Hello learner, you are welcome to unit 2 on tools, equipment and fuel in catering. There are cruises to suit every pocket. Also, consider how practical it is to wash everything afterwards and the capacity of your stove, range or other cooking equipment. 6.Cooking pots and pans can be stuck up into each other according to sizes to save storage space, Now you have done very well, you have almost completed Unit 2. Ovens : This is paramount and is used to make most of the cuisines in all the restaurants. Keep it simple and manageable; your guests probably aren’t expecting a perfectly planned and executed event, especially if you are doing it all by yourself. Caterers cannot start their business without tools, equipment and fuel; therefore, you should be able to identify and use the tools and equipment for the specific jobs in the business. Strainers are used to separate liquid from solid foods. These are made from metal (aluminum or stainless steel) glass earthenware and plastics. They come in ounces (oz) and pounds (lbs) and grammes (gms) and kilograms (kg). Catering Specification Specification of Requirements Contents of Specification 1. Meals, Menus and Dietary Requirements . Keep in mind the amount of space required for a dishwasher to ensure adequate ventilation; you will also need to know the amount of water pressure produced, the maximum temperature the water can reach, and the length of the wash time. They are also used to make decorations for garnishing like decorative carrots, cheese curls, chocolate curls and decorative cucumber. opes, string, nets, tents, awnings, tarpaulins, sails, sacks and bags (not included in other classes); padding and stuffing materials (except of rubber or plastics); raw fibrous textile materials. The blade of the knife can be either smooth, sharp or serrated (saw-tooth edge) and sharp. (See fig. Grilled food just tastes better and most people appreciate the taste. Non-Commercial Catering. Surface Catering Catering to passengers traveling by surface transport such as buses and private vehicles is called surface catering. Mobile Catering – Mobile catering services refer to catering that uses a mobile van in order to render services to specific locations carrying with them the necessary food and equipment. 2.Working area, utensil and cook are as neat as possible. 4. Wooden spatulas, “stirring stick”, wooden masher, knife handles, frying pan handles, rolling pins chopping boards, bread board etc. Spoons are also used for measuring ingredients. 2.cannot be used if there is no kerosene. Two or four are enough to facilitate the preparation of food and serve people, which is mainly done through a window. 2.The design and how to operate the equipment. You have successfully completed Unit 2 and so you can go on to Unit 3. In this unit, we shall classify the tools and equipment into large, small and mechanical with their examples, how they function, how to choose and finally how to care, maintain and store them. These tools and equipment can be put into groups according to their sizes and functions. 56 HEIDELBERG ROAD, CITY & SUBURBAN JOHANNESBURG, City Deep. 1.explain what tools and equipment are. Food/Quality Standards . 2.They are readily available, 1.It makes the working area, the cook and utensils dirty. This video is unavailable. 3. 2018 Business of the Year & 2018 Catering Excellence Awards. The food cannot be prepared in time and full of flavor if there is a lack of quality equipment. 0415 547 641, © 2020 Impressions Catering. 5. Gauteng. They are dried pieces of tree branches, coconut husks, coconut and palm branches, trunks of tree that have been splitted with axe or cutlass. Ladles are round cups with long handles and are used for dipping and pounding. Catering Equipment Types of catering equipment. Lesson 10:Catering Tools,Equipment and Fuels, https://wikieducator.org/index.php?title=Lesson_10:Catering_Tools,Equipment_and_Fuels&oldid=26416, Creative Commons Attribution Share Alike License. They are the tools used to gauge or estimate quantity of ingredients such as liquids, powders and flours and granules. f) Accessories and implants: Dilator, cannula, surgical needle and sterilization tray and many more are used as accessories and implants. They should have well fitting lids and handles should be heat resistant and comfortable to hold. A kitchen utensil is a hand-held, typically small tool that is designed for food-related functions. There is yet another group which are classified as mechanical equipment. 5. They are also available in cups ¼ cups, 1/3 cup, ½ cup and 1 cup sizes with the metric equipment being 50ml, 125 ml and 250ml. Stove/cookers are then connected to the mains and the knobs of the stoves turned onto supply the heat. The Display. Saucepan usually have one long handle and pots have two handles. Tea – Origin & Manufacture Firewood and charcoal are solid fuel kerosene is a liquid fuel LPG is a gaseous fuel and electricity is derived from electric power. Tools, equipment and fuel are important items needed for catering because in catering food is prepared, cooked and served. Though they are used to measure dry ingredients they can also be used to measure small quantities of liquids during cooking. 1.It is very expensive to use because you have to pay huge electric bills. Assembly, holding and serving equipments are, beverage equipments, dispensing equipment, coffee brewers, coffee ranges, infrared wormers, blinder, juicer, shaker, toaster etc. The following functions can be performed using tools and equipment. Hygiene and Food Safety 9. Tongs are usually made of metal and used for turning meat and fish during grilling, fried foods, and for handling and serving baked potatoes, corn on cab, grilled fish and meat. 3.classify them according to their functions. Charcoal is a type of fuel made from firewood using a special process to burn the woody substance leaving black hard carbon substances. 7. Commercial Catering. If you are embarking on a new catering venture then there is a whole host of kitchen equipment you are going to need. 1.The kinds of jobs or tasks the tools will perform and how often they are used Examples include working tables, cooking ranges, sinks (washing basins), refrigerators, fryers…. Shinobal Catering Equipment & Supplies (Dubai) Tel: +971 48818889 Add: Showroom 5b, Abdulla Haji Kamber Building, Salah Al Din Road, Hor-Al … 4.Clean stainless steel and non-stick pots and pans with ordinary sponge and soap do not use scourers or abrasives (steel, wool, wood ash etc) as they may scrap-off the non-stick coating. They are heavy and clumsy to more about easily. 2.Use the appropriate cleaning material for cleaning. These tools include spatulas of all sizes (made from wood, flexible stainless steal (metal) and soft flexible plastics). Watch Queue Queue. Extra features such as a prep area and griddle can be found on larger ranges, although these extras can push up the price of hiring the equipment. 4.choose appropriate tools and equipment for specific jobs. 1.It is a very convenient to use. They peel just the skin off therefore nutrients under the surface of the vegetable or fruits are preserved. It can be a challenge to plan and host an event, whether for your coworkers, or something smaller for friends and family. They are often used to serve soups, punches, gravies, … can you add on to the list? Do you think there are some disadvantages? They are used to turning fish, meat, pancakes, omelets and eggs when frying. 5.Heat cannot be regulated when cooking. 5.It is more convenient to have tools and equipment arranged nicely on shelves, cupboards or cabinets Consider a salamander grill which allows your meats to retain their moisture, and won’t take up a lot of your valuable kitchen space. Plastic spoon and fork are supplied. 3.Hang tools that have handles and hooks for hanging.