1. Equipment and Knives Use Food Preparation Equipment Part 2

2. Part 2  Safe and Hygienic Work Practices  The Chef’s Uniform  Classification of Equipment  Large Fixed Equipment  Knives, Cleavers and Utensils  Suitable Cutting Surfaces  Knowledge of Knives Use Food Preparation Pt 2

3.  Large Fixed Equipment  Mechanical  Utensils Classification of Equipment Equipment in the kitchen can be classified into three types.

4.  Usually attached (fixed) to walls or floors  Too heavy to move easily  Ex: Ovens, Dishwashers, Stoves, Refrigerators, Planetary Mixers, Deep Fryers, Etc. Large Fixed Equipment

5. Mechanical Equipment  Has Moving Parts, often electrical, portable  Ex: Mixers, Food Processors, Blenders, Toasters

6.  Turn off the power  Dismantle the equipment  Wash the parts using hot water and detergent  Rinse in Hot Water above 77°C  Dry Thoroughly  Reassemble  Check that equipment is working properly. Cleaning Procedure for Fixed and Mechanical Equipment

7.  Used for  Cooking  Baking  Measuring  Cutting  Mixing  Serving  Straining Utensils Utensils are small, hand-held, non-mechanical pieces of equipment.

8.  Ensure equipment is safely assembled and disassembled  Follow safety instructions  Ensure equipment is cleaned properly  Use water, electricity and other resources efficiently  Maintain the condition of equipment  Make minor adjustments if needed  Report unsafe or faulty equipment When using Equipment

9. 1.Name 4 items of fixed equipment a.Briefly explain what each is used for 2.Name 4 examples of mechanical equipment a.Briefly explain what each is used for 3.Give the names of 12 utensils a.Classify what they are used for (cooking, baking, measuring, cutting, mixing, serving, straining) b.Identify where they are located in the kitchen. Activity On your worksheets...

10. Knives A knife is a chef’s basic tool Different Knives are used for different tasks All knives have the same parts: Always cut on a surface that is softer than the knife such as wood or polypropylene. Do not use stone, glass or metal Chopping boards are often colour coded. http://youtu.be/zeHZis9lV24 http://youtu.be/zeHZis9lV24

11. Knives Knives must be handled correctly Different Knives are used for different tasks All knives have the same parts: Types of knives http://youtu.be/qVrwvHRkVechttp://youtu.be/qVrwvHRkVec Basic knife skills http://youtu.be/zGQltxIipFghttp://youtu.be/zGQltxIipFg Knife Safety http://youtu.be/oLTaMPjAgLohttp://youtu.be/oLTaMPjAgLo Cleaning your knife http://youtu.be/NnEJOT4o1aghttp://youtu.be/NnEJOT4o1ag