Occupation and Kitchen Mise en Place
Senior 1 · Home Science
Occupation and Kitchen Mise en Place
Lesson 3 of 5
22 min
Let's begin
A good knife, a heavy saucepan and a well-kept stove can last for many years; the same items treated carelessly are ruined in months, and a damaged gas hose or a charcoal stove in a closed room can kill. Choosing the right tool for each job, and caring for it properly, saves money and prevents accidents.
In this lesson you will learn how kitchen tools and equipment are grouped, how different materials must be cared for, how to use charcoal and gas stoves safely, and how to plan their maintenance.
Tools (utensils) are small, hand-held items. Equipment means the larger items, such as stoves, ovens, fridges and sinks.
| Group | Examples |
|---|---|
| Measuring | Kitchen scales, measuring jug, measuring cups and spoons, food thermometer |
| Preparation | Knives, chopping boards, peeler, grater, sieve, colander, mortar and pestle, can opener |
| Mixing | Mixing bowls, wooden spoons, whisk, spatula |
| Cooking | Saucepans (sufuria), frying pan, steamer, baking tray, clay pot |
| Serving | Ladle, serving spoons, tongs, fish slice, serving dishes |
| Large equipment | Charcoal stove, improved cookstove, gas (LPG) cooker, electric cooker, oven, fridge, sink, work table |
| Small electrical appliances | Kettle, blender, mixer, toaster |
| Material | Properties | Care |
|---|---|---|
| Stainless steel | Strong; does not rust; does not react with acidic or alkaline food | Wash in hot soapy water; soak burnt food rather than scraping hard |
| Aluminium | Light; heats quickly and evenly; soft, dents easily; bare aluminium can react with acidic food | Do not store tomato sauce or other acidic food in it; avoid harsh scouring; dry after washing |
| Cast iron | Heavy; holds heat; rusts easily; can crack if dropped or heated unevenly | Wash, dry at once (warm it on the stove), and rub with a thin layer of oil (called seasoning) |
| Clay (earthenware) | Holds heat; keeps food warm; breaks easily | Heat gradually; avoid sudden temperature changes; do not drop |
| Wood | Does not scratch pans; does not get hot; absorbs water and smells | Wash quickly; never soak; dry in the air; oil occasionally; replace when cracked |
| Plastic | Light and cheap; melts near heat; scratches hold germs | Keep away from the stove; replace deeply scratched boards |
| Glass and enamel | Easy to clean; can crack or chip with sudden heat or cold | Avoid sudden temperature changes; discard chipped enamel |
Burning charcoal produces carbon monoxide (CO), a gas with no colour and no smell. It stops the blood carrying oxygen. Early signs of CO poisoning are headache, dizziness, weakness, vomiting and confusion; a person asleep may never wake up.
Warning
Safety: if anyone near a charcoal stove has a headache, feels dizzy or vomits, get everyone into fresh air at once and seek medical help. Carbon monoxide gives no warning smell.
| How often | Maintenance jobs |
|---|---|
| After each use | Wash, dry and put away tools; wipe the stove top; empty cold ash |
| Weekly | Oil wooden boards and spoons if dry; season the cast-iron pan; clean the oven |
| Monthly | Sharpen knives; check the gas hose and regulator with soapy water; defrost and clean the fridge if needed |
| When damaged | Replace cracked boards and spoons, chipped enamel, and any gas hose that is cracked or hard |
Task: A school Home Science room finds four problems. Give the likely cause of each and how to prevent it.
| Problem | Likely cause | Prevention |
|---|---|---|
| (a) A wooden spoon is cracked and smells sour | Left soaking in water | Wash quickly, air-dry, oil occasionally |
| (b) The cast-iron pan is rusty | Left wet after washing | Dry at once on the stove and wipe with a little oil |
| (c) An aluminium pot has a pitted, discoloured inside | Tomato sauce was stored in it overnight | Store acidic food in stainless steel, glass or plastic containers |
| (d) A knife is blunt and chipped | Used to cut on a metal tray | Always cut on a chopping board; sharpen regularly |
Tip
Memory hook for gas: "Match first, gas second; valve off when done."
Exam technique: for care questions, link the care to the property of the material: "cast iron rusts, so dry and oil it"; "wood absorbs water, so never soak it".
Name one measuring tool and one mixing tool.
Solution: Measuring: scales, measuring jug, cups or spoons, thermometer. Mixing: bowl, wooden spoon, whisk or spatula.
Why should a burning charcoal stove never be taken into a closed bedroom?
Solution: Burning charcoal gives off carbon monoxide, which has no colour or smell. In a closed room it builds up and can poison and kill sleeping people.
How can you test a gas hose joint for a leak?
Solution: Brush soapy water over the joint. Bubbles show escaping gas. Never use a flame.
Give two reasons why a sharp knife is safer than a blunt knife.
Solution: It cuts where it is guided instead of slipping off the food; less force is needed, so the hand is less likely to slip onto the blade.
Summary
Sources and credits
This lesson adapts CC BY-SA material and is shared under CC BY-SA 4.0.
