New LessonUNIFORMS & PROTECTIVE CLOTHING

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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