Use of equipment e.g. blender, food processor, slow cooker and microwave.

The study of electrical equipment in food preparation requires a detailed understanding of operational principles, energy efficiency, and the physicochemical changes induced in ingredients. Candidates must analyze how devices such as food processors, blenders, slow cookers, and microwaves alter texture, nutritional value, and preparation time. Assessment focuses on the selection of appropriate equipment for specific dietary needs, the scientific principles of heat transfer (radiation, conduction), and the mechanical manipulation of food structures (aeration, emulsification). Mastery involves evaluating the trade-offs between convenience, sensory qualities, and nutrient retention.