Using Food Preparation Equipment Flashcards
What are knives used for?
chopping, slicing and dicing.
Chefs knife:
Most commonly used knife, used to cut vegetables.
Boning knife:
Used for removing bones from raw meat.
Cleaver:
Used for chopping through meat with bones
Filleting knife:
Used to fillet fish, get into hard to reach places.
Paring knife:
Used for small tasks such as peeling and trimming.
Palette knife or spatula:
Used to spread / scrape soft mixtures such as butter icing.
Serrated knife:
Used for cutting through bread and removing crust.
List some safe work practises:
- Always hold your knife correctly.
- Place damp cloth under chopping board.
- Never leave knives in the sink.
Define Mechanical Equipment + examples:
- Has moving parts and can be large or small.
- Examples include: food processors, electric mixers, blenders and slicers.
Define Fixed Equipment + examples:
- Fixed equipment refers to large, mechanical items that - are fixed or not portable
For example: stoves, ovens, deep fryers, bratt pans, fridges or salamanders.
Convection Oven:
Convection ovens are fan forced and operate on either electricity or gas. Heat is evenly distributed, making these ovens ideal for baking and roasting.
Combi Oven:
- A combi oven has multiple uses, such as baking, roasting, steaming, grilling, toasting and thawing food.
- Combi ovens cook more quickly than convection ovens.
Define Safe use of Equipment:
It is the responsibility of all kitchen staff to ensure they have been trained to use the equipment in a safe and hygienic manner.
Examples of Safe use of Equipment:
- Checking that the equipment has been correctly assembled before use.
- Checking the cords to ensure they are not frayed or wet.
- Switching off the equipment after use, before cleaning and before pulling out the power plug.
