Q5 explain the uses of the following knives bread

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Q5. Explain the uses of the following knives:
American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K Checkpoint 4 Q1. Explain the difference between sharpening and honing. When should these be done?
Q2. What are the general recommended provisions for the care and hygienic storage of knives?
Q3. Provide a description for the use of each of the following utensils: utensils: 1. Peelers – to peel the skin of the vegetables or fruits 2. Garnishing tools to make different shapes and styles for decoration 3. Piping bags and nozzles – to squeeze the paste into the desired design 4. Cutting boards to place the items for cutting purposes 5. Sieves and strainers to strain water out of the product 6. Bowls to serve or store 7. Whisks – to incorporate air into the item 8. Thermometers to check the temperature Q4. What is the purpose of Standard Operating Procedures (SOPs) for the use of equipment?
Q5. Which safety aspects must be considered and followed when handling and working with equipment?
American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K Checkpoint 5 Q1. Provide 5 examples how you can help prevent food poisoning by maintaining hygiene standards for equipment:

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