Title: Select hand tools and utensils for food preparation tasks.
Course: Introduction to Culinary Arts (16051-36) > Section: Exploring the Foundations of Culinary Preparations

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?