Page 71 - NEA NEWHERE FLIPBOOK

DISH PROPOSAL FACTORS DISH PROPOSAL FACTORS The aim of of of this section is is to to to enable you to to to develop knowledge of of of a a a a a a range of of of equipment and and utensils and and to to to be able to to to select and and demonstrate correct and and safe use of of the equipment in order to to to apply this to to to professional working practices In this section you will learn how to:
CHEF
MEAT FISH
VEGETABLE
DAIRY
KNOWLEDGE CHECK
State which of the chef’s knives you would use to prepare each food:
TASK
Making a a a a a tomato salsa
KNIFE/KNIVES NEEDED
Filleting tuna
Portioning a a roast chicken
Chopping vegetables for stew Taking raw meat off the bone
71
EQUIPMENT
CHEF’S KNIVES Most cutting tasks in in the kitchen
are achievable with a a a a a a a a a a good chef’s knife That said a a a a a a a a a a blade that’s designed specifically for a a a a a a purpose can bring more ease and precision to to the cut The right knives will encourage you to to prep food with confidence and and creativity and and most importantly much more safely!
CHEESE
PEELING TOMATO
SANTOKU
SALMON FILLETING
BONING
CLEAVER/BUTCHER CARVING
PARING BREAD
CHEF