WATER GOBLET

STOCK POT

UTILITY KNIFE

STEAMER

SERVING SPOONS

TUBE PAN

SOUP LADDLE

SOUP BOWLS

SQUARE PAN

SPATULA

STUDENTS
OUTPUTS

COOKIE SHEETS

SOUP SPOONS

TEASPOONS

SERVING TRAYS

SAUCE PAN

RUBBER SCRAPPER

ROLLING PIN

JUICE
EXTRACTOR

CHAMPAGNE
GLASSES

PREASSURE COOKER
PARING KNIFE

PIE PAN
PEELER

OYSTER FORKS

PASTA SERVER

OVEN TOASTER

COLANDER

MICROWAVE OVEN

MUFFIN PAN

MEAT/STEAK HAMMER

BLENDER

MORTAR AND PESTLE

KETTLE

BREAD & BUTTER

PLATES
MEASURING
SPOONS
CHAFFING DISH

FRYING
PANS
SLOTTED
SPOONS
HAND MIXER

ICE BUCKETS

FOOD TONGS

BREAKFAST
PLATE

CHEESE SLICER

BOTTLE OPENER

MIXING BOWLS

CUPS & SAUCERS

CHEF'S KNIFE

DESSERT PLATES

DISH RACK

DESSERT SPOONS

GRILL PAN

CHOPPING
BOARDS

MEASURING
CUPS

FLOUR SIFTER

COFFEE MAKER

DINNER FORKS

CORK OPENER

DINNER PLATES

EGG SLICER

DINNER SPOONS

SKILLET

KITCHEN SHEARS

CLEAVER

HIGHBALL GLASSES

LADDLES

ICE CRUSHER

REFERENCES

FOOD WEIGHING
SCALE

BONING KNIFE

FIRE
EXTINGUISHER
PITCHER
WEIGHING SCALE

RECTANGULAR
PAN
FIRST AID
KIT

PROPER ATTIRE AND GROOMING IN THE

NUTRITION AND DIETETICS LABORATORY
While working in the laboratory, it is compulsory for teachers and students to
wear the following:
Laboratory gown white with sleeves and must be buttoned in front. It
must be worn over the school uniform or over school dress.
Hairnet or Hair cap the hair must be tucked in completely
Closed-shoes with rubberized soles low-heeled, preferably leather not
cloth.
All garments worn in the laboratory must be clean, neat-looking, not

crumpled or torn.
Furthermore, students must observe the following food safety practice:
Have clean, short nails without nail polish,

No heavy make-up or false eyelashes,

No dangling earrings or elaborated rings, watches or any jewelry,
Clean or wash all ingredients and all other food-contact surfaces before
any food preparation activity,

Clean and sanitize working areas before and after each laboratory activity,
Use separate towels for hand, utensils and equipment, and work stations,
Air-dry and/ or wipe-dry with clean dish towels all utensils and equipment
used prior to storage,
Keep away from food and food-contact surfaces when grooming in
preparation to presentation of output.

FOR YOUR COMPLIANCE, T HANK YOU!