Equipment Training: Small Equipment Training Aim: Understand the proper way to use equipment in a safe and efficient manner 1. Mandoline Practical Application: Usually used when dishes require uniformly sliced vegetables such as anna potatoes, potato chips, pomme gaufrette etc. It can also be used to slice vegetables thin for applications such as coleslaw and other dishes that require vegetables to be shredded. Other names for the Mandoline: Shredder, Vegetable Slicer, Slicer What is it, how do you use it? A mandoline is a device that allows you to slice vegetables and fruit quickly, precisely and (hopefully) safely. It is made up of a flat surface that is fitted with a sharp blade. The vegetable or fruit (with the safety guard on) has to be slid back and forth across the flat surface to achieve uniform slices. When you change the angle, and/or the blade type, many different types of interesting cuts can be achieved. Safety Aspects: Most mandolines come with a safety guard to protect your fingers from the blade. It is important the vegetable sits under the guard securely for even slices. Very good mandolins also have an antislip support to avoid any injuries due to the movement of the device. How do you take care of it? It is important to clean it properly and dry it well before storing it. Each model will be slightly different and they all come with manuals that clearly state how it can be cleaned. Some are dishwasher safe but every model requires to be disassembled, cleaned, washed, sanitized and dried (preferably air dried) When you take apart the mandoline, it is important to be very careful when handling the blade as it is very shard and can cause injury if left in the dishwasher unattended.
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