(a) State three reasons for using disposables in’ catering industry.
(b) State three hygienic precautions taken in the use of refrigerator.
(c) List two items for serving cocktail in the bar.
Explanation
(a) Reasons for Using Disposables in Catering Industry: To reduce labour for washing up/to make the work of the caterer easier. . -To aid transportation. To improve standard of hygiene -to reduce the need for storage space. -To reduce cost of laundering. lo minimize breakage/to reduce cost of breakage. -To promote the image of the establishment. -Due to changes in cooking and storage technology.- Due to development of fast food take away operations. -To ensure safety of customers/staff. -To save time and energy during food service.-To increase customer acceptability.
(b) Hygienic precautions in the use of Refrigerators: -Refrigerators should always maintain correct temperature for food storage. -Cooked and uncooked foods should not be stored in the same refrigerator -foods should not be stored for too long/first in first out of food stored. -Foods that have been thawed out should not be frozen - food stock in the freezer should be rotated frequently.-The refrigerator should be regularly cleaned inside and out. -Do not store unsound food inside the refrigerator.
(c) Items for Serving Cocktail in a Bar: -Ice crusher. -Straws.-Mixing glass. -Bar spoon. -Hawthorn strainer.-Ice bucket. -Tong.-Boston shaker. -Mini whisk. -Cocktail shaker-. Jug strainer. Juice press. -Cocktail glass//wine glass/glass.-Silver salver. -Bar liquidizer/drink mixer.