Know & Observe Rules for Safety & Sanitation

• Personal hygiene & clean work habit.

• Cleaning agent :
– pesticides
– poisonous mterials should be clearly marked
– kept away from food
• Storage of food under conditions that protect it from contamination
and the holding time and temperature.
• Strict observation of safely precautions because people in large
kitchen work power tools, sharp intruments & high temperature.
Content

• Surprise factor
• Frequent Injuries
• Respect for Electrical Power
• No one should attempt to lift heavy equipment & large
volume materials.
Content

• Understand & Specific requirements.

– Consider the following:
• Item to be prepared
• Serving portion & size
• Time , types & condition of service
• Venue or Place.
Check Reccipe Calculations
• Standard Recipe - is a set of recipe with carefully adjust
ingredients & their portion to produce products of acceptable
quality & in amounts sufficient for the desired number of portions.
– Standardized Recipe include the following :
• Name of Recipe, serving portion
• Ingredients, specifications
• Procedures
Content
1. Procedures
2. Equipment to be used
3. Cooking time/ temperature
4. Garnish and plating

• Collecting Supplies that will be required immediately.

Content
• Assemble needed equipment
• Plan for the progress of work
• Allot time for the work to be done.
Work Simplication
– is the study of tasks & operations or a group of operations to
determine the most efficient method of performance.
• Steps in work simplication program:
1. Make ready - arrange or pre-position correctly, all tools & supplies.
2. Do - used correct standard procedures in proper eaquence.
3. Put away - carry through to completion to all operations started.
• Standardization of work techniques.
– it is important in a successful work simplication program, in order obtain
data on how much of any task can be accomplished in a given time & the
cost of an hour’s work in relation to output.
Standard Method & Practices
1. Make a plan & organize work.
2. Use the correct method & proper sequence.
3. Have a regular time for the performance.
4. Collect all proper equipment & pre-position.
5. Perform all the same operation at one time.
6. Provide for short rest period.
Standard Work Space & Equipment
1. A function floor plan with proper equipment.
2. Comfortable work units to include adequate & proper lighting &
ventilation.
3. a well- planned workspace.
4. Suitable equipment.
5. Standard motion.
Work Simplication In Various Kitchen Units

• Management
• Range Unit
• Vegetable Unit
• Salad Unit
• Pastry Unit