DIFFERENT TYPES OF BIN

 General waste bin (green or grey)

 Garden waste
 Enhance your outdoor projects with Waste Management's garden waste bins. From
small plots to grand landscapes, we're here to efficiently remove your green waste
and, where possible, recycle it into valuable compost for future use.

 Separate wastes at the source.

 Making compost: Changing organic waste to fertilizer.
 Reuse what you can.
 Recycling turns waste into a resource.
 Waste collection, transport, and storage.
 Starting a community resource recovery centre
 Recycling waste Bin (BLUE)

Blue waste bins (for paper) Waste baskets in this colour are
designed to collect paper and cardboard waste, e.g. ecological
product packaging or cardboard boxes for courier deliveries.
Please note that it must be dry and clean and made of 100%

For the blue recycling bin, you can put paper, cardboard waste, or any paper-based
materials.

Ways to reuse
1. Donate items that are still in a good, usable condition to charities or charity shops.
2. Repurpose glass, plastic and cardboard containers to give them another life.
3. Carry a re-usable shopping bag.
4. Re-use wrapping paper or gift bags.
5. Convert old clothing, towels or sheets into cleaning rags/cloths.

food waste caddy(black)

You can put in:
 bread, pasta, cereal and rice.
 cooked and uncooked food.
 dairy products and egg shells.
 fruit and vegetable peelings or waste.
 leftover food and plate scrapings.
 meat, fish and bones.
 tea bags, tea leaves and coffee grounds

What are the innovative ways to reduce food waste?

Donating Excess Food: Donating excess food to community sites can help feed
hungry people and reduce food waste. Anaerobic Digesters and Composting: These
are better ways of disposal than dumping food in landfills because they create soil or
generate electricity, thus minimizing the environmental impact of food waste.

ways in which we can prevent the wastage of food:

 Buying food items in the required quantities only.
 Avoiding unnecessary cooking.
 Keeping leftover food in the refrigerator.
 Trying to reuse leftover by making new recipes.
 Keeping a check of appetite before serving food.

UTILITY KNIFE
A utility knife is any type of knife used for general manual work
purposes. Such knives were originally fixed-blade knives with
durable cutting edges suitable for rough work such as cutting
cordage, cutting/scraping hides, butchering animals, cleaning
fish scales, reshaping timber, and other tasks.

CHEESE KNIFE
The flat cheese knife, also known as a cheese chisel, is ideal
for shaving or chipping aged hard cheeses like aged gouda or
cheddar. As the name suggests, the blade is flat and short so
you can apply force straight down on a small area and cut
small pieces without crushing surrounding cheeseboard
accompaniments.

CHEF’s KNIFE
A chef's knife is among the most versatile knives in the kitchen
and can be used for anything from chopping to cutting.
Common uses for a chef's knife include cutting meat, dicing
vegetables, slicing herbs, and chopping nuts. The flat side of
the knife can even be used to crush garlic.

Difference between serrated edge and straight blade knife

The main difference can be found when you look at the type of edge. A plain edge
produces a so-called push cut, while a serrated blade leaves a pull cut. You notice
the difference when you cut through a loaf of broad.

A serrated edge is jagged. When a knife is described as having a serrated blade, its edge
is lined with small teeth, similar to a saw's.

STRAIGHT BLADE
The absence of a hinge allows for a stronger and more rigid blade, resulting in better
cutting power and control. Versatility and multi-purpose use: Fixed blade knives are
versatile tools that can be used for a wide range of tasks, including cutting, chopping,
prying, and digging.
DIFFERENT SHARPENING TOOLS FOR
KNIVES

ELETRIC SHARPENER

HANDHELD KNIFE SHARPENER

STEP OF SHARPENERS
 Step 1: Soak Your Stones.
 Step 2: Set Up Your Station.
 Step 3: Begin First Stroke.
 Step 4: Maintain Angle.
 Step 5: Finish Stroke and Repeat.
 Step 6: Look for Silty Water.
 Step 7: Check for Burr.
 Step 8: Start Sharpening Second Side.

name:thobile
surname:sithole
food preparation

practical assessment