Mastering Kitchen Equipment: Safety and Usage

Mastering Kitchen Equipment: Safety and Usage

Learning Objective

At the end of the lesson you will be able to identify large and small kitchen equipment, state safety requirements, select suitable equipment for routine tasks, and follow proper cleaning procedures.

What do you already know about kitchen equipment?

Large Kitchen Equipment

Examples: Commercial ovens, industrial mixers, refrigerators, and dishwashers.

Small Kitchen Equipment

Examples: Blenders, food processors, toasters, and hand mixers.

Safety Requirements

Always wear protective gear, handle equipment with care, and follow manufacturer's guidelines.

Selecting Suitable Equipment

Identify equipment for chopping and mixing tasks based on the nature of the ingredients and the desired results.

Using Kitchen Equipment Safely

Ensure proper placement of hands and fingers away from blades, and clean equipment before and after use.

Hygienic Use of Equipment

Sanitize equipment after each use, and avoid cross-contamination by using separate equipment for different ingredients.

Cleaning Procedures

Follow manufacturer's instructions for cleaning, sanitize all surfaces, and ensure equipment is completely dry before storage.

Write down 3 things you learned in this lesson.

Have students enter three things they learned in this lesson. With this they can indicate their own learning efficiency of this lesson.

Write down 2 things you want to know more about.

Here, students enter two things they would like to know more about. This not only increases involvement, but also gives them more ownership.

Ask 1 question about something you haven't quite understood yet.

The students indicate here (in question form) with which part of the material they still have difficulty. For the teacher, this not only provides insight into the extent to which the students understand/master the material, but also a good starting point for the next lesson.