Introduction to Food Production Department

We will learn the following from today’s class:

1.1 Levels of Skills and Experience

1.2 Attitude and Behavior in the Kitchen

1.3 Kitchen Uniforms

1.4 Personal Hygiene

1.5 Safety Procedures for Handling Equipment

1. Chapter 1
Introduction to the Food Production
Department.
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OBJECTIVES
We will learn the following from today’s class:
1.1 Levels of Skills and Experience
1.2 Attitude and Behavior in the Kitchen
1.3 Kitchen Uniforms
1.4 Personal Hygiene
1.5 Safety Procedures for Handling Equipment

3. rvrisoyo/Mianiegl//Mi –5i46dotlo–.o 1.1 Levels of Skills and Experience
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The skill required is depend on the responsibilities of varies
with job level & the kind of food prepared. The qualification of
kitchen personnel can vary from a hotel to hospital or for a fast
food outlet or a fine dinning outlet. In this regard we can point
out three specific levels of skill & experience which exists in a
food production department
1)Supervisory/Managerial
2)Technically skilled
3)Entry level

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1)Supervisory/Managerial –
This level needs not only lot of supervision but also
managerial attributes. Along experience with strong
knowledge in all aspects of food production is basic
necessity at this level it requires skill to motivate the
brigade working under him.
Example – Executive chef, Sous chef.

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2) Technically skilled -
At this level the basic production is carried out. This
section of the brigade is the backbone of the kitchen. The main
knowledge & skill required are those necessary to produce
dishes of their section or parties. A good work relation with
fellow colleagues is very important at this level to preform the
jobs required.
Example – Chef de parties, Demi chef de parties

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3) Entry level –
At this level no particular skills or knowledge is required.
The only requirement is good attitude. At this level the
personnel are assigned jobs in the commissary or the
vegetable preparation area or stewarding. With time they
improve their knowledge and skill along with experience and
only then they are given more complex task of skilled cooks or
promoted to the next level.
Example - Trainee ,

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1.2 Attitude and Behavior in the Kitchen

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1.3 Kitchen Uniforms
IMPORTANCE OF UNIFROM
 One of the most important aspect of
organization
 The main Function of the uniform is to
look a person like his Profession.
 Uniform Gives you an identity, it makes a
chef looks like a chef.
 It shows the unity and hence creates a
team work among the all employees.

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A chef Uniform or kitchen uniform consist of
the following parts;
 A Chef Coat or Chef’s Jacket
 A Chef Pant or Trouser
 A Chef Cap
 A Scarf
 An Apron
 Shoes
 Kitchen Dusters

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Chef Coat or Chef’s Jacket
 A typical chef coat is also known as
VEST BLANC in French.
 It is made out of thick white cotton fabric.
 It is one of the most important part of
chef uniform
 The main function of the chef coat is to
prevent or protect the chef from the heat
of the cooking ranges.
 The coat is always double coated so that
it will avoid any chances of burns and
injuries to chef.

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Chef Pant or Trouser
 A chef pant or trouser is either Black or
Checkered in colour depending upon the
position
 The checkered pants are designed such
to cover-up spills or to hide the dirt.
 These are also made of thick cotton
fabric, to protect the chef from the heat.

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Chef Cap
 One of the most important part of chef
uniform.
 The main purpose of this cap is to
prevent hair fall in the food.
 It is also designed to absorb the sweat
generated while working in kitchen
 It is also wear to add royalty to the
person working as chef

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Chef Scarf
 A chef scarf is usually worn around the
neck area of the chef and which are
knotted in the front.
 These are traditionally designed to
absorb the perspiration and sweat around
your neck area.
 Now a days these are also used to
indicate the levels of chef in the
organization by different colour codes.

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Chef’s Apron
 It is usually made of thick cotton fabric
and is worn around the waist area of the
chef.
 The apron should reach below the knees
to protect the chef form heat and hot
liquids.
 It also prevents your uniform from getting
dirty.

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Shoes
It is mandatory for all kitchen
professionals to wear shoes while
working in the kitchen.
It should be black and non slippery.
It prevents or protects your foot from
getting heart by any hot liquids or may
be from falling equipment's.

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Kitchen Dusters
 These are not considered as the part of
uniform, but they are very important for a
chef to work properly.
 These are thick cotton material clothes
which are used by chefs while working in
the kitchens.
 Mainly for wiping equipment’s, tables,
utensils, food commodities, etc.

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1.4 Personal Hygiene
Definition
Personal hygiene involves those practices
performed by an individual to care for one's
bodily health and well being, through
cleanliness.

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HOW TO DEVELOP A PERSONAL HYGIENE ROUTINE:
1. Shower every day: change socks and underclothing every day.
2. Brush teeth at least twice a day, preferably after every meal.
3. Wash hair frequently, preferably daily. Keep hair and beards neatly trimmed and
covered (i.e. wear a hairnet/ hat when handling food).
4. Keep fingernails short and clean. Avoid using excessive amounts of nail varnish,
make-up or perfume.
5. Keep uniform/ protective clothing clean; hang up your outdoor clothing in the staff room
not in their work areas.
6. Keep cuts and burns covered with a clean, waterproof dressing.
7. Tell your supervisor if you are suffering from a cold, sore throat, boils, skin rash,
diarrhea, upset stomach, or a septic cut. Your supervisor will decide whether you should
be on duty or not.

21. When you are working, pay special attention to the personal
habits of which you may be unaware, but can easily spread
bacteria, i.e.:
Do not comb your hair or put on make-up in the food or public areas.
 Do not spit, cough or sneeze openly in food or public areas, use a tissue and wash
your hands afterwards.
Do not pick your nose or teeth, or scratch you head.
Do not smoke in the work or public areas.
Does not your apron or part of your uniform to wipe your hands, as this will
contaminate your hands?
Do not lean or sit on work surfaces.
Do not leave rubbish and waste material lying around, put into covered refuse bin.
Only frequent hand- washing will keep your hands clean!

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22. Hands should be washed:
Before:
Beginning food preparation
Putting on disposable gloves
Serving customers
After:
Arriving at work and after break
Using the restroom, washing sinks
Eating, drinking, smoking, chewing tobacco and gums
Using the telephone
Using handkerchief or tissue
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23. Proper hand washing procedures
1.Use the hand washing sink with running at approximately
100°F and liquid soap.
2.Lather hands and exposed arms. Rub hands for at least 20
seconds
3.Wash hands thoroughly, paying attention to fingernails
4.Rinse in clean running water. Turn off the faucet with paper
towel in your hands
5.Dry hands using paper towel or air dryer. Not cloth or apron
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24. Hand washing 6 step technique –
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25. A busy kitchen can be a dangerous place indeed, with many
hazards, including sharp edges, heat and open flames, oils and
acids, and a fast paced working environment. Therefore, you
must maintain a high degree of hazard awareness, adherence to
safety procedures, cooperation and communication with your
fellow workers in order to prevent injuries.
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26. Safety Procedures for Equipment
Never use any machine you have not been trained to use.
Pull plug or throw switch to off position before cleaning or
adjusting any machine. Keep fingers, hands, spoons, etc., away
from moving parts. Wait until machine stops before moving
food.
Check all switches to see that they are off before plugging into
the outlet.
Do not start a mixer until the bowl is locked in place and the
attachments are securely fastened.
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27. Particular care must be taken when cleaning the
slicing machine.
First pull the plug.
Turn the gauge to zero in order to
Cover the edge of the blade
Do not touch the edge of the blade
Clean the blade from the centre out.
Clean the inside edge of the blade with
 A stick that has a cloth wrapped around one end.
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28. When using a mixer, turn off motor before you scrape down
the sides of the bowl.
Use a wooden or plastic plunger rather than your hands or
spoons to push meat down into a meat grinder.
Keep your hands to the front of the revolving bowl when
operating the food cutter. This is one of the most dangerous
pieces of equipment in the commercial kitchen.
Never start a machine until you are sure all parts are in their
proper places. If it is a machine that operates with gears,
check the gear position.
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29. Procedures for sharp utensils
Use the right knife for the job.
Do not grab for falling knives. When a knife starts to fall, jump
backward to get out of the way.
Always carry a knife with the tip pointing downward and with
the cutting edge turned away from your body.
Never talk while holding a knife in your hand. Should you start
to gesture with the knife, there could be serious consequences.
When cutting with any knife, always cut away from your body.
This also applies to potato peelers or any implement with a
cutting edge.
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30. Never place a knife in hot water as it will cause cracks in the
wooden handle. Never reach into soapy water in search of a
knife.
Use a cutting board at all times. Never cut on metal.
Place knives in designated knife drawers. Preferably, knives
should be placed in knife racks for proper storage.
When cleaning or wiping a knife, keep the sharp edge turned
away from your body.
Always use a sharp knife; it is much safer than a dull one. Less
pressure is required on a sharp knife, and the chances of a
sharp knife slipping are much less.
Always cut with a back and forth sweeping motion, not with
downward force.
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31. Use knives for the purpose for which they are designed, not
as levers or wedges or as bottle or can openers.
Pick up knives by the handle only.
Take a firm grip on a knife handle and always make sure the
handle is free of grease or any other slippery substance.
When slicing round objects such as onions or carrots, cut a
flat base so the object will sit firmly and not shift when being
cut.
Never force a meat band saw; it may jump from the bone.
When grating foods, never work the foods too close to the
cutting surface.
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32. Avoid burns
Use dry towels when handling hot skillets, pots, or roasting
pans as wet cloth conducts heat more readily than dry cloth.
Avoid splashing grease on top of the range. Grease will ignite
quickly, causing a fire. Do not throw water on a grease or fat
fire: smother it. Use a foam extinguisher or a wet towel.
Remove the lids of pots slowly. Lift the side of the lid that is
away from you so the steam does not rush out too quickly,
causing burns to your hands or face.
Always give notice of “hot stuff” when moving a hot container
from one place to the other.
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33. •Keep towels used for handling hot foods off the range. Too
often, the end of the towel is dangled into or drawn across
the fire.
•Avoid overfilling hot food containers.
•Never let the long handles of saucepans or skillets extend into
aisles. If they are brushed, hit, or bumped the pot may fall off
the range.
•Never turn the handle of any pot over an open flame.
•Know the location of fire extinguishers; know how and when
to operate them.When placing food in hot grease, always let
the item slide away from you so the grease will not splash
toward you and cause a serious burn.
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34. Keep floors safe
Wet floors are dangerous. Keep them dry.
Pick up or wipe up any spilled item immediately, particularly
water or other similar liquids.
When liquid or fat is spilled, have one person watch the area
and warn others of the danger while another goes for a mop.
Small areas may be sprinkled with salt to provide traction until
the spill is cleaned up.
Walk. Do not run or slide across the floor.
Never leave utensils on the floor. Someone is sure to trip over
them, and it may be you.
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35. Keep all traffic areas clear of boxes, garbage cans, portable
equipment, mops and brooms, etc.
When mopping kitchen floors, do only a small area at a time.
Using rubber mats behind the range is a good practice.
However, mats must be kept in first-class condition by daily
cleaning and by replacement when they begin to wear.
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36. Handle glassware and china safely
Use care in handling glasses and dishes.
When carrying china and glassware from one place to another,
be alert and move cautiously. Keep complete control of the load
at all times.
Discard all glass or other china items that are chipped or
cracked.
Keep glasses and china out of the pot sink.
Never place glassware in soapy water. Wash glassware in a
dishwasher, using a compound recommended for glasses.
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37. If you suspect there is broken glass in soapy water, drain the
water, then remove the pieces carefully with a paper towel.
Never use glassware in forming or preparing food. For
example, do not cut biscuits or ladle liquids with a glass item.
Do not use a glass as an ice-cream scoop. It may break in your
hand.
Use a pan and broom to sweep up large pieces of broken
glass or china. Use a dampened paper towel to pick up the
slivers. Put broken glass in a special container. Do not place
broken glass in wastebaskets.
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39. Lifting practices
Keep your back straight, but not necessarily vertical. Have a
sure grip on the object.
Keep the object close to your body.
Bend your knees before lifting.
Lift with your legs, not with your back.
Call for help to lift or move heavy pots or containers.
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41. Accident Prevention
Know the hazards of your job
Follow safety rules
Use safe work procedures
Keep alert while you work
Practice good housekeeping
Wear safety equipment
Report safety problems
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42. Exercise
Q.1 Explain specific levels of skill & experience which exists in a food
production department.
Q.2 What parts consist of kitchen uniform?
Q.3 What are suitable situation for hand wash?
Q.4 What care are must be taken when cleaning the slicing
machine?
Q.5 What are the proper hand washing procedures? Explain in
details ?
Q.6 Explain safety procedures for sharp utensils
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