TDC 103- KITCHEN ORGANIZATION (CHAPTER1)

TDC 103- KITCHEN ORGANIZATION

CHAPTER 1 -  Introduction To Kitchen Organization .

Assalamualaikum everyone!
So, on last Monday, we already done for the first chapter which is Introduction To Kitchen Organization. So, I would like to share what I have learnt and what I understand in chapter 1.

But before I start,let me share what we have do at class.
firstly, we are doing some quiz from online,named Kahoot and everyone is enjoy to answered the question,everyone laughing and finally, Azmi is the winner of the quiz,so Chef Naim gave Azmi a jar of cadbury chocolate !! It is amazing !
Next, Chef Naim also told us to always be careful in the kitchen. He also tell his experience in the kitchen..

So now, lets see what we had learnt !

1.1 FUNCTION OF KITCHEN 
a)

b) Commercial kitchen

• Partie is a preparation station.
• Equipment should suitable @ appropriate with the menu and the number of meal served.
• Staff hierarchy (organization chart) with clear defines lines of authority and responsibility.

c) Type of food service 

• HOTEL 
• RESTAURANT
• FOOD COURTS
• CLUB
• HOSPITALS
• FACTORIES
• COLLEGES RESIDENCES
• DEFENCE/ MILITARY
• TRANSPORTATION

1.2 KITCHEN ATTIRE

~ kitchen attire is important because of hygiene and for appearance.

~Hair must be covered by cap or hair nets.

~must clean and neatly maintained 

~clean shave and NO BEARDS@mustache 

CHEF UNIFORM

• Cook jacket - The chef needs to wear a jacket to prevent skin from being exposed to heat, exposed to hot water and burned.

• Neckerchief -Used to absorb sweat from head to neck.

• Cap- Hats are used to prevent sweating dripping into food and preventing hair from falling into the food.

• Safety shoes -Used to prevent chefs from slipping in the kitchen, preventing the feet from hot objects such as hot oils, hot pans and avoiding exposed feet from knives.

• Checkered pants-used to facilitate the movement of chefs

• Full apron-apron is used to protect the jacket from dirt and add a layer of jacket

1.3 ACCIDENT PREVENTING
A)DRESS FOR SAFETY

~shoes with flat soles helps to prevent foot burns and avoid slipping chefs.
~clothes must be suitable and comfort
~if you are using jewelry,make sure that dont use the long one,cause it is dangerous (maybe it can burned your skin)
~keep hair short to avoid from burning
~make sure you cut your nail cause it has a lot of germs 

B)HANDLING KNIFE
~make sure the sharp knife, to prevent the blade exposed to the finger.
~always use cutting board, and don't cut any object on your hands 
~never leave knife in the dishwasher/sink because it can makes another person injured because maybe they didn't know that the knife are in the sink/dishwasher.
~don't try to catch falling knife.

C)PREVENTING BURNS
~ Always ready with your kitchen towel,hot pads to avoid burned.
~don't use damp towel because it absorb heat
~be careful with hot cooking pot 
~don't carry hot oil in room temperature cause maybe when we carry,the oil can make your hands burned ( the pan not balance )

D) ELECTRICAL APPLIANCES 
~ Before unplugging appliances,make sure your hand are dry
~never place electrical appliances near water
~dont plug too many items in one socket.
~make sure if you are blend some hoot liquid,please tightly closed to avoid the liquid expose to your hands.

E) PROPER FOOD HANDLING
 1) Wash your hands before preparing food,after using bathroom,after handling garbage and after touch your face/hair.
2) When tasting food,make sure you separate your spoon and dont use it back if you already use to taste the food and dont taste your food using your hands .
3) If you injured/cuts make sure you clean and bandage your cuts,clean the cutting board and the knife and use rubber glove to avoid your blood expose to the foods.
4)Cross contamination. The bacteria from the raw meat has a lot of bacteria and it may spread to the cooked food if you just use the same cutting board and knife and if you want the wash your ingredients make sure that you wash it in a bowl not in a water-filled sink.
5) Temperature . bacteria easy to growth in  4-60c  and it is danger , it makes your food exposed to bacteria and it can makes guest@people who eat your food diarhea.

1.4  SAFETY RULES IN THE  KITCHEN
A) Kitchen safety and fire exit - train your staff in preventing of accidents and use the right purpose in correct way.
B) How accident occur - they are not giving fully attention when working
C) Fire extinguisher -

A =  trash / paper / wood

B= grease 

C= electrical equipment

end of chapter 1 :) 

HappyBellyWithSajidah