© Livestock & Meat Commission for Northern Ireland 2015 Energy and Nutrients.
© Livestock & Meat Commission for Northern Ireland 2015 Use of equipment.
Transcript of © Livestock & Meat Commission for Northern Ireland 2015 Use of equipment.
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© Livestock & Meat Commission for Northern Ireland 2015
Use of equipment
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Lesson objectives
To explain the importance of using safe and hygienic kitchen equipment.
To name a variety of kitchen equipment and explain their purpose.
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Safety
A wide range of equipment is used when preparing and cooking food. Some simple and easy to use and others more complex and potentially hazardous.
It is important to consider a number of points when using equipment safely in the kitchen:
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Is your equipment…
• Fit for the purpose – are you using the right equipment for the right job?
• In good condition and not damaged?
• Clean and hygienic?
• Have you been trained to use it?
Training could be as simple as how to handle a sharp knife correctly or more complex such as how to use a food processor safely.
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Small equipment
What are these?
What are they used for?
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Small electrical equipment
What are these?
What are they used for?
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Large equipment - CookerA cooker consists of three parts:
• Hob – used for water, fat and dry heat methods of cooking , e.g. boiling vegetables, frying steaks, or dry frying beef mince;
• Grill – uses the radiated heat from an electrical element or gas flame;
• Oven – used to bake, roast and casserole dishes, e.g. roast beef or leg of lamb and Moroccan tagines.
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Safety when using the cookerIt is important to be aware of hot equipment and hot foods. To prevent burns and scalds you should:
• Turn pan handles in so that they are less likely to be knocked;
• Always use oven gloves to put food into the oven as well as taking it out;
• If using a gas grill, leave the door ajar to ensure the flame remains lit;
• Be aware of others around you in the kitchen.
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Large equipment – fridge and freezerFridges and freezers are designed to slow down bacterial multiplication in foods, therefore extending the shelf life. In order to reduce the risk of food poisoning you should:
• Cover and label food;• Keep food tidy;• Don’t over fill the fridge;• Don’t put hot food into the fridge – this
will raise the temperature of the other foods in the fridge;
• Separate raw and ready-to-eat foods;• Decant food from metal containers.
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Washing upIn order to prevent food poisoning, it is important that all equipment is cleaned thoroughly and stored in a clean, dry place.When washing up, you will need:
• Hot water to kill bacteria and remove grease;
• Washing up liquid to help remove grease;• A scrubbing brush to scrub away
stubborn foods;• A dishcloth to wipe the equipment in the
hot soapy water;• A tea towel to dry the equipment.
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How should you wash up?
• Stack up all the dirty equipment at the side of the sink.
• Fill the saucepans and cooking dishes with hot water and leave to soak.
• Wash glassware and cutlery first so they do not smear.
• Do not put knives into the sink as you cannot see them when you put your hands into the sink.
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How should you wash up?
• Drain the dishes, bowls and pans upside down on the draining board.
• Dry the equipment with a tea towel and put back in the correct place in the cupboards and drawers.
• Wash all work surfaces with a cloth rinsed in hot soapy water. Wipe any debris onto your hand and not on the floor!
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How should your sink be left?• If using a washing up bowl, this should be
emptied, wiped clean and dried.
• The sink itself should be left clean and dry.
• Draining boards should be wiped down and dry.
• Any dirty dish cloths or tea towels should be replaced with clean ones.
• All clean equipment should be put back in the drawers and cupboards in the correct place.
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Acknowledgement
For further information, go to: www.food4life.org.uk © LMC 2015
© Livestock & Meat Commission for Northern Ireland 2015