Care And Maintenance Of Equipment

Bayani Gaba-gaba

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.

Manufura

  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

Takardar Darasi

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.

Nazarin Darasi

Barka da kammala darasi akan Care And Maintenance Of Equipment. Yanzu da kuka bincika mahimman raayoyi da raayoyi, lokaci yayi da zaku gwada ilimin ku. Wannan sashe yana ba da ayyuka iri-iri Tambayoyin da aka tsara don ƙarfafa fahimtar ku da kuma taimaka muku auna fahimtar ku game da kayan.

Za ka gamu da haɗe-haɗen nau'ikan tambayoyi, ciki har da tambayoyin zaɓi da yawa, tambayoyin gajeren amsa, da tambayoyin rubutu. Kowace tambaya an ƙirƙira ta da kyau don auna fannoni daban-daban na iliminka da ƙwarewar tunani mai zurfi.

Yi wannan ɓangaren na kimantawa a matsayin wata dama don ƙarfafa fahimtarka kan batun kuma don gano duk wani yanki da kake buƙatar ƙarin karatu. Kada ka yanke ƙauna da duk wani ƙalubale da ka fuskanta; maimakon haka, ka kallesu a matsayin damar haɓaka da ingantawa.

  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

Littattafan da ake ba da shawarar karantawa

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Sunaƙa: Fourteenth edition
Mai wallafa: Hodder Education
Shekara: 2021
ISBN: 978-1-3983-3295-9
Bayanan bayanin.: 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
Sunaƙa: Tenth edition
Mai wallafa: Hodder Education
Shekara: 2020
ISBN: 978-1-3983-0015-6
Bayanan bayanin.: 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
Sunaƙa: Eleventh edition
Mai wallafa: Hodder & Stoughton
Shekara: 2004
ISBN: 978-0-340-81147-4
Bayanan bayanin.: 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.

Tambayoyin Da Suka Wuce

Kana ka na mamaki yadda tambayoyin baya na wannan batu suke? Ga wasu tambayoyi da suka shafi Care And Maintenance Of Equipment daga shekarun baya.

WAEC SSCE - Catering Craft Practice - 2015

Tambaya 1 Rahoto

TEST OF PRACTICAL KNOWLEDGE QUESTION


(a) List eight equipments in the bar.

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

Duba Amsa