© 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.


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:


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.


Small equipment

What are these?

What are they used for?


Small electrical equipment

What are these?

What are they used for?


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.


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.


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.


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.


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.


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!


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.


Acknowledgement

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


Documents

© Livestock & Meat Commission for Northern Ireland 2015 Use of equipment