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Importance of a well equipped kitchen, it helps save energy, time and money.

Classes of kitchen equipment

  • Large
  • Small
  • Large kitchen equipment Examples:
  • deep freezer,
  • refridgerators,
  • cookers,
  • microwave ovens
  • food processors and other appliances.

Cookers and cooking facilities


  • Electric cookers,
  • Gas cookers,
  • Charcoal jikos,
  • Oil stoves and traditional three stones.

Electric cooker


  • Should have any mechanical defects,
  • Should be bought from reliable dealers and installed by qualified persons
  • Clean,
  • Easy to operate


  • can’t be used in absence of electricity,
  • expensive,
  • risky if not carefully used.


Gas cooker


  • colour should rhyme with colour scheme,
  • should have an attractive and durable finish that is smooth and easy to clean,
  • easy to control mobs,
  • should enable one to use different methods of cooking e.g baking, grilling and surface cooking,

Use and care of gas/electric cookers

  • wiping cooker using a cloth wrung out of warm soapy water (use a mild abrasive e.g vim for stubborn stains),
  • avoid pouring cold water on coils/elements while they are hot because a sudden drop in temperature can crack them,
  • to avoid fuel wastage, flat pans that fit to be used.

 Advantages of a gas cooker

  • can be used anywhere,
  • it is quick to use,
  • clean in use,
  • it is locally and readily available.


  • needs a lot of attention,
  • can be a source of fire if not used carefully,
  • has no gas gauge,
  • embarrassing when one has no extra cylinder if gas is finished when cooking.

Charcoal jiko

  • use charcoal, plant and animal waste e.g coffee husks, saw dust, cowdung etc.

Use and care of charcoal jiko

  • avoid too much charcoal because it prevents combustion,
  • wiping and oiling frequently if it is a material that rusts,
  • avoid using it in a non ventilated room because it releases CO2 that is poisonous.
  • putting charcoal off if not easy,
  • emptying ashes,
  • screen off cooking place with a large house for safefy.

Advantages of charcoal jiko

  • used anywhere,
  • it is a bit cheap,
  • can be used in doors/outdoors.

Disadvantages of charcoal jikos

  • messy if not well used,
  • a lot of attention needed,
  • if not a ventilated room so produced can cause suffocation / death.


 Three stoned cooking faulty


  • readily available in rural areas,
  • can be indoors/outdoors,
  • when dry it burns very fast without producing smoke and so food cooks quickly,
  • helps warn the room,
  • it is cheap and effective,


  • leads to desertification because of cutting down trees,
  • needs a lot of attention,
  • slower than gas and electric cookers,
  • needs a lot of storage space because it is bulky,
  • produces a lot of smoke of wet,
  • messy and sooty,
  • food can be smoky in taste and smell.

Oil / paraffin stoves


  • one burner, two burner, four burner
  • pressure stove.


  • they need little paraffin


  • can be very dangerous.
  • are noisy

Advantages of paraffin stove

  • it is locally and readily available,
  • it is cheap and easy to carry,
  • are clean if well used


  • paraffin catches fire easily,
  • paraffin is smelly (and can get into food) because of unburnt oil,
  • smoky if dirty wicks are used so should be cleaned frequently.

Care of paraffin stoves

  • clean wicks frequently,
  • trimming tops,
  • cleaning the stove with a cloth wrung out of warm soapy water,
  • cleaning chimney, holder and burner with old newspaper, tissue paper and soft paper,
  • ensuring all holes have wicks,
  • cleaning framework,
  • drying of stove properly,
  • ensuring the stove has oil otherwise it can rust.



  • suit the space available,
  • should suit the family size,
  • internal storage arrangement,
  • size of frozen food compartment,
  • repair expert and spare parts should be available,
  • should be durable,
  • consider fuel available, if its gas buy one operated by gas if electricity but one generated by electricity,
  • consider the cost.

Small electric kitchen equipment


  • toasters,
  • food mixers,
  • blenders
  • sandwich – makers
  • coffee maker,
  • microwave ovens


Kitchen factory/food processor it is an appliance that makes food preparation easy, faster, and enjoyable.

Can have a number of attachments fitted e.g potato peeler, blender, juicer, mixer, slicer

  • can be for mixing flour mixtures, whisk cream,
  • mince, make juices etc,

Choice, use and care of kitchen factory

  • electricity should be available,
  • size should suit the work,
  • should be one that is affordable,
  • workmanship should be good

Care and cleaning of food processor

  • put off after use,
  • don’t run it when it has no food,
  • avoid overloading blender, slicer and mixer,
  • wipe off spills immediately,
  • follow manufacture’s instructors,
  • clean according to material, – avoid wetting motor and wiring
  • serving frequently.

Automatic rice cooler

  • its like a sauce pan built in hot plate,
  • 2nd bowl fits inside and it fitted with tight fitting lid,
  • outer part made of enamel inner part alumiunium,

choice, use and care of an automatic rice


  • size should be suitable,
  • should to clean,


  • measure rice (pick and wash),
  • put rice and water in the pan,
  • put the pan in the outer container, put the lid, plug the cable into socket,
  • switch on by firming cooler,
  • it switches itself off when rice is ready.

NB:-    (i)  hot button should be kept on,

(ii) lid to be carefully removed for condensed water.

Sandwich maker

  • it is sealing sandwich for cracks,
  • uses electricity,
  • has a cover and bottom part.
  • Sandwich are toasted and cut automatic
  • Sandwich take 2/3 minutes

Cleaning and care of sandwich makers.

  • Cleaning inside after use with a clean cloth when warm.
  • Avoid washing it.
  • Wipe with damp cloth wrung out of soapy water and rinse well if very dirty.

Outside to be cleaned depending on the material.


Electric toaster

  • vertical type is common,
  • toasts one/two slices,
  • when ready slices pop up and toaster switches off.


Toasted bread is better because starch is converted to textrim that is easier to digest.  It has a temperature indicator low, medium and high for different browning.

  • Avoid sharp instruments when it on because they may spoil it/cause shock.

Electric kettle

  • have an automatic cut out that makes kettle not dry, – made of aluminium, stainless steel or chrome plate, – base has electric element that heat water.

choice and care:-

  • buy what is affordable,
  • avoiding putting on when it is dry,
  • not placing on a hot plate,
  • cleaning the inside frequently with a cloth wrung out, – cleaning outside according to material, – not dipping it in water.

Waffle maker

  • for making pancakes,
  • takes 2-3 minutes,
  • inside has reflon finish, outside one is stainless steel,



  • knives,
  • potatoes peelers,
  • whisks and potatoe mashers,
  • surface cooking utensils e.g saucepans, sufuria, oven cooking dishes like casseroles and baking pans,
  • small electrical appliances e.g sandwich makers, coffee makers, toasters, food mixers, and blenders.

Types of small kitchen equipment

  • cutlery e.g knives, forks and spoons


  • should be suitable size and shape

care care needed:

  • washing in warm soapy water,
  • rinsing well,
  • drying with non fluffy cloth,

NB:- Avoid living water on cutlery to keep off silver water marks


  • choose according to function.
  • Should be ones with high carbon stainless steel material for blades,
  • firmly fixed handle,
  • handle made of wood, plastic, hard rubber or metal,
  • should be ones that don’t rust, – should be desirable.


  • for general cutting, chopping, and peeling.

Care of knives:-

  • should be cleared separately in warm soapy water,
  • rinsing well,
  • drying well,
  • storing properly,
  • avoid exposing blades to too much heat, why: they loose shape cutting affected areas.
  • sharpening if necessary.



  • should be attractive,
  • well moulded and smooth,
  • should stand some degree of temperature, –


  • for kitchen items, e.g drinking glasses, water jugs, measuring jugs, plates and bowls, cups and saucers, casserole, mixing casserole, mixing bowls, ornamental, e.g flower vessel.



  • avoid dropping/banging/subjecting to any pressure,
  • not exposing to too much heat,
  • not sticking them together,
  • washing them separately in warm water,
  • rinsing well,
  • drying on a racks that’s cleared,
  • don’t use abrasive to avoid scratching glass.

Earthenware (China)

  • should have a smooth and attractive finish,
  • should be appropriate in weight and size,
  • to be plain and simple in design –       easy to clean.


  • avoid already scratched equipment and one with attractive colours and designs.


  • spraying on metals and baking them at high temperature,
  • used for interior and exterior finishes of plates, serving bowls, freezers etc


  • avoid banging and knocking because they chip and rust,
  • wash in warm soapy water,
  • rinse and dry well,
  • mild abrasives to remove stains.



  • durable,
  • should be ones that can withstand heat e.g sunlight.
  • should be smooth, firm and able to retain shape,
  • odourless,
  • should be ones that peel and become discoloured with use.


  • for basins, buckets, plates, cups, jugs, mixing bowls, cutlery etc.


  • use warm soapy water to wash,
  • should be rinsed and dried well under a shade,
  • avoid abrasives to be avoided when cleaning,
  • avoid exposing to dry heat, they will be spoilt
  • discolorations should be removed by a good bleach.

Cooking pots and pans:-

  • are from metals e.g aluminum, stainless steel with copper allys and iron coated with enamel, – pots made of clay/cast iron,
  • are in a variety of sizes and shapes,


  • should be ones that can balance well on the cooker,
  • a thick base and walls for even distribution of heat,
  • should have a well fitting lid, – should have a smooth finish
  • to be well moulded and no cracks.

Use of pans and pots,

  • surface cooking,


  • to be washed according to type e.g aluminum ones in hot camp,
  • a mild abrasive to be used,
  • use steelwool for stubborn stains,
  • sieve improvised cleaning materials in order to prevent surface scratchings. – rinsing should be done well, – drying and storing appropriately.




  • clean in warm soapy water,
  • avoid harsh abrasives, drying to be done well and same to storms.

Clay pot

  • plain hot water to be used not soapy because it leaves an unpleasant smell as a result of the porosity of the material.
  • to be rinsed properly and dried before storage.

Baking tins and trays


  • aluminium most preferred why? They don’t rust.
  • Choose on different sizes and shape,
  • Durable,
  • should have dark finishes and strong because they absorb heat,


  • for baking


  • Scrap off foods while hot,
  • Soaking in hot soapy water,
  • Rinsing well, drying well and storing, –
  • Rub with oil to prevent rusting.

Wooden utensils


  • to suit intended use,
  • those from plain wood are the best,
  • shouldn’t have any unpleasant smell


  • chopping board, – spoons,
  • rolling pans.[

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  • food to be scrapped off with a knife back,
  • scrabble along the grain,
  • use warm soapy water,
  • rinsing and drying with a cloth wrung from cold water,
  • drying in an airy place, – don’t soak because it can crack,
  • avoid burning or charming kitchen equipment.
  • avoid tenting,
  • avoid soaking and store in dry place.

Safety precautions when handling kitchen equipment

  • avoid buying family equipment because cane cause accidents e.g shock,
  • the dealer should demonstrate on the use of buying appliance if possible,
  • equipment to be used for the right purpose and manufacturers instructions to be followed,
  • serving of the equipment especially electrical ones,
  • clean, dry and store them depending on type, use and material,
  • check on leaking gas because it can cause poisoning and fires,
  • avoid handling them with wet hands,
  • all equipments that aren’t in use to be stored away in order to avoid overcrowding the kitchen,
  • gas taps to be switched off when not in use,
  • children not to be left in the kitchen alone,
  • clean and sharp knifes to be used because dirty and blunt they can cause cuts, 12) pressure cookers to be handled with great care, they can cause scalding.


  • perforated tins as graters but avoid ones which had contained poisons,
  • Plates/grease proof paper – use banana leaves that can be planted stitched/tied together,
  • Charcoal cookers used if there is not fridge,
  • Sufuria with tight fitting lid where there are no steamers,
  • kitchen floor mops/dusters from old sheets blankets/khanga pieces,
  • wires for fork/skewers,
  • plastic containers for mugs salt/pepper shakers/floor dredgers, – a stand constructed for draining utensils,
  • large sufuria with sand inside and as …. with charcoal fire, – a debe for an oven that uses firewood/charcoal. –         smooth glass bottle for a rolling pin, –            hard stone for a knife sharperner.