1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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