The content is just an excerpt from the complete note for SS1 Third Term Food and Nutrition Lesson Note – Kitchen Equipment and Utensil. Check below to download the complete DOCUMENT
WEEK 6
TOPIC: Kitchen equipment and utensil
CONTENT:
- Identification of different equipment for various tasks:
- large equipment e.g., mechanical equipment
- small equipment
SUBTOPIC 1: LARGE EQUIPMENT
Kitchen Equipment refers to all machinery, tools, utensils, cookery, cutlery and furniture which may be used for preparation, service and storage of food with the activities carried out in a particular area of work in the kitchen. The equipment can be large, mechanical and small equipment or utensils.
Large equipment as the name implies are made of large and heavy metal that can withstand hard use and occupy space. These are generally fixed on a platform but may be free standing. Large equipment includes:
- Gas and electric ranges
- Ovens
- Range tops
- Hot cupboards
- Friers
- Steamers
- Sinks
- Stoves – different types of stoves are available while some are operated with gas, others are operated with electricity.
- Refrigerator
- Washing machine
- Working surface
- Cupboards
- Shelves etc.
MECHANICAL EQUIPMENT: the equipment helps to reduce the energy and time spent on some basic kitchen operations. They include:
To gain full access to the note: DOWNLOAD FILE
