(a) State one use of each of the following kitchen equipment (i) brain marie, (ii) wooden spoon. (b) State two ways each in which the following kitchen equi...

(a) One use of each kitchen equipment

• Bain-marie: it holds prepared foods, soups and sauces hot over hot water without letting them dry out or burn, keeping them ready for service.
• Wooden spoon: it is used to stir and mix foods during cooking without scratching the pan or conducting heat to the hand.

(b) Two ways each of caring for the following kitchen equipment

Oven cloth

1. Wash, dry and keep it clean; never use it wet, as a damp cloth conducts heat and can scald the hands.
2. Store it in a dry place and use it only for handling hot utensils, not for wiping surfaces.

Baking tray

1. Wash, dry thoroughly and grease or oil lightly after cleaning to prevent rust.
2. Store flat in a dry place and avoid scraping it with sharp metal tools.

Sauce pan

1. Wash immediately after use, rinse and dry well before storing.
2. Remove burnt food by soaking, not by scraping with sharp objects, and store with lids to keep them clean.