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.
- 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.