(a) State five points to consider when choosing cooker. (b) List six measuring equipment used in the catering establishment.

(a) Five points to consider when choosing a cooker

1. Type of fuel and availability: whether gas, electricity or solid fuel is available and affordable in the establishment.
2. Size and capacity: the cooker must match the volume of cooking and the number of people to be served.
3. Cost and running expenses: both the purchase price and the fuel consumption should be within budget.
4. Ease of cleaning and maintenance: it should be easy to clean, durable and simple to service or repair.
5. Safety features and efficiency: it should have reliable controls, heat evenly and be safe to operate.

(b) Six measuring equipment used in a catering establishment

1. Weighing scale (balance)
2. Measuring jug
3. Measuring cups
4. Measuring spoons
5. Thermometer
6. Timer (clock)

A graduated litre measure and a ladle of known capacity are also used.