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• ladles, spoons and other cookery tools

• cutting boards
Select equipment of the correct type and size for the job

When selecting the correct equipment to use when preparing food keep in mind the size and
specifics of the job. Kitchens are often equipped with different sizes of the same type of equipment.
Food processors and blenders can come in a variety of sizes and attachments.
Knives have a variety of sizes and uses.

Some equipment will have very specific usages, while other pieces of equipment might be used for a
range of different activities. Select the right equipment and the correct sized equipment for each job.
Inappropriate equipment or choices of inappropriately sized equipment can result in poorly
processed and produced food products or can result in food and time wastage. For instance, using a
large floor mixer to make a small batch of batter will probably result in ineffectively aerated batter,
which will make a tough product that should be wasted rather than used. An extra-large frying pan
would not be used to fry two small pieces of bacon, but a small frying pan would be used. If the
larger pan were to be used, because there would be so much empty space (where there is no food)
the pan would burn. Similarly, a paring knife could not be used to cut fillet steaks into portions and a
stock pot that did not hold sufficient quantities of liquid (too small) would overflow or the contents
would not cook evenly, resulting in an inferior product.

Safely assemble and ensure cleanliness of equipment before use and use knives and other
equipment safely and hygienically according to manufacturer instructions
All of the equipment and machinery you use in the kitchen to prepare, handle, store, cook and serve
foods and beverages to customers must be clean, hygienic and safe for use.
Most equipment should be cleaned, sanitised and reassembled at the end of each shift to be ready
for the next service period. Unclean equipment or machinery (meat slicers, ovens) increases the risk
of food contamination and food poisoning.

When preparing poultry or game bird meats make sure that:
• all equipment, including knives, are clean and ready for use

• you understand all of the requirements t hat apply to knife handling
• you know how to handle and use all of the equipment correctly, hygienically and safely

• you can assemble equipment as needed
• you know where everything is and that the items required during the preparation and

• cookery period are easily accessible and ready for use
• ingredients are fresh, of good quality and accessible

Accidents in kitchens are caused mainly by carelessness, lack of concentration, lack of equipment
knowledge or poor preparation of equipment.

All equipment must be checked for safety and operational function before use.
Do not use equipment unless you are very clear on what it should be used for and how it should be
used.

All electrical equipment should be checked to make sure that cords are not worn and frayed and that
the switches work correctly. Electrical equipment that has not been tested and tagged should not be
used.