Preparing the cooking environment

Assessment

In your assessment at the end of this Unit, you will be asked to think about the types of businesses you have already identified and:

  • Describe how to prepare utensils and equipment when cooking
  • Describe safe storage and cleaning of equipment and utensils
  • Demonstrate safe use of equipment and utensils
  • Demonstrate safe and hygienic cleaning and storage of equipment and utensils.

This will help you to satisfy learning outcomes 2.2, 2.3, 4.4 and 4.5 for this Unit. You’ll find lots of useful information on the next couple of pages to help you complete this part of your Assessment.

It is important to check all of your utensils and equipment before use. You can click on the buttons below to read some handy hints that you can follow.

Is it clean?

Remember bacteria are invisible….if in doubt, wash the item in hot soapy water before use.

Is there any damage?

Check to make sure that there are no signs of damage before use. For example:

  • Wooden spoons and chopping boards can splinter if broken, and germs and bacteria can get into these cracks and chips and be difficult to clean
  • Damaged glass items can splinter in the food
  • If using electrical items, make sure that it is correctly assembled, that there are no loose wires or coloured wires showing and that there is no damage to the plug. If there are any visible signs of damage do not use it without getting it checked first!
  • Are your knives sharp enough?

Are the handles secure?

For example, a loose saucepan handle could fall off and cause burns and spillages.

Does it smell fresh and clean?

Sometimes strong smells like garlic can linger on equipment like chopping boards. Make sure they look and smell clean - wash them again if necessary!

Has it been stored correctly?

  • Avoid stacking items on top of each other
  • Store sharp knives in knife blocks
  • Store chopping boards in racks to avoid odours developing
  • Keep the cable on electrical goods wrapped around the item
  • Do not store heavy items up high where they can fall on you and cause injury when lifting them down.

Wash up equipment safely and carefully

  • Don’t put sharp knives or glass items in the bowl – store on the side
  • Keep electrical items away from the sink
  • Always wash up in hot soapy water, with a clean cloth, sponge or scouring pad to remove bacteria
  • Air dry if possible as this is the most hygienic way to dry the equipment. Chopping boards, in particular, should be fully dry before being stored, in order to prevent the growth of bacteria
  • Consider whether you need to dismantle larger pieces of equipment in order to clean them properly and safely – for example, you can remove the blades from a food processor and wash them separately in order to prevent accidental cuts.