Care And Maintenance Of Equipment

Aperçu

Buying a set of pots is easy. Making them last ten years is the skill that separates a caterer who turns a profit from one who is forever replacing burnt aluminium and rusted knives. Every piece of equipment in a kitchen, from a stainless steel bowl to a clay pot, has one right way to be cleaned, cared for and stored, and one careless habit that will ruin it before its time.

In this lesson you will learn why care and maintenance matter to hygiene, safety and cost, how to clean and protect equipment made from each of the common materials, the difference between the daily cleaning you already do and the servicing you must plan for, and how to store everything so it stays safe and ready. You will see why a soaked aluminium pot goes dark, why a wet cast iron pan rusts overnight in our climate, and how a few minutes of care each day quietly saves a business real money.

Objectifs

  1. Explain the importance of caring for kitchen equipment
  2. Describe the care and cleaning of equipment made of different materials
  3. Explain the routine and preventive maintenance of kitchen equipment
  4. State the correct storage of kitchen equipment and utensils
  5. Explain how proper maintenance prolongs equipment life and reduces cost

Note de cours

A caterer in Ibadan buys a heavy cast iron griddle and a set of non-stick pans to start her weekend jollof business. Within three months the griddle is furred with rust because it was washed and left on the drainer overnight, and the non-stick pans are scratched bald because a cook turned the meat with a metal spoon. She now has to buy both again. None of this was wear from honest use; it was damage from wrong care, and every naira of it was avoidable. Equipment is one of the largest costs a kitchen carries, and it is the one cost a caterer controls most directly. Learn how each material wants to be treated and you protect your money, your food and the people who eat it.

Évaluation de la leçon

Félicitations, vous avez terminé la leçon sur Care And Maintenance Of Equipment. Maintenant que vous avez exploré le concepts et idées clés, il est temps de mettre vos connaissances à lépreuve. Cette section propose une variété de pratiques des questions conçues pour renforcer votre compréhension et vous aider à évaluer votre compréhension de la matière.

Vous rencontrerez un mélange de types de questions, y compris des questions à choix multiple, des questions à réponse courte et des questions de rédaction. Chaque question est soigneusement conçue pour évaluer différents aspects de vos connaissances et de vos compétences en pensée critique.

Utilisez cette section d'évaluation comme une occasion de renforcer votre compréhension du sujet et d'identifier les domaines où vous pourriez avoir besoin d'étudier davantage. Ne soyez pas découragé par les défis que vous rencontrez ; considérez-les plutôt comme des opportunités de croissance et d'amélioration.

  1. Why should a stainless steel bowl be dried immediately after washing? A. To make it heavier B. To prevent dull water spots forming on it C. To season the surface D. To sharpen its edge Answer: B
  2. Which material should be seasoned with a thin film of oil to stop it rusting? A. Aluminium B. Stainless steel C. Cast iron D. Clay Answer: C
  3. Which of the following is an example of preventive maintenance? A. Washing the pots after lunch B. Wiping down the work table C. Having the electric mixer serviced by a technician D. Sharpening a knife before service Answer: C
  4. A non-stick frying pan should NOT be: A. Washed with a soft sponge B. Used with a wooden turner C. Scraped with a metal spoon D. Cleaned in warm soapy water Answer: C
  5. Why should a clay pot be washed with little or no soap? A. Soap makes it too shiny B. The porous clay absorbs detergent and taints the next dish C. Soap makes it rust D. Soap sharpens the pot Answer: B

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Questions précédentes

Vous vous demandez à quoi ressemblent les questions passées sur ce sujet ? Voici plusieurs questions sur Care And Maintenance Of Equipment des années précédentes.

WAEC SSCE - Catering Craft Practice - 2015

Question 1 Rapport

TEST OF PRACTICAL KNOWLEDGE QUESTION


(a) List eight equipments in the bar.

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

Voir la réponse