Picture your self-wearing a set of kitchen attire.

Identify parts of the kitchen uniform and

state what is its purpose.

Chef’s Apron

 The apron should be below the knee to protect the Chef from heat and hot liquids
 It also prevents your uniform from getting dirty.

Chef’s Pants or Trouser

 The checkered pants are designed such to cover up spills or to hide the dirt.
 These are also made of thick cotton fabric to protect the chef from the heat.

Kitchen Dusters

 These are not considered as the part of uniform, but they are very important for a
chef to work properly.
 These are thick cotton material clothes which are used by chefs while working in the
kitchens.
 Mainly for wiping equipment’s, tables, utensils, food commodities, etc.

Shoes

 It is mandatory for all kitchen professionals to wear shoes while working in the
kitchen.
 It should be black and non slippery.
 It prevents or protects your foot from getting heart by any hot liquids or may be from
falling equipments.

Chef Scarf

 A chef scarf is usually worn around the neck area of the chef and which are knotted
in the front.
 These are traditionally designed to absorb the perspiration and sweat around your
neck area.
 Now a days these are also used to indicate the levels of chef in the organization by
different colour codes.

Chef Coat or Chef’s jacket

 A typical chef coat is also known as VEST BLANC in French.

 It is made out of thick white cotton fabric.
 The main function of the chef coat is so prevent or protect the chef from the heat of
the cooking ranges
  The coat is always double coated so that it will avoid my chances of burns and
injuries to chef.

Chef Cap

 One of the most important part of chef uniform.

 The main purpose of this cap is to prevent hair fall in the food.
 It is also designed to absorb the sweat generated while working in kitchen.
 It is also wear to add royalty to the person working as chef.


LABORATORY

Materials needed:
1. Knife
2. Honing stone
3. Honing steel
4. cloth/wiping cloth

Activity:
1. Sharpen and straighten a knife using a sharpening stone and honing steel.
2. Explain the difference of using a stone and a steel
 3. Performed proper personal hygiene.

Prepare the documentation of your activity: Chronology of events in photographs with

explanation.