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Uniforms & protective clothing

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personal hygiene in kitchen
personal hygiene in kitchen
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“More of protective clothing than uniform.” The chef’s uniform consists of the following:

Toque/Headwear

• 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.

 Scarf/Neckerchief

• Absorbs sweat.
• Identification/designation.

Double-breasted jacket

• Protects the chest and front.
• Easy to remove overhead or sideways.
• Cotton cloth buttons – heat resistant.

Apron

• Below knee level.
• Double protection prevents the jacket & trousers from becoming dirty.

 Cotton checked trousers.

• Double shade hides the dirt.
• Identifies designation.

 Shoes and Socks.

• Clogs can be used but it is expensive
• Metal frame in front protects the toes.
• Easy to remove legs.
• Socks
• Absorbs sweat.
• Provides good grip.
• Steady steps while walking

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