Back to: Food and Nutrition SS 1
UNIFORMS & PROTECTIVE CLOTHING
CHEF CAP
• Should cover the hair.
• Retain sweat on the face.
• Keeps the head cool and prevents the hair from falling into the
food.
• Cotton/cloth caps are difficult to maintain whereas, paper caps are disposable hence they are neat.
• The number of pleats on the chef cap indicates the number of ways in which an egg can be prepared.
2. SCARF
• Retaining sweat around the neck.
• Decreases the risk of catching a cold when going inside a walk-in.
• Also brings neatness to the uniform.
• Identification/designation.
3. CHEF COAT
• Protect the chest from heat (double-breasted cotton made chef coat).
• White color (shows when dirty, less heat absorber)
4. Double-breasted jacket
• Protects the chest and front.
• Easy to remove overhead or sideways.
• Cotton cloth buttons – heat resistant.
5. APRON
• Below-knee level.
• Double protection prevents the jacket & trousers from becoming dirty.
• protect chef coat & trouser
• not to be used to wipe hands.
6.TROUSER
• Generally black or black & white check.
• Double shade hides the dirt.
• Identifies designation.
7. Socks
• Absorbs sweat.
• Provides good grip.
• Steady steps while walking
8. Shoes
• Ankle-high shoes.
• Low heal.
• Leather out skin with rubber, PVC, or even a wooden sole.
• Always wear black socks and change them very frequently.
• Metal frame in front protects the toes.
• Easy to remove legs.
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