Set equipment and blades up correctly according to

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Set equipment and blades up correctly according to manufacturer’s instructions. Avoid contact with any moving parts. This includes your fingers, hands, knives and other utensils. Gizelle Yaneza Coronacion
SITHCCC006 Prepare appetisers and salads didasko.com 2016 Edition 29 Check for any damage such as frayed cords, cracks, damaged or loose components. Never feed food into the processor by hand. Use the food pusher provided. Put the cover securely in place before you switch the appliance on. Do not operate the appliance near the edge of the bench. Vibration during operation could cause it to move and fall. Never use near water or on a sink. Never leave unattended. Switch off and unplug before removing bowl and contents. In a nutshell Remember to operate all electrical equipment according to manufacturer’s instructions and your workplace procedures to avoid injury. Slicer safety As with a food processor, follow manufacturer’s instructions at all times. Click on the dot points for some slicer safety tips. Always use the push guard for moving food towards the blade, not your hands. Ensure blade guards are in place if applicable to the model you’re using. Cut large pieces of meat into smaller more manageable sizes before loading onto the slicer. Always return the blade setting to zero when you’ve finished slicing. Never leave a slicer running. If you have to stop slicing for any reason, turn the machine off. Use cut resistant gloves if provided by the establishment. As with all electrical equipment, do not operate near water or liquid. Never reach across the blade for any reason. Never leave blades soaking in a sink of water. Never EVER clean or wipe down a slicer while it’s turned on. Note... One wrong move while working with a meat slicer can be disastrous! Its fast, sharp slicing blades can cut through skin, tendons, arteries and even bone. Gizelle Yaneza Coronacion
SITHCCC006 Prepare appetisers and salads 2016 Edition 30 End of section You have reached the end of section 2. Click to the next section to continue. Gizelle Yaneza Coronacion
SITHCCC006 Prepare appetisers and salads didasko.com 2016 Edition 31 Section 3: Portion and prepare ingredients In this section you will learn the following. How to prepare, cut and portion ingredients. How to weigh and measure ingredients and create portions. How to minimise waste. Stage 4: Prepare the ingredients With your ingredients, tools and equipment assembled and ready for use, you’re now ready to portion and prepare the ingredients. Click on the icon to begin. In commercial cookery, the preparation tasks you complete prior to cooking are known as mise en place (pronounced ‘miz-on-plus’) (glossary). It can include any of the following tasks. Washing, dicing, trimming or slicing Marinating, crumbing and rolling Preparing garnishes Organising and warming clean plates Weighing ingredients and lots more!

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