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LABOUR SAVING DEVICES – FULL EXPLANATION

Food & Nutrition

FACTORS TO CONSIDER WHEN CHOOSING LABOUR SAVING DEVICES

Labour saving devices are pieces of equipment that reduces the physical task involved in carrying out some cooking processes. These include:

DEVICES USES CARE
MIXER To mix cakes and pastry Wipe base with wet napkins, wash mixing bowl attachment with warm soapy water, dry and store in a dry place.
YAM POUNDER To pound yam Wipe base with wet napkin, separate accessories, wash with soapy water, rinse and dry.
PRESSURE COOKER For though cut of meat, it is fast and save fuel Follow instructions for uses, wash with warm soapy water, rinse and dry before storing.
Meat mincer Basically for grinding meat, but could be used for nuts and vegetables Separate the blade, wash with warm soapy water, rinse and dry, wrap blades in greasy paper and store in a dry place.
BLENDER For pureeing and grinding ingredient Wipe base with wet napkin, wash cup without allowing water to touch the bottom, store in a dry place.
ORANGE SQUEEZER For squeezing juice of fruit e.g. oranges, grape, lemon e.t.c Wash in warm soapy water, rinse and dry before storing
MICROWAVE OVEN For warming food, the one with grill bakes cake and grills fish and meat. Use clean cloth and dry splits, clean the outside. Use wet napkin to clean inside and outside.

 

FACTORS TO CONSIDER WHEN CHOOSING KITCHEN EQUIPMENT  AND LABOUR SAVING DEVICES

  1. The money at hand
  2. The family size
  3. The size of the kitchen
  4. Durability, efficiency, reliability and ease of cleaning of the equipment
  5. The nature of food to be cooked
  6. If a lid is required, the one chosen must have a well-fitting lid
  7. Handles should be strong to bear the weight of the container if lifted
  8. The convenience of the user.

Evaluation:

  1. What is dove tailing?
  2. Outline factors that should be considered when choosing labour saving devices.

Assignment:

Differentiate between labour saving devices and mechanical equipment with 5 examples each.

See also

KITCHEN EQUIPMENT AND UTENSILS: IDENTIFICATION, USES, CARE AND STORAGE OF EQUIPMENT

CONDIMENTS AND SEASONING (Foods Additives)

SEA FOOD COOKERY – FULL EXPLANATION

MILK COOKERY

EGG COOKERY: STRUCTURE, NUTRITIVE VALUE, FACTORS & USES

 

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