Learner name:

Learner number:

T/601/2093

VRQ

UV11066

Introduction to kitchen equipment

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UV11066Introduction to kitchen equipment

The aim of this unit is to prepare you for working in a kitchen, using the equipment and knives in a safe manner.

You will learn how to use the various items of large and small kitchen equipment and utensils, and how to clean and store them hygienically. You will be able to select the correct knife for the task, use it safely and hygienically, and will be able to sharpen and store the knives correctly.

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Observation(s)

GLH

Credit value

Level

External paper(s)

2

31

5

1

0

On completion of this unit you will:

Learning outcomes

Evidence requirements

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1. Be able to use large and small items of equipment and utensils

2. Be able to use knives and cutting equipment

4. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used.

5. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes in this unit. All outcomes must be achieved.

6. External paper There is no external paper requirement for this unit.

1. Environment Evidence for this unit may be gathered within the workplace or realistic working environment (RWE).

2. Simulation Simulation may be used in this unit, where no naturally occurring evidence is available.

3. Observation outcomes Competent performance of Observation outcomes must be demonstrated on at least two occasions. Assessor observations, witness testimonies and products of work are likely to be the most appropriate sources of performance evidence. Professional discussion may be used as supplementary evidence for those criteria that do not naturally occur. Assessed observations should not be carried out on the same day for the same learning outcome. There should be sufficient time between assessments for reflection and personal development. You need to meet the same standard on a regular and consistent basis. Separating the assessments by a period of at least two weeks is recommended as competence must be demonstrated on a consistent and regular basis.

3

Introduction to kitchen equipment

Achieving observation outcomes Achieving range

Achieving observations and range

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Your assessor will observe your performance of practical tasks. The minimum number of competent observations required is indicated in the Evidence requirements section of this unit.

Criteria may not always naturally occur during a practical observation. In such instances you will be asked questions to demonstrate your competence in this area. Your assessor will document the criteria that have been achieved through professional discussion and/or oral questioning. This evidence will be recorded by your assessor in written form or by other appropriate means.

Your assessor will sign off a learning outcome when all criteria have been competently achieved.

There is no range section that applies to this unit.

4

Learning outcome 1

Observations

You can:

UV11066

Observation 1 2 Optional OptionalCriteria questioned orally

Date achieved

Portfolio reference

Learner signature

Assessor initials

*May be assessed by supplementary evidence.

Be able to use large and small items of equipment and utensils

5

a. Demonstrate the correct selection of equipment and utensils for use

b. Demonstrate the correct procedures when using, cleaning and maintaining equipment and utensils

c. Demonstrate safe and hygienic storage of equipment and utensils

Learning outcome 2

You can:

UV11066

Observation 1 2 Optional OptionalCriteria questioned orally

Date achieved

Portfolio reference

Learner signature

Assessor initials

a. Select appropriate knife or cutting equipment for use

b. Demonstrate correct and safe sharpening technique

c. Demonstrate correct and safe use of knives and cutting equipment for a variety of tasks

d. Demonstrate maintenance and care of knives and cutting equipment

e. Demonstrate correct and safe storage of knives and cutting equipment

Be able to use knives and cutting equipment

6

*May be assessed by supplementary evidence.

Developing knowledge

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Achieving knowledge outcomes

You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*:

• Projects• Observed work• Witness statements• Audio-visual media • Evidence of prior learning or attainment• Written questions• Oral questions• Assignments• Case studies• Professional discussion

Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning.

When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved.

Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic.

*This is not an exhaustive list.

Knowledge

UV110668

Be able to use large and small items of equipment and utensils

You can: Portfolio reference

d. State factors in selecting equipment and utensils for use

e. State how to use equipment and utensils correctly and safely

f. Identify associated hazards with using, cleaning and storing equipment and utensils

g. State how to carry out routine care and storage of equipment and utensils

Learning outcome 1

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Learning outcome 2

Be able to use knives and cutting equipment

You can: Portfolio reference

f. Identify the different types of knives and cutting equipment and uses

g. State the importance of correct and safe use of knives and cutting equipment

h. Describe how to clean, maintain and store knives and cutting equipment

i. Identify relevant age restrictions specific to the use of cutting equipment

Outcome 1: Be able to use large and small items of equipment and utensils

Unit content

This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content.

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Large equipment: Stoves, ovens, fridges, freezers, deep-fat fryers, steamers, grills, bain-marie, holding cupboard, liquidisers and blenders, food processors.

Small equipment and utensils: Bowls, chopping boards, spoons, scales, whisks, pots, pans, oven trays, cake rings, knives, potato peeler/apple corer, lemon zester, garlic crusher, kitchen scissors, rolling pin.

Factors in selecting equipment and utensils: Fit for purpose, clean and hygienic, in good working order.

Correct and safe use of equipment and utensils: Avoid cross-contamination, hold in the correct manner, ensure that electrical equipment is safe, ensure that gas equipment is safe, follow manufacturers’ instructions, use guards where supplied, wear correct protective clothing, report any defects to the appropriate person.

Hazards associated with equipment and utensils: Electric shock, burns, cuts, cross-contamination.

Routine care and storage of equipment and utensils: Remove from power, clean using manufacturers’ instructions, use correct cleaning product, store in appropriate way, complete any relevant documentation.

Outcome 2: Be able to use knives and cutting equipment

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Knives and cutting equipment: Paring knife, filleting knife, boning knife, chef’s knife, palette knife, meat cleaver, carving knife, scissors, peeler, electric slicing machine.

Correct sharpening technique: Hone the blade on the steel, 15º angle, run the knife away from you.

Safe use of knives and cutting equipment: Stand correctly, hold handle firmly, bend fingers on free hand to prevent cutting, use knuckles of free hand to guide the knife.

Maintenance and care of knives and cutting equipment: Sharpen regularly, ensure handle is not greasy, remove from power source, replace guard after cleaning, use correct manufacturers’ and organisational cleaning procedures (use, dilutions, storage), use correct cleaning chemicals and materials, check for cleanliness and good hygiene.

Correct storage of knives and cutting equipment: Knife block, knife sheath, knife box or roll.

Knives and cutting equipment and their uses: Paring knife (cutting small delicate objects, fruit, vegetables), filleting knife (filleting fish), boning knife (boning meat), chef’s knife (chopping foods), palette knife (lifting foods from a pan), meat cleaver (dividing sides or quarters of meat into joints), scissors (trimming fish fins), slicer (slicing meats thinly).

Importance of correct and safe use of knives and cutting equipment: Avoid cuts, avoid cross-contamination, prepare food to meet customer satisfaction, ensure guard is in place on slicer.

Maintenance, care and storage of knives and cutting equipment: Sharpen regularly, ensure handle is not greasy, knife block, knife sheath, knife box or roll.

Age restrictions: Over 18 to use slicer.

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Notes Use this area for notes and diagrams