How to Clean Cooking Tools and Equipment Properly

Subject: Home Economics

Class: Basic 5 / Grade 5 / Primary 5
Term: Second Term
Week: Week 5
Age: 9–11 years
Topic: Cleaning Cooking Tools and Equipment
Sub-topic: Appropriate Cleaning Methods for Cooking Tools and Equipment
Duration: 40 minutes

Behavioral Objectives

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

Identify common cooking tools and equipment.
Match cooking tools and equipment with the appropriate cleaning agents.
Explain the benefits of proper cleaning and maintenance of cooking tools.

Keywords

Hygiene
Cleaning agents
Equipment
Sanitize
Maintenance

Set Induction

The teacher shows pupils a dirty cooking pot, a greasy stove, and a clean cutting board. The teacher then asks, “How do we clean these items to make them safe for cooking?”

Entry Behavior

Pupils have seen their parents or guardians clean cooking tools at home and may have assisted in washing utensils.

Learning Resources and Materials

Samples of cooking tools (e.g., pots, pans, knives, cutting boards)
Samples of cleaning agents (e.g., soap, bleach, degreasers)
Flashcards with cleaning steps
Whiteboard or chalkboard
Markers or chalk
Spray bottles and cleaning solutions

Building Background/Connection to Prior Knowledge

The teacher reminds pupils of the previous lesson on “Cleaning Agents for Cooking Tools and Equipment” and asks for examples of cleaning agents discussed.

Embedded Core Skills

Critical Thinking and Problem-Solving
Communication and Collaboration
Personal Development

Reference Materials

Lagos State Scheme of Work
Home Economics Textbook for Primary Schools

Instructional Materials

Pictures of cooking tools
Cleaning agents
Demonstration kits (e.g., small utensils, sponge, and soap)

Content

Definition and Explanation

Cleaning cooking tools and equipment means removing dirt, grease, and germs from them to maintain hygiene and prolong their usage. Proper cleaning ensures that food remains safe and tools last longer.

Guidelines for Cleaning Cooking Tools and Equipment

Utensils and Dishes:
- Wash in hot soapy water.
- Rinse thoroughly.
Cutting Boards and Countertops:
- Clean with hot soapy water.
- Sanitize using 1 tablespoon of unscented liquid chlorine bleach per gallon of water.
Metal Cookware:
- Use hot soapy water and a non-abrasive scrubber.
Non-Stick Cookware:
- Clean with hot soapy water and a soft sponge. Avoid metal utensils to prevent scratching.
Ovens and Grills:
- Use a degreaser and a non-abrasive scrubber.
Small Appliances (e.g., blenders):
- Follow manufacturer’s cleaning instructions.

Examples

Washing a pot with soapy water and rinsing it.
Sanitizing a cutting board with bleach solution after chopping meat.
Cleaning a greasy pan with a degreaser.
Maintaining a blender by disassembling and cleaning parts as per the manual.
Using a soft sponge to clean non-stick frying pans.

Evaluation

Fill-in-the-Blank Questions

The cleaning agent for metal cookware is __________.
a) Hot soapy water
b) Degreaser
c) Vinegar
To sanitize cutting boards, use __________.
a) Baking soda
b) Bleach solution
c) Vinegar
Dishcloths and sponges should be cleaned __________.
a) Weekly
b) Daily
c) Monthly
Non-stick pans should be cleaned with __________.
a) A metal scrubber
b) A soft sponge
c) Vinegar
Small appliances should be cleaned according to __________.
a) Manufacturer’s instructions
b) Soap recommendations
c) Internet advice
__________ prevents bacteria buildup on countertops.
a) Regular cleaning and sanitizing
b) Storing utensils properly
c) Polishing the surface
To clean greasy ovens, use __________.
a) Degreaser
b) Bleach solution
c) Hot soapy water
__________ helps prolong the lifespan of cooking tools.
a) Storing them in water
b) Proper cleaning and storage
c) Leaving them in sunlight
To sanitize utensils, prepare a solution of __________ bleach per gallon of water.
a) 1 tablespoon
b) 1 teaspoon
c) 2 teaspoons
__________ scrubbers should be avoided for non-stick cookware.
a) Soft
b) Abrasive
c) Sponge

Class Activity FAQs

Why is it important to clean cooking tools regularly?
To prevent germs and keep tools in good condition.
What is the best cleaning agent for cutting boards?
Bleach solution.
How do we clean non-stick cookware safely?
Use a soft sponge and hot soapy water.
What happens if we don’t clean utensils properly?
It can cause food contamination.
How often should countertops be sanitized?
Daily.
Why should metal scrubbers be avoided for non-stick pans?
They scratch the surface.
What is a degreaser used for?
Cleaning ovens and grills.
Can vinegar replace bleach for sanitizing?
Yes, but it’s less effective than bleach.
Why follow manufacturer instructions for appliances?
To avoid damage and ensure proper cleaning.
What does sanitizing mean?
Killing germs using special cleaning solutions.

Lesson Presentation

Introduction
- Teacher revises the previous topic on cleaning agents.
- Introduces the new topic and explains its importance.
Presentation
- Teacher demonstrates how to clean utensils and tools using different agents.
- Pupils discuss the importance of using proper cleaning methods.
Practice
- Pupils clean a sample utensil or tool in groups, guided by the teacher.

Assessment: Evaluation Questions

Why is it important to sanitize utensils?
Name two tools cleaned with a degreaser.
What is the recommended bleach solution for countertops?
Why are soft sponges used on non-stick pans?
How often should dishcloths be sanitized?

Conclusion

The teacher supervises group activities, corrects mistakes, and summarizes the lesson.
Pupils share what they learned, and feedback is provided.

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