Identification should include
- basic hand tools and utensils (e.g., slotted spoon, spatula, portion scoop, rubber scraper, bench scraper)
- functions of common hand tools and utensils
- applications of the tools in selected recipes.
Process/Skill Questions:
Thinking
- Why is it important to select the appropriate tool for the job?
- Why are tool and equipment maintenance important?
- What are the classifications of large kitchen equipment?
Communication
- What is the importance of a manufacturer's use and care manual for a piece of equipment?
- Why is it important for employees to report any damage to tools and equipment?
Leadership
- Why is it important to train all employees on the proper use of tools and equipment?
- What should be done to facilitate the implementation of current technology in food preparation?
Management
- Why is it important to take immediate action upon reports of equipment and tool damage or failure?
- What is the effect of equipment selection on food production?