Context
In your school, there are usually a number of challenges in the use and availability of equipment in the Nutrition and Food Technology laboratory. Many times, the teacher together with the learners do not have the right equipment to use. This is because the school is not well developed and the subject of Nutrition and Food Technology has just been picked on to be taught in the school.
Support
Task
1. What innovations of kitchen equipment can you recommend to be used in the absence of the real kitchen equipment?
2. Suggest ways in which users of kitchen equipment can save energy, time and labour.
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