(a) Five points to consider when choosing cooker: (i) Affordable and suitable for the family's requirements (ii) is suitable for the size of the kitchen. (iii) Will use any available fuel in the iocality (iv) Have a thermostat. This does not require much energy when using. (v) Easy to clean (vi) Blends with kitchen colour scheme.
(b) Six measuring equipment used in the catering establishment: (i) Measuring cups (ii) Measuring spoons (iii) Weighing scale (iv) Spring scales (v) Scoops (vi) Ladles (vii) Milk tins.