HomePrimary 5Home EconomicsCLEANING COOKING TOOLS AND EQUIPMENT

CLEANING COOKING TOOLS AND EQUIPMENT

SUBJECT:

HOME ECONOMICS

 

CLASS:         

BASIC  5 / GRADE 5 / PRIMARY 5

 

TERM:         

SECOND TERM (2ND TERM) 

 

WEEK:

WEEK 5

 

TOPIC:

CLEANING COOKING TOOLS AND EQUIPMENT

 

 

Previous Lesson:

CLEANING AGENTS FOR COOKING TOOLS AND EQUIPMENT

 

 

Learning Objectives

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

  • Match cooking tools and equipment with the appropriate cleaning agent for cleaning cooking equipment and tools
  • Evaluate the use of cleaning agents on cooking tools and equipment

 

 

Learning Activities

  • Pupils in groups, demonstrate the cleaning of cooking tools and equipment
  •  Pupils as a class, discuss the effects of cleaning agents on 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 COOKING TOOLS AND EQUIPMENT

Cleaning cooking tools and equipment is important to maintain hygiene and prolong their lifespan. Here are some general guidelines:

  1. Wash utensils and dishes in hot soapy water and rinse thoroughly.
  2. Sanitize with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water.
  3. For cutting boards and countertops, clean with hot soapy water, then sanitize with the bleach solution.
  4. Clean metal and non-stick cookware with hot soapy water and a non-abrasive scrubber.
  5. Clean ovens, stove tops, and grills with a degreaser and a non-abrasive scrubber.
  6. Clean and sanitize dish cloths, sponges, and countertop surfaces regularly to prevent the buildup of bacteria.
  7. For small appliances, such as blenders and toasters, consult the manufacturer’s instructions for proper cleaning and maintenance.

It’s also important to properly store cooking tools and equipment to keep them in good condition.

Here are some common cooking tools and equipment and the appropriate cleaning agents for each:

  1. Metal cookware: Hot soapy water and a non-abrasive scrubber.
  2. Non-stick cookware: Hot soapy water and a non-abrasive scrubber. Avoid using metal utensils on non-stick surfaces to prevent scratching.
  3. Cutting boards: Hot soapy water and a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water.
  4. Countertops: Hot soapy water and a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water.
  5. Ovens, stove tops, and grills: A degreaser and a non-abrasive scrubber.
  6. Dish cloths, sponges: Hot soapy water and a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water.
  7. Small appliances (e.g. blenders, toasters): Consult the manufacturer’s instructions for proper cleaning and maintenance.

It’s important to regularly clean and sanitize all cooking tools and equipment to maintain hygiene and prolong their lifespan

Evaluation

  1. What is the recommended cleaning agent for metal cookware? A. Hot soapy water B. A degreaser C. A solution of unscented, liquid chlorine bleach
  2. What is the best way to clean non-stick cookware? A. A solution of unscented, liquid chlorine bleach B. Hot soapy water and a non-abrasive scrubber C. A degreaser
  3. How often should dish cloths, sponges, and countertop surfaces be cleaned and sanitized? A. Monthly B. Weekly C. Daily
  4. What should be used to clean cutting boards? A. A degreaser B. Hot soapy water and a solution of unscented, liquid chlorine bleach C. A solution of vinegar
  5. How should small appliances such as blenders and toasters be cleaned? A. Consult the manufacturer’s instructions B. With hot soapy water and a non-abrasive scrubber C. With a solution of unscented, liquid chlorine bleach
  6. What should be used to clean ovens, stove tops, and grills? A. A solution of unscented, liquid chlorine bleach B. Hot soapy water and a non-abrasive scrubber C. A degreaser and a non-abrasive scrubber
  7. What is the best way to prevent the buildup of bacteria on dish cloths, sponges, and countertop surfaces? A. Store in a dry place B. Clean and sanitize regularly C. Use a disinfectant spray
  8. How can you prolong the lifespan of cooking tools and equipment? A. Store properly B. Use the correct cleaning agents C. Regular maintenance
  9. What is the recommended solution to sanitize countertops and cutting boards? A. 1 tablespoon of unscented, liquid chlorine bleach per gallon of water B. A degreaser C. Vinegar
  10. What is the recommended cleaning agent for small appliances such as blenders and toasters? A. Hot soapy water and a non-abrasive scrubber B. Consult the manufacturer’s instructions C. A solution of unscented, liquid chlorine bleach

Lesson Presentation

Introduction (5 minutes):

  • Begin the lesson by discussing the importance of maintaining hygiene in the kitchen.
  • Emphasize the role of cleaning cooking tools and equipment in maintaining a safe and healthy kitchen environment.

Presentation (20 minutes):

  • Use the whiteboard or projector to display the recommended cleaning agents for various cooking tools and equipment (e.g. metal cookware, non-stick cookware, cutting boards, countertops, ovens, stove tops, and grills, dish cloths, sponges, and small appliances).
  • Explain the importance of using the correct cleaning agents for each item to prevent damage and prolong their lifespan.
  • Discuss the recommended frequency for cleaning and sanitizing dish cloths, sponges, and countertop surfaces.
  • Emphasize the importance of proper storage to keep cooking tools and equipment in good condition.

Practice (15 minutes):

  • Distribute the handout with the ten multi-choice questions on the topic (optional).
  • Give students time to complete the questions individually or in pairs.
  • Review the answers as a class and discuss any misunderstandings or confusion.

Conclusion (5 minutes):

  • Summarize the key points of the lesson and emphasize the importance of regularly cleaning and sanitizing cooking tools and equipment.
  • Encourage students to apply this knowledge in their own kitchens.

Evaluation:

  • Observe student participation and engagement during the presentation and practice activities.
  • Use the handout with the ten multi-choice questions as a formative assessment.
  • Provide feedback on student understanding and areas for improvement.

Weekly Assessment /Test

  1. The recommended cleaning agent for metal cookware is __________.
  2. To clean non-stick cookware, use __________ and a non-abrasive scrubber.
  3. Dish cloths, sponges, and countertop surfaces should be cleaned and sanitized __________.
  4. To clean cutting boards, use __________ and a solution of unscented, liquid chlorine bleach.
  5. Small appliances such as blenders and toasters should be cleaned by consulting the __________ instructions.
  6. To clean ovens, stove tops, and grills, use a degreaser and a __________ scrubber.
  7. The buildup of bacteria on dish cloths, sponges, and countertop surfaces can be prevented by cleaning and sanitizing __________.
  8. To prolong the lifespan of cooking tools and equipment, use the correct cleaning agents and store __________.
  9. The recommended solution to sanitize countertops and cutting boards is a solution of __________.
  10. The recommended cleaning agent for small appliances such as blenders and toasters is hot soapy water and a __________ scrubber.

Answers:

  1. Hot soapy water
  2. Hot soapy water
  3. Daily
  4. Hot soapy water
  5. Manufacturer’s
  6. Non-abrasive
  7. Regularly
  8. Properly
  9. Unscented, liquid chlorine bleach
  10. Non-abrasive
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