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
- The money at hand
- The family size
- The size of the kitchen
- Durability, efficiency, reliability and ease of cleaning of the equipment
- The nature of food to be cooked
- If a lid is required, the one chosen must have a well-fitting lid
- Handles should be strong to bear the weight of the container if lifted
- The convenience of the user.
Evaluation:
- What is dove tailing?
- 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
LABOUR SAVING DEVICES – FULL EXPLANATION
KITCHEN EQUIPMENT AND UTENSILS: IDENTIFICATION, USES, CARE AND STORAGE OF EQUIPMENT
CONDIMENTS AND SEASONING (Foods Additives)
SEA FOOD COOKERY – FULL EXPLANATION
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