Catering Craft Practice WAEC

Care And Maintenance Of Equipment

Visão Geral

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.

Objetivos

  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

Nota de Aula

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.

Avaliação da Lição

Parabéns por concluir a lição em Care And Maintenance Of Equipment. Agora que você explorou o conceitos e ideias-chave, é hora de colocar seu conhecimento à prova. Esta seção oferece uma variedade de práticas perguntas destinadas a reforçar sua compreensão e ajudá-lo a avaliar sua compreensão do material.

Irá encontrar uma mistura de tipos de perguntas, incluindo perguntas de escolha múltipla, perguntas de resposta curta e perguntas de redação. Cada pergunta é cuidadosamente elaborada para avaliar diferentes aspetos do seu conhecimento e competências de pensamento crítico.

Use esta secção de avaliação como uma oportunidade para reforçar a tua compreensão do tema e identificar quaisquer áreas onde possas precisar de estudo adicional. Não te deixes desencorajar pelos desafios que encontrares; em vez disso, vê-os como oportunidades de crescimento e melhoria.

  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

Livros Recomendados

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Legenda: Fourteenth edition
Editora: Hodder Education
Ano: 2021
ISBN: 978-1-3983-3295-9
Descrição: 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
Legenda: Tenth edition
Editora: Hodder Education
Ano: 2020
ISBN: 978-1-3983-0015-6
Descrição: 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
Legenda: Eleventh edition
Editora: Hodder & Stoughton
Ano: 2004
ISBN: 978-0-340-81147-4
Descrição: 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.

Perguntas Anteriores

Pergunta-se como são as perguntas anteriores sobre este tópico? Aqui estão várias perguntas sobre Care And Maintenance Of Equipment de anos passados.

WAEC SSCE - Catering Craft Practice - 2015

Pergunta 1 Relatório

(a) List eight equipments in the bar.

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

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