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.

EQUIPMENT

STARTER . In pairs make a list of as many pieces of

equipment as you can. 3 MINS time starts now

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

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

Chopping boards

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

Hand Held 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.

POWERED EQUIPMENT

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.

General Powered equipment rules

There should be sufficient ventilation and extraction.

All equipment should be clean before and after use.

Match the product with the equipment

Bread, Sliced vegetables Soup Biscuits burger

Cutters Temperature probe Food processor Hand held blender Dough hook

Quality and consistency

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

Smaller equipment used in food products.

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

Bain Marie

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?

HEALTHIER COOKING

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.

Advantages

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

Disadvantages

Steaming used for vegetables, fish, tender meat and rice.

STEAMING

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.

Microwave

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?

Question time.

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.

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.

Answers

What do you use the microwave for at school or at home?

Other uses of the 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

ADVANTAGES 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.

DISADVANTAGES OF MICROWAVE

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

Disadvantages

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)

Exam practise

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.

Review