C: Consumables (non-food) to be available in the kitchen: Silicon baking paper Plastic wrap, clear Plain white butchers paper Plastic sheeting clear Greaseproof paper Doyleys as required Aluminium foil D: Student equipment kit should include: Chefs knife 21 cm Piping bags Boning 15cm Piping tubes, various sizes Filleting knife Plastic pastry scraper Paring knives 9cm Spatula, flexible Sharpening stone Tongs Honing steel 30cm Digital thermometer Pallet knives Tea towels 6 Wooden spoons 3 Cutlery set Whisk 30cm 1 Scissors Vegetable peeler Fine strainer Pastry Carry case for equipment
C: Consumables (non-food) to be available in the kitchen: Silicon baking paper Plain white butchers paper Greaseproof paper Aluminium foil Plastic wrap, clear Plastic sheeting clear Doyleys as required D: Student equipment kit should include: Chefs knife 21 cm Boning 15cm Filleting knife Paring knives 9cm Sharpening stone Honing steel 30cm Pallet knives Wooden spoons 3 Whisk 30cm 1 Vegetable peeler Pastry Piping bags Piping tubes, various sizes Plastic pastry scraper Spatula, flexible Tongs Digital thermometer Tea towels 6 Cutlery set Scissors Fine strainer Carry case for equipment
TG_Apply_basic_techniques_of_comm_cookery_FN_131213.docx