1.

Draw and label these different types of knives, and their functions:

a. Butcher and boning.

• Butcher knives have heavy, slightly curved blades that are useful for splitting, stripping, and
cutting

large sections of meat. They range from 20 to 30cm blades, which makes them excellent for
cutting

through thick pieces of meat.

b. Chef’s knife

• A chef’s knife is the most common knife used in commercial kitchens. They are available in
a range

of sizes from 15 to 35cm. The blade of a chefs knife is a wide, symmetrical blade that tapers
to a

point. It is suitable for a wide variety of tasks which is why they are an essential tool in the
kitchen.

c. Filleting.

• The filleting knife has a long, thin, and flexible blade. They can be interchangeable with the
boning
knife, but where the boning knife is stiff, the filleting knife is flexible.

• They are commonly used for filleting fish

d. Palette.

• The palette knife is a blunt blade with a rounded tip that is best

used for spreading products such as frosting or spreads.

e. Utility.

 • A utility knife is in the middle of the chef knife and paring knife.

The blade can be from 10 to 20cm, usually has a scalloped edge, and is most commonly
used for

tasks where the paring knife is too small and a chef knife is too heavy or big.

f. Vegetable.

 • Similar to a Utility knife, however recently they have been

given the name of vegetable knives, as they are perfect for chopping and slicing various
vegetables,

such as onions, squash, tomatoes, etc.

2. Research and explain the use and function of knife sharpening equipment, including
sharpening

steels and stones. Answers may consider: Sharpening stones are the main way to maintain a
sharp

edge on your knife. The material they are made of depends on what they are intended for.

Sharpening stones are either natural or synthetic. Natural stones are generally made from
naturally
occurring silicon or ceramic, as well as other various stone types, however they are hard to
come by

nowadays. The main types of sharpening stones are:

• Oil stones – made from Novaculite, Aluminium Oxide, or Silicon Carbide, these stones use
oil as a

way to remove the metal filings that are left behind from the knife. These are widely used

• Water stones - These are generally made from Aluminium Oxide and use water as the
lubricant,

rather than oil

• Diamond stones – These stones are a plate with industrial diamonds attached to it. They
sharpen a

knife the fastest and can create the sharpest edge, however they can also damage your knife
if used

incorrectly. They do not require a lubricant

A sharpening steel is only really used to maintain the edge of a knife. They do not actually
sharpen a

knife the same way as a stone does, but they are useful when you need a quick touch up to
the

blade so it can keep working.

To use a steel, you will need to: I. Hold your knife in your dominant and the steel in the other
II.

Place the heel of the knife on the steel at a 15 to 20-degree angle III. Draw the knife
downwards,

following the contour of the blade to the tip, for a few strokes then swap sides Note:
accuracy is
more important than speed, so go slowly to make sure you are doing it right.

3. Research and create a workplace information sheet detailing the safe operating practices
and

maintenance requirements for each of the following commercial equipment types used in
food

preparation: a. Blenders b. Food processors c. Graters d. Mixers e. Measures f. Peelers, corers,

and

slicers g. Scales h. Thermometers i. Whisks j. Adjusting blades k. Oiling Machines

• Check electrical cords

• Ensuring lids and attachments are secure

• Confirm cleanliness of equipment before use

• Ensure that there is no chance of cross contamination

• Moving parts are free from grime and dirt

• Blades are sharp and in good working order

• Follow all organisational policies and procedures for the use of equipment, and always refer
to the

manufacturer’s instructions and guidelines on the use and maintenance of their equipment

4. Identify and explain the food safety practices that are required for handling different food
types.

Answers should reflect: • Safely and hygienically handling food is a key component of
ensuring food

safety when preparing food products.

• High-risk foods are the types of food that are affected by food poisoning bacteria far more
easily

than other food types, and as such will need to be taken care of.

• These guidelines are:

o Prepare high risk foods in batches, don’t pull it all out at once

o Ensure you are using clean equipment for food preparation

o Maintain a high standard of personal hygiene

o Wash equipment when changing tasks, such as from cutting raw chicken to cutting
vegetables

o Store food products correctly

5. For a range of at least six (6) types of food preparation equipment, identify and outline the

cleaning agents that are to be used to clean the equipment, and the cleaning practices
suitable to

use.

Tools Cleaning agents

Chopping board Dishwashing liquid

Knife Dishwashing liquid

Blender Dishwashing liquid

Mixing bowl Dishwashing liquid

Peeler Dishwashing liquid

(Choices: Chlorine Bleach, Iodine de-greasers,  detergents, glass cleaners.)

1. Draw and label these different types of knives, and their functions:
a. Butcher and boning.

• Butcher knives have heavy, slightly curved blades that are useful for splitting, stripping, and
cutting

large sections of meat. They range from 20 to 30cm blades, which makes them excellent for
cutting

through thick pieces of meat.

b. Chef’s knife

• A chef’s knife is the most common knife used in commercial kitchens. They are available in
a range

of sizes from 15 to 35cm. The blade of a chefs knife is a wide, symmetrical blade that tapers
to a

point. It is suitable for a wide variety of tasks which is why they are an essential tool in the
kitchen.

c. Filleting.

• The filleting knife has a long, thin, and flexible blade. They can be interchangeable with the
boning

knife, but where the boning knife is stiff, the filleting knife is flexible.
• They are commonly used for filleting fish

d. Palette.

• The palette knife is a blunt blade with a rounded tip that is best

used for spreading products such as frosting or spreads.

e. Utility.

 • A utility knife is in the middle of the chef knife and paring knife.

The blade can be from 10 to 20cm, usually has a scalloped edge, and is most commonly
used for

tasks where the paring knife is too small and a chef knife is too heavy or big.

f. Vegetable.

 • Similar to a Utility knife, however recently they have been

given the name of vegetable knives, as they are perfect for chopping and slicing various
vegetables,

such as onions, squash, tomatoes, etc.

2. Research and explain the use and function of knife sharpening equipment, including
sharpening

steels and stones. Answers may consider: Sharpening stones are the main way to maintain a
sharp

edge on your knife. The material they are made of depends on what they are intended for.

Sharpening stones are either natural or synthetic. Natural stones are generally made from
naturally

occurring silicon or ceramic, as well as other various stone types, however they are hard to
come by

nowadays. The main types of sharpening stones are:

• Oil stones – made from Novaculite, Aluminium Oxide, or Silicon Carbide, these stones use
oil as a

way to remove the metal filings that are left behind from the knife. These are widely used

• Water stones - These are generally made from Aluminium Oxide and use water as the
lubricant,

rather than oil

• Diamond stones – These stones are a plate with industrial diamonds attached to it. They
sharpen a

knife the fastest and can create the sharpest edge, however they can also damage your knife
if used

incorrectly. They do not require a lubricant

A sharpening steel is only really used to maintain the edge of a knife. They do not actually
sharpen a

knife the same way as a stone does, but they are useful when you need a quick touch up to
the

blade so it can keep working.

To use a steel, you will need to: I. Hold your knife in your dominant and the steel in the other
II.

Place the heel of the knife on the steel at a 15 to 20-degree angle III. Draw the knife
downwards,

following the contour of the blade to the tip, for a few strokes then swap sides Note:
accuracy is

more important than speed, so go slowly to make sure you are doing it right.
 

3. Research and create a workplace information sheet detailing the safe operating practices
and

maintenance requirements for each of the following commercial equipment types used in
food

preparation: a. Blenders b. Food processors c. Graters d. Mixers e. Measures f. Peelers, corers,

and

slicers g. Scales h. Thermometers i. Whisks j. Adjusting blades k. Oiling Machines

• Check electrical cords

• Ensuring lids and attachments are secure

• Confirm cleanliness of equipment before use

• Ensure that there is no chance of cross contamination

• Moving parts are free from grime and dirt

• Blades are sharp and in good working order

• Follow all organisational policies and procedures for the use of equipment, and always refer
to the

manufacturer’s instructions and guidelines on the use and maintenance of their equipment

4. Identify and explain the food safety practices that are required for handling different food
types.

Answers should reflect: • Safely and hygienically handling food is a key component of
ensuring food

safety when preparing food products.

• High-risk foods are the types of food that are affected by food poisoning bacteria far more
easily

than other food types, and as such will need to be taken care of.

• These guidelines are:

o Prepare high risk foods in batches, don’t pull it all out at once

o Ensure you are using clean equipment for food preparation

o Maintain a high standard of personal hygiene

o Wash equipment when changing tasks, such as from cutting raw chicken to cutting
vegetables

o Store food products correctly

5. For a range of at least six (6) types of food preparation equipment, identify and outline the

cleaning agents that are to be used to clean the equipment, and the cleaning practices
suitable to

use.

Tools Cleaning agents

Chopping board Dishwashing liquid

Knife Dishwashing liquid

Blender Dishwashing liquid

Mixing bowl Dishwashing liquid

Peeler Dishwashing liquid

(Choices: Chlorine Bleach, Iodine de-greasers,  detergents, glass cleaners.)