Kitchen Equipment Introduction

Question 1

Red Board

Answer 1

Raw Meat

Question 2

Blue Board

Answer 2

Raw Fish

Question 3

Brown Board

Answer 3

Vegetables

Question 4

Green Board

Answer 4

Salad and Fruit

Question 5

Yellow Board

Answer 5

Cooked meats

Question 6

White Board

Answer 6

Dairy and Bakery

Question 7

Why are there different coloured chopping boards?

Answer 7

To prevent cross contamination and food poisoning

Question 8

Quality Points of a chopping board

Answer 8

Non porous (doesn’t allow liquid or air to pass through), non slip, clean & dry,

Question 9

Food Processor Cleaning Procedure

Answer 9

Turn off machine
Unplug from mains
Detach lid, bowl and blade
Wash each piece in hot, (clean), soapy water
Rinse and dry
Wipe base with damp cloth (as it is electric)
Reassemble for next user (when dry)

Question 10

Mandolin slicer

Answer 10

Used for cutting vegetables, fruit and cheese into uniform and thin slices

Question 11

Food Processor

Answer 11

Used to blend, mix, slice, and grate foods

Question 12

How does a mandolin work

Answer 12

There is a very sharp blade, fixed at a steep angle which when used the food is moved back and forth across the blade creates uniform slices

Question 13

Cooks knife

Answer 13

• Used to slice, chop and mince vegetables
• cut through large slabs of meat

Question 14

Paring Knife

Answer 14

Peeling and coring foods
- has a small blade for precise and intricate tasks

Question 15

Boning knife

Answer 15

Removes meat from the bone, creating little waste

Question 16

Turning knife

Answer 16

Cut decorative garnishes (such as a tournee cut)

Question 17

Filleting knife

Answer 17

Cuts fillets from the carcass of a fish

Question 18

Palette knife

Answer 18

Used to lift and move delicate items
Used to smooth cake fillings

Question 19

Carving knife

Answer 19

Creates precise, thin slices of meat

Question 20

Serrated knife

Answer 20

Used to cut through tough or crusty foods (e.g. bread)

Question 21

Meat (gravity) slicer

Answer 21

Slices large quantities if food suc as cold meats and large vegetables
Require sufficient training to use it and must be at least 18
Uses a single spinning blade

Question 22

Two pieces of equipment

Answer 22

Mandolin and Food Processor

Question 23

2 hazards for incomplete cleaning and drying

Answer 23

• bacteria or mould could grow
• cross contamination
• slipping over

Question 24

Hazards of incorrect storage of saucepans

Answer 24

• could fall, causing injury
• slipping over (if not dried)
• straining from storing over head height

Question 25

Lifting a drum of oil

Answer 25

Bend knees
Straight back
Close to your body
Place spare hand under drum of oil
Pour contents carefully

Question 26

What is a combination oven

Answer 26

Oven and steamer

Question 27

Removing food from steamer

Answer 27

Warn others
Open door slightly
Stand behind door to open
Use dry oven cloth to remove items
Warn people
Ensure floor remains dry