Explanation

(a) General Service Equipment Found in a Restaurant:

(i) Flatware dispenser. (ii) Tray rails. (iii) Bain marie. (iv) Milk dispenser.

(v) Trolley. (vi) Soft drink dispenser. (vii) Heat lamps. (viii) Menu boards.

(ix) Grilled food unit. (x) Plate dispenser. (xi) Ice-cream cabinet. (xii) Tray stands.

(xiii) Salad bar. (xiv) Menu board. (xv) Sideboard. (×vi) Condiment stands. (xvii) Tables. (xviii) Chairs.

(b) Uses of the Following Types of Knives:

(i) Palette knife -For lifting -For turning -For scraping -For spreading -For decorating cake.

(ii) Bread knife -For slicing bread -For trimming edges of bread.

(iii) Butcher's knife -For chopping bones in meat -For hacking bones in meat.

(iv) Filleting knife -For filleting fish -For separating bones from fish.

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