Basic kitchen rules

it contains basic kitchen rules

1. Basics to rules to work efficiently in kitchen By: Prajwol Manandhar

2. Be in complete uniform and wash your hands with soap and water before you start your work Stand up in correct posture to avoid fatigue Work quickly but maintain safety too. Keep electrical appliances away from water surface to avoid shock. Stay away from electrical sockets if your hand are wet Work quickly but maintain safety too Basic kitchen rules

3. Keep unnecessary article away from working table. Save energy Do not allow waste material laying around collect it and put it into refuse bin and empty it timely. Never add water to a hot oil pan as it may splatter and cause burn to others Always turn pot handles towards the back of range top so that no one strikes with the handle and pours hot food over body Basic kitchen rules…..

4. Keep duster and pot holders away from range so that it does not catch fire. Keep your appearance always neat ,clean & attractive and observe friendly and helpful environment Keep every equipment in its proper place after its use Always switch off all cooking appliances before leaving kitchen Basic kitchen rules…..

5. Setup chopping board over wet duster before cutting Always keep knife sharp Keep the knife handle dry and grease free Do not keep knife hang over the edge of table Keep knife flat on the table Be attentive while working with knife safety rules for handling knife

6. Use right knife for right purpose Never try to catch a falling knife Do not keep knife in dish wash sink Keep sharp edge away while wiping knife After use clean the knife and keep in its usual place Hold the knife pointed downward when carrying around kitchen safety rules for handling knife..

7. Use contrast color dish that helps the both food and dish to stand out Neatly arrange the food on dish Use right size plate for right course of food Garnish food only with edible thing Do not over or under load the dish with food Do not over garnish Do not over handle the food item used for garnishing Guidelines for food garnishing

8. Frozen food not completely defrosted before cooking Hot food should stored in warm temperature Food cooling slowly before refrigeration Food undercooked Food stored in danger zone i.e , 5 to 60C Food contaminated by bacteria, insects, dust and dirt Food handled by infected food handlers Food prepared too far in advance & storing in room temperature Reasons for food poisioning