Unit 1GEN7/10 (F97T 04) Maintain Handle And Clean Knives

unit 1gen7/10 (f97t 04) maintain, handle and clean knives this unit is about using and caring for knives within professional kitchens.

Unit 1GEN7/10 (F97T 04) Maintain, Handle and Clean Knives
This Unit is about using and caring for knives within professional
kitchens. Knives may include both straight and serrated bladed from
small vegetable knives to cleavers.
The Unit also refers to the use of scissors and secateurs.
Assessor feedback on completion of Unit
Unit 1GEN7/10 (F97T 04) Maintain, Handle and Clean Knives
I confirm that the evidence detailed in this Unit is my own work and
meets the requirements of the National Occupational standards.
Candidate Signature Date
I confirm that the candidate has achieved all the requirements of this
Unit.
Assessor Signature Date
Countersigning Assessor Signature (if applicable) Date
I confirm that the candidate’s sampled work meets the standards
specified for this Unit and may be presented for external
verification.
Internal Verifier Signature Date
Countersigning Internal Verifier (if applicable) Date
External Verifier Initial and Date (if sampled)
Unit 1GEN7/10 (F97T 04) Maintain, Handle and Clean Knives
What you have to do
What you must cover
The assessor must assess statement P1–P7 by direct observation.
P1 Prioritise work and carry it out in an organised and efficient
manner.
P2 Ensure that knives are clean.
P3 Sharpen knives using safe sharpening methods.
P4 Select knives that are appropriate to the task that you are about
to commence.
P5 Ensure that the cutting surface is firm and secure and appropriate
to the task.
P6 Handle knives safely while undertaking tasks.
P7 Clean and store knives according to organisational requirements.
P8 Report damage to knives to the appropriate person.
There must be performance evidence, gathered through observing the
candidate’s work for:
C1 Knives (at least two from)
(a) straight bladed knives and cleavers
(b) serrated blades
(c) scissors/secateurs
C2 Tasks include (at least five from)
(a) preparing basic vegetable cuts
(b) preparing meat, poultry and fish
(c) preparing bread
(d) opening packaging
(e) sharpening
(f) washing and cleaning knives after use
Evidence for the remaining points under ‘what you must cover’ may be
assessed through questioning, witness testimony or simulation.
Unit 1GEN7/10 (F97T 04) Maintain, Handle and Clean Knives
Evidence number
Evidence description
Date
What you have to do
What you must cover
P1
P2
P3
P4
P5
P6
P7
P8
At least two observations from
At least five observations from
C1 a
C1 b
C1 c
C2 a
C2 b
C2 c
C2 d
C2 e
C2 f
Unit 1GEN7/10 (F97T 04) Maintain, Handle and Clean Knives
What you have to know
Knowledge Statements marked by  cannot be inferred
Completed date or appendix
K1* Why knives should be kept sharp.
K2* Why knives should be stored safely.
K3* Why and to whom all accidents should be reported.
K4* Why the appropriate knife should be selected for the specific
task.
K5* Why handles of knives should not be allowed to become greasy
during use.
K6* Why knives should be handled and carried correctly.
K7* Why cutting surfaces should be firm and secure.
K8* Why knives should be cleaned in between dealing with different
food groups.
K9* What risk there are of contamination from poorly maintained
knives.
K10* Why cutting surfaces should be clean.
K11* Why damaged knives should not be used.
K12* What action can be taken to prevent allergenic reactions amongst
consumers when maintaining, handling and cleaning knives.
Unit 1GEN7/10 (F97T 04) Maintain, Handle and Clean Knives
Supplementary evidence
Evidence/Question
Answer
Date
1
2
3
Evidence must come from candidate’s work in the associated work area.
There must be sufficient evidence for the assessor to judge that the
candidate can achieve the learning outcomes and assessment criteria on
a consistent basis.
Unit 1GEN7/10 (F97T 04) Maintain, Handle and Clean Knives 6
© SQA 2010