Slide 1 Slide 2 Standardized recipes provide a list and amounts of ingredients, yield, equipment needed, cooking time, cooking temperature, and sometimes the calorie count…

Slide 1GCSE CATERING REVISION Slide 2 The subject covers four areas: 1.The Catering Industry 2.Nutrition & Menu Planning 3.Food Production 4.Technological Advancements…

1.Mise En Place 2. • [ meez-on-plass] , literally "put in place" is a French meaning“ everything in place", as in set up. • It is used in professional…

1. I’m Great at Dicing Vegetables… 2. That Smarts 3. Knife Safety Do’s and Don’ts• Do’s– A knife is used for cutting, and cutting only.– Always make cuts…

1. Knife Skills 2. Parts of a knife Knives are divided into 2 sections – 1. The blade 2. The handle 3.  Tip: Used for slicing and handling small items such as shallots,…

Slide 1 Slide 2 Cooking is fun, but kitchen safety is a priority. Think about it: Knives! Fire! Bacteria! Observing basic rules of kitchen safety is a good habit to develop.…

Slide 1Kitchen Safety Association Members Workers’ Compensation Trust S afety A wareness F or E veryone from Cove Risk Services Slide 2 This overview will… Identify the…

Slide 1 Unit 102 (1GEN7) Maintain, handle and clean knives Slide 2 Parts of the Knife The parts of a knife are pretty much the same for all knives. Slide 3 Parts of the Knife…

Slide 1 Since you will be using a knife, It makes sense to take some time to talk about knives. High-quality knives are expensive, but will last upwards of 20 years whereas…

Kitchen Safety Massachusetts Care Self-Insurance Group, Inc. Safety Awareness For Everyone from Cove Risk Services This overview will⦠Identify the most common injuries…