CARE AND USE OF KITCHEN EQUIPMENT

FOOD AND NUTRITION SSS2 FIRST TERM

WEEK 5

CARE AND USE OF KITCHEN EQUIPMENT

CONTENT

• Small equipment
• Large equipment
• Mechanical equipment
• Refrigerator
• Kitchen precaution

Small equipment

These are equipment which is not fixed, they do not occupy space and are moved around during usage.

Care:

The general process of cleaning small pieces of equipment and utensils includes scraping, soaking, washing and drying and storing properly on shelves.

Large equipment

These are equipment which is fixed, they occupy space and are not easily moved around.

Care

For maintenance the solid tops.  Should be washed, and cleaned with a pad when cool.  After any kind of cleaning, the solid tops should always be slightly greased to prevent rusting.

Mechanical equipment

These are…