1. food and drink
2. desserts and baking

Food Preparation and
cooking equipment.
You will gain an understanding of:
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Labour saving devices uses and advantages
and disadvantages
Equipment labelling
Factors to consider when purchasing
equipment
Equipment for different household groups.
Food preparation and cooking
equipment- appliances to know for
exam:
Labour saving
device
Ice-cream maker
Bread maker
Slow cooker
Food processor
Hand whisker
Hand blender
Steamer
Microwave
Liquidizer
Uses
Advantages
Disadvantages
Small labour saving devices used
in the kitchen
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List a range of kitchen equipment used for either cooking or
preparation of food. Why are they useful?
Small equipment- now consider the advantages and
disadvantages of the equipment you have listed
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I.e.. MicrowaveADVANTAGES
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I.e..MicrowaveDISADVANTAGES
MICROWAVE
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Carry out a practical using the microwave, and then evaluate your
findings in terms of the sensory qualities of what you have made.
(flavour, appearance, texture, overall appeal)
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Do you feel that the microwave is a suitable tool for use in the kitchen
in terms of saving time and human energy and fuel?
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What practical did you do using the microwave? Would you make
this again using the microwave and why? Comment on sensory
qualities.
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ACTIVITY 5- use the internet
Practical work
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Choose a dish which can be made in one
pan on the hob, such as a Bolognese or a
stir-fry. Make in your next lesson.
FOOD PROCESSOR
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Carry out a range of food preparation processes using the food
processor, and compare to done by hand. (chopping, making cake,
making dough)
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1) Use the processor to chop potatoes, and then evaluate time taken
and size of chunks. How does it compare to chopping by hand?
2) Use the processor to make bread dough, how well does it
incorporate the dough ingredients? Is it easier to make by hand? (4oz
strong flour, ½ sachet yeast)
4) Use the processor to make cake mix, how well does it do this? Is it
easier than making by hand? (2oz sugar, flour and marg, 1 egg)
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Is this equipment useful in saving time and human energy?, What
about washing up?
Contact grills
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These consist of 2 non-stick plates which can grill foods from
the top and bottom.
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The advantage of a contact grill is that there is no need to use
fat or oil to cook the food because the plates are non-stick.
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They can be used to successfully prepare the following:
Meats, vegetables, toasted sandwiches.
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LABOUR SAVING EQUIPMENT
PRACTICALS.
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Carry out practical’s using the following labour saving devices:
Dates for practical’s- Thurs 8th Nov/ Tues 13th Nov
Ice cream maker- sorbet or ice-cream
Slow cooker- casserole
Food processor/blender- soup
Bread maker- bread
Pressure cooker- casserole
Deep fat fryer
Hand mixer- cake
Evaluations
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Complete after ALL practical's.
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1) Was your practical successful?
2) Did it save you time and human energy?
3) Were the dishes successful in terms of sensory qualities?
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Factors to consider when purchasing
kitchen equipment
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Price
Design- size, colour, shape, aesthetically pleasing,
ergonomically effective, safe, stable, electrically sound.
Quality
Fitness for purpose
Advertising- popularity of a product.
Energy efficiency
Easy to clean
Equipment labelling
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There are 5 distinct labels that can influence our choice of
equipment:
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The CE mark
The British Electro technical Approvals Board
The BSI kite mark
The EU ecolabel
The EU energy label
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Find out what they are?
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Equipment labelling
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CE markEU introduced this mark to trade easier. It means that a
manufacturer can claim that its product conforms to minimum
legal requirements for health and safety.
BEAB markGuarantee of a products safety.
BSI Kite markPut on appliances that have passed stringent tests. Extremely
safe.
Continued…
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EU Eco labelProducts which meet a high environmental standard.
EU energy labelManufacturers must tell you about the energy efficiency of an
appliance. Products are rated on A to G scale.
Equipment labelling
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What necessary information needs to be included on an equipment
label?
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Look at hand blenders and electric whiskers as well as microwaves to
evaluate what information is necessary.
I.e.. Kite mark, safety approval, serial number, make, voltage or power.
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Why is this information of use to the consumer?
Labour saving Equipment.
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Complete a questionnaire to find out, what labour saving devices
people have in their kitchens.
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Complete 10 questions and give to 10 people, use different target
groups, i.e.. Students, families and elderly.
Compare your results.
Graphs/pie charts.
Conclusion.
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Equipment.
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Select a labour saving device which is of use in the kitchen and
complete a report on it, this can be done as a PowerPoint. Include the
following:
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What the appliance is for? Functions?
What safety features does this appliance have?
Look at them on the market and collect prices.
Look at different makes and models.
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Revision of equipment
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1) What factors need to be considered before purchasing
equipment? (4 marks)
2) What is the BEAB mark? (2)
3) What is the Eco label? (1)
4) Give 2 advantages of a hand held blender. (2)
5) Give 2 disadvantages of a bread maker. (2)
6) Give 2 labour saving devices that would be useful in a
student household. Give reasons for your ideas. (4)
7) What labour saving device would be useful for a busy family
and why? (2)
Tasks
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Explain the factors which need to be taken into consideration
when choosing equipment for preparation and cooking in the
following cases:
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A young couple setting up home
A family wishing to prepare both economical and healthy meals
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Give examples of specific appliances, dishes and meals.