Overview
Students should be to: list types of kitchen identify the types of equipment required in the kitchen. choose kitchen equipment correctly. use and care for equipment properly. list differentcleaning agents and classify them according to their uses.
What you'll learn
- Kitchen plans
- Cooking equipment- selection, use and care.
- Factors to consider: affordability of equipment. need for the equipment. Durability, availability of space, ease of operation
- Use of different cleaning agents and abrasives commercial and local).
- Abrasives: Vim, Eggshell, Sans, Pawpaw leaves, Charcoal, ashes.