Chapter 4 Flashcards
Name the four main kitchen equipment
- Large equipment
- mechanical equipment
- first aid and safety equipment
- small hand utensils
Give 2 examples of larger equipment
Ovens,walk in freezers
Give 2 example of mechanical equipment
Mincer, food processor
Give 2 examples of small hand held utensil
Bowls, knives
Give 2 examples of first aid safety equipment
Smoke alarms,first aid kit
Why is it important to have a well organised and efficient administrator
To help with steady and smoothness in the kitchen and front of the house by organising the documentation that is needed
If someone is wearing uniform what does it indicate
That they are an employee
Name 3 items of the traditional unfiform found in a kitchen
- a knee length cotton apron
- a white hat(toque)
- plain cotton trousers
What is the apron designed for
-Protect the lower body
What is the hat designed for
- Protect hair from smoke and oil
- portrays a a professional image
What are 2 rules for wearing a chef’s uniform
- The uniform should be washed and ironed before wearing
- no jewellery
Name 3 potential safety issues
- Risk of fire or electroduction
- risk of burns
- risk of trips
Name 3 potential security issues
- Vandalism of premises
- arson(deliberately setting fire to the place)
- theft of personal items
