Meal Preparation JSS3 Home Economics Lesson Note

TOPIC: FOOD PREPARATION

SUB-TOPIC: KITCHEN UTENSILS AND EQUIPMENT

KITCHEN UTENSILS AND EQUIPMENT

Kitchen equipment and utensils are very important for food storage, preparation, and cooking. Small kitchen tools such as knives and forks are called utensils while the large ones such as cookers and deep freezers are known as equipment.

POINTS TO CONSIDER WHEN CHOOSING KITCHEN EQUIPMENT AND UTENSILS

•         The specific use of the equipment
•         The money available for the purchase of the item
•         The durability of the equipment
•         The space available in the home for storage of the home
•         The needs of the family
•         It should be able to save labour, time, and money
•         It should be easy to use
•         It should be easy to care for
•         The size of the family

TYPES OF KITCHEN UTENSILS

•         Measuring utensils: these are used to measure ingredients for food preparation. They include:
•         Dry measuring cups
•         Liquid measuring cups
•         Measuring spoons.
•         Mixing equipment and utensils: used to blend and mix ingredients e.g mixing bowls, mixing spoons, whisks, hard grinder
•         Cutting and chopping utensils: used for cutting and chopping food into smaller pieces, they include knives, cutting/chopping boards, peelers, kitchen shears, and graters.
•         Other kitchen utensils include colanders, strainers, spatula, turners, tongs, cooking forks, cooking spoons, cooking pots, frying pans, saucepans, etc.

TYPES OF KITCHEN EQUIPMENT/APPLIANCES

The kitchen appliances are those pieces of equipment powered by either gas or electricity. There are small and large kitchen appliances.

•         Small kitchen appliances: these can be moved easily from one place to another e.g. toaster, hand-held mixer, blender, food processor, electric frying pan, etc.
•         Large kitchen appliances: these are major kitchen equipment. They are mostly fixed and once installed, they are not usually moved from one place to another. They include microwave ovens, deep freezer, gas cooker, refrigerator, etc.

GENERAL CARE OF KITCHEN EQUIPMENT AND UTENSILS

•   Each piece of kitchen equipment and utensils has to be used correctly to obtain the best results
•   Follow the manufacturer’s manual for the use and care of each equipment
•   Preserve the manual as long as the equipment is in use
•     Repair appliances and utensils promptly. 

Assignment: state five guidelines for the use of refrigerators.

SUB-TOPIC: Reasons and methods of cooking food

FOOD PREPARATION TERMS

•         Stir
•         Blend, mix, combine
•         Beat
•         Cream
•         Grate
•         Slice
•         Coat
•         Garnish
•         Grease
•         Seasoning
•         Strain
•         Drain.

Reasons for cooking food

•         It makes food easier to eat
•         It makes food more appetizing and pleasant
•         It makes food easier to digest
•         It makes food safe to eat
•         It improves the appearance of the food
•         It improves the taste of the food.

METHODS OF COOKING FOOD

•         Boiling
•         Stewing
•         Steaming
•         Frying
•         Roasting
•         Baking
•         Grilling.

GUIDELINES FOR CHOOSING A COOKING METHOD

•         Type of food being cooked
•         Loss of nutrients
•         Age and health of persons to eat the foods
•         Facilities available for cooking
•         Time available.

Preparation of simple meal

Egg custard

Ingredients:

¼ litre of milk

1 egg

1 tablespoon of sugar

Vanilla essence if desired.

Method

•     Put the sugar into a mixing bowl
•     Break the egg into the bowl
•     Add milk and vanilla essence slowly and whisk
•     Pour into a greased Pyrex dish or any other container suitable for steaming.
•     Place a steamer
•     Steam for about 30 minutes or until the custard is set
•     Serve hot.