HomePrimary 5Home EconomicsCare of Cooking Tools and Equipment – Primary 5 Home Economics

Care of Cooking Tools and Equipment – Primary 5 Home Economics

Detailed Lesson Plan on Care of Cooking Tools and Equipment

Subject:

Home Economics

Class:

Basic 5 / Primary 5

Term:

Second Term

Week:

6

Age:

10 – 11 years

Topic:

Care of Cooking Tools and Equipment

Sub-topic:

Guidelines for Proper Care and Maintenance of Cooking Tools

Duration:

40 minutes

Behavioral Objectives

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

  1. List at least five guidelines for caring for cooking tools and equipment.
  2. Demonstrate proper ways of handling different cooking tools.
  3. Explain why maintaining cooking tools is important for safety and efficiency.

Keywords

Care, Maintenance, Tools, Equipment, Cleaning

Set Induction

The teacher displays a dirty knife and a clean knife, asking the pupils which they would prefer to use and why.

Entry Behavior

Pupils have seen or used cooking tools and understand the need to keep them clean and safe.

Cooking Tools and Equipment

Learning Resources and Materials

  1. Samples of cooking tools and equipment (e.g., knives, pots, pans, cutting boards).
  2. Samples of cleaning agents (e.g., detergent, baking soda).
  3. Pictures or flashcards illustrating the proper care of kitchen tools.

Building Background/Connection to Prior Knowledge

The teacher revises the previous lesson on “Cleaning Cooking Tools and Equipment” and asks pupils to recall methods for cleaning knives, pans, and cutting boards.

Embedded Core Skills

  • Critical Thinking
  • Collaboration
  • Leadership
  • Personal Development

Reference Materials

  • Lagos State Scheme of Work for Primary Schools.
  • Home Economics textbook.

Instructional Materials

  1. Cooking tools (knives, pots, pans, cutting boards).
  2. Cleaning materials (detergent, vinegar, baking soda).
  3. Whiteboard or chalkboard for notes.

Content

Definition

Caring for cooking tools and equipment means cleaning, maintaining, and storing them properly to keep them safe, efficient, and long-lasting.

Guidelines for Care

  1. Knives:
    • Keep blades sharp for easy cutting and safety.
    • Wash after each use with hot water and mild detergent.
    • Avoid placing knives in dishwashers to prevent dulling.
    • Store in a knife block or on a magnetic strip.
  2. Cast Iron Pans:
    • Clean with hot water and a stiff brush (avoid soap).
    • Season with oil after each use to prevent rusting.
    • Avoid sudden temperature changes to prevent cracking.
  3. Stainless Steel Pans:
    • Use hot water and mild detergent for cleaning.
    • Avoid abrasive materials or metal utensils.
    • Dry thoroughly after washing to prevent water spots.
  4. Non-Stick Pans:
    • Use non-abrasive utensils like wooden or silicone spoons.
    • Avoid high heat to protect the non-stick coating.
    • Wash with hot water and mild detergent.
  5. Cutting Boards:
    • Wash with hot water and mild detergent after each use.
    • Sanitize with a solution of vinegar and water to kill bacteria.
    • Do not soak in water to prevent warping.

Importance of Maintenance

  1. Prolongs the lifespan of tools.
  2. Ensures safety in the kitchen.
  3. Helps maintain hygiene.

Evaluation

10 Fill-in-the-Blank Questions

  1. Knives should be stored in a ______ or on a magnetic strip.
    a) block b) sink c) drawer d) fridge
  2. A cast iron pan should be seasoned ______.
    a) monthly b) daily c) after each use d) yearly
  3. Stainless steel pans should be cleaned with ______.
    a) metal scrub b) hot water and mild detergent c) soap d) sandpaper
  4. To protect the non-stick coating, avoid using ______ utensils.
    a) plastic b) metal c) silicone d) wooden
  5. Cutting boards should be sanitized with ______.
    a) saltwater b) sanitizer solution c) plain water d) milk
  6. Cooking tools should be inspected for wear and tear ______.
    a) monthly b) weekly c) yearly d) never
  7. Non-stick pans should be cleaned with ______.
    a) harsh scrubbers b) hot water and mild detergent c) soap d) steel wool
  8. Cast iron pans should be cleaned with ______.
    a) soap b) hot water and stiff brush c) oil d) vinegar
  9. Leaving knives in water can cause ______.
    a) sharpness b) rust c) shine d) nothing
  10. Small appliances should be cleaned as per ______ instructions.
    a) your b) manufacturer’s c) school d) local

10 FAQs with Answers

  1. Why is it important to care for cooking tools?
    To maintain hygiene, safety, and efficiency.
  2. What should you avoid when cleaning knives?
    Avoid putting them in the dishwasher.
  3. How often should cast iron pans be seasoned?
    After every use.
  4. What type of utensils should be used with non-stick pans?
    Wooden or silicone utensils.
  5. Why sanitize cutting boards regularly?
    To kill bacteria and prevent contamination.
  6. What is the best way to store knives?
    In a block or on a magnetic strip.
  7. What should be avoided to protect the coating of non-stick pans?
    High heat and metal utensils.
  8. Why should cooking tools be inspected regularly?
    To check for wear and damage.
  9. How do you clean stainless steel pans?
    With hot water and mild detergent.
  10. What can happen if cutting boards are left in water?
    They may warp or crack.

Presentation Steps

  1. Introduction: The teacher revises the previous topic on “Cleaning Cooking Tools.”
  2. New Topic: The teacher writes the topic on the board and explains its importance.
  3. Interactive Discussion: Pupils share their thoughts, and the teacher clarifies where necessary.
  4. Demonstration: The teacher shows how to clean, dry, and store cooking tools.
  5. Practice: Pupils practice cleaning sample tools.

Assessment

Evaluation Questions

  1. Why is it important to season a cast iron pan?
  2. Name two utensils suitable for non-stick pans.
  3. How do you sanitize a cutting board?
  4. Why should knives be stored safely?
  5. What is the best detergent for stainless steel pans?
  6. Why inspect cooking tools regularly?
  7. What can damage the coating on non-stick pans?
  8. How do you prevent rust on knives?
  9. What should be avoided when cleaning cast iron pans?
  10. Name one benefit of proper cooking tool maintenance.

Conclusion

The teacher goes around, checks pupils’ demonstrations, and provides feedback on their performance.

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