Traditional cooking methods - equipment list and hazard management guide  
Equipment and materials 
 Quantities per 
 
Experiment
 


 Medium potatoes  


 
 2 


 

 Frying pan with lid  
o minimum 28cm. 





 
 1 


 

 Sand  
o enough to fill  of the frying pan  


o approx 2kg. 





 
 2kg 


 

 Hot plate or stove  


 
 1 


 

 Metal tongs  


 
 1 


 

 Safety glasses  


 
 1 per person 


 

 Timer 


 
 1 


 

 Tap water 


 
 50ml  


 

 Measuring cup  


 
 1 


 

 Weighing scales  


 
 1 


 

 Grey lead pencil (students to write answers in planner) 


 
 1 per person 


 

 Metal tablespoon  


 
 1 


 

 Aluminium foil  


 
 Two pieces of 60cm x 40cm  


 

 Permanent marker  


 
 1 


 


Hazard management 
Hazards 
 Control measures 
 

Fire: 

 burns 


 flammable materials can catch on fire 


 uncontrolled fire. 


 
 Wear appropriate PPE: safety glasses. 


 Clear the area. 


 Have fire bucket, extinguisher and fire blanket ready. 


 
Burns:  

 from frying pan  


 stove  


 heated foil, sand, potatoes 


 steam escaping when opening foil or removing lid. 


 
 Do not touch heated materials  


 Techer should only handle hot equipment. 


 Students should stand at a safe distance away to observe. 


 Wear appropriate PPE: safety glasses. 


 Clear the area. 


  Have fire bucket, extinguisher and fire blanket ready. 


 
Cuts:  

 from cutting potatoes.  


 
 Teacher should cut potatoes or students should be taught how to cut safely and closely supervised. 


 
Slips:  

 sand spilling and cause slips. 


 
 Keep work area tidy and clean up spilled sand immediately. 


 
 
 
  


 
 
 
  


 
 
 
  


 


Monitoring and 
 Yes 
 No 
 

Have additional hazards been identified? 
 . 
 . 
 
Were the control measures effective?  
 . 
 . 
 
Are further or different actions required?  
 . 
 . 
 
Details:  
 



