#17. Explain briefly about the sources of assessment criteria developed by external consultancy serviceforassessingherisks 40-50words Equipmentems Careandmaintenance Essential features and functions Knives Always keep your knife dry Uses for cutting, chopping and clean after finish your and its texture surface for work goodgripandcuttingLike Only Hand wash with warm Carving knives used for soapywaterordrycloth slicingneatandvegetables Keep it in draw. Larger knives used for Use chopping board while cutting meat, dicing cutting vegetables and chopping herbs Cuttingoards To prevent bacteria, it's Cutting boards is used for important that you wash cutting and slicing meat and cutting board immediately vegetableseforcooking afteruse Texture surface to prevent Wipe the cutting board with | slipping on surfaces made hot soapy water, rinse it with | with high quality nonstick hot water only and just wipe | equipment it dry with a clean dish towel Storein a dryarea Chinois Wash it after use and keep | It is made with steel or metal the holes clean properly no and its holes allow draining material left over. liquid fromdishes Using soft brush for It is used to strains soup cleaning stockandsauses Fishpoachers Donotoverflowherfish Makingvithhighqualityof cooking metals used for poaching mostly. Poaching is a cooking technique used for submergingpodin a liquid Whisk Gently clean your whisk It is cooking equipment each time after you make which can be used to blend