HomePrimary 5Home EconomicsCARE OF COOKING TOOLS AND EQUIPMENT

CARE OF COOKING TOOLS AND EQUIPMENT

SUBJECT:

HOME ECONOMICS

 

CLASS:         

BASIC  5 / GRADE 5 / PRIMARY 5

 

TERM:         

SECOND TERM (2ND TERM) 

 

WEEK:

WEEK 6

 

TOPIC:

CARE OF COOKING TOOLS AND EQUIPMENT 

 

 

Previous Lesson:

CLEANING COOKING TOOLS AND EQUIPMENT

 

 

Learning Objectives

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

  • Discuss the guidelines for care of cooking tools and equipment
  • Practice proper way of handling cooking tools and equipment

 

 

Learning Activities

  • Pupils in groups, discuss the guidelines for care of cooking tools and equipment
  •  Pupils as a class, describe proper way of handling 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

CARE OF COOKING TOOLS AND EQUIPMENT

Cooking tools and equipment require proper care and maintenance to ensure their longevity and efficiency. Here are some tips for caring for common kitchen items:

  1. Knives: Keep knives sharp and clean, store them safely, and avoid putting them in the dishwasher
  2. Cast Iron Pans: Clean with hot water and a stiff brush, season with oil after every use, and avoid using soap.
  3. Stainless Steel Pans: Clean with hot water and mild detergent, avoid using metal utensils that can scratch the surface.
  4. Non-Stick Pans: Use non-abrasive utensils and avoid high heat, clean with hot water and mild detergent.
  5. Bakeware: Avoid metal utensils and sharp objects that can scratch the surface, clean with hot water and mild detergent.
  6. Small Appliances: Follow manufacturer’s instructions for cleaning and maintenance, avoid immersing in water and clean exterior with a damp cloth.
  7. Cutting Boards: Clean with hot water and mild detergent, avoid leaving in standing water, and sanitize regularly.

Remember to regularly inspect your cooking tools and equipment for wear and damage, and replace them when necessary.

The guidelines for care of cooking tools and equipment

  1. Knives:
    • Keep the blades sharp for optimal performance and safety.
    • Clean thoroughly after each use, and avoid putting them in the dishwasher.
    • Store knives safely in a block or a magnetic strip to prevent dulling and accidental injury.
  2. Cast Iron Pans:
    • Clean with hot water and a stiff brush, avoiding soap.
    • Season the pan with oil after each use to maintain its non-stick properties.
    • Avoid sudden temperature changes to prevent cracking.
  3. Stainless Steel Pans:
    • Clean with hot water and mild detergent.
    • Avoid using metal utensils that can scratch the surface.
    • Dry thoroughly to prevent water spots.
  4. Non-Stick Pans:
    • Use non-abrasive utensils and avoid high heat to extend the life of the non-stick coating.
    • Clean with hot water and mild detergent after each use.
  5. Bakeware:
    • Avoid metal utensils and sharp objects that can scratch the surface.
    • Clean with hot water and mild detergent, and dry thoroughly.
    • Store in a dry place to prevent rusting.
  6. Small Appliances:
    • Follow manufacturer’s instructions for cleaning and maintenance.
    • Avoid immersing in water and clean exterior with a damp cloth.
    • Store properly to prevent damage to cords and other components.
  7. Cutting Boards:
    • Clean with hot water and mild detergent, and sanitize regularly to prevent cross-contamination.
    • Avoid leaving in standing water to prevent warping and cracking.
    • Rotate boards regularly to extend their life.

Remember to regularly inspect your cooking tools and equipment for wear and damage, and replace them when necessary to ensure optimal performance and safety in the kitchen.

Summary

  1. To clean a cast iron pan, you should use soap and a stiff brush.
  2. Knives should be stored in a block or on a magnetic strip.
  3. A cast iron pan should be seasoned after each use.
  4. To clean a stainless steel pan, use hot water and mild detergent.
  5. Utensils that should be avoided when using a non-stick pan are metal utensils.
  6. To clean bakeware, use hot water and mild detergent.
  7. To prevent damage to small appliances, they should be stored properly.
  8. Cutting boards can be sanitized using a sanitizer solution.
  9. When cleaning a knife, you should avoid putting it in the dishwasher.
  10. Cooking tools and equipment should be inspected regularly for wear and damage, approximately monthly.

Evaluation

  1. How should you clean a cast iron pan? A) With soap and water B) With hot water and a stiff brush C) In the dishwasher
  2. What is the best way to store knives in the kitchen? A) In a drawer B) In a block or a magnetic strip C) On a countertop
  3. How often should you season a cast iron pan? A) Once a month B) After each use C) Once a year
  4. How should you clean a stainless steel pan? A) With soap and water B) With hot water and mild detergent C) In the dishwasher
  5. What kind of utensils should you avoid using on a non-stick pan? A) Wooden utensils B) Metal utensils C) Plastic utensils
  6. How should you clean bakeware? A) With soap and water B) With hot water and mild detergent C) In the dishwasher
  7. What should you do to prevent damage to small appliances? A) Store them on the countertop B) Store them properly C) Leave them plugged in
  8. How should you sanitize cutting boards? A) With soap and water B) With a sanitizer solution C) By leaving in standing water
  9. What should you avoid when cleaning a knife? A) Using soap B) Putting it in the dishwasher C) Sharpening it after cleaning
  10. How often should you inspect your cooking tools and equipment for wear and damage? A) Once a year B) Monthly C) Regularly

Lesson Presentation

Introduction (10 minutes):

  • Introduce the topic and explain the importance of taking care of cooking tools and equipment.
  • Ask students if they have ever experienced using a dull knife or a pan with a worn-out non-stick coating.
  • Explain that these issues can be prevented with proper care and maintenance.

Direct Instruction (20 minutes):

  • Using a whiteboard or projector, write out the guidelines for care of cooking tools and equipment.
  • Discuss each item in detail and provide examples of proper care and maintenance.
  • Ask questions to check for understanding and encourage students to ask questions.

Guided Practice (15 minutes):

  • Distribute handouts of the guidelines for care of cooking tools and equipment to students.
  • Ask students to work in pairs to review the guidelines and identify any questions they have.
  • Have students share their questions with the class and address any misconceptions.

Independent Practice (15 minutes):

  • Assign a written reflection task where students write about their current habits of caring for their cooking tools and equipment and what they learned from the lesson.
  • Collect and review the written reflections to assess understanding and provide feedback.

Conclusion (10 minutes):

  • Summarize the key points of the lesson.
  • Emphasize the importance of taking care of cooking tools and equipment to ensure their longevity and efficiency.
  • End the lesson by reminding students of the guidelines for care of cooking tools and equipment.

Assessment:

  • Students’ understanding of the proper care and maintenance of cooking tools and equipment will be assessed through their participation in class discussions, written reflection task, and handout review.

Weekly Assessment /Test

  1. To clean a cast iron pan, you should use _________ and a stiff brush. A) soap B) hot water
  2. Knives should be stored in a _________ or on a magnetic strip. A) block B) drawer
  3. A cast iron pan should be seasoned _________. A) after each use B) once a year
  4. To clean a stainless steel pan, use _________ and mild detergent. A) hot water B) soap
  5. Utensils that should be avoided when using a non-stick pan are _________ utensils. A) metal B) wooden
  6. To clean bakeware, use _________ and mild detergent. A) hot water B) soap
  7. To prevent damage to small appliances, they should be _________. A) stored properly B) left plugged in
  8. Cutting boards can be sanitized using a _________ solution. A) sanitizer B) soap
  9. When cleaning a knife, you should avoid _________. A) using soap B) putting it in the dishwasher
  10. Cooking tools and equipment should be inspected regularly for wear and damage, approximately _________. A) monthly B) once a year.

Recommend Posts :

  1. PRIMARY 5 SECOND TERM HOME ECONOMICS LESSON NOTES
  2. RESOURCES: FAMILY AND PERSONAL RESOURCES HOME ECONOMICS PRIMARY 5 SECOND TERM LESSON NOTES WEEK 3
  3. CLEANING AGENTS FOR COOKING TOOLS AND EQUIPMENT
  4. CLEANING COOKING TOOLS AND EQUIPMENT
  5. FIRST TERM EXAMINATION 2015/2016 CLASS: PRIMARY 5 SUBJECT: HOME ECONOMICS
  6. Home Economics Second Term Examination Primary 5
  7. Ways of Maintaining and Caring for Clothes
  8. Mending clothes
  9. Measuring Tools Revision. Home Economics Primary 5 Third Term
  10. Third Term Examinations Primary 5 Home Economics
Tags:, ,