. Then, use a scrub brush or a sponge to scrub the surface, making sure to get into all the crevices and corners.
5. Rinse the equipment and tools: Once you have finished scrubbing, rinse the surface thoroughly with water to remove all the cleaning solution.
6. Dry the equipment and tools: Wipe the surface dry with a clean cloth or let it air dry.

Example: Let’s say you want to clean a stainless steel pot that has a lot of grease and grime on it. You can mix one part vinegar with one part water in a spray bottle and then follow the steps listed above.

Remember, always be careful when using cleaning solutions and follow safety guidelines such as wearing gloves and working in a well-ventilated area.

 

Lesson Presentation

Introduction (10 minutes):

• Ask the students if they have ever helped with cleaning up after cooking.
• Explain that cleaning cooking tools and equipment is important for health and safety reasons, as well as to keep them in good working order.
• Introduce the objective of the lesson.

Lecture and Discussion (15 minutes):

• Discuss the different types of cleaning agents that can be used for cooking tools and equipment, such as soap and water, vinegar, baking soda, lemon juice, etc.
• Explain the pros and cons of each type of cleaning agent and when they are best used.
• Discuss the importance of following the manufacturer’s instructions when cleaning cooking tools and equipment.

Demonstration (15 minutes):

• Choose one type of cleaning agent to demonstrate and make a cleaning solution using measuring cups and a spray bottle.
• Show the students how to clean a pot or pan using the cleaning solution, including how to let it sit, how to scrub, how to rinse, and how to dry.
• Encourage the students to ask questions and make observations during the demonstration.

Group Activity (20 minutes):

• Divide the students into groups and give each group a pot or pan to clean using the cleaning solution they have made.
• Provide the necessary materials and supervise the activity, answering any questions and helping as needed.
• Once the students have finished cleaning their pots or pans, have them gather as a class to discuss their experiences and any difficulties they encountered.

Conclusion (5 minutes):

• Review the key points of the lesson, including the importance of cleaning cooking tools and equipment, the different types of cleaning agents, and the steps to make and use a cleaning solution.
• Encourage the students to clean cooking tools and equipment at home, either on their own or with help from an adult.
• Assess the students’ understanding of the lesson by asking a few questions related to the objective.

Weekly Assessment / Test

1. Cleaning cooking tools and equipment is important for __________ and safety reasons.
2. Some common cleaning agents for cooking tools and equipment include __________, vinegar, baking soda, and lemon juice.
3. When making a cleaning solution, it’s important to mix the ingredients in a __________ or a bowl.
4. Before cleaning, it’s important to test the solution on a small, inconspicuous area to make sure it won’t __________ the surface.
5. To clean the equipment and tools, spray the cleaning solution on the surface and let it sit for a few __________.
6. After letting the cleaning solution sit, use a scrub brush or a __________ to scrub the surface.
7. Make sure to get into all the __________ and corners when scrubbing.
8. Once you have finished scrubbing, rinse the surface thoroughly with __________ to remove all the cleaning solution.
9. Wipe the surface dry with a __________ cloth or let it air dry.
10. When using cleaning solutions, it’s important to follow safety guidelines such as wearing __________ and working in a well-ventilated area.

Answers:

1. health
2. soap and water
3. spray bottle
4. damage
5. minutes
6. sponge
7. crevices
8. water
9. clean
10. gloves