Food and Nutrition Guides SS 2 Kitchen Equipment and Utensils, Labour Saving Devices, Time and Energy Management

 

Teaching Topics – Kitchen Equipment and Utensils, Labour Saving Devices, Time and Energy Management

 

FOODS AND NUTRITION

THEME: KITCHEN MANAGEMENT

TOPIC 1 – KITCHEN EQUIPMENT AND UTENSILS

 

INSTRUCTIONAL MATERIALS

1. Chart on kitchen equipment

2. Visit to an institutional kitchen

 

LEARNING OBJECTIVES

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

 

1. identify correct kitchen equipment for each task.

2. differentiate between large, mechanical and small equipment.

3. use and care for both types of equipment.

4. check and put equipment in place at the end of each practical.

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. Types of Equipment for Various Tasks

• Large equipment – mechanical equipment

• Small equipment

 

2. Use and Care for Kitchen Equipment

3. Storage of Kitchen Equipment

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

1. Guides the discussion on:

• identification of correct kitchen equipment

• differentiation of large, mechanical and small equipment

• use and care of kitchen equipment

2. Displays a chart on kitchen equipment.

3. Demonstrates how to use one kitchen equipment.

4. Supervises the students’ practice.

 

 STUDENT’S ACTIVITIES

The students,

1. Identify kitchen equipment.

2. Participate in class discussion.

3. Observe the demonstration.

4. Practice using one kitchen equipment each.

 

LESSON EVALUATION

Students to,

1. list 5 from each of the following:

 

• large equipment

• mechanical equipment

• small equipment

2. write 5 equipments sited at institutional kitchen.

 

FOODS AND NUTRITION

THEME: KITCHEN MANAGEMENT

TOPIC 2 – LABOUR SAVING DEVICES

INSTRUCTIONAL MATERIALS

Pictures of both small and large labour saving devices, e.g. cut outs, photographs of labour saving devices.

 

LEARNING OBJECTIVES

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

 

1. identify labour saving devices in the kitchen.

2. operate the labour saving devices.

3. discuss the factors which influence the choice of labour saving devices.

4. care and maintenance of labour saving devices.

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. Use of Labour Saving Devices

2. Importance of Labour Saving Devices in the Kitchen

3. Operation of the Labour Saving Devices

 

4. Factors to Consider when Choosing Labour Saving Devices

5. Care and Maintenance of the Labour Saving Devices

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

1. Leads the discussion on labour saving devices:

• Use, care and maintenance.

• Factors to consider in choosing labour saving devices.

2. Demonstrates the operation of some of the devices available.

3. Supervises the students practice.

4. Gives a chalkboard summary.

5. Collect note books and make necessary corrections.

 

 STUDENT’S ACTIVITIES

The students,

1. Listen and participate in the discussion.

2. Ask and answer questions.

3. Practice using the saving devices.

4. Copy chalkboard summary.

5. Submit note books for corrections

 

LESSON EVALUATION

Students to,

 

1. name two types of labour saving devices used in an institution and family kitchen.

2. give three reasons to consider when choosing labour saving devices.

 

FOODS AND NUTRITION

THEME: KITCHEN MANAGEMENT

TOPIC 3 – TIME AND ENERGY MANAGEMENT IN FOOD PREPARATION

 

INSTRUCTIONAL MATERIALS

1. Chart showing drawing of time and energy saving devices.

2. Time and energy saving devices.

3. Chart stating guidelines for time and energy management.

 

LEARNING OBJECTIVES

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

 

1. define time and energy management.

2. identify tasks in food preparations that require time and energy management.

3. explain the importance of time and energy management in food preparation.

4. discuss the guide lines on time and energy management.

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. Meaning of Time and Energy Management

2. Tasks that require time and energy management.

 

3. Importance of Time and Energy Management in Food Preparation

4. Guidelines on Time and Energy Management

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

1. Explains the meaning of time and energy management.

2. Discusses the importance of time and energy management in food preparation.

3. Displays a chart on the guidelines for time and energy management.

4. Displays time and energy saving devices.

 

 STUDENT’S ACTIVITIES

The students,

1. Participate in class discussion.

2. Ask and answer questions.

3. Identify time and energy saving devices on the chart.

 

LESSON EVALUATION

Students to,

 

1. state three reasons for using time and energy management.

2. state two ways for avoiding stress in food preparation.