Equipment Can you name them from the pictures?

1. Equipment Can you name them from the pictures?

2. A D B C F E

3. A carving knife D ladle B cook’s knife/ chef’s knife C balloon whisk F ice cream scoop E measuring spoons

4. 2011 winter

5. (b) After a fire in the hotel kitchen, the chef needs to buy new equipment. Evaluatetwo pieces of equipment that would meet his needs. [6] • A deep fat fryer. If the kitchen offers a lot of deep fried food e.g. chips this is worth having as it is the safest way to fry in quantity. It might even be worth getting a double fryer. Beware of getting a fryer too big for the kitchen, though. When choosing a fryer the chef should look for one with a guarantee in case something goes wrong. Before making his choice he should find out how easy it is to drain off the fat and clean it before re-filling. • A dishwasher If there is room for a dishwasher this will be worth getting to save time during and after service. The kitchen hands can be getting on with other jobs while the dishwasher cleans, rinses and dries. Before making a choice the chef should find out how energy-efficient the model is as the wrong choice will result in huge electricity bills. He should find one that is easy to use and maintain.

6. 2011 summer

7. 4. (a) Name three knives that are essential for a chef. [3] Plus filleting knife for filleting fish

8. (b) State four safety rules to be followed when using knives. [4] • Make sure knives are kept sharp. • Use the right sized knife for what you are chopping. • Don’t try to catch a falling knife. • Keep knife handles clean and dry. • Carry knives by the handle with the blade pointing at the ground. • Keep the blade pointing away from you when you wash a knife. • Don’t put a knife in washing-up water where you can’t see it. • Keep knives in a knife block.

9. 2012 summer

10. Bain-marie

11. c k cook’s knife L Ladle M s Measuring spoons

12. Award 0-2 marks for a basic answer that may resemble a list with little or no discussion. Award 5-6 marks for an excellent answer on the use of a microwave oven in a catering kitchen. Answer includes benefits and constraints of use.

13. Create time/space efficiencies? • Allow the caterer to save money somehow? • Attract custom? S A E X

14. PROS Microwave ovens can be useful in a catering kitchen in a limited way. They can cook or warm up food very quickly so they can be used to cook precooked meals to order. They can even defrost the meal quickly so that food does not have to be taken out of the freezer in advance. They use less energy than a conventional oven, partly because they do not need heating up time and partly because cooking time is so reduced ( a baked potato can be ready in 6 minutes instead of 50 minutes). Staff must be trained to leave the food to stand before serving it and to stir the food to prevent cold spots. Another advantage of the microwave oven is that food can be cooked without adding water or fat, which may help if the customer is on a special diet.

15. CONS Microwave ovens are of only limited use in a catering kitchen as they cannot cope with large batches of food. The time and energy saving for a single baked potato is lost if you are baking more than one. The other disadvantage of microwave cookery is the quality of the finished dish. A grilled steak or fish in skin will be pleasingly crisp and browned on top but a microwaved one will not. Some foods will be soggy after being cooked in a microwave.

16. 2013 winter

17. The kitchen at the guest house needs to be updated and the new head chef is to be involved in the purchase of additional equipment. (b) Identify two pieces of large scale equipment needed for the preparation or cooking of food and discuss why each would be useful. [8] Name of equipment: Dish washer Reasons for choice:

18. Name of equipment: Dish washer Reasons for choice: This is probably worth 3 marks • Create time/space efficiencies? • Allow the caterer to save money somehow? • Attract custom? S A X E

19. A dishwasher saves staff having to wash up. While the dishwasher is working the staff can get on with other tasks in the kitchen. • Staff may feel happier with a dishwasher in the kitchen because they can use their time in more creative ways. • If you choose the model of dishwasher wisely and make sure it is the right size for the business it can save money on hot water.

20. Name of equipment: Outdoor pizza oven Reasons for choice: This is probably worth 3 marks • Create time/space efficiencies? • Allow the caterer to save money somehow? • Attract custom? S A E

21. An outdoor pizza oven can be a big attraction in the summer as not many restaurants have them and customers can enjoy the novelty of eating outside with their dinner cooked outside too. • The ovens get very hot and can cook a pizza in less than 10 minutes so they can save fuel and time. • There is no need for heating on the patio as the oven is so hot.

22. 2013 summer

23. 5. (a) Complete the chart below. [4] Name of equipment Benefit to a caterer

24. 2014 winter

25. 9. A school kitchen is being refurbished. (a) Name two pieces of large catering equipment that may be purchased for the new kitchen. [2] Range/cooker/steam oven Grill/salamander/griddle Floor standing mixer/Hobart mixer Potato tumbler Fridge/freezer Microwave oven Hot cupboard Chiller display unit/salad bar counter Bain marie Soup kettle Deep fat fryer Dishwasher

26. (b) Describe the care and maintenance of one of the pieces of equipment named in (a). [4] Ranges/large fridges & freezers installed by qualified fitter Portable equip – PAT tested Flexes not dangling/trailing Follow manufacturers’ instructions/read instruction booklet Receive training to use the equipment Don’t use electrical equipment with wet hands Ensure safety features are working Hot and cold equipment operating at the appropriate temperatures Appropriate cleaning carried out/schedules adhered to

27. (c) Large catering equipment is very expensive to buy. Discuss the factors to be considered when purchasing large equipment for a school canteen. [8] Answers may include: Equipment costs How soon is it available/waiting time The size of the equipment/will it fit? Its finish/stainless steel? How the equipment is to be used The frequency of use – is it needed or wanted; how much will it be used? School canteen cooking less so not so much equipment is needed Durability of the equipment/reliability of equipment/guarantee Technical support available/after sales service- support Maintenance contract available Training available for using the equipment Fuel source – gas/electric/induction/steam Built in thermostats/temp control Ease of cleaning Environmental rating/Energy efficiency School kitchens being franchised Cuts in education budgets will impact on purchasing power

28. 2014 summer

29. Palette knife Making pastry, spreading icing Floor standing mixer Mixing large quantities of bread dough

31. Create time/space efficiencies? • Allow the caterer to save money somehow? • Attract custom? …benefits/advantages for the caterer.. A E

32. Model answer: A salad bar is a refrigerated display unit. One benefit of having a salad bar is that it is easy to clean because it is made of stainless steel and glass and it is on wheels. The salads are visible and make an attractive and colourful display that will attract customers, especially those who are trying to follow healthy eating guidelines about fruit and vegetable consumption. Because it is a form of self-service the caterer does not need to pay wait staff to serve salads. Customers do not need to worry about hygiene as the salad bar has a sneezeguard to protect the salads and is refrigerated. It is easy for staff to restock the salads from the back.

33. 2015 winter

34. Paragraph 1 Paragraph 2 (c) Discuss the advantages and disadvantages of using a food processor when preparing and making soup. [5]

35. Using a food processor to chop the vegetables for the soup will be much faster than getting the staff to do it by hand. When the soup is cooked it can be puréed to the correct consistency much faster than passing it through a sieve. This is a big advantage when you are dealing with large quantities of soup. On the other hand, industrial sized food processors cost a lot of money so it is not worth getting one if you don’t make soup very often. The sharp blades are difficult to clean and could be dangerous. Staff will have to be trained how to use and clean the food processor safely. Paragraph 1 Paragraph 2