Unit: 5

Topic Title: Safety Precautions -Weight and

Measures
Topic Objective:

Able to know about Safety precautions to be taken care while working in kitchen.
Understand about various Weights and Measures used in kitchen.

measuring spoons

SAFTEY PRECAUTIONS TO BE TAKEN CARE WHILE WORKING IN KITCHEN

Kitchen work is usually considered a relatively safe occupation, at least in
comparison with many industrial jobs. Nevertheless, the kitchen has many
hazards. Minor injuries from cuts and burns are very common, and more serious
injuries are all too possible. The quantity of very hot equipment and powerful
machinery, combined with the busy, sometimes frantic pace, make it important for
everyone to work carefully and with constant attention to rules of safety.
Staff (employees, cooks and cleaners) working in the food production area
should be made aware of what is what and trained properly to meet any
emergencies immediately so that they can react properly in case of any accidents
rather than waiting for somebody to come. Staff must be made aware of the
importance of working in a safe environment.
Maintenance a safe and secure working environment: The 1974 Health and
Safety at work Act was passed to protect employees and employers to increase
their awareness of the need for safety at work. The employer's responsibilities are
to:

liquid measuring cup

a) Provide and maintain premises and equipment that are safe and without risk
to health.
b) Provide supervision, information and trainings.
c) Issue written statements-on general, policy and procedures regarding health

THE SAFE WORK PLACE

The management of the food service operation must see to it that the structure
and equipment have necessary safety features.

Structure, equipment, and electric wiring in good repair

Adequate lighting on work surfaces and in corridors

Non slip floors & clearly marked exits

Equipment supplied with necessary safety devices

Heat-activated fire extinguishers over cooking equipment, especially deepfryers

Clearly posted emergency telephone numbers

ForSmooth
solid
ingredients including peanut
traffic patterns to avoid collisions between workers
butter, shortening and brown sugar use dry

Conveniently located emergency equipment, such as fire extinguishers, fire

measuring
cups.
blankets, and first-aid
kits

VARIOUS WEIGHTS AND MEASURES

Pack

 Empty

Use measuring spoons to measure small

amounts of dry and liquid ingredients. Do
not use kitchen spoons, they are not
accurate.

Do you understand these abbreviations?

teaspoon
tsp. or t.
tablespoon
Tbsp.or T.
cup
c.
pint
pt.
quart
qt.
gram
g
milliliter
ml
liter
l
ounce
oz.
fluid ounce
fl. oz.
pound
lb. or #
From small to large measurements:
Kilogram,
kg
1 Tbsp.
= 3 tsp. f.g.
few grains

1 c.

= 16 Tbsp.

2 c.

= 1 pt.

4 c.

= 1 qt.

16 c. = 1 gal.
2 pt. = 1 qt.
4 qt. = 1 gal.

METRIC CONVERSION FACTORS

The following equivalents are rough averages only. Actual weight per volume varies
considerably.
For accurate measurement, all ingredients should be weighed.

STANDARD CAN SIZES

APPROPRIATE WEIGHT VOLUME EQUIVALENTS FOR DRY FOODS

Food for the body is not enough. There must be

food for the soul Dorothy Day (American Lady

Journalist & Social Activist)

Questions:
1.) Explain about precautions to be taken care while working in kitchen?
2.) Explain about the various weights and measures used in kitchen?