© livestock & meat commission for northern ireland 2015 use of equipment

© Livestock & Meat Commission for Northern Ireland 2015

Use of equipment

Lesson objectives

To explain the importance of using safe and hygienic kitchen equipment.

To name a variety of kitchen equipment and explain their purpose.

© Livestock & Meat Commission for Northern Ireland 2015

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:

© Livestock & Meat Commission for Northern Ireland 2015

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.

© Livestock & Meat Commission for Northern Ireland 2015

Small equipment

What are these?

What are they used for?

© Livestock & Meat Commission for Northern Ireland 2015

Small electrical equipment

What are these?

What are they used for?

© Livestock & Meat Commission for Northern Ireland 2015

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.

© Livestock & Meat Commission for Northern Ireland 2015

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.

© Livestock & Meat Commission for Northern Ireland 2015

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.

© Livestock & Meat Commission for Northern Ireland 2015

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.

© Livestock & Meat Commission for Northern Ireland 2015

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.

© Livestock & Meat Commission for Northern Ireland 2015

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!

© Livestock & Meat Commission for Northern Ireland 2015

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.

© Livestock & Meat Commission for Northern Ireland 2015

Acknowledgement

For further information, go to: www.food4life.org.uk © LMC 2015

© Livestock & Meat Commission for Northern Ireland 2015