EQUIPMENT

1. EQUIPMENT • To know the safe and hygienic use of hand held, mechanical and electrical equipment to ensure quality. • To understand how to chose appropriate equipment for healthier cooking methods. • To be able to select the correct equipment for desired outcomes.

2. STARTER . In pairs make a list of as many pieces of equipment as you can. 3 MINS time starts now

3. Examples of hand held equipment • Ladels, spoons, whisks, spatulas, baking trays, frying pans, sauce pans, jelly moulds, rolling pins, bowls, chopping boards, sieves, cutters • Small equipment should be: • Hard wearing • Hygienic

4. Chopping boards • Different colours used to prepare different foods to prevent cross contamination. Can you remember which products are prepared on the coloured boards below? • Red • Blue • White • Green

6. Hand Held Equipment • Rules: • Always check equipment is clean before use • Wash in hot soapy water or a sterilizing product. Ideally dry in hot atmosphere. • Do not plunge hot pans/trays into cold water as causes warping. • Report faulty equipment • Store utensils in a warm dry place/cupboard . • Knives never placed in washing up bowl. • Keep knives sharp and stored safely

7. POWERED EQUIPMENT • Produces a better-quality finished product • Can contribute to reduced kitchen costs • Some of the examples • Electric mixers, microwaves, food processors, blenders, mincing machines, potato chippers, floor standing mixers, steamers.

8. General Powered equipment rules • The manufactured instructions should always be followed. • A qualified electrician should service them regularly. • Only trained staff should operate equipment • Safety notices should be placed on all equipment. • All equipment should be switched off when not in use. • Equipment should be positioned so there is not danger when in use.

9. There should be sufficient ventilation and extraction. • All equipment should be clean before and after use.

10. Quality and consistency Match the product with the equipment Bread,Sliced vegetablesSoup Biscuitsburger • Cutters • Temperature probe • Food processor • Hand held blender • Dough hook

11. Smaller equipment used in food products. • Blender – puree foods and create a smooth consistency. E.g hummus. • Gives an even smooth texture which is lighter. • Electric mix. Quick way of creating an even mixture for cakes. Always use correct setting speed. • Bainmarie – sauces and egg custards

12. Bain Marie Bain Marie. Ideal for delicate cooking of sauces and egg custards which contain a lot butter, eggs or cream. The food in the smaller pan is surrounded by water which is hot but not boiling. This stops burning and separation with direct heat. Its really just 2 pans with a fancy name

14. HEALTHIER COOKING • Healthier cooking methods help us to • Reduce the amount of fat • Keep in vitamins and minerals • What kinds of equipment would help us achieve the above?

16. Advantages • Ideal for steaming fish, meat and vegetables. • Loss of nutrients is reduced. • Food keeps its shape and natural flavour. • Food cooked this was is easier to digest. • Food cooked this way has a lighter texture. • Food is unlikely to be overcooked. • Rice steamers are useful for fluffy texture in rice making.

17. Disadvantages • Even with a well fitted lid the kitchen is likely to contain moisture from the steaming. You need good ventilation.

18. STEAMING • Steaming used for vegetables, fish, tender meat and rice.

19. Microwave • Food can be cooked without adding fat. Ideal for a low fat diet. • Microwave will pass though plastic, cardboard, heat resistant glass, paper, earthenware and porcelain. • Microwaves do not brown food, special browning dishes can be used or have a combined convection or a grill with microwave power.

20. Question time. Explain how microwave food could help someone who needs more vitamin A and Vitamin C in their. Explain how a microwave could help someone on a low fat diet? What other uses do microwaves have?

21. Answers Green and red peppers and potatoes contain vitamin C which can be lost when cooked in water. There is less heat destruction of nutrients because the cooking time is short. Vitamin A in carrots and butternut squash which is essential for good night vision again is kept more stable due to the shorter cooking time.

22. Answers • Cooking fish or meat in the microwave will • prevent the need for extra fat to be added. Ideal for those on a low cholesterol diet. Scrambled eggs for example can be cooked without the addition of extra fat in the pan. Too much fat in the diet can lead to coronary heart disease and obesity.

23. Other uses of the microwave. • What do you use the microwave for at school or at home?

24. ADVANTAGES OF MICROWAVE • Advantages of microwave food. • Cooked quickly, cuts down fuel and prep time. Ideal for defrosting and re-heating • Safer for elderly and disabled. • Less heat destruction of nutrients. • Less danger of food poisoning as food does not have to be kept warm. Must be re-heated 70C for 2 mins until piping hot. • Frozen foods can be defrosted

25. DISADVANTAGES OF MICROWAVE • Easy to over cook if correct timing is not used. • In a conventional microwave food will not become crisp, or develop the flavours, colours and textures. • Pastries and some cake mixtures are not suitable for the microwave. You can buy some special microwave cake mixtures.

26. Disadvantages • Even with a well fitted lid the kitchen is likely to contain moisture from the steaming. You need good ventilation.

27. Exam practise • Explain how using 2 types equipment can contribute to a healthier diet. • Explain the advantages and disadvantages of the equipment chosen. (8) • Explain what rules should be considered when using powered equipment) (5)

28. Review Read out some exam question answers. Talk about how we can extend marks. Marks allocated to depth of answer. Giving examples where possible. Reading the question and answering what it is asking . Timing yourself to spend longer on the questions with more marks.