TEST OF PRACTICAL KNOWLEDGE QUESTION (a) List... | WAEC SSCE - Catering Craft Practice - 2016 (Alternative to Practical Work)

Question 1 Report

TEST OF PRACTICAL KNOWLEDGE QUESTION

(a) List eight equipment used in a bar.

(b) State four important points in the maintenance and care of the kitchen equipment.

Answer

(a) Eight equipment used in a bar

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.

Answer Details

(a) Eight equipment used in a bar

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.

TEST OF PRACTICAL KNOWLEDGE QUESTION (a) List eight equipment used in a bar. (b) State four important points in the maintenance and care of the kitchen equi...