Kitchen Safety And Kitchen Equipments
We all are familier with the term Kitchen Safety and kitchen equipments. Various Kitchen equipments are used in a professional kitchen which increases both our Productivity and efficiency. on the other hand, kitchen safety is associated with our well-being. Any carelessness can be fatal!
Kitchen safety can be understood in two different ways - employee safety and guest safety. Employee safety is associated mainly with prevention of cuts, burns while guest safety is associated with prevention of food poisoning and cross-contamination.
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Kitchen is a busy place. Hasteness and failing to observe safety rules are the leading causing of Kitchen accident. It can totally be prevented by :-
- Roll down the sleeves of jackets during cooking.
- Using aprons of suitable length to give adequate protection.
- Tray containing hot liquid should be handled carefully.
- A good thick dry cloth/duster is very useful. but, do not use wet duster to hold things.
- Pan should not be more than 2/3 full while deep frying. Ensure no water is mixed in oil during frying.
- Keep steamer in proper working conditions
- Always use quality shoes to prevent slipage ,spillage of hot liquid in leg
- Sprinkle some salt if floor is slippery and you have no time to clean
- Work attentively i.e with attention
- Use sharp knife and work gently with heat. Most accident occurred when working with blunt knife.
- Make sure sick employees are isolated from Kitchen.
- only trained person should handle strong chemical using proper clothes and equipments
- It should be ensure that product must be added to water instead of water to product
- Do not mix chemicals
- Follow the label written on chemicals
- Never exposed chemical on sun
- Have some knowledge about first aid
- Keep the lid of chemical close all the time
- Have knowledge about the chemical you are using.
- Do not use more than required
- Dilute the chemical and use.
- Use red for raw meat
- White for dairy products
- Green for fruits, salads, vegetables
- Yellow for cooked meat
- Blue for raw fish
- Brown for Root vegetables.
Kitchen equipments includes wide variety of tool, from a ordinary peeler to Cooking ranges. A commercial kitchen is fully dependent upon tools and equipment. Some common uses kitchen equipments are knives, saucepan, frying pan, stock pot, chopping boards, burner, grater, lemon squeezer, colander, chinosis, whisk, Tongs, burners, meat thermometer, microwave oven, cooking ranges e.t.c.
The selection of kitchen equipment directly affects output and performance of Kitchen so several factors are considered before purchasing kitchen equipments. For example, Appearance, Durability, Easeness, Noise level, Maintenance, Available of spare parts. Moreover, equipments used in kitchen should be hazard friendly easy to operate for all.
Talking about kitchen, it is an enclosed space where edible food materials are brought, stored, processed in hygienic environment for customer. There are different kinds of Kitchen in hotel. To be specific, Main kitchen/central kitchen, satellite kitchen, Display kitchen and experimental kitchen.
A good kitchen should be -
- well planed
- Easy for supervision
- should have efficient work flow- Front and back. Triangular work-flow is preferred to prevent any crowdness and accidents.
- should be easy to clean.
- should have adequate working space
- Able to work safely and efficiently
Similarly, Large appliances used in kitchen are differentiated from small ones because they are larger, also they are difficult to move and fixed in one part of the kitchen. They cannot be moved from one place to another easily. Sometimes it required a train person to use large kitchen equipments. It should be handle with care as they are our capital assets.
The most useful Kitchen equipment for a cook is knife. We need Kitchen knife to perform more than 80% of preparation activities. Several knives are used in kitchen. Example; chopper/cleaver, carving knife, Boning knife, palate knife, paring knife, vegetable knife.
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