Cooking Tools and Equipment (Primary 5)

HOME ECONOMICS 

PRE-VOCATIONAL STUDIES 

THIRD TERM 

WEEK 

PRIMARY 5

THEME: 

PREVIOUS LESSON – 

TOPIC – COOKING TOOLS AND EQUIPMENT

PERFORMANCE OBJECTIVES

By the end of the lesson, the pupils should have attained the following objectives (cognitive, affective and psychomotor) and should be able to:

1. identify tools and equipment for cooking.
2. state the uses of each tool and equipment.
3. differentiate between cooking tools and equipment.
4. describe how to clean each tool and equipment.
5. practice how to handle each tool and equipment.
6. clean cooking tools and equipment.

INSTRUCTIONAL MATERIALS

The teacher will teach the lesson with the aid of:

1. Real objects.
2. Charts and pictures showing cooking tools and equipment.
3. Utensils, e.g. frying spoon, knives, etc.
4. Cleaning agents for cooking tools and equipment.

METHOD OF TEACHING – Choose a suitable and appropriate methods for the lessons.

Note – Irrespective of choosing methods of teaching, always introduce an activities that will arouse pupil’s interest or lead them to the lessons. 

REFERENCE MATERIALS

1. Scheme of Work
2. 9 – Years Basic Education Curriculum
3. Course Book
4. All Relevant Material
5. Online Information – passnownow.com,

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CONTENT OF THE LESSON  

INTRODUCTION

Cooking tools are hand tools used for food preparation. These are small hand – held tools used in the kitchen. Cooking equipment are equipment used in cooking food. Equipments are bigger in sizes than cooking tools.

IDENTIFICATION OF SIMPLE COOKING TOOLS AND EQUIPMENT 

• COOKING TOOLS 

1. Knives – chef’s knife, bread knife and paring knife
2. Spoon
3. Vegetable peeler
4. Can opener
5. Sievers
6. Measuring cups
7. Measuring spoons
8. Cutting board
9. Mixing bowls
10. Frying pan
11. Cooking pot
12. Kettle
13. Toaster
14. Grater

• COOKING EQUIPMENT 

1. Gas cooker
2. Rice cooker
3. Blender
4. Water heater
5. Microwave
6. Oven
7. Grander
8. Refrigerator
9. Deep freezer

USES OF COOKING TOOLS AND EQUIPMENT 

• Teacher’s/Pupil’s Activities – pick up each sample or chart of cooking tools or equipment and discuss their uses. 

GUIDELINES FOR USE OF COOKING TOOLS AND EQUIPMENT/CLEANING AGENTS FOR COOKING TOOLS AND EQUIPMENTS

DEMONSTRATION ON THE USE AND CARE OF EACH TOOLS AND EQUIPMENT 

• Teacher’s/Pupil’s Activities – pick up each sample or chart of cooking tools or equipment and discuss. 

PRESENTATION

• To deliver the lesson, the teacher adopts the following steps:

1. To introduce the lesson, the teacher revises the previous lesson. Based on this, he/she asks the pupils some questions;
2. Differentiates between cooking tools and equipment.
3. Pupil’s Activities – State the different between cooking tools and equipment.
4. Brings samples of cooking tools and equipment.
5. Pupil’s Activities – Examine the cooking tools and equipment on display.
6. Guides the discussion on the use of cooking tools and equipment.
7. Pupil’s Activities – Participate in discussion.
8. Demonstrate how to use and clean each tool and equipment.
9. Pupil’s Activities – Clean cooking tools and equipment.
10. Gives a board summary.

CONCLUSION

• To conclude the lesson for the week, the teacher revises the entire lesson and links it to the following week’s lesson.
• Next Lesson –
• Assignment –

LESSON EVALUATION 

Pupils to:

1. identify three cooking tools and equipment.
2. differentiate between cooking tools and equipment.
3. state two uses for any two tools and equipment.
4. give three guidelines for care of cooking tools and equipment.
5. list two cleaning agents for cooking tools and equipment.
6. demonstrate how to use simple tools and equipment.