Explanation

(a) Large kitchen equipment: (i) Oven. (ii) Grill. (iii) Cooking range/ cooker. (iv) Dish washer. (v) Boiler / boiling pan. (vi) Freezer. (vii) Food cabinet. (viii) Mixer. (ix) Salamander. (x) Refrigerator. (xi) Sink. (xii) Steamer. (xiii) mincer (xiv) Bratt pan. (xv) microwave (xvii) Dough prover (xvii) Bain-marie (xviii) Working table. (xix)Slicer (xx) fryer (xxi) Chopper (xxii) Weighing machine/scale.

(b) Points to consider when buying kitchen equipment: (i) Money available. (ii) Available space. (iii) Ease of usage or handling. (iv) Ease of cleaning. (v) Maintenance. (vi) Knowledge/ skills of the user. (vii) Size of the establishment. (viii) Quality/ durability of equipment. (ix) Cost/ Price of equipment. (x) Availability of spare parts. (xi) Functionality/ effectiveness/ capacity of the equipment.

(c) Types of kitchen knives: (i) Butcher's knife. (ii) Vegetable knife. (iii) Carving knife. (iv) Fruit knife. (v) Bread knife/ serrated edge knife. (vi) Pallete knife. (vii) Paring knife. (viii) Filleting knife. (ix) Boning knife. (x) Turning knife. (xi) Chopper/ cleaver. (xii) Chef /cook's chopping knife.

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