Use of equipment

Use of Equipment

  • Understand the importance of selecting the right equipment for different culinary tasks.
  • Equipment can range from hand tools (knives, spatulas, whisk) to electrical appliances (food processors, mixers, blenders).
  • Know how to use equipment safely to prevent accidents. Remember to turn off electrical appliances when not in use.
  • Ensure you know how to clean and store equipment properly. Some equipment pieces may be dishwasher safe while others may need manual cleaning.
  • Be aware of any maintenance the equipment might need. For example, knives might require sharpening to maintain their efficiency.
  • Know how to adapt when you do not have a particular piece of equipment. For example, using a fork to whisk eggs if you do not have a whisk.

Knife Skills

  • Know different types of knives and their specific uses. For example, a chef’s knife is used for chopping, while a paring knife is used for peeling and trimming.
  • Understand the basics of safe handling and storage of knives.
  • Learn various knife cuts such as julienne, dice, and mince.
  • Maintain your knives by regular sharpening and cleaning.

Preparing Fruit and Vegetables

  • Understand how to select fresh and quality produce. Look for vibrant colours, firm texture and fresh aroma.
  • Know how to wash fruits and vegetables properly to remove any residue or dirt.
  • Understand different preparation methods, such as peeling, cutting, chinonning, and julienning.
  • Learn about the impact of preparation methods on the nutrients in fruits and vegetables. For example, over peeling can lead to waste and loss of nutrients.

Use of the Cooker

  • Understand the different functions of a cooker: the hob, oven, and grill.
  • Adjust the heat settings correctly for different types of food.
  • Preheat the oven properly when necessary.
  • Know the importance of using a timer to avoid over or undercooking.
  • Keep the cooker clean to prevent accumulation of grease which can become a fire hazard.

Judge and Modify Sensory Properties

  • Taste the food for seasoning and make necessary adjustments.
  • Check the texture of food - it should be appropriate to the dish.
  • The appearance of food can be as important as the taste. Make sure it is visually appealing.
  • Ensure the temperature of the food is appropriate - cold dishes should be cold, hot dishes should be hot.
  • Check the aroma of the food - it should be pleasant and appetising. If anything smells off, it could indicate a problem.