Kitchen Conduct & Safety

• Do not share the same cutting board. One cutting board per student.

• Do not use a blunt knife for cutting.

• Handling of equipment must be by one person at a time only.

• Keep noise levels low as much as possible.

• Always warn others in the way when carrying hot / sharp objects.

• Practice proper ways of holding knives especially when moving around the kitchen.

• Do not use a knife to point at a person nor direction. Put knife down first.

• Do not throw broken glasses / plates into dustbins. Always report breakages to your instructor.

• Dress wounds properly and if possible, wear a glove.

• Do not bend your back when lifting heavy objects. Instead, bend your knees and keep your back straight.

• During busy periods, if an oil spill occurs, sprinkle with a lot of salt to increase friction and avoid slips. Clean with detergent and hot water later.

• Do not leave pot handles sticking out when a passer-by may accidentally knock into it.

• Never physically fool around in the kitchen.

• If in a hurry, walk fast. Do not run.

• Make it a habit to use your side towel when handling hot equipments.

• Do not use a wet towel to handle hot items as the steam from the towel will scald your hand.

• ASK, ASK and ASK whenever you are unsure of any practice / usage of equipment.

• REMEMBER: “It is your duty to keep your body parts intact and well throughout your practicals here in TCHT!

Equipment:

It is legal requirement that equipment with which food comes into contact is kept clean and kept in such good order, repair and condition to enable it to be effectively clean.

Kitchen equipments is expensive so initial selection is important.

The following points should be considered before each item is purchased or hired:]

1. Overall dimension: In relation to available surface.

2. Weight: Can the floor support the weight.

3. Fuel supply: Is the existing fuel supply sufficient to take increase

4. Drainage: Where necessary, are there adequate facilities.

5. Water: Where necessary, is it on hand?

6. Use: Does the food to be produced justify good used.

7. Capacity: Can it cook the quantity of food required efficiently

8. Time: Can it cook the given quantities of food in the time available

9. Ease: Is it easy for the staff to control. handle and used properly

10. Maintenance: Is it easy for staff to clean and maintain.

11. Attachment: Is it necessary to use additional attachment

12. Noise: Does it have an acceptable noise level.

13. Spare parts: Are they and replacements parts easily obtainable.

Kitchen equipment may be divided into three categories:

1. Large equipment: Ranges, steamers, boiling pans, fryers, sinks and working table.

2. Mechanical equipment: Vegetable peelers, minces, mixers, refrigerator, dish washers etc.

3. Utensils and small equipment: Pots, pans, whisks, bowls, spoon, knives and etc.