LESSON NOTE FOR WEEK 8 STARTING 7TH JUNE, 2021 AND ENDING 11TH JUNE, 2021.

CLASS : GRADE 4

AGE : 8- 9years

SUBJECT : prevocational Studies

TOPIC : Cooking tools and equipment

PERIOD (s) : 2

DURATION : 35 minutes per period

OBJECTIVE : At the end of the lesson, pupils should be able to ;

PERIOD 1

1: Identify and state the uses of simple cooking tools and equipment

2. State the guidelines for using cooking tools and equipment

PERIOD 2

1. State the cleaning agents and practically clean cooking tools and equipment .

REFERENCES :www. Google. Com

INSTRUCTIONAL MATERIALS . Cooking pot, spoons, knives, chopping board etc.

PREVIOUS KNOWLEDGE : Pupils have these equipment at home

PRESENTATION (INSTRUCTIONAL PROCEDURES)

STEP 1 : Teacher revises the previous lesson by asking pupils to define farming.

STEP 2 : Teacher introduces the topic by showing chart of a farm land

STEP 3 : Development Content(Explanation and illustration of Lesson Plan)

EVALUATION

1: Identify and state the uses of simple cooking tools and equipment

2. State the guidelines for using cooking tools and equipment

HOME WORK

1. State the cleaning agents

BOARD SUMMARY

PERIOD 1

COOKING TOOLS AND EQUIPMENT

Cooking tools are hand tools used for food preparation. While cooking equipment are equipment used
in cooking food.

COOKING TOOLS:

They are different kinds of cooking tools. They are:

1. Knives: Chef's knife, bread knife and paring knife, used in cutting food items.

2. Spoon: They are of different sizes, the smaller ones are used for eating while the bigger ones are use
to stair food.

3. Sievers: It is used to sieve food like rice, Banga etc

4. Measuring cup: It is used to measure the quantity of food you want to cook.

5. Cutting board: It is used to cut vegetables egg carrot, tomatoes, etc

6. Frying pan: It is used to fry food items like plantain, eggs etc

7. Kettle: It is used for boiling of water.

8. Grater: It is used for grating nutmeg, okra etc

COOKING EQUIPMENT

1. Gas cooker: it's used for cooking food items. E.g rice, stew etc

2. Blender: It is used for blending tomatoes and pepper.

3. Microwave: It is used for warming food.

4. Oven: It is used for baking of cakes, cookies, bread etc

5. Deep freezer: It is used for preservation of food items.

6. Rice cooker: It's used for cooking rice.

PERIOD 2

GUIDELINES FOR USING COOKING TOOLS AND EQUIPMENT

1. All equipment used for food preparation/serving must be thoroughly washed, dried and returned to
the place where it was found.

2. Use the cutting boards provided for cutting/chopping food items. Do not use counter tops.

3. Clean all work surfaces, stove tops, gas tops, and sinks thoroughly after use.

4. Return all kitchen equipment used to it's proper storage area before leaving the facility.

5. Do not allow left over food cleaned from serving utensils or cooking utensils to stay in sinks, and go
into the drain.

CLEANING AGENTS:

The cleaning agents are as follows:

1. Detergents: This is a chemical in form of powder or liquid used for washing.

2. Degreasers: They are cleaning agents containing chemicals e.g baking soda, vinegar.

3. Abrasives: They are substances used for grinding, polishing and cleaning a hard surface .e.g sand
paper.

4. Acids: It is a substance with a particular chemical properties e.g hydrochloric acid.

NEW WORDS

1. Thoroughly

2. Hydrochloric