Student Guide SITHCCC023 - Use food preparation

equipment

SITHCCC023

use food preparation

equipment

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

Student Guide SITHCCC023 - Use food preparation
equipment

Contents
1: Introduction 5

2: Workflow planning 9
3: Hygienic work practices 11

4: Blenders, planetary mixers and food processors 13

5: Deep-fryers, ovens, microwaves, salamanders and stove tops 15

6: Knives 19
7: Graters, mouli, mandoline slicers and slicing machine 23

8: Cryovac machine 25
9: Commercial kitchen equipment and utensils 27

10: Weights and measures 29

11: Pots, pans, steamers, water baths and trays 31

12: Putting it all together 33

Chef’s Toolbox 34

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Student Guide SITHCCC023 - Use food preparation
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SITHCCC023 - Use food preparation equipment

Application
This unit describes the performance outcomes, skills and knowledge required
to safely use commercial kitchen equipment to prepare a range of different
food types.
The unit applies to operational personnel responsible for general food
preparation tasks in hospitality and catering organisations.
It applies to individuals who work with very little independence and under close
supervision. They follow predefined organisational procedures and report any
discrepancies to a higher-level staff member for action.

The skills in this unit of competency must be applied in accordance with

Commonwealth and State or Territory legislation, Australian and New Zealand
standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to
this unit at the time of publication.

Prerequisite
SITXFSA005 - Use hygienic practices for food safety

Learning goals
 Select food preparation equipment.

 Safely and hygienically prepare food using fixed and handheld commercial equipment.

 Clean and maintain equipment.

Fact Sheets
 Fact Sheet 1 - Following Hygienic Work Practices

 Fact Sheet 7 - Cleaning and Sanitisation

 Fact Sheet 8 - Working Sustainably

 Fact Sheet 10 - Workflow Planning

 Fact Sheet 16 - A Tour of the Large Equipment in a Commercial Kitchen

 Fact Sheet 17 - Commercial Kitchen Utensils

 Fact Sheet 18 - Pots, Pans, Trays and Steamers

 Fact Sheet 19 - Knives

 Fact Sheet 20 - Equipment Safety, Cleaning and Maintenance

 Fact Sheet 21 - Blenders, Mixers, Food Processors and Food Mills

 Fact Sheet 22 - Graters, Mouli and Mandoline Slicers

 Fact Sheet 23 - Weights and Measures

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Student Guide SITHCCC023 - Use food preparation
 Fact Sheet 38 - Kitchen Safety equipment

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Student Guide SITHCCC023 - Use food preparation
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Overlap alert
Learners may already be familiar with the following concepts:

 cleaning and sanitisation

 safe food handling

 hygienic work practices

 workflow planning

 sustainable work practices.

You might consider a brief refresher with an emphasis on applying the existing
knowledge and skills in the context of using food preparation equipment.

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Student Guide SITHCCC023 - Use food preparation
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1: Introduction

There are many different types of food preparation equipment that you will use in
a commercial kitchen.

In this unit we will cover the following pieces of handheld and fixed equipment:

 blender, planetary mixer and food processor

 deep-fryer, oven, microwave,

salamander and stove top

 knives (chef, filleting, palette, utility

and vegetable knives) and how to
sharpen them using steels and stones

 graters, mouli, mandoline slicers and

slicing machine

 cryovac machine

 small utensils such as whisks, tongs,

peelers, corers and slicers, can openers

 measures and scales

 thermometer

 water bath (not bain marie)

 bowls

 pots and pans

 containers

 cutting boards

 colander Image by Tina Dawson on Unsplash

s.
You will learn how to use preparation equipment with a wide range of food types.

The importance of manufacturer instructions

The manufacturer’s instructions are an important piece of information when using any
type of equipment. Instruction manuals provide information specific to the piece of
equipment, such as:

 how to use it safely and hygienically

 how to set up/assemble

 what attachments/accessories can be used

 how to operate the equipment and any programmable settings

 ingredient quantities or volumes

 troubleshooting (what to do when things go wrong)

 cleaning and basic maintenance

 spare parts information

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Student Guide SITHCCC023 - Use food preparation
 equipmentor serviced).
service requirements (when to get the machine repaired

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You must always follow the manufacturer’s instructions. Do not attempt to repair or
service a broken or faulty piece of equipment unless the instruction booklet says that
this is within an operator’s skill level or your supervisor has indicated is it part of your
responsibilities.
If equipment is broken, faulty, damaged or shows signs of wear and tear, you
must notify your supervisor and tag or label the equipment as being ‘out of order’
or ‘not in use’ or similar.

LIFT THE LID

In a group, gather and review the manufacturer’s instructions for a range of

equipment in the kitchen environment. Look through them to familiarise yourself
with the information provided.

General safety requirements

It is important to use all equipment and utensils safely. Failure to follow the
manufacturer’s instructions and kitchen procedures can lead to accidents, equipment
damage or failure, and even problems with the food you are preparing.
Safety should be considered at all stages of equipment use:

 when setting up/assembling

 when using

 when cleaning, maintaining and

storing. Key safety requirements relate
to:

 handling knives, blades and sharp utensils and attachments

 working around electrical items

 checking that equipment is safe to use

 how to assemble equipment and accessories

 equipment safety features (such as emergency stop buttons and safety guards).

Image by Rod Long on Unsplash

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Student Guide SITHCCC023 - Use food preparation
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TIME FOR SOME FACTS

Look at the following Fact Sheets:

 Fact Sheet 20 - Equipment Safety, Cleaning and Maintenance

Under the ‘Safety’ heading, review steps 1–3 to learn about the common
safety aspects of equipment usage.

 Fact Sheet 38 - Kitchen Safety

If you have already looked at these Fact Sheets you can move on or review it to refresh
your memory.

General cleaning and maintenance requirements

No one wants to use dirty equipment or equipment that isn’t working the way it
should. You should always make sure you have cleaned and performed any necessary
maintenance on equipment so that it is clean and safe to use for the next time, or for
the next person.

Common signs of uncleanliness or damage may include:

 food that has not been removed from attachments and accessories

 spatters or splashes of food on equipment housing

 dust and dirt

 stains or marks on equipment

 cracks, slits and chips

 issues with electrical cords and plugs.

Key cleaning and maintenance requirements relate to:

 the correct way to clean and sanitise equipment

 what maintenance can be safely performed (such as blade sharpening and

adjusting, belt tensioning, oiling and lubrication)

 signs of wear and tear or damage.

Commercial kitchens will have cleaning and maintenance checklists and procedures
available for staff to follow.

LIFT THE LID

Use the Internet and find a couple of examples of commercial kitchen cleaning and
maintenance checklists and procedures. Read each to see the common requirements
and anything specific that may be relevant to the type of workplace/kitchen.

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Student Guide SITHCCC023 - Use food preparation
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TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 20 - Equipment Safety, Cleaning and Maintenance

Under the ‘Cleaning and maintenance’ heading, review steps 1–4 to learn
about the key cleaning and maintenance requirements for equipment.
If you have already looked at this Fact Sheet you can move on or review it to refresh
your memory.

Working sustainably
Every day in the kitchen means that you are using water, electricity, gas and
producing waste. The impact of the hospitality industry on the environment is well
known, and has led to changes in many practices including:

waste handling inventory

management

energy usage menu design.

purchasing procedures

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 8 - Working Sustainably

Under the ‘Energy, water, waste and cleaning’ heading, review steps 1–3 to learn
about what you can do to help reduce your impact on the environment.
If you have already looked at this Fact Sheet you can move on or review it to refresh
your memory.

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2: Workflow planning

How do I know what equipment and utensils to use?

Before you begin cooking, you must know what ingredients, equipment and utensils you
need.

You will have heard of the term ‘mise en place’ (putting in place), which refers to
preparing for work by:

 getting out all the ingredients you need

 preparing your ingredients (cutting,

slicing, dicing, grating, processing,
blending)

 measuring your ingredients as per the recipe

 having all the trays, pots, pans and

bowls ready for use

 having all the utensils, knives and

equipment set out and ready to go.

By being prepared in this way, your cooking

processes will be straightforward and you
won’t be running around looking for the
things you need or interrupting others in the
kitchen to find out where they are!
Recipes, mise en place lists and workflow
plans will help a kitchen run smoothly.
These three items will provide a good
picture of what ingredients, equipment and
utensils are needed for the service period
and when food is to be served.
Image by Jeff Sheldon on Unsplash

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 10 - Workflow Planning

If you have already looked at this Fact Sheet you can move on or review it to refresh
your memory.

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RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 9
Student Guide SITHCCC023 - Use food preparation
equipment

3: Hygienic work practices

The importance of hygienic work practices cannot be stressed enough.

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 1 - Following Hygienic Work Practices

Review steps 1–3 under the ‘Personal hygiene’
heading.
If you have already looked at this Fact Sheet you can move on or review it to refresh
your memory.

Cleaning and sanitisation

Cleaning and sanitisation apply to work surfaces, equipment and utensils, floors and
food and equipment storage areas. Don’t forget to make sure everything you work
with and the surfaces you are working on are clean and sanitised to combat the
spread of bacteria.

Image by Liliana Drew on Pexels

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TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 7 - Cleaning and

Sanitisation Read all steps in the
following sections:

 General principles

 Cleaning

 Cleaning task

If you have already looked at this Fact Sheet you can move on, but is recommended
you review it to refresh your memory.

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4: Blenders, planetary mixers and food

processors

At a glance, you may think that these pieces of

equipment seem to do the same things, but there
are actually some differences in:

 how they are used

 what foods you can use with them

 what you end up making.

Let’s now look at each piece of equipment.

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 21 - Blenders, Mixers,

Food Processors and Food Mills
Review step 1 for each piece of
equipment to see what you can do.

Features and functions Image by Nicola Barts on Pexels

Some equipment is operated using electricity, but some are manual (that is, used by
hand). Before you attempt to use any equipment in the kitchen environment, you
must know its features and functions.

Let’s look at these now.

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 21 - Blenders, Mixers, Food Processors and Food Mills

Review step 2 to learn about the features and functions of these pieces of
equipment.

You should note that features and functions will vary depending on the models
and sizes of equipment being used.

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Student Guide SITHCCC023 - Use food preparation
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Safety
Let’s look at the safety requirements for blenders, planetary mixers, and food processors.

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 21 - Blenders, Mixers, Food Processors and Food Mills

Review steps 1–4 under the ‘Safety’ section to learn about safe work practices with
each piece of equipment.

Cleaning and maintenance

Let’s look at the safety requirements for blenders, planetary mixers, food processors and
food mills.

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 21 - Blenders, Mixers, Food Processors and Food Mills

Review steps 1–4 under the ‘Cleaning and maintenance’ section to learn how
to clean and care for each piece of equipment.

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Student Guide SITHCCC023 - Use food preparation
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5: Deep-fryers, ovens, microwaves,

salamanders and stove tops

Large commercial kitchen equipment are used daily to create different dishes using
various cooking methods. Each food type will use different equipment depending on the
standard recipe and cooking requirements.

Let’s now look at each piece of equipment.

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 16 - A Tour of the Large Equipment in a Commercial

Kitchen Review each type of large kitchen equipment.

Your trainer will show you all the different types of equipment available in the training
kitchen.

Features and functions

Large equipment is operated using
electricity or gas. Let’s look at the features
of functions of each piece of equipment.

Deep fryers
Deep frying is a fast, dry-heat cooking
method that uses oil or fat heated to very
high temperatures to cook food.

Ovens
There are many different types of ovens but
generally they are used to cook food with
an even heat and provide fast cooking and
effective browning of food. It can be used to
roast and bake foods.
Image by Leslie Saunders on Unsplash

Microwaves
Microwave ovens apply short, high-frequency radio waves to a piece of food. These
waves cause the moisture inside food to vibrate and generate heat. It is a fast, easy way
of cooking and is particularly useful for thawing.

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Salamanders
A salamander (sometimes called a salamander grill or griller) has a heating element
(electric or gas) at the top and is usually open at the front. A salamander is generally
used for grilling, toasting, browning or for keeping dishes hot.

Stove tops
Stove tops can be a large, flat cooking surface used for shallow frying food known as a
hot plate or griddle or can be individual heating plates used with pots, pans, trays and
steamers. These can sauté, blanch, boil, braise, poach, fry, stew or steam foods.

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 16 - A Tour of the Large Equipment in a Commercial

Kitchen Review each type of large kitchen equipment.
You should note that features and functions will vary depending on the models and
sizes of equipment being used.
If you have already looked at this Fact Sheet you can move on or review it again to
refresh your memory.

Safety
Let’s look at the safety requirements for deep-fryers, ovens, microwaves,
salamanders and stove tops.

 Always turn off equipment when not in use.

 Do not leave drop open doors open or unattended.

 Ensure that equipment is working order and not damaged.

 Never overload the equipment or exceed the manufactures limits.

 Keep equipment maintained and clean.

 Do not use plastic items (unless say OK to do so on the packaging, for example
‘suitable for microwave’).

 Never let water come into contact with hot oil.

 Ensure staff are trained how to handle hot items.

 If you smell gas turn off all equipment immediately and report it.

 When moving hot pots, pans and tray tell everyone in the area.

 Wear the correct protective clothing (PPE).

 Regularly change deep fryer oil or if the oil has become darker, gives food burn
flavour or has a rancid smell.

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TIME FOR SOME FACTS

Look at the following Fact Sheets:

 Look at Fact Sheet 16 - A Tour of the Large Equipment in a Commercial Kitchen

 Fact Sheet 38 - Kitchen Safety

Review section 2 ‘Tips to avoid hazards and injury’ under the section burns and
injury from equipment to learn some safety requirements for deep-fryers,
ovens, microwaves, salamanders and stove tops.
If you have already looked at these Fact Sheets you can move on or review it again to
refresh your memory.

Cleaning and maintenance

Let’s look at the safety requirements for deep-fryers, ovens, microwaves,
salamanders and stove tops.

TIME FOR SOME FACTS

Look at the following Fact Sheets:

 Fact Sheet 7 - Cleaning and Sanitisation

 Fact Sheet 20 - Equipment Safety, Cleaning and Maintenance

If you have already looked at these Fact Sheets you can move on or review it again to
refresh your memory.

Oil in the deep fryer needs to be changed regularly as the oil breaks down into toxic
chemicals during the heating process and contact with light. This can cause any food
being cooked in it to become unsafe to eat.

To change the oil, turn off the deep fryer

and allow the oil to completely cool, this
usually takes at least 2 hours. Set up a
container to dispose of the oil and drain
the old oil into the container and dispose
of it in an environmentally way. Follow
the manufactures instruction to
determine how to wash and clean the
fryer. Generally, you will need to fill the
fryer ½ with hot water and use a
degreaser that is suitable for use in a
commercial kitchen.
Rinse all chemicals from the fryer
and dry before replacing with new
oil.
Image by Pille R. Priske on Unsplash

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6: Knives

Types of knives
There are a number of knives you will use when preparing food, and each has a specific
purpose. We will look at the following knives in this unit:

 chef

 filleting

 palette

 utility

 vegetable.

Knives come in different sizes. You will find that

the same type of knife type may have different
blade lengths and even different shapes (curved
or straight).

A knife will also have either a serrated or non-

serrated edge. A ‘serrated’ knife has an edge that
looks like a saw edge or toothed edge. A serrated
knife is good for those types of cuts that need to
use a back and forth motion, as the toothed edge
will grab on to what is being cut and carve
through it. A non-serrated edge is good for those
Image by Nathan Dumlao on Unsplash
cuts where you make a pushing motion through
the food, and provide a precision cut.

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 19 - Knives

Review steps 1–6 under the ‘Types of knives’ section to learn about the knives
listed above.

Complete the activities that come after the ‘Types of knives’ section.

Working safely with knives

It’s important to work safely in the kitchen at all times, and when you work with
knives you must be incredibly safe to avoid accidents and injuries.

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Look at Fact Sheet 19 -

Knives.

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Student Guide SITHCCC023 - Use food preparation
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Student Guide SITHCCC023 - Use food preparation
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Review steps 1–4 under the ‘Working safely with knives’ section to learn about
best practice when handling knives.

Complete the activities that come after the ‘Working safely with knives’ section.

Precision cuts
The term ‘precision cuts’ relates to the techniques used to cut food into precise
shapes and sizes. Precision cutting usually involves vegetables and the cuts are used
for a couple of reasons:

 for garnishing/presentation purposes

 to cut food so that it can cook or marinate at an even rate.

Image by Sarah Chai on Pexels

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 19 - Knives

Review steps 1–8 under the ‘Precision cuts’ section to learn more about
these cuts.

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WATCH AND LEARN

Your trainer will show you how to use different knives and the techniques to cut a
range of food types.

Care and maintenance of knives

Cleaning
Every day at home you wash and dry knives. But do you know the correct way to do this?

The knives you use in a commercial kitchen need to be cleaned and dried carefully. It is
important to make sure that all food debris has been removed from knives as this will
lead to harmful bacteria build up.

Sharpening and honing

To extend the life of your knives, you should regularly do some basic maintenance.
This includes sharpening and honing.
It is important not to use these terms to mean the same thing: they are different techniques.

Honing should be done every time you use your knives and sharpening on a regularly
basis. You can check the manufacturer’s guidelines of your knives to see how often they
recommend sharpening, otherwise you should do it when you notice that it is more
difficult to cut.
A dull knife can lead to food that is not cut properly and looks unattractive, and it
can also cause injuries as you will the knife will start slipping.
There are different pieces of equipment that can be used to maintain knives including:

honing rods/steels manual sharpeners

sharpening stones electric

sharpeners.

We will look at honing rods/steels and sharpening stones in this unit.

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 19 - Knives

Review steps 2–3 under the ‘Care and maintenance’ section to learn about
honing and sharpening.
Complete the activities that come after the ‘Care and maintenance’ section.

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LIFT THE LID

Use the Internet and look for articles and videos that show how to use manual and
electric knife sharpeners.

LIFT THE LID

Watch the video 5 biggest myths of knife sharpening.

Video: https://burrfection.com/cancelling-debt-3/ (07:42)

Storage
The kitchen you work in will have specific ways of storing knives. This will generally be in a:

 knife case

 knife block

 magnetic knife rack.

If you have your own knives and take them to different jobs or workplaces, you will use
a knife roll or bag. This will keep your knives secure and safe during transportation.

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 19 - Knives

Review steps 1–3 under the ‘Care and maintenance’ section to learn about how to
clean and care for your knives.
Complete the activities that come after the ‘Care and maintenance’ section.

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7: Graters, mouli, mandoline slicers and slicing

machine

This section will cover the use, features and functions, safety, cleaning and
maintenance requirements of graters, mouli, mandoline slicers and slicing
machine.
Note that this section addresses commercial graters. Handheld graters such as box
graters and zesters will be covered in Section 9 Commercial kitchen utensils.
Let’s now look at each piece of equipment.

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 22 - Graters, Mouli and Mandoline Slicers

Review step 1 for each piece of equipment to see what you

can do.

Slicers
Slicers are also known as meat slicers, food slicers or deli slicers. It is a machine that
safety cuts large cuts of meat quickly and provides portion control.

Features and functions

Some equipment is operated using electricity (such as the commercial grater), but mouli
and mandoline slicers are manual (that is, used by hand). Before you attempt to use any
equipment in the kitchen environment, you must know its features and functions.

Let’s look at these now.

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 22 - Graters, Mouli and Mandoline Slicers

Review step 2 to learn about the features and functions of these pieces of
equipment.

Slicers have an adjustable blade so you can determine the thickness of the prepared
cooked or cold meat. They are used to provide cuts of meat for sandwiches. It saves
time and effort when slicing meats.

Safety
Let’s look at the safety requirements for graters, mouli and mandoline slicers.
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Student Guide SITHCCC023 - Use food preparation
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TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 22 - Graters, Mouli and Mandoline Slicers

Review steps 1–3 under the ‘Safety’ section to learn about safe work practices with
each piece of equipment.

Slicers are very easy to disassemble, have built in safety guards and non-slip feet. They
usually come with a blade removal kit, but have a blade sharpener built into the slicer so
be very careful with the blade as it will be very sharp.

Cleaning and maintenance

Let’s look at the safety requirements for graters, mouli and mandoline slicers.

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 22 - Graters, Mouli and Mandoline Slicers

Review steps 1–3 under the ‘Cleaning and maintenance’ section to learn how
to clean and care for each piece of equipment.

Slicers are built for easy dissembling to clean. Follow the same cleaning and
maintenance procedures for graters, mouli and mandoline slicers.

Image by Eva Bronzini on Pexels

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8: Cryovac machine

Cryovac is becoming more popular every day in commercial kitchens as it prolongs

shelf life of products.

Features and functions

This is a machine where food is placed inside a plastic that is then sealed and all the air
is removed with a vacuum. It is also known as wet packaging or vacuum-sealed
packaging. It is known to kill and stop bacteria growth. It can be refrigerated or frozen
and can keep food for extended shelf life for up to 12 months. For example if meat is
packed in vacuum packaging the meat is juicier and tenderer as enzymes break down
the structure over time. This type of packaging can also be used for a prepared dish as it
would be served to a customer in a restaurant for take-away meals. It can also be used
to prepare food items in advance.

LIFT THE LID

To learn more about Cryovac, watch the video below.

Video: https://www.youtube.com/watch?v=2SwAQWl_5U4 (05:32)

Safety
Ensure that the machine is on a flat and stable surface and installed and maintained by
a technician. It cannot be used for liquids as liquids can get into the machine during the
vacuum process and cause the machine to no long work. Other safety requirements
include:

 Never place the machine in water.

 Do not touch the sealing bar during or immediately after operation as it is hot.

 Always turn off the machine when it is not in use.

 Only use the machine for its intended purpose

 Use bags recommended by the supplier/manufacturer only

 Maintain and clean machine as per manufactures instructions.

Cleaning and maintenance

Water will cause the machine to stop working, so when cleaning ensure that you:

 do not use a wet cloth

 use warm, soapy water and a damp cloth to clean the appliance

 remove any cleaning products used

 dry thoroughly after cleaning.

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LIFT THE LID

To learn more about Cryovac machines visit the link below.

Website: https://www.nisbets.com.au/commercial-kitchen-machines/food-
preparation- equipment/vacuum-sealers/_/a33-3

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RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 2
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9: Commercial kitchen equipment and

utensils

We will now look at the other types of food preparation equipment: the common
kitchen utensils and the larger commercial kitchen equipment.
Utensils have an important place in the kitchen. The same practices regarding cleaning
and maintenance apply: always check your utensils for cleanliness before using them,
and make sure that all parts are working properly and are not loose.

Image by henry perks on Unsplash

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 17 - Commercial Kitchen Utensils

Your trainer will show you all the different types of utensils available in the
training kitchen.

The large equipment in your kitchen will generally consist of ovens, stoves,
fridges/cool rooms and freezers. The Fact Sheet below will provide you with some
more information about the larger equipment, but you will also learn about these in
other units in this course.

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RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 2
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TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 16 - A Tour of The Large Equipment in a Commercial Kitchen

Your trainer will show you all the different types of utensils available in the
training kitchen.

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10: Weights and measures

When following recipes, you will need to be

able to weigh and measure the ingredients
required. You will also need to be able to
make conversions.

Units of measurement
The common units of measurement you will
use when cooking include:

 liquid volume measurement

 dry volume measurements.

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 23 - Weights and

Measures

Review steps 1–3 under the

‘Units of measurement’ section.

Converting units of measurement Image by Lina Kivaka on Pexels

You probably know that half of a kilogram is 500 grams, right? But do you know how
many millilitres are in a tablespoon? Being able to convert weights and measurements
is an important part of cooking.

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 23 - Weights and Measures

Review step 4 under the ‘Units of measurement’
section.

Time
Time is an important component of working in a commercial kitchen as you will be
under pressure to get your tasks complete so that food can be served.

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 2
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TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 23 - Weights and Measures

Review step 5 under the ‘Units of measurement’
section.

Temperature
Temperature is important in many aspects of the commercial kitchen, including:

 using ovens

 checking temperatures of food using thermometers

 checking equipment temperatures to make sure they are running at food safety
requirements

 recording temperatures of fridges, freezers and cool rooms.

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 23 - Weights and Measures

Review steps 1–2 under the ‘Temperature’ section and complete the activities that
follow.

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11: Pots, pans, steamers, water baths and trays

Food preparation also involves the use of a range of pots, pans, steamers and trays.
They are made from different types of materials, such as:

stainless steel cast iron iron carbon steel

aluminium copper stoneware porcelain.

TIME FOR SOME FACTS

Look at the Fact Sheet 18 - Pots, Pans, Trays and Steamers and participate in the
activities.

Water baths
Water baths can be hot or cold and is used to keep food at an accurate temperature
or to quickly reduce the temperature to stop the food from cooking.
Cold water (ice) baths are used generally with vegetables that shock the food after it has
been blanched to stop the food from further cooking. This method preserves the flavour,
colour, texture and makes the vegetable stay crispy.

Hot water baths is a cooking method where pots that contain the food are placed within
another larger pot that has hot water in it. It keeps the initial food pot at a constant
temperature and used to melt chocolate, custard or food that may burn if placed on
direct heat.

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12: Putting it all together

Now it’s time to put together everything you have learned in this unit and do
some cooking! Complete the activity below.

W HA T ’S COOKIN G?

Your trainer will provide you with a number of

recipes. During this activity you will need to
show:

 excellent attention to food safety

 excellent attention to hygiene

 that you can work in an organised manner and plan your workflow

 that you can safely assemble and use the range of equipment and utensils covered
in this unit

 safely use and maintain knives and other sharp utensils

 apply precision cuts

 accurately weigh and measure ingredients

 that you can work sustainably

 clean, sanitise and maintain equipment and utensils

 clean and sanitise your work area

 report any issues you identify with equipment and utensils.

If you identify any issues with any ingredients, utensils or equipment, speak to
your trainer immediately.

LET IT SIMMER

Reflect on the activity you just completed and think about:

 what you did well

 what you could improve on

 what you would do different next time.

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Chef’s Toolbox
Use these pages to record recipes, tips and useful resources to add to your Fact
Sheets so, at the end of your course, you have a set of references that you can take
with you into the workforce.

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Definitions

 Blanching is a cooking method that briefly immerses the food item in hot liquid
such as oil or water.

 Blender is an appliance that mixes purees and, emulsifies. It is used to

make soups, smoothies, sauces, dressings, drinks.

 Cryovac machine is a machine where food is placed inside a bag then the
machine removes all the air from the bag and seals it.

 Deep fryer is an appliance that cooks food by submerging it into hot oil.

 Food processor is an electric or handheld device that is used to chop, knead,

grind, mix, puree, emulsify.

 Grater is a small hand held utensil that grates/shreds foods into fine pieces at a high
rate.

 Mandolin slicer is a hand held appliance that can make large volumes of clean,
accurate slices/cuts of vegetables; slice, julienne and waffle cuts.

 Measures can be for measuring temperature, volume of liquids or dry

ingredients. Types of measures include: scales, thermometers, cups, spoons
and jugs.

 Microwave is cooking appliance that applies short, high-frequency radio waves to

food. These waves cause the moisture inside food to vibrate and generate heat. It
is a fast, easy way of cooking and is particularly useful for thawing.

 Mouli is a small handheld food processing device that grates/shreds small

volumes of food into fine pieces.

 Ovens are large item/s in commercial kitchens that cook food quickly,
accurately and efficiently. They are a critical function in any commercial
kitchen.

 Peeler, corer or slices are hand held small equipment used to peel, core or slice
fruit and vegetables.

 Planetary mixer is a machine that kneads and mixes small volumes of

product such as dough, creams, sauces, cakes, batters.

 Salamander is a machine that heats using infrared and is used for grilling,
toasting, browning or for keeping dishes hot.

 Scales give accurate weight measurements and can be analogue or digital.

 Slicing machine is used to slice food items, usually meats.

 Stove tops are used for shallow frying food known as a hot plate or griddle or can
be individual heating plates used with pots, pans, trays and steamers. These can
sauté, blanch, boil, braise, poach, fry, stew or steam foods.

 Thermometers measure the temperature of items or storage areas to ±1°C.

 Water bath can be hot or cold and is used to keep food at an accurate
temperature or to quickly reduce the temperature to stop the food from
cooking.

 Whisk is used to whisk or whip ingredients until they are smooth or to aerate
mixture; there are different types of whisks (both coarse and fine).

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 3