Title: Select utensils and other hand tools for food preparation tasks.
Course: Introduction to Culinary Arts (16051-18) > Section: Exploring the Foundations of Culinary Preparations

Selection should include

- basic utensils and other hand tools (e.g., slotted spoon, spatula, portion scoop, rubber scraper, bench scraper)
- functions of common utensils and other hand tools
- 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

- Why is a manufacturer's use and care manual for a piece of equipment important?
- 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?
- How can a leader facilitate the use 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?