SS2 Food and Nutrition Lesson Notes and Scheme – Kitchen Equipment and Utensils

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SS2 Food and Nutrition Lesson Notes and Scheme. Learn about large equipment, mechanical tools, utensils, measuring instruments and proper maintenance practices for effective food preparation.

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SS2 Food and Nutrition Lesson Notes and Scheme

WEEK ONE

TOPIC: REVISION OF LAST TERM’S WORK

WEEK TWO

TOPIC: KITCHEN EQUIPMENT AND UTENSILS

SUB-TOPIC: IDENTIFICATION, USES, CARE AND STORAGE OF EQUIPMENT

Introduction to Kitchen Equipment

Kitchen can be described as the laboratory in the room were family meals are prepared. Kitchen equipment is the material used in the kitchen in carrying out food preparation effectively.

There are small and large items needed to perform various tasks in the kitchen. They can be grouped under the following headings according to their functions in the kitchen; these include:

Large equipment
Mechanical equipment
Tools and utensils or small equipment
Measuring tools

Types of Kitchen Equipment

1. Large Equipment

Large equipment; they are fitted permanently in the kitchen once they are installed. They are usually not removed frequently.

Types:

Cooker
Sinks
Dish washer
Working surfaces and shelves
Grill and salamanders

2. Mechanical Equipment

Types:

Refrigerator
Food mixers
Food slicers and choppers
Masher

3. Tools and Utensils

Tools and utensils: they are those materials that are often move about in the kitchen almost on a daily basis.

Types:

Cooking pots and pans
Kitchen cutlery
Tim wares
Graters
Wooden articles such as wooden spoons, mortals and pestles, chopping board, rolling pin e.t.c.
Earthen wares
Plastic wares

4. Measuring Tools (Tools for Weighing)

Types:

Scales (balance scales and spring scales)
Measuring cups
Measuring spoons

Uses and Care of Kitchen Equipment

COOKERS

Uses:

Cookers are used for cooking food
Some gas cookers are used for baking
Some are also used for grilling

Care: The cooker should be cleaned each time it is used. The wire gauze should be removed and washed with warm soapy water and rinsed properly. The enamel part should be washed with warm soapy water using a duster so as not to scratch the surface.

SINKS

Uses:

Dirty plates ad cutlery are stored in the sink pending the times they will be washed
Cooking utensils are washed in the sink
Fruits and vegetables as well as meat and fish can also be washed there

Care: The sink should be washed with hot soapy water and thoroughly rinsed after each use, if necessary, it should be scoured with cleaning agent e.g vim. Solid or left over food like rice, beans, yam e.t.c. should not be poured into the sink as this particles may clog the drain pipes. Use sink basket to prevent blockages of the sink outlet. Disinfect the outlet occasionally.

REFRIGERATOR

Uses:

They are used for preserving raw food
They are used for preserving cooked food items and other materials that are easily perishable

Care:

Hot food should not be arranged inside the refrigerator
Do not open the door for too long. If does, warm air will enter. Thus, giving in additional work
Never remove material from the freezer component with sharp object
Always remember to defrost the refrigerator when too much ice-crystals accumulate in the freezer compartment

FOOD MIXERS

Uses:

They are used for mixing pastry for cakes
They are used for mashing potatoes
They are used for beating white eggs, mayonnaise, chopping vegetables and meat

Care:

All the compartment as well as the main machine should be thoroughly washed
Care should be taking to ensure that no rust occurs on any part

KITCHEN TOOLS AND UTENSILS (CUTLERY)

Uses:

Spoons are used for eating as well as fork
Kitchen scissors are used for cutting as well as knife
Potatoes peeler is used for peeling potatoes

Care:

Wash immediately after use in hot soapy water
Do not soak, remove stains with steel wools
Keep knife on rack
Hang spoons or fish slicer on hanger to drip dry

WOODEN ARTICLES

Uses:

Rolling pins are used for rolling out pastry
Wooden spoons are used for stirring food to prevent burning

Care: Scrub along the grain of the wood using a brush or scourers. Rinse well and air dry.

Measuring Scales and Their Uses

A. SCALES

These are used to weigh dry or solid ingredients. There are two types of scales:

Balance scale (with weight): The correct weight is obtained when the food on the scale’s pan balanced the weight on the other weight, so that the both sides are levelled. This is more accurate.
Spring scales: The correct weight when an indicator needle is pointing to the required weight on the dial. It is important that the indicator needle points to zero before one begins to weigh.

Frequently Asked Questions (FAQs)

1. What is the difference between large equipment and tools and utensils in the kitchen?

Large equipment are fitted permanently in the kitchen once they are installed and are usually not removed frequently. Examples include cookers, sinks, dish washers, working surfaces and shelves. Tools and utensils are those materials that are often moved about in the kitchen almost on a daily basis, such as cooking pots and pans, kitchen cutlery, graters, and wooden articles.

2. Why should hot food not be placed inside the refrigerator?

Hot food should not be arranged inside the refrigerator because it raises the internal temperature of the refrigerator, making it work harder to cool down.

This increases energy consumption and can affect the preservation of other food items stored in the refrigerator. It is best to allow hot food to cool to room temperature before refrigerating.

3. What are the two types of scales used for weighing ingredients and which is more accurate?

The two types of scales are balance scales (with weight) and spring scales. Balance scales are more accurate because the correct weight is obtained when the food on the scale’s pan balanced the weight on the other side, so that both sides are levelled. Spring scales use an indicator needle pointing to the required weight on the dial.

4. How should wooden kitchen articles be properly cleaned and maintained?

Wooden articles such as wooden spoons, mortals and pestles, chopping boards, and rolling pins should be scrubbed along the grain of the wood using a brush or scourers. They should be rinsed well and air dried. This method of cleaning helps preserve the wood and prevents damage to the grain.

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Conclusion

kitchen equipment, their uses, and proper care is essential for effective food preparation and maintaining a hygienic kitchen environment. Proper maintenance of equipment ensures longevity and safe food handling practices.

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