Second Term Revision and Readiness Test Home Economics Primary 6 Second Term Lesson Notes Week 1

Second Term Revision and Readiness Test – Home Economics

Week 1: Lesson Notes

1. Reasons for Cleaning

1. Reasons for Cleaning:
   • Two reasons for cleaning the house, classroom, and the environment are: a) Maintaining hygiene and health b) Creating a comfortable and pleasant living or working space

2. Equipments for Making Detergent

2. Equipments for Making Detergent:
   • Four equipment or tools needed for making detergent are: a) Mixing bowl b) Stirring stick or spoon c) Measuring cup d) Container for storage

3. Cleaning Agents

3. Cleaning Agents:
   • Cleaning agents are substances or chemicals used to remove dirt, stains, and bacteria during cleaning.

4. Definition of Cleaning Tools

4. Definition of Cleaning Tools:
   • Cleaning tools are implements or devices used to perform cleaning tasks efficiently.

5. Meal Planning

5. Meal Planning:
   • Meal planning is the process of organizing meals for a specific period, considering nutritional needs, taste, and variety.

6. Definition of Balanced Diet

6. Definition of Balanced Diet:
   • A balanced diet is a diet that contains the right proportions of carbohydrates, proteins, fats, vitamins, and minerals needed for the body’s optimal functioning.

7. Another Name for Washing Soda

7. Another Name for Washing Soda:
   • Another name for washing soda is sodium carbonate.

8. Factors in Meal Planning

8. Factors in Meal Planning:
   • Two factors to be considered in meal planning are: a) Nutritional needs of individuals b) Available food resources

9. Cleaning Materials

9. Cleaning Materials:
   • Four cleaning materials include: a) Broom b) Mop c) Dustpan d) Cleaning cloth

10. Definition of Stitches

10. Definition of Stitches:
    • Stitches are loops or knots used in sewing to join fabric or materials together.

11. Types of Stitches

11. Types of Stitches:
    • The two types of stitches are: a) Running stitch b) Back stitch

12. Three Major Meals and Timing

12. Three Major Meals and Timing:
    • The three major meals of the day and their timing are: a) Breakfast – Morning b) Lunch – Afternoon c) Dinner – Evening

13. List of Food at a Restaurant

13. List of Food at a Restaurant:
    • A list of food or dishes available at a restaurant or hotel is called a menu.

14. Cultural Dishes

14. Cultural Dishes:
    • Cultural dishes are food that is eaten in different cultures all over the world.

15. Use of Hand Gloves in Detergent Making

15. Use of Hand Gloves in Detergent Making:
    • In the making of detergent, we use hand gloves to prevent skin irritation or chemical contact with the hands.

Readiness Test:

1. State two reasons for cleaning the house, classroom, and the environment.
2. Mention four equipment or tools needed for making detergent.
3. What are cleaning agents?
4. Define cleaning tools.
5. What is meal planning?
6. Define a balanced diet.
7. Another name for washing soda is ________________.
8. Mention two factors to be considered in meal planning.
9. List four cleaning materials.
10. What are stitches?
11. State the two types of stitches.
12. State the three major meals of the day and their timing.
13. A list of food or dishes available at a restaurant or hotel is called ________________.
14. Cultural dishes are ________________.
15. In the making of detergent, we use hand gloves to prevent ________________.