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Kitchen and service equipment, dishwashing and waste disposal sheet
10-mark answer frame

Describe the equipment used in the production and service areas of a food service establishment.

How to lay out the answer. Follow the frame, then write it in your own words.

  1. 1 · Open in two lines. Food service units use production equipment to prepare and cook food and service equipment to present it. Both must suit the menu, volume and hygiene needs.
  2. 2 · Draw a chart. [Chart: Equipment → Production (cooking, processing, holding, cookware, hand tools) and Service (furniture, linen, crockery, tableware, glassware, miscellaneous, disposables)]
  3. 3 · Cooking and processing equipment. Electrical and non-electrical examples: ovens, ranges, steam kettles; wet grinders, cutters, kneaders.
  4. 4 · Holding, cookware and hand tools. Refrigerators, bain-marie, casseroles; degchis, kadhais, tawas; knives, ladles, scoops, scales.
  5. 5 · Service equipment.
    • Furniture and linen.
    • Crockery, tableware (flatware, cutlery, hollowware), glassware.
    • Miscellaneous items and disposables; single-use plastic ban.
  6. 6 · In a real kitchen. Wash, rinse, sanitise and air-dry every item; segregate waste at source.
  7. 7 · Close in one line. Well-chosen, well-kept equipment gives safe food, attractive service and lower costs.

Scoring tip: Use two tables, one for production and one for service equipment, and add Indian items such as wet grinder, tandoor and idli steamer.