1. THE KITCHEN AND ITS EQUIPMENT

2. INTRODUCTION  The kitchen is usually the center where meal preparation and service are carried out.  The size and shape of the kitchen greatly affect the conveniece of working.  The small kitchen is about 2 x 3 meters, the average-sized kitchen is about 3 x 4 meters while the large one measures around 4 x 5 meters.

3. ARRANGEMENT OF EQUIPMENT Kitchen equipment must be so placed as to contribute to efficient work procedures. Different arrangement may be used: U-Shaped Plan L-Shape Plan Corridor or Two Wall Plan One Wall Plan

4. CARE OF KITCHEN EQUIPMENT 1)The stove, sink and cabinets should be given special care. 2)The garbage can should be emptied often and kept covered. 3)Small equipments such as paring and butcher knives, pots and carajay, should recieve regular care.

5. CARE OF KITCHEN EQUIPMENT 4)Wash and wipe a knife or can opener after using. 5)Warm water will facilitate removing of grease: rice washing (hugas bigas) helps storing moist utensils will attract cockroaches and wet shelves will develope a disagreeble odor. 6)Hand towels should be used for wiping the hands only. Dish towels and cloth used for wiping tops of tables should be ised exclusively for their particular purpose. Wash and change towels every day or whenever nessesary.

6. ARRANGEMENT OF EQUIPMENT

10. GENERAL RULES TO FOLLOW IN ORDER TO WORK EFFICIENTLY 1)Provide a definite place for everything and pit everything in its place. 2)Pot holders are needed in the kitchen. Hang them conviniently 3)Dish towels should be used be usedfor dishes only. Never for hands. Hand towels are for the hands only. 4)Dining room dishes belong belong to the dining table; do not use them in the kitchen. Use an equipment for what it is intended. 5)Use a spoon to taste food. Avoid returning the spoon to cooking mixture unless it is washed. 6)Use a few utensils as possible to save washing. 7)Work on a small area as much as possible to save depts and energy.

11. GENERAL RULES TO FOLLOW IN ORDER TO WORK EFFICIENTLY 8)Avoid spilling and splashing. 9)Keep surplus food immediately after using. 10)If an equipment is not to be used soon, wash and dry it and return to its proper place. 11)Concentrate on your work; avoid overflowing or burning of foods. 12)Control the use of fuel, electricity and soap. It saves money. 13)Clean as you work. Soak pans when empty. 14)Keep the sink free of pots and dishes. It is a work space. 15)Leave the kitchen clean.

12. SUGGESTIONS FOR DISHWASHING 1)Scraoe all grease and particles of food from ideas and utensils. 2)Pile similar dishes and utensils in the order to be washed. 3)Place the dishes in a convenient place for the person washing them. 4)Soak dishes and cooking utensils as soon as food is removed from them. 5)Use warm soapy water. 6)Wash in this order: glassware, silverware, china, greasy dishes and utensils.

13. SUGGESTIONS FOR DISHWASHING 7)Allow china and glassware to dry in the dish rack. 8)Dry the silverware and utensils thoroughly with a towel 9)Wash the sink, drain board and dish cloth. 10)Hang the dish cloth and towels to dry. 11)Put all the dishes, utensils, equipment and supplies in their propper place.

14. KEEPING ONESELF CLEAN 1)Always wash your hands with soap and water before working. 2)Always wear clean flesh aprons. 3)Keep fingernails short and clean. 4)Comb and brush hair neatly in place. Wear hairnet, cap or hat to cover the hair and prevent from falling. 5)Remove all pieces of jewelry.

15. KEEPING THE FOOD CLEAN 1)Avoid handling foods when hands are wounded or infected. 2)Avoid working around with products when sick. 3)Keep perishable foods and food supplies either very cold or very hot. 4)Avoid sneezing or coughing on product or any ingridient and equipment. 5)Avoid licking spoons or spatula used for blending or folding food ingridients.

16. KEEPING THE FOOD CLEAN 6)Avoid returning materials that have dropped to the floor or touched an unclean surface. 7)Place all waste food materials in waste cans immediately. 8)Check pans and ingredients for foreign materials during food processing. 9)Fresh fruits and vegetables shoud always be washed before use. 10)Keep all ingredients’ containers tightly covered to prevent the entry of insects.

17. KEEPING THE FOOD CLEAN 11)Do not dump fresh fruits and vegetables over old ones. Use ingredients in proper rotation. 12) Clean ingredients container everytime in gets empty or at least once in every 3 weeks.

18. KEEPING THE LABORATORY CLEAN 1)Avoid chewing, eating or coughing in the laboratory. The earea should be strictly a no-smoking area. 2)Avoid combing hair or putting make-up in the laboratory 3)Make sure tools and implements are returned to their proper places.

19. SAFETY IN THE KITCHEN 1)Be familiar with electric, gas, and water installations and controls for proper use, maitenance, and minor repairs. Know where to shut off supply off necessary. 2)Provide sings on electric outlets to indicate different voltages. Avoid outing outlets near the sink to prevent risk of electrocution. 3)Keep a fire extinguisher within reach. And test it for ready to use. 4)Provide adequate door and window locks and bolts for protection from thieves.

20. SAFETY IN THE KITCHEN 5)Cover the sharp edges of cabinets, tables, etc., with pads or smooth fittings. 6)Plan for non slip floors to avoid falls. 7)Plan for low shelves if possible 8)Install heat-protected counters or tabletops to set stoves on: line them with laminated sheets, cements, or tiles