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kitchen equipment

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A simplified approach to learning about the equipment found in the kitchen

A simplified approach to learning about the equipment found in the kitchen

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  • 1. KITCHEN EQUIPMENT Murage Macharia M.M
  • 2. KITCHEN EQUIPMENT
    • Specific Objectives
    • By the end of this sub-module unit, the trainee should be able to:
      • classify kitchen equipment
      • outline factors to consider when selecting kitchen equipment
      • Explain the use, care and maintenance of kitchen equipment.
    Murage Macharia Mombasa Technical Training Institute M.M
  • 3. Classification of kitchen equipment
    • Small equipment and utensils :- pots, pans, bowls, saucepans, knives, strainers, whisks, trays, measuring equipment and miscellaneous items.
    • Large equipment ; refrigerators, cookers, deep fat- fryers , bratt pans, micro- wave oven, boiling pans, baine marie, grills and salamanders griddle.
    • Mechanical equipment ; blenders, mixers, food slicers, mincers, potato peelers, pastry rollers, food processors, chipper, juicers, electric masher, dish washers.
    Murage Macharia Mombasa Technical Training Institute M.M
  • 4. Factors to consider when selecting kitchen equipment
    • - Type of fuel -Number to be catered for
    • - Cost -Space available
    • - Drainage -Water supply
    • - Capacity -Ease of handling
    • - Maintenance -Attachments
    • - Noise level -Construction
    • - Safety -Manufacturers reputability
    Murage Macharia Mombasa Technical Training Institute M.M
  • 5. The use, care and maintenance of kitchen equipment
    • Trainees should explain and practice the use care and maintenance of different kitchen equipment in relation to type.
    • Assignment
    • Prepare an equipment file showing use, care and maintenance of kitchen equipment. Classify them
    Murage Macharia Mombasa Technical Training Institute M.M

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