(a) List six equipment found in the still room. (b) State five mis-en-place for a dispense bar service.

(a) Six equipment found in the still room

• Tea and coffee making machine (urn or boiler) for preparing hot beverages.
• Refrigerator for storing milk, cream, butter and other perishables.
• Electric toaster for making toast.
• Bread and butter slicing machine.
• Sink with hot and cold running water for washing utensils.
• Storage cupboards and shelves for holding dry goods, crockery and provisions.

(b) Five mise-en-place for a dispense bar service

1. Clean and wipe down the bar counter, shelves and equipment ready for service.
2. Requisition and stock the bar with the required spirits, wines, beers and minerals, arranging bottles neatly.
3. Fill the ice buckets with ice and prepare the ice tongs and scoops.
4. Wash, polish and arrange the glassware in its correct positions.
5. Prepare the garnishes and accessories such as sliced lemon, orange, cherries, straws, coasters, cocktail sticks and bottle openers.