(a)Uses of the following kitchen equipment: (1) Bain Marie: (i) For keeping food hot. (ii)For storing food(iii) For cooking. (iv) For displaying food. (2) Wooden spoon: (i) For mixing (ii) for beating (iii) for creaming beating.
(b) Ways in which the following kitchen equipment can be cared for:(1) Oven cloth: (i) Boil or soak in warm soapy water. (ii) Wash and dry.(iii) Iron after drying. (iv) store in a dry place
(2) Baking tray: (i) Wipe while still hot. (ii) Clean with hot Soapy water. (iii) Rinse and dry. (iv) Store in a dry place. (v) Do not scratch. (vi) Grease before use.(vii) Do no pour water in it while hot.
(3) Sauce pan: (i) Soak in water to remove food debris. (ii) clean with hot soapy water (iii) Use scouring pad/powder to remove stains.