Question

kitchen and knife safety

1. list three of the rules regarding attire that we have at e.m culinary and the reason for each rule.

a. rule
reason
b. rule
reason
c. rule
reason

1. list three of the rules regarding kitchen behaviour that we have in the e.m kitchen and the reason for each rule.

a. rule
reason
b. rule
reason
c. rule
reason

1. list five times you need to wash your hands in a commercial kitchen

1.
2.
3.
4.
5.

1. list two reasons why an apron and chef’s jacket must be worn when working in a commercial kitchen.

1.
2.

1. list three things that must be attended to when carrying a knife.

1.
2.
3.

Explanation:

Question 1: Attire Rules at E.M Culinary

a.

• Rule: Wear a clean chef's jacket.
• Reason: To maintain hygiene and present a professional culinary appearance, also to protect clothing from stains and heat.

b.

• Rule: Wear closed - toed shoes.
• Reason: To prevent injuries from falling objects, hot liquids, or sharp tools in the kitchen.

c.

• Rule: Tie back long hair.
• Reason: To avoid hair falling into food, which is a hygiene risk, and to prevent hair from getting caught in kitchen equipment.

Question 2: Kitchen Behaviour Rules at E.M Kitchen

a.

• Rule: Clean as you go.
• Reason: To prevent the build - up of mess, reduce the risk of cross - contamination, and make the final clean - up easier.

b.

• Rule: Do not run in the kitchen.
• Reason: Running increases the risk of slipping, falling, and colliding with others or equipment, which can lead to injuries.

c.

• Rule: Use equipment only for its intended purpose.
• Reason: Misusing equipment can lead to equipment damage, injury to the user, or compromised food quality.

Question 3: Times to Wash Hands in a Commercial Kitchen

1. Before starting work.
2. After handling raw meat, poultry, or seafood.
3. After using the restroom.
4. After touching your face, hair, or body.
5. After handling garbage or dirty equipment.

Question 4: Reasons to Wear Apron and Chef's Jacket in Commercial Kitchen

1. To protect personal clothing from food stains, hot liquids, and grease.
2. To maintain a professional and hygienic appearance, as they can be easily cleaned and help prevent the transfer of contaminants from personal clothing to food.

Question 5: Things to Attend to When Carrying a Knife

1. Hold the knife by the handle, not the blade.
2. Keep the blade pointed down or towards the floor, away from people.
3. Walk slowly and carefully, ensuring there is enough space around you to avoid bumping into others.

Answer:

Question 1: Attire Rules at E.M Culinary

a.

• Rule: Wear a clean chef's jacket.
• Reason: To maintain hygiene and present a professional culinary appearance, also to protect clothing from stains and heat.

b.

• Rule: Wear closed - toed shoes.
• Reason: To prevent injuries from falling objects, hot liquids, or sharp tools in the kitchen.

c.

• Rule: Tie back long hair.
• Reason: To avoid hair falling into food, which is a hygiene risk, and to prevent hair from getting caught in kitchen equipment.

Question 2: Kitchen Behaviour Rules at E.M Kitchen

a.

• Rule: Clean as you go.
• Reason: To prevent the build - up of mess, reduce the risk of cross - contamination, and make the final clean - up easier.

b.

• Rule: Do not run in the kitchen.
• Reason: Running increases the risk of slipping, falling, and colliding with others or equipment, which can lead to injuries.

c.

• Rule: Use equipment only for its intended purpose.
• Reason: Misusing equipment can lead to equipment damage, injury to the user, or compromised food quality.

Question 3: Times to Wash Hands in a Commercial Kitchen

1. Before starting work.
2. After handling raw meat, poultry, or seafood.
3. After using the restroom.
4. After touching your face, hair, or body.
5. After handling garbage or dirty equipment.

Question 4: Reasons to Wear Apron and Chef's Jacket in Commercial Kitchen

1. To protect personal clothing from food stains, hot liquids, and grease.
2. To maintain a professional and hygienic appearance, as they can be easily cleaned and help prevent the transfer of contaminants from personal clothing to food.

Question 5: Things to Attend to When Carrying a Knife

1. Hold the knife by the handle, not the blade.
2. Keep the blade pointed down or towards the floor, away from people.
3. Walk slowly and carefully, ensuring there is enough space around you to avoid bumping into others.