Kitchen and kitchen equipment - JSS2 Home economics Past Questions and Answers - page 1

1. The corridor type: In this type, the equipment and appliances are fixed against two opposite walls.

2. The “L’ shaped type: Here, equipment and appliances are arranged along two adjoining walls.

3. The “U” shaped type: Equipment and appliances are fixed along two opposite walls and one connecting wall.

4. One wall arrangement: In this type, equipment and appliances are arranged on one single wall in the kitchen.

1. Label all container clearly.

2. Do not store damaged substances such as bleaches in fruit drink or beverage bottles.

3. Arrange equipment and utensils properly.

4. Do not obstruct traffic in the kitchen with pieces of equipment.

5. Avoid spilling liquid on the floor.

1. Regular cleaning: Clean equipment after each use to prevent the buildup of food particles, grease and bacteria.

2. Sensitization: Disinfectant equipment regularly, especially surfaces that come into contact with food.

3. Proper storage: Store equipment in a clean, dry, and well-ventilated area to prevent rust, corrosion and mold growth.

4. Maintenance: Inspect equipment regularly for signs of wear, damage or malfunction.

5. Avoiding misuse: Use equipment only for its intended purpose and within its specified capacity.