Types of Kitchen Knives and Food Preparation

This assignment requires the student to identify and describe various types of kitchen knives used in food preparation. It also includes a list of references from books and journals related to cooking and kitchen utensils. The student is expected to provide detailed information about each type of knife, its characteristics, and uses in preparing different foods.

COOKERY

TABLE OF CONTENTS
TASK...............................................................................................................................................1
1 Characteristics to be kept in mind while compiling the dessert menu.....................................1
6 How to clean a scale if you have some honey over it..............................................................1
7 Difference between blenders and food processors...................................................................1
8 Correct process for measuring brown sugar.............................................................................2
9 How to make whipped cream and describe the equipments that are been used......................2
10 Preparation process of baking orange and chocolate éclairs..................................................2
11 How to ensure food safety in hot food display unit along with the process involved and the
documentation required...............................................................................................................3
12 Procedure to be implemented for ensuring safety of quiches while receiving it as food item
.....................................................................................................................................................3
13 What is the correct way of sharpening the utility knife.........................................................3
14 What is a degreaser and how to use it....................................................................................4
15 Consider the cleaning methods and choice of equipments that are required to be managed
while performing the following duties........................................................................................4
16. Monitoring of storage temperature in kitchen.......................................................................5
17. 7 foods requiring temperature control...................................................................................5
18. Difference between cleaning and sanitising..........................................................................5
19. Critical control point (CCP)..................................................................................................6
20 safety tips while using knife...................................................................................................7
21 Name of 10 parts of kitchen...................................................................................................7
22 Different chef tools................................................................................................................9
23 Steps to hone a knife on a sharpening steel..........................................................................10
25. Cleaning of temperature probe............................................................................................10
26. What do you have to do before using a sharpening stone...................................................11
27. Correct process of measuring granulated sugar..................................................................11
28. Correct process of measuring flour.....................................................................................11
29. How would you measure liquid ingredients?......................................................................11
30. How to measure soft solid fats?..........................................................................................12

31. Safety standard features for food processors, commercial mixtures and blenders.............12
32. Safety measures for operating commercial mixer...............................................................12
33 Safety factors while working with blenders and food processors........................................13
34 If the blade of blender or food processer is not working what will you do.........................13
35 list of equipments used while...............................................................................................13
REFERENCES..............................................................................................................................15

TASK
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1 Characteristics to be kept in mind while compiling the dessert menu
Various characteristics which must be considered while compiling the dessert menu are:
Taste: This is the most important attribute for the compilation or preparation of a
dessert menu. A good taste will improve the consumptions and appraisal of the dessert by
consumers.
Varieties: This is a very important aspect for the compilation of dessert. Offering only
one dessert will limit the options and lead to monotony of food. Having a variety will help guest
to choose as per their taste. The variety of desserts which have variations in cooking methods,
appearance as well as origin or culture can help people to choose from wide range of options.
Appearance: Proper presentation of the prepared dessert will help to attract more and
more consumers and guests and will pursue them to consume dessert. The appearance can be
decided as per occasion. For example, the menu card can be printed on wooden sheets instead
of simple paper sheet so that its appearance can be made unique and pleasant (García-González
and et.al., 2018).
Nutrition: As people have turned out to be health conscience, the desserts are required
to be made from low sugar and fat content. Also, the other ingredients are required to be
organic.
Description and images: The menu card may contain the images of dessert so that guests can
have idea regarding appearance of the food. For making it more informative it may also provide
a brief description of ingredients or cooking procedure along with price and nutritional content
of the food item. It will help different people to choose suitable product as per their price
interest or health option.
Price: This is the last and most crucial aspect of dessert menu preparation. The pricing
must cover the cost of ingredients, resources used and labour cost for cooking.
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6 How to clean a scale if you have some honey over it
Pure honey is a very viscous fluid and difficult to remove or clean when get spilled, in
order to clean the scale, hot water can be poured over honey to dissolve it. In case of electric
scale, mop dipped in hot water can be used to clean honey from scale. Further, it can be cleaned
using a dry cloth.
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7 Difference between blenders and food processors
Difference between blenders and food processors that are been carried out within the
organisation.
Blenders Food processors
They are basically for the blending purposes
(Warneken and Rosati, 2015).
They have a wide variety of applications in
food preparation.
They are best used to prepare liquids like juice,
shakes and smoothies.
Food processors can perform other tasks like
slicing, shredding, mincing and fine chopping
along with some blending.
They can’t be used for dough and butters. They can easily process dough’s and butters.
8 Correct process for measuring brown sugar
a) Using Scales: b) Using measuring cup:
The brown sugar is quite damp in nature or
texture. Hence, for measuring it on scale, it is
first placed in a measuring cup or ordinary cup
or dry measure and pressed firmly till the rim
and then can be placed on the scale with or
without measuring cup. This process provides
the approximately idea of the amount of
brown sugar to be used.
Brown sugar can also be measured with
the help of measuring cup. The measuring cup
that is been used has the measurement
marking on it (Allirot and et.al., 2016). This
will help in getting the proper measurements
of the brown sugar that is required to be
consumed and utilised. This provides the
precise measurement of brown sugar for the
consumption purpose.
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9 How to make whipped cream and describe the equipments that are been used
The whipped cream can be prepared by two methods: by hand whisker and by using
automated whisk. The equipment used for making whipped cream consist of a metallic mixing
bowl, cream, sugar and whisk. It consists of 3 steps to make whipped cream.
Step 1: Place the mixing bowl and whisk in freezer for 10 – 20 minutes. You can also cool
down the metallic mixing bowl using ice.
Step 2: Transfer cream from the pot to cooled mixing bowl and add sugar to it. (Refined sugar
is preferred for this process).
Step 3: Whisk it rigorously using the metallic hand whisk or automated whisk till it becomes
thick and gets stiff peaks. Once prepared, it can be stored in an air tight container for up to 10
hours in refrigerator. When required to use, take it out and re whisk for about 10-15 seconds.
10 Preparation process of baking orange and chocolate éclairs
 Preheat the oven to 220° C.
 Put milk, butter and water in a saucepan and boil. Off the flame and add SR flour and plain
Flour and mix it well using wooden spoon till the pastry comes away from the pan. Make
small sized buns of it.
 Mix 2 eggs and blends it again. Grease the baking tray with butter, place the éclairs bun in
it and bake for 15 minutes.
 Make the glaze using icing sugar, cocoa and cream. Transfer it in a hot pan and melt on a
low flame. Fill it in a piping bag and spread on the top of each éclairs.
 Orange and eclairs are also added on the top of the dish before serving for making it good
in appearance.
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11 How to ensure food safety in hot food display unit along with the process involved and the
documentation required
Effective food safety can be placed in the hot food display unit by ensuring the setting up of the
display unit on a safe temperature (Raber and et.al., 2016). The ideal temperature for the hot
display will be 45° C. The food can be kept covered to prevent any contamination.
Besides this, the documents like details of ingredients, consistency of temperature and
preparation details can be included.
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12 Procedure to be implemented for ensuring safety of quiches while receiving it as food item
Various procedural measures can be taken for controlling and ensuring the safety of
quiches such as:
 Ensuring that the ingredients used are safe and of good quality.
 The utensils and equipments that are used for preparation are thoroughly cleaned and
sanitised.
 The food preparation area is free from pest and contaminants.
 It is being handled and transmitted in a safe and hygienic manner.
 Check the food before using or selling it to end consumers
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13 What is the correct way of sharpening the utility knife
Knife must be sharpen carefully otherwise it can cause harm to the user. Most of the
chef knives are made up of either surgical steel or stainless steel which loses their edges
gradually. In this case, the proper sharpening tools or equipments are required to be placed and
implemented in order to make the edge of knife to be sharp enough. The process includes two
stages: honing and sharpening. This can be use using a Whetstone or diamond stone or a
metallic rod. The process involves following steps:
Step 1: Lubricating the whetstone using the mineral oil. This will help in reducing the friction
and wearing out of both, whetstone and steel blade. It also makes the sharpening of the steel
knife smoother.
Step 2: Set the angle of sharpening and tilt the knife over the grit. The movement can be
horizontally (left to right) or vertically (up to down) depending upon the length and thickness of
knife. Ensure to clean the knife and remove all food products from it.
Step 3: Initially the movement on the grit should be made on the one side of the knife, until the
edge is been achieved. After that, the same process can be followed for the other side of knife or
blade in order to get the perfect and fine edge.
Step 4: Once the edge is being achieved in form of burr, the knife can be tested. If required, the
process can be repeated multiple times.
Other than this, this process can be carried out using a steel rod or hone. This will
reduce the wearing out of the steel from the knife and make the blade much sharper.
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14 What is a degreaser and how to use it
A degreaser is a chemical solvent usually composed of hydrocarbons and other
corrosive compounds that are used to remove the grease and oil dirt from the cooking area.
These compounds have a hydrophobic and hydrophilic ends that engulf the oil or grease
particles and get tem dissolved in water particles or in solvent that leads to cleaning of the
cooking area. Degreaser is used to remove the stains of grease which are deposited on kitchen
platforms or cabinets. Basic degreaser like kerosene or diluted vinegar or white vinegar can be
used for the common cleaning while on the high scale cleaning, WD-40 solvent can be used for
the similar purpose.
The solvent like Vinegar can be used in ration of 1:4 where 1part vinegar is mixed with
4 part water and then the cooking or cleaning area is mopped or washed using this solution.
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15 Consider the cleaning methods and choice of equipments that are required to be managed
while performing the following duties
A Cleaning the counter tops: The kitchen countertops can be made up of variety of material
including wood, granite, stone etc. In order to clean the countertops, homemade solution of
liquid soap, vinegar and water can be used (Villani and et.al., 2015). This solution can be
sprayed or splashed and can be mopped using a wet cloth. The food residues can be scrapped or
removed using spatula or pastry dispenser. After it, the cleaning can be performed using a dry
cloth.
B Sanitising the food preparation equipments: It includes various steps such as removing dry
dirt, washing the equipments with warm water and washing powder, sanitising using the
disinfectants and setting them to dry at a clean place. This will help in killing bacteria.
C Control of pests in Kitchen area: Wire mesh on the outlets of sinks can be placed. Pest
control sprays can be used. Besides this, proper sanitisation can be placed that will help in
improving the pest control. For controlling the pest tempo products, acephate, roach baits and
sprays can be used for controlling pests. However, these methods are not suitable for the food
preparation areas. Instead, for such kitchen areas electronic killers, traps and insecticidal strips
must be used.
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16. Monitoring of storage temperature in kitchen
For keeping the food safe and free from contamination its storage temperature must be
monitored and controlled. To monitor the storage temperature thermometer and digital sensors
can be used which describes the storage temperature of the food. The temperature limit of
refrigerator must be checked regularly (Grant, 2015). For the purpose of monitoring,
observations can be made and they can be used to analyse if critical points are meet or not. The
monitoring systems used must be effective and equipped with the digital and sensor systems so
that the temperatures are displayed and monitored regularly.
17. Seven foods requiring temperature control
The food products which require temperature control are known as the TCS food so that
they can be prevented from contamination for long time. The 7 key food which needs
temperature control are as follows:
 Dairy products such as milk, curd and eggs
 Meat
 Baked potatoes
 Poultry products, fish
 Untreated oil and garlic paste, soy proteins
 Sliced melons and cut vegetables, sprouts and fruits
 Cooked rice, vegetables and beans

18. Difference between cleaning and sanitising
 Cleaning is known as the process which removes the dust, soil and other visible
impurities from the surface. Contrary to this sanitising is defined as the process to
reduce the pathogens which are accumulated on surface (Pearson, 2017). The cleaning
process may remove the visible impurities from the kitchen platform or equipments but
is does not make the surface free from the pathogens or other harmful microorganisms.
 Another difference between cleaning and sanitising process is that cleaning is usually
applicable for the surfaces which are having low risk of infection or places which have
less likelihood of pathogen transfers such as windows, kitchen platform or floors. On the
other hand, sanitizers are applied to surfaces which have food contact.
 The cleaning process removes the dust or debris which is visible on the surface while
the key purpose of the sanitising is to kill the bacteria and other pathogens which can
influence the health of an individual (Steno and Friche, 2015).
 Cleaning alone removes allergens from indoor environment surface but it involves risk
of cross contamination. Without germicide cleaning tools can also spread diseases.
However by using sanitizers bacteria number is reduced significantly but it does not
affect the fungus or viruses.
 Cleaning is accomplished by cleaning agents such as washing powder, comet, CLR and
Fanatastik while sanitising is performed by using chemicals, radiations or heat.
19. Critical control point (CCP)
CCP is defined as the point which any kind of failure to standard operation procedure
(SOP) can be harmful for the safety of associated people or consumers (Soyer, 2015). At this
point it is vital to apply control so that food quality can be maintained and prevented from
harmful impact. This temperature control points helps to analyse the growth and survival of
microbial and to identify the measurements which can eliminate microbiological hazards so that
they are reduced to acceptable level and food remains safe for consumption.
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20 safety tips while using knife.
It is very important to use knife safely in order to ignore little accidents in the kitchen.
There are some safety tips given below (Steno and Friche 2015).
 Do not use palm in hand as a cutting board. It can invite knife to slice into hand.
 Slice away from hand and keep fingers neat and clean of the blade. It prevents an
accidental cut if knife slips.
 Keep knife sharp. Dull knife can slip while cutting vegetables or fruits and stay away it
from children.
 Curl fingers under and hold the food with fingertips when chopping. It prevents finger by
cutting.
 Do not lick the cream cheese off which butter knife. It can cut tongue and major injury can
occur.
 Always secure cutting board by rubber fit to help grip the counter and put a damp towel
under the board while cutting.
 Never try to slice things freehand over the sink. It can cut the hand.
Always sue caution with steak knives because they are enough sharp to cut the meat and able to
cut hands as well.
21 Name of 10 parts of kitchen.
There are different parts of knife.
 Butt
 rivets
 scales
 tang
 bolster
 edge
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 tip
 point
 heel
 spine
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22 Different chef tools.
 There are different types of knives are given below (Soyer, 2015).
 The chef knife: it is used to translate fast easier slicing.
 The utility knife: it is useful in cutting vegetables and meat.
 The cleaver: it is used to chop hard and thick materials such as pumpkin.
 The perking knife: used to make garnishes for foods and drinks.
 The steak knife: useful in cutting meats and fish.
 The Nakiri Bocho: It is designed to chop veggies, thin slices of cucumbers etc.
 Meat hook: it is used to hang up meat such as cattle, pigs etc.
 Meat Grinder: It presses meat through a puréeing and chopping attachment.
 Meat Thermometer:: it is useful to tenderize meats in food preparation.
 Grater: Fruitful in grate spices, cheeses, citrus and other food.
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23 Steps to hone a knife on a sharpening steel.
There are some techniques to hone knives on a sharpening steel.
Honing: it helps to keep the exiting blades of knife straight and sharp. It will need knife
and a honing steel (Grant, 2015). Touch the heel of knife to the top of the steel at a 22 degree
angle and apply little pressure.
Slide the Knife down the honing steel: do it with a left to right motion. Repeat this
process on the other side about 4 or 5 passes.
Test the knife: it helps to understand the knife is working better before then.
Sharpening: It puts the brand new edge on knife when it gets dull. When knife gets too
dull and honing does not help it needed sharpening.
Using a sharpener: Place a sharpener on a flat surface then put the knife into the course slot.
Pressure the knife from heel to top.
Repeat: wipe knife clean and try to cut. It will know when it sharps and sharpen knife
with the same tool.
Staying Sharp: hone is for day to day use and sharpen for long time care. Avoid the use
of glass cutting broad and dishwashers because it can dull the knife.
24 food processors servicing.
a) food processor blander: It can be repair by serving the gear of food processes. By
removing the control knob and any screw which hold the body together. By adjusting or
replacing a food processor drive belt. With this it can be serviced by drive shaft. Replace any
gear which is damaged and lubricate and reassemble properly.
b) The slicer tray is hard: it can be serviced by oiling, glue dries between 24 and 36 hours.
Line up the replacement metal bracket on the side of tray, and insert the screw into the holds.
Grip the bent metal with pair of pliers and straighten out the metal.
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25. Cleaning of temperature probe
Temperature probe can be properly cleaned off by using SOS pad or it probe wipes can also be
used for proper cleaning. Probe wipes can be done effectively done by the help of standardised
safety protocols. It can be sterilized at regular basis by boiling it into water for a specific time
period.
26. What do you have to do before using a sharpening stone
Before using a sharpening stone, it is important to properly soak it either into water or oil. It
must be soaked into water for 5- 10 minutes to ensure that it proper filing of the knife. Selection
of stone can also be considered as per the need of users (Kumar, Sharma and Sharma, 2018).
Soaking is important to form a fiction lees surface that will be helpful while sharpening a knife.
It will finely sharpen the knife and make it smoother if stone is soaked or greased.
27. Correct process of measuring granulated sugar
Granulated sugar is comparatively easy to measure than other food items. Sugar is measured by
using a spatula and measuring cup. Firstly, the measurement cup is fully filled by granulated
sugar and a peak is needed to be formed. After it, the heap of sugar is level off or settle down
into a planer layer by using either a scale, plain knife or with the help of finger. It is extremely
important to use a dry measuring cup for precise outcome.
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28. Correct process of measuring flour
Flour can be measured by using digital scale also or by different type of measuring cups. There
are dry measuring cups and liquid measuring cup. For measuring flour with a dry measurement
cup, it is important to scoop out flour with help of spoon and making a heap. The heap is then
needed to be level off with the help of a standardised edged tool or utensils. Proper
measurement is necessary for measuring different type of flours. The process can be altered in
terms of all purpose flour, bread and cake flour.
29. How would you measure liquid ingredients?
The process of measurement differs for various liquid ingredients and it depends upon the
viscosity of a particular liquid that make it manageable while measurement process. A liquid
food item can be measured by using a suitable measurement utensil. The process starts with
selecting a proper measuring cup that must have a specification of numerical values (Kumar,
Sharma and Sharma, 2018). It is then filled with the liquid that need to be measured and placed
on a flat area. It is important to consider the meniscus or upper level of curve or arc formed at
the top level of liquid. Any liquid substance can also be measured by using a clean syringe as
well for receiving high level of precision.
30. How to measure soft solid fats?
Soft solid food items like curd, butter, honey etc. can be measured by displacing it gradually
into measuring cup. Measurement utensils need to be properly greased or coated by oil to
maintain the consistency of its flow. It is important to displace or remove presence of all the air
content from the utensils.
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31. Safety standard features for food processors, commercial mixtures and blenders.
All these equipments are shock proof and highly effective and facilitate overall cooking
procedures. Basic feature of mixture, blenders and food processors is that it has combined with
high standards of safety outlet to minimize electric shocks.
Food processors inhibits range of tools for cutting, baking, frying and have multi options to
regulate cooking procedures. All food processors are guaranteed and have reversible disc and
segmented
Commercial mixtures are the embedded with proper handling system for easy lifting. It is a
multi processors machine used to mix all type of food items. It has designed as per the need of
users with high quality of electrical safety design with proper written specification on it.
V type blenders are easy to use, lift and manageable for the users. Due to finished and smooth
surfaces, users do not have a risk of getting injured while lifting these equipments. All these
equipments are easy to wash and can be cleaned of easily.
32. Safety measures for operating commercial mixer
While using commercial mixers following safety standards must be followed:
 The mixer must be used at flat surface which have plenty of space. Since during
vibration there is risk of fall, it is best to use it on flat surface only.
 The cord of the mixer must lie on table instead of hanging so that other objects or
individuals are not caught with it. It will prevent the accidents.
 The hands must be kept away from the moving parts of the commercial mixer and when
the user is required to take any bowl or other equipment mixer must be stopped at first
(Pearson, 2017).
 Before using mixer it must be inspected so that if cord is damaged then mixture must not
be used to prevent electrical shock.
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33 Safety factors while working with blenders and food processors.
Food processors and blenders are electronic appliance which operates through sharp and
fast moving blade (Grant, 2015). There are some safety tips while working with them.
 Processors must be turned off and unplugged from the electric outlet before removing
food and cleaning, changing parts.
 The appliance blade and discs move and operate and high speed. Ensure hands and
kitchen utensil such as wooden spoons, spatulas must keep away from the moving discs
and food processors.
 The work bowl should be securely looked before placing the blades or disc on the motor
shaft.
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34 If the blade of blender or food processer is not working what will you do
If the blade of blender or food processer is not working, we will give it a dry run without
any ingredients. If still it is not working, we will get in repaired. It is also possible that blender
is not assembled correctly thus to resolve this blender jar is placed on motor unit and is turned
clockwise so that blade is fixed correctly. When the blade is correctly fixed a click is heard
which indicates the correct functioning of blade.
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