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

(a) Eight equipment found in the bar

1. Cocktail shaker
2. Ice bucket and ice tongs
3. Bar blender or mixer
4. Corkscrew and bottle opener
5. Measuring jigger (spirit measure)
6. Assorted glasses (wine, beer, cocktail, tumblers)
7. Wine cooler or refrigerator
8. Bar strainer and bar spoon

Others include the optic and dispenser, muddler, coasters and the soda gun.

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

1. Clean equipment immediately after use: wash, rinse, dry and store to prevent food residue, rust and bacterial growth.
2. Use each equipment only for its intended purpose: avoid misuse that leads to damage, and follow the manufacturer's instructions.
3. Carry out regular servicing and repairs: lubricate moving parts, sharpen blades, and repair faults promptly to keep equipment safe and efficient.
4. Store equipment correctly: keep in a clean, dry place, stack safely to prevent breakage, and disconnect electrical equipment from the power supply after use.