Well done!

You’ve now completed Unit 1, Session 2 – well done!

By working through this Session, you have learned all about:

  • Different types of cooking equipment and utensils
  • How to prepare utensils and equipment ready for cooking
  • How to safely use, clean and store utensils and equipment.

In the next Session, you will learn all about recipes and the purpose of ingredients in cooking.. Before you go, why not test your learning so far with another quick Quiz?

Quiz

Use your mouse to click and drag the correct words to complete the following sentences:

  • Hygienic
  • Clean
  • Peeler
  • Soapy
  • Utensils
  • Equipment
  • Air
  • Bacteria
  • Sieve
  • Hand held tools and small items are known as while fixed hardware or electrical items are known as .
  • The most way for equipment and utensils to dry is to leave them to dry.
  • You are making mashed potatoes, and the recipe states you need to remove the skins before boiling. The best tool to use would be a .
  • Always wash up in hot water, with a cloth, sponge or scouring pad to remove .
  • A can be used to separate and break up lumps in dry ingredients such as flour.