Exam conditions *SILENCE* 02 January 2019 Starter Task: Test – Nutrition and healthy eating Exam conditions *SILENCE* Easy answers (state) ......... will be made of flour, butter, eggs and milk. Clever answers (apply) ..... could be made of flour, butter, eggs and milk because flour is a cheap commodity… and easy to work with. Genius answers (justify) .......could be made of flour, butter, eggs and milk because they are locally sourced ingredients minimising air miles…, therefore ......

Specialist equipment Equipment is broken down into: Identify a range of equipment Explain their purpose and how to operate Discuss equipment hygiene and safety Lesson Objectives Equipment is broken down into: Small and large scale catering equipment Hand equipment Powered equipment Food storage equipment Small and large scale food service equipment

Catering equipment Hand equipment – tins, knives, utensils, frying pans, saucepans, safety tips may include: Easily damaged or lost Washed, dried and stored immediately Protected from disposal (peelers) Never put knives in the sink Task – Create a table and identify 10 pieces of Hand equipment, use the following headings: Name, use, safety, sketch

Catering equipment Powered equipment - small (mixers, microwaves, food processors, blenders), medium (mincing machines, floor standing mixers), large (ovens, fryers, grills, computer controlled) safety tips may include: Follow manufacturers instructions Qualified electrician must service it Trained staff to operate Safety notices displayed Switched off when not in use Position carefully Task – Create a table and identify 10 pieces of powered equipment, use the following headings: Name, use, safety, sketch

Catering equipment Food storage – high standards, correct temperatures and good lighting and ventilation are essential, safety tips may include: Fridges, freezers and chilled cabinets must be defrosted regularly Never put hot food into fridges or freezers Monitor and record temperatures at least twice daily Keep food covered Service regularly Store cleaning materials away from food storage Task – Create a table and identify 3 pieces of food storage equipment, use the following headings: Name, use, safety, sketch

Food service equipment Hand equipment – crockery, cutlery, table linen, glassware and chairs, tables etc. in the food service area, this will vary depending on the type of establishment and menu, care includes: Choose cutlery carefully Store correctly Glassware should be handled safely Crockery should be dishwasher proof and stacked carefully Store linen in a cupboard away from dust Task – Create a table and identify 10 pieces of hand equipment, use the following headings: Name, use, safety, sketch

Food service equipment Power equipment – includes card payment machines, coffee machines, toasters, flambe trolleys, Electronic point of sale (EPOS) should be used for convenience care includes, safety tips may include: Electricals must be checked annually All equipment should be spotlessly clean Spirits and flambe trolleys should be handled carefully Temperatures should be montitored Hot drinks machines should be cleaned regularly Task – Create a table and identify 10 pieces of power equipment, use the following headings: Name, use, safety, sketch

Food service equipment Long answer question: Explain why an EPOS would be beneficial Identify what temperatures all types of food should be stored at? Explain how food storage can benefit food safety Homework: Complete revision material/revise for test