1. Food Preparation and cooking equipment.

2. You will gain an understanding of:
Labour saving devices uses and advantages and disadvantages
Equipment labelling
Factors to consider when purchasing equipment
Equipment for different household groups.

3. Food preparation and cooking equipment- appliances to know for exam:
Labour saving device
Uses
Advantages
Disadvantages
Ice-cream maker
Bread maker
Slow cooker
Food processor
Hand whisker
Hand blender
Steamer
Microwave
Liquidizer

4. Small labour saving devices used in the kitchen
List a range of kitchen equipment used for either cooking or preparation of food. Why are they useful?

5. Small equipment- now consider the advantages and disadvantages of the equipment you have listed
I.e.. Microwave-
ADVANTAGES
I.e..Microwave-
DISADVANTAGES

6. MICROWAVE
Carry out a practical using the microwave, and then evaluate your findings in terms of the sensory qualities of what you have made. (flavour, appearance, texture, overall appeal)
Do you feel that the microwave is a suitable tool for use in the kitchen in terms of saving time and human energy and fuel?
What practical did you do using the microwave? Would you make this again using the microwave and why? Comment on sensory qualities.
ACTIVITY 5- use the internet

7. Practical work
Choose a dish which can be made in one pan on the hob, such as a Bolognese or a stir-fry. Make in your next lesson.

8. FOOD PROCESSOR
Carry out a range of food preparation processes using the food processor, and compare to done by hand. (chopping, making cake, making dough)
1) Use the processor to chop potatoes, and then evaluate time taken and size of chunks. How does it compare to chopping by hand?
2) Use the processor to make bread dough, how well does it incorporate the dough ingredients? Is it easier to make by hand? (4oz strong flour, ½ sachet yeast)
4) Use the processor to make cake mix, how well does it do this? Is it easier than making by hand? (2oz sugar, flour and marg, 1 egg)
Is this equipment useful in saving time and human energy?, What about washing up?

9. Contact grills
These consist of 2 non-stick plates which can grill foods from the top and bottom.
The advantage of a contact grill is that there is no need to use fat or oil to cook the food because the plates are non-stick.
They can be used to successfully prepare the following:
Meats, vegetables, toasted sandwiches.

10. LABOUR SAVING EQUIPMENT PRACTICALS.
Carry out practical’s using the following labour saving devices:
Dates for practical’s- Thurs 8th Nov/ Tues 13th Nov
Ice cream maker- sorbet or ice-cream
Slow cooker- casserole
Food processor/blender- soup
Bread maker- bread
Pressure cooker- casserole
Deep fat fryer
Hand mixer- cake

11. Evaluations Complete after ALL practical's.
1) Was your practical successful?
2) Did it save you time and human energy?
3) Were the dishes successful in terms of sensory qualities?

12. Factors to consider when purchasing kitchen equipment
Price
Design- size, colour, shape, aesthetically pleasing, ergonomically effective, safe, stable, electrically sound.
Quality
Fitness for purpose
Advertising- popularity of a product.
Energy efficiency
Easy to clean

13. Equipment labelling
There are 5 distinct labels that can influence our choice of equipment:
The CE mark
The British Electro technical Approvals Board
The BSI kite mark
The EU ecolabel
The EU energy label
Find out what they are?

14. Equipment labelling CE mark-
EU introduced this mark to trade easier. It means that a manufacturer can claim that its product conforms to minimum legal requirements for health and safety.
BEAB mark-
Guarantee of a products safety.
BSI Kite mark-
Put on appliances that have passed stringent tests. Extremely safe.

15. Continued… EU Eco label-
Products which meet a high environmental standard.
EU energy label-
Manufacturers must tell you about the energy efficiency of an appliance. Products are rated on A to G scale.

16. Equipment labelling
What necessary information needs to be included on an equipment label?
Look at hand blenders and electric whiskers as well as microwaves to evaluate what information is necessary.
I.e.. Kite mark, safety approval, serial number, make, voltage or power.
Why is this information of use to the consumer?

17. Labour saving Equipment.
Complete a questionnaire to find out, what labour saving devices people have in their kitchens.
Complete 10 questions and give to 10 people, use different target groups, i.e.. Students, families and elderly.
Compare your results.
Graphs/pie charts.
Conclusion.

18. Equipment.
Select a labour saving device which is of use in the kitchen and complete a report on it, this can be done as a PowerPoint. Include the following:
What the appliance is for? Functions?
What safety features does this appliance have?
Look at them on the market and collect prices.
Look at different makes and models.

19. Revision of equipment
1) What factors need to be considered before purchasing equipment? (4 marks)
2) What is the BEAB mark? (2)
3) What is the Eco label? (1)
4) Give 2 advantages of a hand held blender. (2)
5) Give 2 disadvantages of a bread maker. (2)
6) Give 2 labour saving devices that would be useful in a student household. Give reasons for your ideas. (4)
7) What labour saving device would be useful for a busy family and why? (2)

20. Tasks
Explain the factors which need to be taken into consideration when choosing equipment for preparation and cooking in the following cases:
A young couple setting up home
A family wishing to prepare both economical and healthy meals
Give examples of specific appliances, dishes and meals.