I. La broche= a roasting spit II. Le pain= bread III. Le brochette = a skewer IV. Le buffet= a…
1. There must be two large sinks in which the pots may be completely immersed. The water in one sink…
1. Flexibility of use 2. Size of the kitchen to fit in the equipment. 3. Usage-(for what purposes to be…
1. LARGE EQUIPMENT - Ranges, steamers, boiling pans, fish-fryers, sinks, tables, etc. 2. MECHANICAL EQUIPMENT - Peelers, mincers, mixers, refrigerators,…
1. High standards of personal hygiene 2. Attention to physical fitness 3. Maintaining good working conditions 4. Maintaining equipment in…
1. Salmonella group 2. Staphylococcus Aureus 3. Clostridium perfringens 4. Escherichia Coli (E.COLI) 5. Bovine spongiform encephalopathy (BSE)
1. Chemicals (certain chemicals may accidentally enter food and cause food poisoning. 2. Germs (harmful bacteria) 3. Low temperature and…
1. To reduce the possibility of infection to a minimum. 2. To avoid accidents by using correct items of equipment…
Personal hygiene reduces the possibility of infection. The main points to note are: 1. Regular washing of the skin which…
Using eight methods of food preservation with different types of offood. Drying: This method of preserving is achieved by extracting…