Report on Safe Use of Equipment

You will be using different types of equipment in a commercial bakery. The equipment and tools utilized every day in kitchens are quite dangerous. That is why, it is important for the users to be familiar with procedures of safety because it will enable them to competently, efficiently, and more safely utilize the equipment and workplace. Before you use equipment, you should become familiar with the procedures necessary for working in the kitchen.

It is important for you to know how you can take equipment and tools apart for maintaining and cleaning them. It is critical to understand that equipment should never be re-assembled and assembled when the power is connected. A current sticker of Tag Test must be present on the power cable. It can be found close to the plug. If equipment have some visible issues and faults like damaged wiring or parts, or if the tool is making a strange sound like clunking or grinding, it must be immediately switched off as it can pose a risk to the safety of both the user and food. On faulty equipment, a tag of Do Not Use must be placed until it is repaired and can be used again without any issue.

Several equipment pieces like food processors, mincers, mandolins, food mixers, and slicers have a guard for preventing injury. It must be ensured that these guards are used and fitted properly while they are being used. Utensils or body parts shouldn’t be placed close to any part which is moving while working.

When tools with a food chute or mincers are being used, it is important for the appropriate plug or plunger to be utilized for feeding food into the tool. Mechanical equipment should be treated with respect and the person should be aware that motors might be damaged if the equipment is overheated. When the equipment is not being used, it is critical for the power to be disconnected and the equipment should also be dismantled. This way, it will be easier for the person to clean it before it is reassembled and appropriately stored. The equipment of kitchen should be maintained properly in a clean and good order. Additionally, equipment should be serviced in a regular manner.

If equipment are cleaned regularly then it would ensure long life of equipment. If one doesn’t care for equipment or slams the door of refrigerator, then it is an example of not respecting the equipment. The electrical equipment in kitchen must have a safe procedure of operations. They should be available with the information about how equipment should be utilized. If users are not aware of proper instructions for using an equipment, the manager should be consulted. ]

It should be remembered that if you notice any food quality or safety issues, you should report these issues immediately to your superior. And if you are not sure about this information before you begin, you should refer to a handbook that explains how you should be working in a bakery, which has the necessary information about how hygiene and safety requirements should be met. It can be said that a knife is a fundamental tool or equipment of cooking. It is significant to be capable of implementing and identifying the requirements of maintenance for utensils including knives.

Generally, the shape of knives and their blades change in accordance with the intended task. For instance, carving requires a thin-bladed knife while chopping requires knives with thicker blades. The selection of appropriate knife for the task is quite a significant skill. Although most of the knives are created for some specific purposes, it is important to consider personal comfort as well. Additionally, it is not suggested to utilize blades which are flexible on hard or firm foodstuffs since the blade might bend and might cause injury or incorrect cutting. It is important to select the right knife when larger items are to be cut.

Likewise, the correct technique of cutting is just as significant as the selection of knife. For instance, you press on the point end of the knife and your hand loses its grip, it might cause a serious injury to your hand. Furthermore, cutting with a sharp blade is safer than a blade which is blunt. When you are using a sharp knife, the chances are less that it might slip. It also needs less force for performing its task. Most of the blades are designed using high carbon stainless steel or stainless steel.

Following are some materials and their benefits and drawbacks:

Carbon Steel: An advantage of using carbon steel is that it holds and takes an excellent edge. Another disadvantage is that it corrodes easily. It is not practical for utilization in a humid atmosphere. It is also not practical for utilization with foods rich in citrus. In addition to it, it is brittle as well.

Stainless Steel: It is resistant to corrosion and abrasion, and has a significant tensile strength. However, it is tough to sharpen and maintain its edge.

High Carbon Stainless Steel: This steel is better in taking edge in comparison with stainless steel. It might be utilized in any atmosphere and on any type of food. Furthermore, it will not rust or pit. However, special care should be ensured for using a sharp steel. It is costly as well.

Super Stainless Alloy: It has a visual appeal. However, it is quite hard to sharpen the steel.

Damascus Steel: It has a good retention of edge and possesses a stunning pattern of blade. However, it is very costly.

Ceramic: This type of steel always retains its edge and doesn’t corrode. In addition to it, it is very easy to clean. However, it breaks easily and is expensive as well.

Often, chefs have a preference for specific styles of knives. These knives can be categorized into two styles including Western and Japanese.

Japanese Knives:

These knives are generally made of a harder and thinner steel. Additionally, they are lighter in weight. Because of their harder steel, the stock of blade can be thinner and their edge is more acute. In comparison with a German knife, these knives are sharper. For instance, Shun knives are sharpened to an approximately 16 degree angle on both of the sides. These knives are not precise but are also very precise.

Steel knives made in Japan are different when it comes to their construction. And students might find that must refine their technique for taking the advantage of this precision that is offered by Japanese steel knives. In addition, slicing with these knives is performed by moving the knife back and forward. This practice evades crushing the food and also enables the light blade to cut through whatever as it glides. Through gliding, the material is cut in a precise manner.

Western Knives:

These types of knives are generally heavier and are made of softer steel as well. They are also made from a thicker stock of blade which makes them take more force for slicing through foods. Typically, these knives are sharpened to a wider angle and need more strength for cutting through different foods and materials. Due to the softer steel, these steel knives get dull faster in comparison with Japanese knives. When German knives are being used, a cut can be made by just pressing downward.

Parts of Knives:

It is quite important for a person to know the names of knife parts before using it. A knife is normally composed of pommel, scales, pins, bolster, spine, blade, tip, handle guard, handle, finger guard, return, heel, hollows, cutting edge, and point.

Types of Knives in the Bakery

In general, a chef knife is utilized often as it is the most suitable for dicing, slicing, and chopping. The blade of the knife is within 20-25cm long. In addition to it, the handle is offset for enabling knuckle clearance. This blade is also wide starting from the heel.

The boning knife is quite thin in comparison with other knives and its blade is usually approximately 12 cm long. This knife is utilize for boning poultry and raw meat. Meanwhile, the paring knife has a pointed blade which is 7cm long and is small. For every small task such as peeling, this knife is used. The turning knife has a curved and pointed blade which is almost 5cm long. In this knife, the blade is curved for turning vegetables. In order to create shapes like barrels, this knife is used.

Spatulas or palette knives are utilized for scraping, spreading, and lifting mixtures, and for lifting and flipping different food items and products like pancakes. It has a rounded end while the blade is flexible and long. When it comes to peeling vegetables and fruits, peelers are used. In general, a peeler’s blade is slotted and it can either be fixed or swivel. The Parisienne scoop seems to have a half-spherical and cup-shaped blade. It is used for cutting spheres out of butter, vegetables, and fruits. Sometimes, it is also referred to as ball cutter or melon scoop.

In addition to ball cutter, the carving fork is used together with a knife or other tool. In general, it has two pongs with a long handle. It is utilized for securing meat when a person is carving. This equipment is also used for tuning and lifting food. Thus, it should be strong for holding heavy materials.

Handling a Knife in the Bakery

There are some fundamental skills that you have to master. For instance, knife handling doesn’t begin with just taking a knife and cutting with it. The proper manner of using it, gripping it, and using the right technique of cutting make it easier for a person to use a knife and product efficient results. These processes are just as significant as keeping the knives in a good condition and shape.

The best way of learning the techniques of knife handling is watching demonstrations and practicing them. It is important to ensure that you are patient when you are using knives. Additionally, you should be proceeding slowly and never prefer sacrificing safety or quality for speed. Poor habits might be encouraged if one sacrifices quality.

Knife Holding in the Bakery

In general, almost every type of food utilized in kitchen should be chopped, diced, or sliced for suiting a specific recipe or cooking method. The chef’s knife is the best tool for performing different tasks. It can be said that one of the most important skills is concerned with holding the knife in a correct manner. A knife which is correctly handled is an effective, efficient, and safe preparation tool. If a knife is handled incorrectly might be dangerous to use.

The Grip in the Bakery

When it comes to using a knife, correct grip is quite significant as it offers optimum control. Cutting speed and accuracy are increased by it. Additionally, it decreases the possibilities of accidents as well. Illustrated grip is the most frequent technique utilized for slicing and cutting. This grip enables good motion control, easy action, and best utilization of force. It is important to have enough space for the fingers and thumb to grasp the handle of the knife in a firm manner when the blade’s heel meets the board. It is important for the grip to be firm. However, the grip should be relaxed because if the knife is held tightly, the hand will be tired and cutting will be tough. For safety and hygiene, touching the knife’s blade should be avoided with the hand that they are using for gripping the knife. Utilizing the correct grip might be uncomfortable but with time, students will be used to it.

Claw Grip in the Bakery

When it comes to correctly using a knife, an important role is also played by a greed hand. It must be utilized for holding on the food so the item will not be slipping from the hand. In addition to it, the side of blade knife should be guided for controlling the cut width. For maintaining a rhythm of smooth cutting, you should be continuously moving your free hand back as the process of cutting proceeds. You should be keeping fingers’ second joints at the right angles.

When you are working in the kitchen, you should ensure that you are paying attention to the posture. Appropriate kitchen footwear will be helping with posture and minimizing back issues. Additionally, whenever it is possible, cooks should be standing with their body weight which is evenly distributed over their feet. For protecting hands from cuts and scars, fingertips should be curled out and under the way of the knife’s blade. It is important for cooks to hold the blade at accurate and right angles to the surface. When you are wiping the knife or its blade, you should ensure that the knife is held in such a manner that the blade’s back is facing the hand used for wiping the blade.

Cooks, for added safety, should be cutting away from themselves whenever it is possible.

Using the Blade of Knife in the Bakery

For getting the most from your knife, you should be using different blade parts for different purposes and tasks. The blade tip is narrow and thin which is used best for delicate and fine work such as cutting up small items and foods like tomatoes and mushrooms. The blade centre is frequently utilized for general work like slicing fish, meat, and vegetables. Meanwhile, the blade heel is utilized when greater force in terms of cutting is necessary such as cutting through celery. It is also used when small bones should be chopped.

Knife Cleaning and Storage

It is tools and knives to be carefully stored for safety and longevity of the tool or knife.

Wooden Block in the Bakery

Generally, a wooden block is used for holding each knife in a secure manner. Every knife has its own slot and it also ensures that the person can take the knife whenever necessary. This block is important because it secures the blades while protecting the user from experiencing a cut. Magnetic knives can be stored on a usually available magnetic rack. This tool is useful when the user doesn’t have a large bench space. However, it is more dangerous in comparison with a wooden block.