Title: Select food-preparation utensils and equipment.
Course: Nutrition and Wellness (19253-18) > Section: Planning Menus and Preparing Food

Selection should involve

- listing common food-preparation utensils and equipment
- stating criteria for the selection of common utensils and equipment
- describing the function of the utensils and equipment
- comparing the utensils and equipment with respect to cost, time utilization, ease of operation, safety, storage, maintenance needs, and energy efficiency and other environmental concerns
- selecting the utensils or equipment appropriate for specific food-preparation tasks
- cleaning and maintaining the utensils and equipment.

Process/Skill Questions:

Thinking

- What may be the consequences of purchasing kitchen utensils and equipment without research and comparison?
- What should be considered when selecting the "right tool for the job" in food preparation?

Communication

- What communication skills can be used to compare small appliances?
- How can use, cleaning, and maintaining food-preparation utensils and equipment be taught to others?
- How might small appliances influence food choices?

Leadership

- Why might a certain brand have a reputation for durability? How could one find out if the reputation is justified?
- When should one consider replacing an older appliance?
- What environmental concerns might prompt one to use a small appliance rather than a large piece of kitchen equipment that performs the same function?

Management

- How can small appliances help manage meal preparation more efficiently?
- What management skills can help in the selection and use of food-preparation utensils and equipment?