Care And Maintenance Of Equipment
Gbogbo ọrọ náà
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.
Ebumnobi
- Explain the importance of caring for kitchen equipment
- Describe the care and cleaning of equipment made of different materials
- Explain the routine and preventive maintenance of kitchen equipment
- State the correct storage of kitchen equipment and utensils
- Explain how proper maintenance prolongs equipment life and reduces cost
Akọmọ Ojú-ẹkọ
Yi rajista ka ci gaba
Kpọpụta akaụntụ n’efu ka ị nweta ohere na ihe ọmụmụ niile, ajụjụ omume, ma soro mmepe gị.
Ayẹwo Ẹkọ
Ekele diri gi maka imecha ihe karịrị na Care And Maintenance Of Equipment. Ugbu a na ị na-enyochakwa isi echiche na echiche ndị dị mkpa, ọ bụ oge iji nwalee ihe ị ma. Ngwa a na-enye ụdị ajụjụ ọmụmụ dị iche iche emebere iji kwado nghọta gị wee nyere gị aka ịmata otú ị ghọtara ihe ndị a kụziri.
Ị ga-ahụ ngwakọta nke ụdị ajụjụ dị iche iche, gụnyere ajụjụ chọrọ ịhọrọ otu n’ime ọtụtụ azịza, ajụjụ chọrọ mkpirisi azịza, na ajụjụ ede ede. A na-arụpụta ajụjụ ọ bụla nke ọma iji nwalee akụkụ dị iche iche nke ihe ọmụma gị na nkà nke ịtụgharị uche.
Jiri akụkụ a nke nyocha ka ohere iji kụziere ihe ị matara banyere isiokwu ahụ ma chọpụta ebe ọ bụla ị nwere ike ịchọ ọmụmụ ihe ọzọ. Ekwela ka nsogbu ọ bụla ị na-eche ihu mee ka ị daa mba; kama, lee ha anya dị ka ohere maka ịzụlite onwe gị na imeziwanye.
- 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
- 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
- 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
- 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
- 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
Yi rajista ka ci gaba
Kpọpụta akaụntụ n’efu ka ị nweta ohere na ihe ọmụmụ niile, ajụjụ omume, ma soro mmepe gị.
Yi rajista ka ci gaba
Kpọpụta akaụntụ n’efu ka ị nweta ohere na ihe ọmụmụ niile, ajụjụ omume, ma soro mmepe gị.
Àwọn Ìwé Tó Dáa Láti Kà
Àwọn Ìbéèrè Tó Ti Kọjá
Nna, you dey wonder how past questions for this topic be? Here be some questions about Care And Maintenance Of Equipment from previous years.
Ajụjụ 1 Ripọtì
TEST OF PRACTICAL KNOWLEDGE QUESTION
(a) List eight equipments in the bar.
(b) State four important points in maintenance and care of kitchen equipments.
Yi rajista ka ci gaba
Kpọpụta akaụntụ n’efu ka ị nweta ohere na ihe ọmụmụ niile, ajụjụ omume, ma soro mmepe gị.