Home Economics

12/10/2020

JHS TWO HOME ECONOMICS

Tools and equipment 

Catering tools and equipment 

Catering tools and equipment are items that are used to store, prepare, cook and serve food 

Types of catering tools and equipment

Catering tools are grouped into three main classes namely 

1.Large or fixed equipment 

2.Mechanical or labour saving equipment 

3. Small equipment 

LAGER EQUIPMENT 

They are large and heavy  and are fixed in a permanent place in the kitchen. Large equipment are not easily removed about due to the large nature. Examples of large equipment  Table, Range ( gas or electric cooker ) ,Fryers , Sink , Food Safe  ,Brett pan

MECHANICAL EQUIPMENT / LABOUR SAVING EQUIPMENT 

Mechanical equipment are operated by electricity. They are known as labour saving equipment because it helps to work fast and save time and energy . Example Blender,  cake mixer, Mincer, Peeler, Food slicers ,Mashers , Cake mixer. 

 Kitchen. Examples knives, Frying pan, Whisks , Colanders , Strainer , Pestle , Sieves Rolling Pin ,Saucepan, 

Kitchen Equipment and their uses

Filleting knife – For removing flesh of fish 

Carving knife – For portioning joint of meat 

Palette knife   _ For turning shallow fried foods, lifting  pastries,  spreading icing and  

                                     Filling on cakes, bread etc  

Vegetables knife – For cutting vegetables 

Bread knife-  For slicing bread 

Strainer –  For separating liquid from chaff in food.  Eg fruit juice,  palmnut juice 

Sieve  -        For sitting powdery food eg flour, konkonte

Colander -   For draining oil from fried food and water from boiled foods 

                                                         

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CATERING TOOLS AND EQUIPMENT

*Perforated spoon – For draining oil from deep fried foods

*Fish Slice - It is used for lifting and turning fish, pancake, omelette and other shallow fried food .

*Egg slicer – Used to slice egg for garnishing. It is a hand tool made from

*Potato masher – For mashing cooked potatoes and making purée of fruits

*Mincers – For mincing or cutting raw and cooked foods into very tiny pieces.eg meat and vegetables

*Cake mixers- For mixing cake and whisking egg

*Mixing bowls- Used for mixing cakes and pastries, beating or whisking eggs, sifting flour

*Rolling Pins – For flattening or rolling out pastries and biscuits

*Wooden spoon-For creaming sugar and margarine, stirring and preparing sauces

*Cooling rack -For cooling baked foods

*Fish Scissors- For cutting – For cutting the fin and hard part of fish

*Chopping board- For cutting, Chopping vegetables and fruits, meat and fish

*Food tongs- For turning when grilling and also for tossing salad, serving spaghetti, picking pastry items or meat on buffet tables.

*Scales – are used to measure the weight of dry and solid ingredients

*Measuring spoon – Measuring small amounts of dry ingredients

*Measuring jug – For measuring liquid

*Grater – For grating, vegetables, nutmeg, coconut, cheese, and other food items.

*Chopping board- Food cutting out vegetables

*Rolling pin – Food rolling pastries, cookies and kneading dough

*Mortar and pestle – For pounding fufu

*Meat safe – for storing dry or smoked fish, meat and dry ingredients

Materials used for making kitchen equipment

1. Wood

Cupboard, Pastry board, table, rolling pins. Pestle wooden spoon, mortar

2. Aluminium
Colander, cups, frying pan

4. Stainless steel
Saucepan, frying pan, cutlery set, cups, plates

5. Enamel
Saucepan, pie dish, pot, pan,

6. Clay
Earthenware bowl and pot, Casseroles,

7. Cast iron
Coal pot, frying pan, cooking pot

8. Glass
Drinking glasses, plates, pie dish, casserole

9. Tin
Baking sheets, cake pans, oven

Factors affecting the choice of equipment and tool

1. Money available
The amount of money one has determines the type and quantity of equipment to buy.

2. Intended Purpose
The reason of buying the equipment. The equipment must be useful to the caterer

3. Space for storage
The size of the kitchen will determine the size of tools to be bought

4. Durability / lifespan
Consider the quality of material being used as it will help tools last longer.

5. Availability of spare parts
Space parts should be readily available for repairs when tools break down

6. Weight
The floor of the kitchen, or where the tool will be placed should be able to support the equipment bought

7. Ease of cleaning and maintenance
The equipment should be able easy to clean. It should also be easy to handle, control and used properly

8. Availability of power
Do not choose electrical equipment if the is no electricity in your area or else buy a generator

Care and maintenance
1. Clean tools with sponge, soap and warm water after used

2. Clean with abrasives such as sifted wood ash, powdered eggshell etc. depending on the material they are made of to remove stains (tarnishes)

3. Wipe or dry equipment after washing, keep them in cupboard, cabinets or shelves

4.To avoid accidents and injury, heavy equipment should be kept on lower shelves

5. Leave wooden tools in an airy place to dry, not in the sun to prevent them from warping.

6. Electrical appliances should be operated with instruction from the manufacturer

7. Cover mortar and pestle with net before storing. This is to prevent rats, mice, and cockroaches from entering.

                                                                            02/11/2020

CLEANING AGENTS 

Cleaning agents are chemicals that are used in washing and cleaning kitchen equipment.  

Cleaning agents are either in powdered,  solid or liquid form . Eg powdered soaps,  

  Abrasive 

Abrasive are substances used in cleaning or removing stains on metals ( tarnish) metal. Abrasive come in different forms namely 

. Commercial Abrasive 

. Local Abrasive  

Commercial Abrasive

Vim – used for cleaning sinks, aluminium and galvanized or iron utensils.

Brasso – This is in a liquid form and is used for cleaning brass equipment 

Silvo – This is also in a liquid form and is used for cleaning equipment made of silver 

Scourers – The are used for removing stains from mental  eg steel wood. 

Local Abrasive

Home made Abrasives include:

 1 . Find sand – used for washing galvanized iron and wooden surfaces

 2 .Grounded sifted charcoal  - used  with  lemon or pawpaw leaves to clean aluminium and galvanized utensils 

 3.Sifted wood ash -  used with lemon or and pawpaw leaves for cleaning aluminium and stainless steel equipment 

5.Ground sifted eggshell  - used to clean Stainless steel and aluminium 

2/11/2020

HOME ECONOMICS- JHS T

CLEANING AGENTS 

Cleaning agents are chemicals that are used in washing and cleaning kitchen equipment.  

Cleaning agents are either in powdered,  solid or liquid form . Eg powdered soaps,  

  Abrasive 

Abrasive are substances used in cleaning or removing stains on metals ( tarnish) metal. Abrasive come in different forms namely 

. Commercial Abrasive 

. Local Abrasive  

Commercial Abrasive

Vim – used for cleaning sinks, aluminium and galvanized or iron utensils.

Brasso – This is in a liquid form and is used for cleaning brass equipment 

Silvo – This is also in a liquid form and is used for cleaning equipment made of silver 

 

Scourers – The are used for removing stains from mental  eg steel wood. 

Local Abrasive

Home made Abrasives include:

 1 . Find sand – used for washing galvanized iron and wooden surfaces

 2 .Grounded sifted charcoal  - used  with  lemon or pawpaw leaves to clean aluminium and galvanized utensils 

 3.Sifted wood ash -  used with lemon or and pawpaw leaves for cleaning aluminium and stainless steel equipment 

 

5.Ground sifted eggshell  - used to clean Stainless steel and aluminium