(a) List eight equipment used in a bar. (b) State four important points in the maintenance and care of the kitchen equipment.

(a) Eight equipment used in a bar

• Cocktail shaker.
• Bar blender (liquidiser).
• Ice bucket and tongs.
• Bottle opener and corkscrew (waiter's friend).
• Measuring jigger (optic or spirit measure).
• Assorted glasses (wine, cocktail, beer, tumblers).
• Refrigerator or bottle cooler.
• Strainer (Hawthorn strainer).

A bar knife, chopping board, coasters, trays and a soda syphon are also acceptable.

(b) Four important points in the maintenance and care of kitchen equipment

• Clean equipment thoroughly after every use and dry it well to prevent rust, food deposits and bacterial growth.
• Use each item only for its correct purpose and follow the manufacturer's instructions to avoid damage and accidents.
• Store equipment properly in its right place, keeping knives sharp and safely racked, and small items in cupboards or drawers.
• Service and repair regularly, oiling moving parts, checking electrical connections and reporting or replacing faulty items promptly.