(a) List eight equipment used in a bar.
(b) State four important points in the maintenance and care of the kitchen equipment.
(a) Equipment used in a bar; (i) Cocoktail shaker (ii) Boston shaker (iii) Mixing glass (iv) Strainer (v) Bar spoon (vi) Bar liquidizer/blender (vii) Drink mixer (viii) Assorted glasses (ix) Wine basket (x) Ice buckets and tongs (xi) Optic/spirit measure (xii) Ice making machine (xiii) Refrigerator (xix) Sink unit (xx) Wine and bottle opener (xxi) Cutting board (xxii) Knives (xxiii) Straws (xiv) Ash trays (xxv) Ice crushing machine (xxvi) Glass washing machine (xxvii) Jigger (xxviii) Muddler/muddling stick (xxix) Cork extractor (xxx) Juice press (xxxi) Water jug (xxxii) Funnel (xxxiii) Service salver (xxxix) Champagne grip
(b) Important points in the maintenance and care of kitchen equipment; (i) Periodic check of the equipment (ii) Careful usage of the equipment (iii) Following manufacturer's instructions (iv) Reporting faults to the appropraite authority (v) Keeping a logbook (vi) Regular cleaning (dusting, wiping and washing) (vii) Appropriate storage
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