National 5 Practical Cookery SQA

Kitchen Equipment

Kitchen Tools and their Uses

Knives:

• Chef's Knife – The most versatile tool for many different tasks.
• Paring Knife – Ideal for peeling and other small or intricate work.
• Bread Knife – Has a serrated edge ideal for slicing bread and other baked goods.
• Utility Knife – It is somewhere in size between a chef’s knife and a paring knife. Useful for butchering poultry or filleting fish.

Mixing Tools:

• Whisks – To blend ingredients smooth, to incorporate air into a mix or to lighten sauces.
• Wooden Spoons – Slower to heat than metal spoons, also avoid scratching pots and pans.
• Spatulas – For turning or flipping foods. A rubber spatula is often used to scrape batter off the sides of bowls.

Baking and Cooking Equipment:

• Baking Sheets and Roasting Pans – To bake cookies, roast vegetables and cook meats.
• Sauce Pans – Used for boiling, stewing, making sauces.
• Frying Pans – For frying and sautéing foods.
• Dutch Ovens – Great for making stews or baking bread.

Measuring Tools:

• Measuring Cups – To measure out dry or wet ingredients when cooking.
• Measuring Spoons – Useful for measuring small amounts of ingredients, like spices or leavening agents.
• Kitchen Scales – Most accurate way to measure ingredients, especially for baking.

Safe Use and Maintenance of Kitchen Equipment

• Always read the user manual before using a new equipment.
• Switch off and unplug any electrical item when not in use or for cleaning.
• Keep electrical equipment away from wet areas to avoid electrical shocks.
• Use oven mitts or pot handlers to handle hot equipment or vessels.
• Never use sharp objects like knives without proper training.
• Clean and dry tools properly after use. Store them at the right place.
• Regularly inspect your tools and equipment. Look for any signs of damage or wear and tear.
• Dispose of or replace any damaged tools or equipment to prevent accidents.

Hygiene in the Kitchen

• Always wash hands before starting to cook and after handling raw meat or poultry.
• Maintain work surfaces and equipment clean. This includes regular cleaning of chopping boards and knives.
• Separate raw and cooked food to prevent cross-contamination.
• Use different coloured chopping boards for different types of food, i.e., green for veg, red for raw meats.
• Store food at the correct temperature to prevent bacteria growth and food poisoning.

By studying and understanding these points, you can master the art of kitchen safety for Practical Cookery.