Week 7 and 8 – SS1 Second Term Food and Nutrition Notes

WEEK 7
TOPIC: Kitchen equipment.
CONTENTS;
Kitchen equipment are facilities and tools used in the kitchen for food preparation and for making cooking tasks easier. The types of equipment needed depends on the user of the kitchen. When selecting or purchasing equipment, the following factors should be considered:

1. Income or availability of money.
2. Size of the kitchen.
3. The safety and maintenance of the equipment.
4. The durability and usability of the equipment.
5. The importance and essentiality of the equipment.
6. Facilities available.
7. Appearance and design of the equipment.

Types of kitchen equipment
Kitchen equipment can be divided into:

1. Small equipment.
2. Large equipment.
3. Mechanical equipment.

    

• SMALL EQUIPMENTS: these are equipment that can be moved from one place to another. They serve as the equipment in the kitchen. E.g. plates, bowl, tray, cover etc.
• LARGE EQUIPMENTS:they occupy fairly large floor spaces. They are not easily moved from one place to another, they are fixed equipment. E.g. gas cooker, refrigerators, electric cookers etc.
• MECHANICAL EQUIPMENTS: these are equipment that simplify some basic kitchen operations by the use of electricity. Examples are blender, food mixer, mincer, toaster, dish washer, potato peeler etc.

  CARE OF THE REFRIGERATOR

1. Do not open the door for too long or else warm air would enter thus giving it additional work.
2. Food should be arranged inside the refrigerator in such a way that cold air can circulate all round. Excessive packing of food into the refrigerator should be avoided.
3. Never remove materials from the freezer compartment with sharp objects.
4. Defrost weekly.
5. Refrigerator should be cleaned thoroughly at regular intervals.
6. A qualified service engineer should be called at the first sight of a defect.

   FACTORS TO CONSIDER WHEN CHOOSING A REFRIGERATOR

   1. Choose one that is affordable.
   2. Choose the one that meets the family’s requirement.
   3. Choose the one that has light in the interior and thermostat control.
   4. Choose the one that can be used in your locality depending on the availability of electricity supply.
   5. Choose the one that has adequate compartment for food storage and freezing.

 
 MATERIALS USED IN MAKING KITCHEN EQUIPMENT

1. Aluminum.
2. Steel.
3. Iron.
4. Plastic.
5. Enamel.
6. Wood.
7. Glass.
8. Ceramics.
9. China-ware.
10. Metal.
11. Earthen ware.

EVALUATION:State and explain the classification of kitchen equipment with examples.
Assignment:in a tabular form, state the materials used in making kitchen equipment and give 3 examples for each.

 
 
 WEEK 8
TOPIC: CLEANING AGENTS AND ABRASIVES
CONTENTS;
Cleaning agents are chemicals that aid the washing and cleaning of kitchen equipment and utensils. The commonly cleaning agent used in the kitchen is soap. Soap is classified into local and commercial cleaning agent.
    Homemade or locally made cleaning agents are the ones made by using local materials within our environment, they are cheap and effective. Examples include grinded egg shell, pawpaw leaf, wood ash, local sandpaper leaf, coconut husk, fine sand, soap etc.
    Commercial cleaning agents are produced industrially after undergoing some certain processes. They are always expensive and come in form of solid bar, paste, liquid, powder etc. examples are detergent, bar soap, morning fresh, windows lane, and silvo.
    Abrasives are substances used for grinding or polishing surfaces in the kitchen; they are used for scurrying or rubbing off dirt or stains on equipment. It can be classified into local and commercial.

 KITCHEN LINEN AND THEIR USES
Kitchen linen are the different types of linen used for cleaning and maintaining proper hygiene and safety in the kitchen. They include;

1. Tea towel: for wiping cutleries, cook grease, glass ware and also to dry vegetables when necessary.
2. Dish cloth: to wipe kitchen equipment, table and work areas and sink, they can also be used to wipe off split liquids.
3. Oven gloves/ cloth: for removing hot pot and dishes from the oven and top ranges.
4. Hand towel: for drying hands.
5. String mop: for mopping any split liquid or for drying the floor after mopping.
6. Napkin: for drying hands.
7. Muslin: for covering food and straining.

Evaluation: itemize 5 local cleaning agents and their uses

• Mention 5 types of kitchen linen and their uses

Assignment: in a tabular form write the uses, care and cleaning of mechanical equipment