Catering Craft Practice WAEC

Types And Uses Of Kitchen Equipment

Resumen

Walk into any working kitchen, from a bustling buka in Mushin to the stainless counters of a Lekki hotel, and the first thing you notice is the equipment. The heavy cooker against the wall, the humming refrigerator, the blender screaming through a bowl of pepper, the knives and pots, and in the corner the wooden mortar waiting to pound yam. A caterer who knows this equipment, what each piece is made of and what each is for, works faster, safer and cheaper than one who does not.

In this lesson you will learn how kitchen equipment sorts into three clear groups, large or heavy, mechanical and small equipment or utensils, with the Nigerian local implements every home cook already knows. You will study the materials each piece is made from and why, the jobs they do, and the sensible questions a caterer asks, cost, durability, capacity, power and safety, before spending money on any of them.

Objetivos

  1. Classify kitchen equipment as large, mechanical and small equipment
  2. Identify common kitchen equipment and utensils and their uses
  3. Describe the materials used in making kitchen equipment
  4. Explain the factors to consider when selecting kitchen equipment
  5. Match each item of equipment to its appropriate task

Nota de la lección

A young caterer in Ibadan wins her first big order, small chops and jollof rice for a wedding of three hundred guests. She has the recipes and the confidence, but on the morning of the event she is grinding pepper in a small hand blender meant for a family of five, boiling rice in a pot too small for the crowd, and slicing onions with a blunt table knife. The food is late and her name suffers. Nothing was wrong with her cooking. Everything was wrong with her equipment. Knowing what each piece of kitchen equipment is, what it is made of and what job it is built for is not background knowledge for a caterer. It is the difference between a smooth service and a ruined one.

Evaluación de la lección

Felicitaciones por completar la lección del Types And Uses Of Kitchen Equipment. Ahora que has explorado el conceptos e ideas clave, es hora de poner a prueba tus conocimientos. Esta sección ofrece una variedad de prácticas Preguntas diseñadas para reforzar su comprensión y ayudarle a evaluar su comprensión del material.

Te encontrarás con una variedad de tipos de preguntas, incluyendo preguntas de opción múltiple, preguntas de respuesta corta y preguntas de ensayo. Cada pregunta está cuidadosamente diseñada para evaluar diferentes aspectos de tu conocimiento y habilidades de pensamiento crítico.

Utiliza esta sección de evaluación como una oportunidad para reforzar tu comprensión del tema e identificar cualquier área en la que puedas necesitar un estudio adicional. No te desanimes por los desafíos que encuentres; en su lugar, míralos como oportunidades para el crecimiento y la mejora.

  1. Which of the following is classified as mechanical equipment? A. Gas cooker B. Chopping board C. Electric blender D. Clay pot Answer: C
  2. The best material for a kitchen work table because it does not rust and is easy to clean is: A. Wood B. Plastic C. Aluminium D. Stainless steel Answer: D
  3. The most suitable local implement for pounding boiled yam is the: A. Grinding stone B. Mortar and pestle C. Sieve D. Colander Answer: B
  4. Which factor is MOST important when a caterer with an unreliable electricity supply is choosing equipment? A. Colour B. Power supply C. Brand name D. Weight Answer: B
  5. A piece of equipment that keeps perishable food safe by cooling it is the: A. Deep-fat fryer B. Food mixer C. Refrigerator D. Slicing machine Answer: C

Libros Recomendados

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Subtítulo: Fourteenth edition
Editorial: Hodder Education
Año: 2021
ISBN: 978-1-3983-3295-9
Descripción: The standard theory text for catering students, covering the industry, food commodities, cooking, kitchen operations, hygiene and safety, menu planning and food and beverage service.
Food and Beverage Service
Food and Beverage Service
Subtítulo: Tenth edition
Editorial: Hodder Education
Año: 2020
ISBN: 978-1-3983-0015-6
Descripción: The established reference on restaurant and banquet service, service staff and their duties, styles of service, table laying, and the service of food, wines and other beverages.
Practical Cookery
Practical Cookery
Subtítulo: Eleventh edition
Editorial: Hodder & Stoughton
Año: 2004
ISBN: 978-0-340-81147-4
Descripción: A long-established practical text taking students through methods of cooking, the preparation of food commodities and the production of dishes across the full range of the kitchen.

Preguntas Anteriores

¿Te preguntas cómo son las preguntas anteriores sobre este tema? Aquí tienes una serie de preguntas sobre Types And Uses Of Kitchen Equipment de años anteriores.

WAEC SSCE - Catering Craft Practice - 2022

Pregunta 1 Informe


(a) List five general service equipment found in a Restaurant

(b) List four knives and state their uses

Ver respuesta