(a) List four large kitchen equipment.
(b) State four points to consider when buying kitchen equipment.
(c) Mention four types of kitchen knives.
(b) State four points to consider when buying kitchen equipment.
(c) Mention four types of kitchen knives.
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Correct Answer: Option
Explanation:
(a) Large kitchen equipment: (i) Oven. (ii) Grill. (iii) Cooking range/ cooker. (iv) Dish washer. (v) Boiler / boiling pan. (vi) Freezer. (vii) Food cabinet. (viii) Mixer. (ix) Salamander. (x) Refrigerator. (xi) Sink. (xii) Steamer. (xiii) mincer (xiv) Bratt pan. (xv) microwave (xvii) Dough prover (xvii) Bain-marie (xviii) Working table. (xix)Slicer (xx) fryer (xxi) Chopper (xxii) Weighing machine/scale.
(b) Points to consider when buying kitchen equipment: (i) Money available. (ii) Available space. (iii) Ease of usage or handling. (iv) Ease of cleaning. (v) Maintenance. (vi) Knowledge/ skills of the user. (vii) Size of the establishment. (viii) Quality/ durability of equipment. (ix) Cost/ Price of equipment. (x) Availability of spare parts. (xi) Functionality/ effectiveness/ capacity of the equipment.
(c) Types of kitchen knives: (i) Butcher's knife. (ii) Vegetable knife. (iii) Carving knife. (iv) Fruit knife. (v) Bread knife/ serrated edge knife. (vi) Pallete knife. (vii) Paring knife. (viii) Filleting knife. (ix) Boning knife. (x) Turning knife. (xi) Chopper/ cleaver. (xii) Chef /cook's chopping knife.
(a) Large kitchen equipment: (i) Oven. (ii) Grill. (iii) Cooking range/ cooker. (iv) Dish washer. (v) Boiler / boiling pan. (vi) Freezer. (vii) Food cabinet. (viii) Mixer. (ix) Salamander. (x) Refrigerator. (xi) Sink. (xii) Steamer. (xiii) mincer (xiv) Bratt pan. (xv) microwave (xvii) Dough prover (xvii) Bain-marie (xviii) Working table. (xix)Slicer (xx) fryer (xxi) Chopper (xxii) Weighing machine/scale.
(b) Points to consider when buying kitchen equipment: (i) Money available. (ii) Available space. (iii) Ease of usage or handling. (iv) Ease of cleaning. (v) Maintenance. (vi) Knowledge/ skills of the user. (vii) Size of the establishment. (viii) Quality/ durability of equipment. (ix) Cost/ Price of equipment. (x) Availability of spare parts. (xi) Functionality/ effectiveness/ capacity of the equipment.
(c) Types of kitchen knives: (i) Butcher's knife. (ii) Vegetable knife. (iii) Carving knife. (iv) Fruit knife. (v) Bread knife/ serrated edge knife. (vi) Pallete knife. (vii) Paring knife. (viii) Filleting knife. (ix) Boning knife. (x) Turning knife. (xi) Chopper/ cleaver. (xii) Chef /cook's chopping knife.