Commercial Cooking 10, 20, 30
COOK5C
Module 5C: Kitchen Tools and Equipment (Core)
Outcome
Demonstrate safe and appropriate use of kitchen tools and equipment in a commercial kitchen.
Indicators
| (a) | Discuss the kinds of tools and equipment typically used in a commercial kitchen. |
| (b) | Examine design and function of common kitchen tools (e.g., spatulas, knives, vegetable peelers, spoons, measuring cups, thermometers, whisks and whips) and equipment (e.g., colanders, mixing bowls and cookware). |
| (c) | Identify the purpose of small appliances (e.g., hand mixers and blenders) in a commercial kitchen. |
| (d) | Use small appliances safely and appropriately. |
| (e) | Identify industrial equipment (e.g., stand mixers, food processors, griddles, dishwashers and portable cooktops) used in commercial kitchens. |
| (f) | Demonstrate proper use, including safety practices, of industrial equipment in commercial kitchens. |
| (g) | Clean and maintain tools and equipment using appropriate techniques and materials. |
| (h) | Determine the appropriate tools, appliances and equipment for specific tasks. |
| (i) | Discuss the processes for cleaning and maintaining commercial kitchen equipment (e.g., refrigerator, freezer, dishwasher, deep-fryer and vents). |
| (j) | Demonstrate safe use practices and precautions identified by the manufacturer for the use, maintenance and storage of kitchen tools, appliances and equipment. |
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