Which practice best demonstrates safe and hygienic use of equipment?
Clean and sanitise equipment before use according to manufacturer's instructions.
Never use equipment with dirty, sharp or rotating blades.
Do not attempt to clean equipment that has sharp blades.
Clean all equipment with a caustic cleaner to remove any food particles.
What safety procedures should you follow when using stockpots?
How should you sort and assemble your ingredients in preparation for cooking?
Your recipe requires 500 g diced carrots. How will you weigh or measure the carrots?
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V 2.0 Last updated 5 October 2017