Professional Documents
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LEARNING
OUTCOMES:
LO 1. check condition of tools and
equipment;
LO 2. perform basic preventive measure;
and
LO 3. store tools and equipment.
Definition of Terms
Contamination - the presence of minor and unwanted
constituents (contaminants) in material, physical body,
natural environment, workplace, etc
A. Knives
Sharp, quality knives are important in the kitchen. They cut better and are easier to
work with than dull knives. Select knives that are light, comfortable and balanced in
your hand. It is necessary to have the following knives in your kitchen:
3. Fire prevention. Grease and dirt that gather in stove rims and hoods
are fire hazards. Daily inspection of grease collecting equipment will
minimize the danger of fire.
4. Safety. Most food service accident happens in the kitchen. This is due
to lack of knowledge and training of food worker in the use of tools and
equipment.