Specialist Equipment Flashcards
Name three knives that are essential for a chef.
- Cooks/Chefs knife
- Paring/vegetable knife
- Palette knife
- Peeler
- Filleting knife
- boning knife
DO NOT USE BREAD KNIFE AS IT IS NOT ESSENTIAL.
Identify FIVE safety use that chefs should follow when using knives.
- Use the appropriate sized knife for the job.
- Keep knives sharp - a blunt knife is dangerous.
- Keep handles dry and grease free.
- Carry knives by the handle - blade downwards pointing towards the floor.
- Never try to catch a falling knife.
- Do not leave knives on the edge of worktops or tables.
- Wash up carefully with sharp knife facing away from you.
- Never place knives in washing up bowls or where they cannot be seen.
- Store knives in a block or knife bar rack.
Explain FOUR features that a chef should look for when choosing a set of knives.
- Stainless steel blade (doesn’t rust)
- Colour coded (easy to identify and avoids cross contamination)
- Plastic or rubber handle (non-slip)
- Wooden handle (ease of holding)
- weight of knife (so it is appropriate for the chef and easy to handle)
- Balance of knife (blade to handle ratio)
- Forged knife (this is where the blade continues through the handle which gives the knife added strength and the handle will not become loose.
- Block/Case - for storage of knives to prevent blunting and for safety.
Name FOUR pieces of SMALL kitchen equipment.
- Masher
- Chefs knife
- Whisk
- Fish slice
- Ladel
- Measuring spoons
- Palette knife
- Rolling pin
- Draining spoon
Identify THREE important items, other than cutlery that customers would expect to see on a table.
- Salt and pepper
- other condiments e.g. sauces
- napkins
- flower/table decorations
- table number
- drinking glasses
- table cloth
- menus
Explain the benefits to the caterer of using a chilled display cabinet.
- Stores food to keep it at the correct temperature
- customer can see what food is available
- customer can serve themselves
- food is pre-packed to reduce contamination
Explain the benefits to the caterer of using a food mixer.
- Labour saving
- Reduces labour cost
- time saving
- consistent results
- variety of uses (e.g. pastry making, cake making, vegetable preparation)
Explain the benefits to the caterer of using a dishwasher.
- saves time
- prevents a backlog of dishes
- efficient
- ensures crockery is cleaned thoroughly
- sparkling tableware
- sterilized from washing at high temperature
Identify THREE pieces of hand catering equipment.
- ladles
- measuring spoons
- rolling pin
- whisks
- spatulas
- knives
- pans
Identify THREE pieces of advice to a new chef when using and caring for small catering equipment.
- small pieces are expensive and are easily lost or damaged.
- wash immediately after use and put away.
- be careful not to throw away with the rubbish e.g. peelers
- never put knives in the sink or washing up bowl.
- keep equipment well maintained.
Identify THREE pieces of powered catering equipment.
SMALL:
- electric mixers
- microwaves
- food processors
- blenders
MEDIUM:
- mincing machines
- potato chippers
- floor standing mixers
LARGE:
- ovens
- fryers
- hot plates
- steamers
- grills
Identify THREE pieces of advice for a new chef when using and caring for powered catering equipment.
- Always follow the manufacturer instructions when using and cleaning the machinery.
- Only qualified electricians should service electrical equipment.
- Only trained staff should use certain items of equipment e.g. mincers
- safety notices should be placed on all items of equipment.
- All equipment should be switched off when not in use.
- Position small electrical equipment somewhere safe e.g. not near water.
Identify THREE pieces of food storage equipment.
- blast chillers
- fridges
- freezers
- chilled display units
- frozen display units
Identify THREE pieces of advice for a new chef when using and caring for food storage equipment.
- They must be cleaned and defrosted regularly.
- Never put hot food into fridges or freezers as this will raise the temperature of the equipment.
- Monitor temperatures at least twice a day.
- Keep food covered
- Service regularly using a qualified electrician.
- Store all cleaning materials away from food storage areas.
Identify THREE pieces of hand food service equipment.
- crockery
- cutlery
- table linen
- glassware
- napkins
Identify THREE pieces of advice you would give a restaurant when using and caring for hand food service equipment.
- choose cutlery carefully - plain cutlery is easier to clean than patterned cutlery and stainless steel resists scratches.
- cutlery should be stored carefully to avoid scratches
- glassware should be washed, stored and handled carefully to avoid breakages.
- crockery should be dishwasher proof.
- crockery should be stacked carefully and covered if possible to prevent dust and germs settling.
- use slips where possible over linen cloths to cut down cleaning costs.
- store linen, same sizes together in a cupboard away from dust.
Identify THREE pieces of powered food service equipment.
- hand held credit and debit card machines (PDQ machines)
- coffee machines
- toasters
- vending machines
- EPOS
- flambé trolleys
Identify THREE pieces of advice you would give a restaurant when using and caring for powered food service equipment.
- All electrical equipment must be checked for safety every year.
- All equipment on view in a food service area should be spotlessly clean and polished daily.
- Flambé trolleys should not be moved around a restaurant with food or equipment on it.
- Spirits should be handled carefully when flaming dishes.
- The temperature of hot and cold food service areas should be monitored and recorded daily.
- Coffee machines should be kept clean and serviced regularly.
