Equipment required to prepare dishes

Dishes Knives and Equipment required Safety measures

Onion rings in 1 large onion cut into rings, Plain
tempura batter flour for coating, 80 g self-raising
flour, 40 g corn flour, 250 ml very
cold soda water, 1 egg, 50 ml
garlic paprika mayonnaise and a
deep fryer,
In this case, the chopping board
should be secured while the knife is
being cleared with cleaned water. It
also should be heated before use. The
temperature of the fryer should not
exceed 190c. The knives used in this
preparation should be sharpened
from time to time. The Knives
should be handled with the
nominated hand.

Commercial-grade workbenches A damp cloth must also be used

(1.5 m/person), Double sink, Food while cutting the onion rings so that
processors, Graters, Griller, it prevents the chopping board from
Refrigeration unit with shelving, slipping. Apart from this, it is a loss
Slicing machine, Storage facilities important to keep the equipment
present in the kitchen clean and free
Knives: Butchers and boning, from germs. In order to do that any
Chef, Filleting, Palette, Utility, one of the staff should be responsible
Vegetable for cleaning the utensils including the
knives with clean and hot water to
Mandolin, Mouli, Planetary
kill the germs. There should be
mixers, Scales
shelves available in the kitchen to
Small utensils: Peelers, corers and place the various kinds of knives
slicer, Tongs, Whisks required to prepare this particular
dish. It is also important to create a
Stainless steel bowls, flat surface before starting cut it all
Thermometers

Cleaning clothes, Commercial
cleaning and sanitising agents and
chemicals for cleaning
commercial kitchens, equipment
and food storage areas, Dustpans
and brooms, Garbage bins and
bags, Hand towel dispenser and
hand towels, Mops and buckets,
Separate hand basin and antiseptic
liquid soap dispenser for hand
washing, Sponges, brushes and
scourers, Tea towels.
Equipment manufacturer
instructions, Mise en place lists
and standard recipes,
Organisational food safety plan,
Safety data sheets (SDS) for
cleaning agents and chemicals
Vegetable spring 1 tablespoon vegetable oil, 3–4
rolls drops sesame oil, 30 g spring
onions, finely sliced, 30 g
cabbage, fine chiffonade, 30 g
carrots, fine julienne, 30 g
mushrooms, finely chopped, 30 g
bean shoots, ¼ teaspoon grated
ginger, ¼ teaspoon crushed garlic,
the way.
In this case, it is also necessary to
chop the onion rings slowly in the
first place. It will ensure the proper
shape of the ring along with
maintaining the safety of the
individuals responsible for doing this
particular job (Khaled et al., 2020).
In order to ensure safety of the
remaining staff within the kitchen the
person responsible for slicing up the
onion rings should keep the knives in
place after he or she has finished
using it. The techniques of cutting
the respective ingredients must be
known by the person in charge. All
necessary equipment must be
equipped within the kitchen to avoid
severe accidents (Shamimuzzaman et
al., 2022). This can be assured by
using simple skills regarding booking
and food knowledge.
Appropriate dressing must be
followed within the kitchen making
vegetable spring rolls as some time
the clothing is trapped into the rollers
(Shamimuzzamana et al., 2022). This
can also be the cause of severe
accidents that tend to happen while
 ½ teaspoon soy sauce, Spring roll cooking in the kitchen.
wrappers, Egg white

Knives: Butchers and boning,

Chef, Filleting, Palette, Utility,
Vegetable

Mandolin, Mouli, Planetary

mixers, Scales

Equipment manufacturer Organisational objectives must be

instructions, Mise en place lists
and standard recipes,
Organisational food safety plan,
Safety data sheets (SDS) for
cleaning agents and chemicals
fulfilled by using all the valuable
resources including the PPE (Porter
et al., 2021).

Cleaning clothes, Commercial First aid should be available all the

cleaning and sanitising agents and time at the site.
chemicals for cleaning
commercial kitchens, equipment
and food storage areas, Dustpans
and brooms, Garbage bins and
bags, Hand towel dispenser and
hand towels, Mops and buckets,
Separate hand basin and antiseptic
liquid soap dispenser for hand
washing, Sponges, brushes and
scourers, Tea towels.

Parmesan 4 slices white bread – crust Ingredients must be washed in hot

crumbed chicken removed, 20 g parmesan finely water to remove germs.
breast grated, 1 tsp dried mixed herbs,
Flour for coating, eggs whisked
for coating, chicken breasts – skin
removed, Olive oil, Pinch each
salt and white pepper, Cooked
tomato concassé, Finely chopped
parsley

Equipment manufacturer Organisational objectives must be

instructions, Mise en place lists fulfilled by using all the valuable
and standard recipes, resources including the PPE.
Organisational food safety plan,
Safety data sheets (SDS) for
cleaning agents and chemicals

Cleaning clothes, Commercial First aid should be available all the

cleaning and sanitising agents and time at the site.
chemicals for cleaning
commercial kitchens, equipment
and food storage areas, Dustpans
and brooms, Garbage bins and
bags, Hand towel dispenser and
hand towels.

Beer battered 1 fillet of fish, e.g. whiting, 100 g Ingredients must be washed in hot
fillet of fish plain flour, Pinch salt and pepper, water to remove germs.
150 ml beer batter, Cooking oil
(for deep frying)
 60 g tartare sauce, 2 lemon Organisational objectives must be
wedges, 2 large sprigs flat-leaf fulfilled by using all the valuable
parsley resources including the PPE.

Garbage bins and bags, Hand First aid should be available all the
towel dispenser and hand towels. time at the site.

Fruit smoothie ½ cup fruit, diced, e.g. peaches, Ingredients must be washed in hot
bananas, pineapples, strawberries, water to remove germs.
mangos,

¾ cup plain yogurt Organisational objectives must be

fulfilled by using all the valuable
resources including the PPE.

1 cup milk, 1 tbsp sugar (optional) First aid should be available all the
time at the site.

Steak haché with 1 tbsp vegetable oil, 4 shallots, Ingredients must be washed in hot
Pommes Frites & very finely chopped, 250g freshly water to remove germs.
cheat's béarnaise ground beef, 8 thyme sprigs,
sauce leaves picked and chopped, 2tsp
Dijon mustard, 2tbsp plain flour,
50ml crème fraîche
1 egg yolk, 6 tarragon sprigs, Organisational objectives must be
leaves picked and finely chopped, fulfilled by using all the valuable
dressed green salad, to serve resources including the PPE
(Revoredo-Giha, Chalmers &
Akaichi, 2018).

For the Pommes Frites First aid should be available all the
time at the site.
large baking potatoes (such as
Maris Piper or Russet), peeled, 2
tbsp vegetable oil
Bibliography

Khaled, K., Hundley, V., Almilaji, O., Koeppen, M., & Tsofliou, F. (2020). A priori and a

posteriori dietary patterns in women of childbearing age in the UK. Nutrients, 12(10), 2921.

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6643/12/10/2921/pdf

Shamimuzzaman, M., Roy, R. K., Majumder, T. R., Barman, N. C., Lina, N. N., Hasan, M. T., &

Dash, B. K. (2022). Microbial profile of some ready-to-cook frozen food items sold in Dhaka

city, Bangladesh. Food Science and Human Wellness, 11(2), 289-296. Retrieved on 14th

February 2022, Retrieved from:

https://www.sciencedirect.com/science/article/pii/S2213453021001178

Shamimuzzamana, M., Royb, R. K., Majumderc, T. R., Barmand, N. C., Linab, N. N., Hasanb,

M. T., & Dashc, B. K. (2022). Food Science and Human Wellness. Retrieved on 14th February

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https://www.researchgate.net/profile/Biplab-Dash-2/publication/356554074_Microbial_profile_o

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when are portion sizes larger in young children? An analysis of eating occasion size among 1.5-

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on greenhouse gas emission and nutrition in the UK. Sustainability, 10(1), 134. Retrieved on 14th

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