Knife skills K/504/4609 Learner name: VRQ Learner number:
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Knife skills The aim of this unit is to develop the knowledge and understanding required to maintain, handle and clean knives. You will learn how to use knives properly, knowing how to check that they are clean, sharp and safe to use. You will also learn which knife to use for a particular task and understand the risks associated with handling them. _v5
Level 1 Credit value 3 GLH 20 Observation(s) 2 External paper(s) 0
Knife skills Learning outcomes On completion of this unit you will: 1. Be able to use knives 2. Know how to maintain, handle and clean knives Evidence requirements 1. Environment Evidence for this unit may be gathered within the workplace or realistic working environment (RWE). 2. Simulation Simulation may be used in this unit, where no naturally occurring evidence is available. 5. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used. 6. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes and cover ranges in this unit. All outcomes and ranges must be achieved. 7. External paper There is no external paper requirement for this unit. 3. Observation outcomes Competent performance of Observation outcomes must be demonstrated on at least two occasions. Assessor observations, witness testimonies and products of work are likely to be the most appropriate sources of performance evidence. Professional discussion may be used as supplementary evidence for those criteria that do not naturally occur. Assessed observations should not be carried out on the same day for the same learning outcome. There should be sufficient time between assessments for reflection and personal development. You need to meet the same standard on a regular and consistent basis. Separating the assessments by a period of at least two weeks is recommended as competence must be demonstrated on a consistent and regular basis. 4. Range All ranges must be practically demonstrated or other forms of evidence produced to show they have been covered. 3
Achieving observations and range Achieving observation outcomes Your assessor will observe your performance of practical tasks. The minimum number of competent observations required is indicated in the Evidence requirements section of this unit. Criteria may not always naturally occur during a practical observation. In such instances you will be asked questions to demonstrate your competence in this area. Your assessor will document the criteria that have been achieved through professional discussion and/or oral questioning. This evidence will be recorded by your assessor in written form or by other appropriate means. Achieving range The range section indicates what must be covered. Ranges should be practically demonstrated as part of an observation. Where this is not possible other forms of evidence may be produced. All ranges must be covered. Your assessor will document the portfolio reference once a range has been competently achieved. Your assessor will sign off a learning outcome when all criteria have been competently achieved. 4
Observations Learning outcome 1 Be able to use knives You can: a. Use knives in line with relevant health and safety legislation b. Plan and prioritise tasks c. Check knives are clean, sharp and safe to use d. Use the correct knives for tasks e. Use correct colour coded boards and knives (if available) f. Report damage to knives to the appropriate person* *May be assessed by supplementary evidence. Observation 1 2 Optional Optional Criteria questioned orally Date achieved Portfolio reference Learner signature Assessor initials 5
Range You must practically demonstrate that you have: Worked with a minimum of 2 types of knife Portfolio reference Straight bladed knives and cleavers Serrated blades Scissors/secateurs Used knives for a minimum of 3 preparation tasks Portfolio reference Peeling fruit Peeling vegetables Slicing bread Preparing herbs Preparing raw salad items Trimming vegetables Used a minimum of 2 traditional French cuts to cut vegetables Portfolio reference Julienne Brunoise Macédoine Jardinière Paysanne It is strongly recommended that all range items are practically demonstrated. Where this is not possible, other forms of evidence may be produced to demonstrate competence. 6
You must practically demonstrate that you have: Used a minimum of 3 cutting techniques to prepare fish and meat Portfolio reference Boning Dicing Slicing Cutting Filleting Trimming Carving Washed and cleaned a minimum of 2 types of knife Portfolio reference Straight bladed knives and cleavers Serrated blades Scissors/secateurs It is strongly recommended that all range items are practically demonstrated. Where this is not possible, other forms of evidence may be produced to demonstrate competence. 7
Developing knowledge Achieving knowledge outcomes You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*: Projects Observed work Witness statements Audio-visual media Evidence of prior learning or attainment Written questions Oral questions Assignments Case studies Professional discussion Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning. When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved. Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic. *This is not an exhaustive list. 8
Knowledge Learning outcome 2 Know how to maintain, handle and clean knives You can: Portfolio reference a. Explain why knives should be kept sharp b. Explain why knives should be stored safely c. Explain why incidents must be reported d. Identify the appropriate knives required for different tasks e. Describe safety considerations when handling knives f. Explain why knives should be cleaned when used for different foodstuffs g. Describe the risks associated with using poorly maintained or damaged knives h. Explain why cutting surfaces should be clean i. Describe the actions to be taken to prevent allergic reaction 9
Unit content This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content. Outcome 1: Be able to use knives Health and safety legislation: Personal proctective equipment (PPE), current food safety, use of coloured boards, use of coloured knives, safe food storage, personal hygiene (washed and clean clothes/uniform, clean hair (tied back if necessary), avoid overpowering perfume/ aftershave, short clean nails, minimal or no jewellery, discreet or no make-up, comfortable clean shoes, cover cuts with blue plaster, wash hands (after coughing, sneezing, touching face and nose, touching raw food waste products, cleaning materials, toilet breaks, smoking breaks)), follow organisational guidelines, impact behaviour has on food preparation (transfer of bacteria, cross-contamination, creating hazards). Plan and prioritise tasks: Preparation time, cooking time, service time, chilling time. Knifes: Straight bladed knives and cleavers, serrated blades, scissors/ secateurs. Clean, sharp and safe to use: Wash properly, dry properly, sharpen if needed. Tasks: Peeling fruit and vegetables, cutting vegetables (trimming, slicing, dicing, chopping, Traditional French cuts (Julienne, Brunoise, Macédoine, Jardinière, Paysanne)), fish and meat (boning, dicing, slicing, cutting, filleting, trimming, carving), slicing bread, preparing herbs (cutting, chopping), preparing salad items (chopping, slicing, dicing), preparing fruit (slicing, dicing, chopping). Coloured boards and knives: Yellow (cooked meat), red (uncooked meat), white (bread and diary), blue (raw fish), green (salad and fruit), brown (raw vegetables). Report to appropriate person: Supervisor, manager, head chef. 10
Outcome 2: Know how to maintain, handle and clean knives Why knives should be kept sharp: Easier to use, fit for purpose, little damage to food, reduce waste (easier to be precise), unsharpened knives can cause accidents (difficult to cut with). Why knives should be stored safely: Avoid cuts, avoid theft, avoid accidents. Why accidents must be reported: Comply with legislation, to protect others from similar accidents. Appropriate knives for different tasks: Paring knife (cutting small delicate objects, fruit, vegetables), filleting knife (filleting fish), boning knife (boning meat), chef s knife (chopping foods), palette knife (lifting foods from a pan), meat cleaver (dividing sides or quarters of meat into joints). Safety considerations: Correct stance, hold handle firmly, bend fingers on free hand to prevent cutting, use knuckles of free hand to guide the knife, carry knives safely. Why knives should be cleaned when used for different foodstuffs: Avoid cross-contamination, prevent allergic reactions. Risks using poorly maintained or damaged knives: Accidents, cuts. Why cutting surfaces should be clean: Avoid cross-contamination, prevent allergic reactions. Actions to prevent allergic reactions: Wash hands between handling different foodstuffs, always use clean knives and equipment. 11
Notes Use this area for notes and diagrams 12