Recommended training equipment The equipment and kitchen consumables required for the delivery of practical cookery training classes are listed below, in the following categories: A Items of equipment which should be available for trainer and student use in the training kitchen B The cleaning equipment and cleaning products which should be available in a cleaning room located adjacent to the kitchen, so that students can clean down to leave the kitchen in found” condition at the end of each class or session “as C Consumables other than foodstuffs which need to kept in the kitchen and available for everyday use in each class or session D The items required by each student which would make up their own individual use kit of tools and small equipment. A: Equipment in the training kitchen: Commercial cooking stove 4 burner Food processors minimum Ramekins Stainless steel workbench Sieves for dry ingredients Stainless sinks Deep fryers Dishwasher Steamers Refrigeration Weighing scales Freezers Baking trays Cooking pots, multiple sizes Roasting dishes Lids for pots Chopping boards for preparation Frypan Gas fire lighters, cigarette lighters not Woks recommended Chinois of various sizes Tongs for handling foods Measuring jugs Spiders for handling deep foods Mouilis B: Cleaning equipment and consumables: Detergent Floor mops Scrubbing brushes Mop buckets Scourers Wet and dry vacuums Sink Detergent Brooms Hand dishwashing detergent Shovel and small brooms Paper hand towel C: Consumables (non-food) to be available in the kitchen:
Recommended training equipment The equipment and kitchen consumables required for the delivery of practical cookery training classes are listed below, in the following categories: A Items of equipment which should be available for trainer and student use in the training kitchen B The cleaning equipment and cleaning products which should be available in a cleaning room located adjacent to the kitchen, so that students can clean down to leave the kitchen in “as found” condition at the end of each class or session C Consumables other than foodstuffs which need to kept in the kitchen and available for everyday use in each class or session D The items required by each student which would make up their own individual use kit of tools and small equipment. A: Equipment in the training kitchen: Commercial cooking stove 4 burner minimum Stainless steel workbench Stainless sinks Dishwasher Refrigeration Freezers Cooking pots, multiple sizes Lids for pots Frypan Woks Chinois of various sizes Measuring jugs Mouilis Food processors Ramekins Sieves for dry ingredients Deep fryers Steamers Weighing scales Baking trays Roasting dishes Chopping boards for preparation Gas fire lighters, cigarette lighters not recommended Tongs for handling foods Spiders for handling deep foods B: Cleaning equipment and consumables: Detergent Scrubbing brushes Scourers Sink Brooms Shovel and small brooms Floor mops Mop buckets Wet and dry vacuums Detergent Hand dishwashing detergent Paper hand towel C: Consumables (non-food) to be available in the kitchen:
TG_Prepare_stock_&_sauces_FN_240114.docx