1.2.1 Pre Read (1).docx

Contents {#contents.TOCHeading} ======== [Tools & Equipment 1](#tools-equipment) [Food equipment can be dangerous 1](#food-equipment-can-be-dangerous) [Not All Models Are Alike 1](#not-all-models-are-alike) [Cleaning Is Part of the Operating Procedure 1](#cleaning-is-part-of-the-operating-proced...

Contents {#contents.TOCHeading} ======== [Tools & Equipment 1](#tools-equipment) [Food equipment can be dangerous 1](#food-equipment-can-be-dangerous) [Not All Models Are Alike 1](#not-all-models-are-alike) [Cleaning Is Part of the Operating Procedure 1](#cleaning-is-part-of-the-operating-procedure) [Conserve Energy 1](#conserve-energy) [Your Hands Are Your Best Tools 2](#your-hands-are-your-best-tools) Tools & Equipment ================= A thorough understanding of the equipment is required to succeed in the kitchen. Few food-service operations rely solely on a range and an oven, as well as a variety of pots and pans, knives, and other hand tools. Modern technology is constantly developing more specialised and technically advanced tools to help reduce kitchen labour. Most of the equipment you will learn about is so sophisticated or advanced that only on-the-job training and practice will teach you how to use it efficiently and responsibly. Other items, particularly hand tools, are straightforward and require no explanation, but developing good manual skills takes a lot of practise. It isn't possible to share knowledge on every single type of equipment you will come acrss when working in the kitchen. Instead, a focused list of the most commonly found equipment is discussed in this micro-session. ### Food equipment can be dangerous The human body is extremely vulnerable to being burned, cut, smashed, manhandled, and even amputated by modern cooking and food processing equipment. The intention is not to intimidate or scare you; rather, it is to instill in you a healthy respect for the significance of proper safety and operating procedures. Never operate a piece of equipment until you have a firm understanding of how it functions and all of its features. It is also crucial to recognise when a machine is malfunctioning. When this occurs, immediately shut down the machine and notify a supervisor of the problem. ### Not All Models Are Alike Each manufacturer makes minor changes to equipment, with each new version\'s launch. For example, all convection ovens work on the same basic principle, however each model differs slightly, if only in the placement of the switches. It is critical to read the operating manual that comes with each item or to be taught by someone who is familiar with and has used the item. ### Cleaning Is Part of the Operating Procedure All equipment must be thoroughly cleaned on a regular basis. Most large pieces of equipment can be disassembled in order to be cleaned. Again, each model is slightly unique. These procedures will be well described in operating manuals. If no manual is available, you must obtain the information from someone who is familiar with the equipment. ### Conserve Energy Ovens and ranges used to be turned on by the chef first thing in the morning and left on all day. Today, high energy costs make this practise prohibitively expensive. Lucky for us, modern equipment heats up more quickly. To avoid turning on kitchen appliances before you need them, be aware of the preheating times for each one. Plan your production so that energy-consuming equipment isn\'t kept running when not in use for long periods of time. ### Your Hands Are Your Best Tools Machines are intended to save both time and effort. The amount of food that specialised equipment can handle, however, determines how useful it is. A cook can slice a few kilos of onions by hand in less time than it takes to set up a slicing attachment, run the onions through it, break down the attachment, and clean the instrument. This is why practising your manual skills is essential.