Last Report (Kitchen Uniform)

INTRODUCTION

Kitchen uniform is very important. A standard kitchen Uniforms consists of a Jacket,Hat,Trousers,Apron and most importantly slip resistance shoes. A kitchen uniform plays a very specific role in protecting the professional from everyday kitchen dangers.

The traditional kitchen attire includes a white hat,white chef jacket,pants in a black and white hounds tooth pattern,and apron.It is a common occupational uniform in the western world.

PART OF KITCHEN UNIFORM

l A Chef coat or chef’s Jacket

l A chef/cook pant

l A chef Hat

l A chef scarf

l An apron

l Safety Shoes

l Kitchen duster

FUNCTION OF UNIFORM KITCHEN

CHEF COAT OF CHEF JACKET

-Chef Coat-One of the most important pieces of the chef uniform is the coat. A white coat helps to show cleanliness while the thickness helps protect the chef from heat of the kitchen,It can also can help protect against splatters from hot oil or grease during cooking. These coats also tend to come double breasted to help hide any messes that may occur during a shift.

Chef/Cook pants

-in the past ,the pants worn by a chef were in a checkered black and white pattern to hide the spills and mess that come with working in a kitchen.They are also made to sit loosely on the chef in order to keep them comfortable and cool while working long hours around the heat of ovens and stove tops.

Chef Apron

-To protect their clothing and will help protect against messes while also coming in different styles that can hold different utensils.

Chef Hat

-The chef uniform  is often most identifiable by the chef hat.While helping to protect the head of the chef,the height of the height also indicates the rank of the chef wearing.

Chef Scarf

-Knotted in the front.These were originally designed to absorb perspiration.Chef wear the neckerchiefs to keep the look of their uniforms.In some cases scarves are used to represent various levels in a kitchen hierarchical grid.

Kitchen Towel/Duster

-Used as to pick up hot pots and pans and also to wipe hands in order to keep them dry.

Safety Shoes

-To prevent slipping,the sole should be made of rubber .Black cotton socks,preferably the sweat absorbing cotton variety should be worn.The shoes should be closed,to prevent the feet from scorching in case of spills.The shoes have to be comfortable,as we know that cook will have stand for long hours.

Last Report (Kitchen Uniform)

INTRODUCTION

Kitchen uniform is very important. A standard kitchen Uniforms consists of a Jacket,Hat,Trousers,Apron and most importantly slip resistance shoes. A kitchen uniform plays a very specific role in protecting the professional from everyday kitchen dangers.

The traditional kitchen attire includes a white hat,white chef jacket,pants in a black and white hounds tooth pattern,and apron.It is a common occupational uniform in the western world.

PART OF KITCHEN UNIFORM

l A Chef coat or chef’s Jacket

l A chef/cook pant

l A chef Hat

l A chef scarf

l An apron

l Safety Shoes

l Kitchen duster

FUNCTION OF UNIFORM KITCHEN

CHEF COAT OF CHEF JACKET

-Chef Coat-One of the most important pieces of the chef uniform is the coat. A white coat helps to show cleanliness while the thickness helps protect the chef from heat of the kitchen,It can also can help protect against splatters from hot oil or grease during cooking. These coats also tend to come double breasted to help hide any messes that may occur during a shift.

Chef/Cook pants

-in the past ,the pants worn by a chef were in a checkered black and white pattern to hide the spills and mess that come with working in a kitchen.They are also made to sit loosely on the chef in order to keep them comfortable and cool while working long hours around the heat of ovens and stove tops.

Chef Apron

-To protect their clothing and will help protect against messes while also coming in different styles that can hold different utensils.

Chef Hat

-The chef uniform  is often most identifiable by the chef hat.While helping to protect the head of the chef,the height of the height also indicates the rank of the chef wearing.

Chef Scarf

-Knotted in the front.These were originally designed to absorb perspiration.Chef wear the neckerchiefs to keep the look of their uniforms.In some cases scarves are used to represent various levels in a kitchen hierarchical grid.

Kitchen Towel/Duster

-Used as to pick up hot pots and pans and also to wipe hands in order to keep them dry.

Safety Shoes

-To prevent slipping,the sole should be made of rubber .Black cotton socks,preferably the sweat absorbing cotton variety should be worn.The shoes should be closed,to prevent the feet from scorching in case of spills.The shoes have to be comfortable,as we know that cook will have stand for long hours.

Catering And Food Service System

Food production system includes all processes and infrastructure involved in feeding a population: growing, harvesting, processing, packaging, transporting, marketing, consumption, and disposal of food and food-related items. It also includes the inputs needed and outputs generated at each of these steps.

There are 4 major of food service system.

Firstly is conventional food system. Conventional food systems are based on the low cost of fossil fuels, the manufacturing of chemical fertilized the processing of food, and the packaging of food.

A commissary may provide anything from a source for obtaining potable water and disposing of wastewater storage for food and supplies or cooking facilities to prepare the food for sale and consumption.

Next food service system is the ready prepared system. This is similar to the conventional food service system where the food is prepared on the premises but they are refrigerated or frozen and stored to use on another day.

The last, most uncommon food service system that is used is the assembly serve system. This is where the staff prepares all ready prepared foods which is reheated at a later time for consumption.

Purchasing And Storage

Hello guys,

What do we have to know about this topic is the process of purchasing, receiving, storing and issuing procedures.

We need to know what is the factors that affect purchasing requirements:
The type and image of establishment, style of operation and system of service, storage available, financial resource and buying policies and availability.

What is purchasing?

Purchasing is a formal process of buying goods and services. There are two type of purchase order, open market or contract buying. We need to make sure the specify accurate size and weight of food, frequent delivery for fresh and always check for the price and bargain.

What is receiving?

Receiving is a proper receiving essential and vital for success of food service operation. Some rules of receiving is inspect the product according to invoice, list all the item received in report and have a proper storage. The delivered was check on quality, quantity and price.

What is storing?

Some food needs to be kept in the fridge to help stop bacteria from growing on it, such as food with a 'use by' date, cooked food and ready-to-eat food such as desserts and cooked meats.

What is issuing and inventory ?

Issuing is more prevalent in food service operations where more than one outlet uses a food storage area. Such as in a hotel where the coffee shop, banquets and the fine dining restaurant all share a central dining room and a storeroom. While inventory is an unpopular task at most restaurants, but one that is critical to controlling food costs and improving profitability.

So if we make a good storage we can control our food quality. Store it in a suitable place, and we can use it in a good condition.

Kitchen Equipment.

What is kitchen equipment?

Kitchen equipments are the cooking tools which helps in make cooking effectively quick. Various type of kitchen equipment is used in kitchen. The type amount and its size of the equipment will differ depending on the types of menu being provided and number of people being dined.

The is a few equipment that used in kitchen. For the range top usually we have deep fryers, grills and open burners. For processing equipment there is hand mixer, heavy duty mixer and slicer. But the equipment can be dangerous if we can't handle it or don't know how to use it. Therefore it is important for food handler to get familiar with the new equipment and its functions.

Kitchen Planning And Layout.

Hey guys,

Today chef Naim teach us about kitchen planning and layout.Kitchen layout is the shape that is made by arrangement of the counter top major appliances and storage areas. The floor plan created the kitchens work triangle. Kitchen triangle is a concept used to determine efficient kitchen layouts.

This is a types of kitchen layout.

     1. L shape kitchen

2. U shape kitchen.                                                                

3. G shape kitchen.                                                                 

4. Straight line kitchen.                                                          

5. Corridor kitchen.                                                                 

Kitchen layout need to be planned to make our work easy. We need a big space and all the equipment in kitchen must be in the suitable position. But for a big kitchen that will generate profit, they must have a planning team. The important person should be play a role is the owner, food service consultant, interior design and architect. They have to work together to make sure the kitchen operation is succeed.

Basic Principle Management Of Kitchen Organization.

Hello guys,

Today in my entries,I write about Basic principle management of kitchen organization.

what is kitchen management objective?

Kitchen management objective is to plan, train, direct and control.

Planning is what to be done.

Type of planning.

1. Standing plan. It is simplify future planning and managing and used over and over again. For example, menu and recipe.

2. Single plan is one time plan for single occasion and involve changes like preparing budget.

3. Day by day planning is chef top priority it is a detail of what is to be done and who to do it.

Why training is important?

Training is teaching people how to do the job. It is important because of job instruction, orientation and retraining.

Job instruction is help the new employees to understand the new role and how to fi into the total organization.

Retraining is improve capabilities employees and handling a new technology.

Orientation is the process of new member to adjust the work place and the job.

What is the benefits of training?

1. Time management
2. Less absenteeism
3. Reduce tension
4. Reduce cost
5. Reduce accident
6. Boost morale and job satisfaction

Food Security Vs Food Safety.

Hello guys,
Welcome back to my blog.Do you what is Food Security And Food Safety?Today in my entry i will tell you what is the different of Food security And Food Safety.

Food Security.

Food security is defined as the availability of food and one's access to it.The World Food Summit of 1996 defined food security. Commonly, the concept of food security is defined as including both physical and economic access to food that meets people's dietary needs as well as their food preferences. Household food security exists when all members, at all times, have access to enough food for an active, healthy life. Food security incorporates a measure of resilience to future disruption or unavailability of critical food supply due to various risk factors including droughts, shipping disruptions, fuel shortages, economic instability, and wars.

• Food stability: Refers to the ability to obtain food over time.
• Food access: Refers to the affordability and allocation of food, as well as the preferences of individuals and households.
• Food availability: Relates to the supply of food through production, distribution, and exchange.
• 
  

Food Safety

A safe kitchen is an organized kitchen. An important part of preventing contamination and exposure to antigens is knowing how to organize the kitchen in an effective way. Where to store what and how to store it.

5 keys to Food Safety.

1.Keep clean

• Wash hand before handling food and often during food preparation.
• Wash hand after going to toilet.
• Wash all equipment,Utensils and surfaces used for food preparation.
• Protect kitchen area from insects and pests.

2.Separate raw food and ready to eat food

• Use separate knives and cutting boards for raw foods(like raw meat)and ready to eat food.
• Cover or wrap food properly to prevent cross contamination.

3.Cook food thoroughly

• Cook food thoroughly,especially meat,poultry,eggs and seafood.
• Reheat leftover food to 75°C  or above before consumption.
• Cooked food within two hours.

4.Keep food at safe temperatures

• Don't leave cooked food at room temperature for more than 2 hours.
• keep cold dishes and perishable foods such as meat,milk,egg products in refrigerator at below 4°C
• keep hot food in heating above 60°C 

5.Use Safe Water and Raw materials

• Select fresh and wholesome foods
• Use potable water to clean raw materials.
• Wash fruits and vegetables thoroughly,especially if eaten raw.
• Don'y use food beyond it's expiry date.

The Food Service Industry

History of modern food service.

 Quantity cookery has existed for a thousand of years, as long as there have been large groups of people to feed, such as armies. But modern food service began at the time of the French Revolution in 1789.

Marie Antoine Careme was the founder of "Haute cuisine". ( June 8, 1784 - January 12, 1833 )

Georges Auguste Escoffier

- modernize "Haute Cuisine" by Careme
- kitchen brigade system: chef de partie
- ( October 28, 1846 - February 12, 1935 )

Kitchen Organization Chart.

• The role of Executive Chef is Incharge of everything in the kitchen including menu creation, personnel management and business aspect duties and responsibilities of Chef.

• Executive Sous Chef is takes charge of kitchen in absence of Executive Chef also known as deputy chef or second chef.

• A Sous chef is a position in the classical sauces, the saucier prepared stews and sautes food to order.

• Chef de Partie control the section of kitchen ,his responsibility ensure prompt service by all kitchen staff under his control.

• Commis Chef is the basic chef in large kitchen.

• The poissonnier commonly referred as the fish chef and responsible for the preparation of all fish dishes in the kitchen.

• The entermetier or known as the vegetable chef is responsible for hot appetizer and frequently has responsibility for soups, vegetable and pasta.

• Rotisserie is responsible for managing a given station in the kitchen, specializing in the preparation of meat, but not limited to roasted, broiled and braised.

• Garde manger were experienced in choosing preparing and presenting cold foods, such as salads, cold soups, meat and cheese.

• Pastry chef responsible to preparing a wide variety of goods such as cakes, cookies, pies and bread

Introduction To Kitchen Organization

Hello Guys,

Welcome back to my blog,This week is our second class with Chef Naim. Before our class start.Chef Naim ask to all student that absent last week to see Madam Vanessa(Our head of academic in our college).And tell her why they cannot attend class last week.After that he ask us to open application Kahoot in google because he want give us some quiz.He said who win he will give present.But i feel so sad because i lost in that quiz.

I'm lost..

Our topic that we will learn for this week is Introduction to kitchen organization.In this Chapter we will learn about the various role and function of kitchen,the importance of kitchen attire and the importance aspect to prevent the accident in the kitchen.

Do you know proper chef clothing is important? And how does it protect us in kitchen?

a. Hat or cap

Traditionally called as toque Blank it will keeps sweat and hair out of the food.

b. Chef jacket

Typically double breasted and long sleeved. It is designed to protect the chef against burns from scalding steam, boiling hot liquid spills, heat from stoves, oven and grills.

c. Pants

Typically baggy as they prevent from hot food or liquid from making contact with the chef's skin.

d. Safety shoes

They protect the chef against , burns from accidental spillage of hot liquid. Injury from falling cutlery and slipping on wet or greasy floor.

e. Apron

We need apron to keep clothes clean, and if they are splashed with hot oil or water they can quickly pull the apron from before the liquid soaks through to their skin.

have 3 factor of accident In kitchen.

1. Disregard safety rules.
2. Lack of concentration.
3. Work at unsafe speed.

How to prevent accidents in the kitchen?

First Keep the kitchen clean, it will prevent kitchen injuries and give you the space to work when needed.

Second  Keep counters clear of clutter. Put away dishes and    utensils after you are done with them and they have been cleaned. 

Third Sharpen your knives regularly. A dull knife may sound safer, but it is actually more likely to slip and slice you.

Next,Store dangerous objects in a safe location.  

                

Lastly, Keep a first aid kit handy. We never know when we need it, and it's always better to be prepared. 

Report week 1

Hello guys,
Welcome to my blog.This is our first day for kitchen organization class.I feel very excited because our class will combine with our junior from culinary art semester 2 and our senior semester 6.Before our class start.Chef Naim ask to all student to introduce ourself.In this class majority student from sandakan and i'm the only one student from kota marudu.And i was surprised when chef Naim said he from Johor.Because i thought he from sabah too.After that,Chef Naim talk about our assignment,note and report.Chef Naim ask to all student to join group in edmodo and create account for blog,because all our assignment and report must submission in blog.Because he don't want student waste their money for buy paper and print.Also,he want his student to reducing paper usage to help save trees. p

l After that,Chef Naim ask all student in class what is kitchen organization but we don't know what the answers because we don't read the note he already give us at edmodo.This is our fault because be lazy.Chef Naim also give us some motivation to study.He tell us about our senior life story and how this student can be a successful person. This is very touching and inspirational story.What i can learn from this story is nothing impossible in this world.If you trying you can be from nobody to somebody.

Lastly,chef Naim tell us about what we should ware in his class and tell about chef uniform.

About Myself

Hello guys,

I'm Feledia Domadul but you can call me Fely.I'm 24 and from Kota Marudu Sabah.I have 7 siblings,2 Brother, 2 Sister and 2 little sister.

I really love  Cooking and baking because i believe that cooking and baking is an important aspect of my life and it is something i love to do and makes me feel happy.

Butter cake & Cream Puff.

My favorite movie is horror movies for example Anabelle,The resident evil,The walking dead And so on.

This is one of my most favorite horror movies that I can watch over and over without getting bored with them.

I am a student at cosmopoint college Sabah in Diploma pastry Art.The reason why i continue my education in this college because I want to be a successful person and want to achieve my goal to be a Celebrity chef and want to open my own bakery.

Me and my friends .