Level 4 Level 6
29 words 0 ignored
Ready to learn Ready to review
Check the boxes below to ignore/unignore words, then click save at the bottom. Ignored words will never appear in any learning session.
for scraping mixtures from a bowl or pan.
for mixing and preventing lumps forming in sauces.
for whisking or whipping,for example, egg whites or cream.
for lifting and turning food during preparation.
for scraping and mixing.
for measuring ingredients.
for serving soup or sauces.
for peeling vegetables.
for chopping ingredients.
for peeling and cutting small bits of food.
for removing bones from large joints of meat.
anything powered by hand, not electricity. Spatulas, spiral whisks, knives, measuring spoons.
care, safe use and cleaning of hand equipment
take care cleaning equipment with blades; clean utensils shortly after use; use hot soapy water.
small powered equipment
kettles, microwaves, blenders, food processors
a jug with a rotating blade for blending foods to a smooth texture such as soups and smoothies.
for chopping, mixing and blending food.
for cooking large joints and whole animals such as chickens.
for cooking and keeping food warm.
for kneading, mixing or whisking large quantities of dough, cake or cream.
care, safe use and cleaning of powered equipment
should be serviced regularly by an electrician. Staff should follow the manufacturer's instructions; be trained before they use it; must be switched off after use; must not be installed where it creates a fire hazard.
food service equipment
any equipment used by customers or to serve customers.
hand service equipment
crockery, cutlery, glasses, serving dishes, serving utensils.
care, safe use and cleaning of hand service equipment
tableware should be stored in a drawer or cupboard so it doesn't gather dust. Glassware should be handled carefully so it doesn't get broken. Crockery and cutlery should be dishwasher safe so it is easy to clean.
powered service equipment
coffee machines, ice machines, juicers and credit or debit card machines.
care, safe use and cleaning of powered service equipment
Equipment used by customers should be cleaned every day. All powered equipment should be serviced regularly and switched off when not in use. It should be cleaned according to the manufacturer's instructions. Equipment that requires training to use should not be used by customers.
care, safe use and cleaning of knives
Knives should be kept sharp and stored in a knife block; carry knives by the handle with the blade pointing down; keep the handles clean and dry; don't try to catch a knife that's falling.
large powered equipment
rotisserie, deep-fat fryers, floor-standing mixers
tongs, large spoons, bottle openers
plates, dishes, cups, and other similar items, especially ones made of earthenware or china.