Slide No Trainer Notes Trainer discusses equipment’ offering: ‘mechanical Mechanical equipment can be large or small and is electrically operated and includes: Mixers used for blending ingredients, liquidising and making sauces – Slicers necessary for slicing a variety of meats and other products – Food processors used for cutting and mixing food. – Class Activity Showcasing and Demonstration – Trainer presents and demonstrates the use of, and uses for, identified on slide. Slide Slide No Trainer Notes Trainer discusses equipment’ offering: ‘large/fixed These are large pieces of equipment built-in to place in the kitchen. They can be electrically or gas operated and include items such as: Stoves for baking, roasting plus use of burners on top of the stove for heating, – re-heating and other stove-top cooking such as (for example) sautéing or boiling Salamanders used to heat and brown foods as well as to prepare dishes like – crème brûlée where the top of the dish has to be caramelised Steamers required for steaming foods such as fish, seafood, chicken and – vegetables Bain-maries usually used to keep hot foods hot while on display/waiting for – service. Activity Showcasing and Demonstration – Trainer presents and demonstrates the use of, and uses for, items identified on slide. Slide Slide No Trainer Notes Trainer continues discussing equipment’ offering: ‘large/fixed Bowl cutter used to chop/slice meat and to cut vegetables – Mincer or grinder used for mincing/grinding all types of meats and poultry –
Slide No Trainer Notes Trainer discusses ‘mechanical equipment’ offering: Mechanical equipment can be large or small and is electrically operated and includes: Mixers – used for blending ingredients, liquidising and making sauces Slicers – necessary for slicing a variety of meats and other products Food processors – used for cutting and mixing food. Class Activity – Showcasing and Demonstration Trainer presents and demonstrates the use of, and uses for, identified on slide. Slide Slide No Trainer Notes Trainer discusses ‘large/fixed equipment’ offering: These are large pieces of equipment built-in to place in the kitchen. They can be electrically or gas operated and include items such as: Stoves – for baking, roasting plus use of burners on top of the stove for heating, re-heating and other stove-top cooking such as (for example) sautéing or boiling Salamanders – used to heat and brown foods as well as to prepare dishes like crème brûlée where the top of the dish has to be caramelised Steamers – required for steaming foods such as fish, seafood, chicken and vegetables Bain-maries – usually used to keep hot foods hot while on display/waiting for service. Activity – Showcasing and Demonstration Trainer presents and demonstrates the use of, and uses for, items identified on slide. Slide Slide No Trainer Notes Trainer continues discussing ‘large/fixed equipment’ offering: Bowl cutter – used to chop/slice meat and to cut vegetables Mincer or grinder – used for mincing/grinding all types of meats and poultry
TG_Organise_food_service_operations_FN_030114.docx