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SS1 Third Term Catering Practice Lesson Note – Kitchen Equipment

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WEEK TEN (10)

TOPIC: Kitchen equipment: meaning, types, classification and identification. (Moved from SS2 First term.)

SUB-TOPIC1: Meaning and Types of kitchen equipment.

MEANING OF KITCHEN EQUIPMENT: Are those materials that are fixed permanently in the kitchen. Once they are fixed or installed, they are usually not removed frequently. They are also called large equipment or fixed equipment. Examples of such equipment are refrigerators, cookers, sinks, dish washing machine, cupboards, working surfaces, and shelves.

TYPES OF KITCHEN EQUIPMENT

Large Equipment: -Ranges steamers, boiling pans, fish fryers, sinks, tables
Mechanical Equipment: – Peelers, mincers, mixers, refrigerator, dishwashers
Utensils and Small Equipment: – Pots, pans, whisks, bowls, spoons.

Manufacturers of all kitchen equipment give instructions on how to clean and keep their apparatus in efficient order. It is the responsibility of everyone using the equipment to follow these instructions.

Arrangements should be made for steady gas and electricity checks and servicing. It is a good plan to keep a log book of all equipment, showing where each item is located, noting any defects that arise and instructing the fitter to sign the log book and to indicate exactly what has been done.

LARGE EQUIPMENT

Ranges and Ovens: – A large variety of ranges is available operated by gas, electricity, solid, fuel oil, microwave. Oven doors should not be slammed as this is liable to cause damage. The unnecessary or premature lighting of oven can cause wastage of fuel. Also, oven can be programmed easily to produce exact cooking time. However, there are different types of ovens. They are as follows: