International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K
Explain the difference between sharpening and honing. When should these be done?
What are the general recommended provisions for the care and hygienic storage of knives?
Provide a description for the use of each of the following utensils: utensils:
– to peel the skin of the vegetables or fruits
to make different shapes and styles for decoration
Piping bags and nozzles –
to squeeze the paste into the desired design
to place the items for cutting purposes
Sieves and strainers
to strain water out of the product
to serve or store
– to incorporate air into the item
to check the temperature
What is the purpose of Standard Operating Procedures (SOPs) for the use of equipment?
Which safety aspects must be considered and followed when handling and working with