Part B: Equipment required for each Dish Notes: . You must identify and select appropriate knives and other equipment for each dish. . You must confirm cleanliness for each equipment before use. . You must assemble the equipment and use safely and hygienically during preparation. . Your trainer will confirm your knowledge and skills to operate these equipment effectively as per standard operating procedures . You must select and identify suitable knife for precision cuts. You might require sharing some large equipment e.g. Ovens, salamander students will have access to 2 burners per students) . One equipment might be used for multiple dishes, please list the equipment under each item, also indicate which equipment is suitable for cooking method and equipment specifications e.g. over can be gas oven, induction or Combo oven. You must follow environment friendly practices while using equipment You must maintain the condition of equipment while operating and make any minor adjustments if required. . You must report any fault or hazard identified in the equipment and rectify it if safe to do so. Dish 1: fruit and vegetables List equipment of Equipment Assemble equipment and Safety and hygiene correct type and size specification and cleanliness requirements consideration while required for dish cooking method using cleaning agents using equipment Knife Peeler Sharping steel Dish 2: sauces List equipment of Equipment Assemble equipment and Safety and hygiene correct type and size specification and cleanliness requirements consideration while required for dish cooking method using equipment Measure Blender food Dish 3: oils List equipment of Equipment Assemble equipment and Safety and hygiene correct type and size specification and cleanliness requirements consideration while required for dish cooking method using equipment Scale Measure cup