Foodsphere

What will the course cover?

Identify the PPE required in a kitchen when using knives
Outline the risk assessments carried out when using knives
State the basic hygiene practices which should be followed
List the various types of knife blades and their function
Recognise how to wash and store knives safely
Explain the different tasks required of knives in a kitchen
Identify different cuts using knives such as julienne, brunoise, macedoine, jardiniere and paysanne

Describe the knife and chopping board colour coding system used to prevent cross contamination
State how to dispose of old knives safely
Summarise the importance of keeping knives sharp
Outline how to use a steel correctly to sharpen a knife
Recognise how to deal with cuts and how to report any accidents
Explain the different types of knives and their function
Describe how to use a knife to chop and slice food