Question: This unit describes the performance outcomes, skills and Knowledge required to safely use commercial kitchen equipment to prepare a range of different food types. Evidence

This unit describes the performance outcomes, skills and Knowledge required to safely use commercial kitchen equipment to prepare a range of different food types. Evidence of this has been provided. Equipment: Date Reflective journal Reflective journal number (endorsed by supervisor) blender deep-fryer food processor grater cryovac machine mandolin slicer measures microwave 0 mouli 0 oven peeler, corer or slicer planetary mixer salamander scales slicing machine stove top thermometer water bath (not bain marie) whisk

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