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KITCHEN AND RESTAURANT GUIDE FOR STARTERS F&B4YOU Leonardo da Vinci project 2010 – 2012 COLEGIUL TEHNIC DE ALIMENTATIE SI TURISM DUMITRU MOTOC, GALATI,

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Presentation on theme: "KITCHEN AND RESTAURANT GUIDE FOR STARTERS F&B4YOU Leonardo da Vinci project 2010 – 2012 COLEGIUL TEHNIC DE ALIMENTATIE SI TURISM DUMITRU MOTOC, GALATI,"— Presentation transcript:

1 KITCHEN AND RESTAURANT GUIDE FOR STARTERS F&B4YOU Leonardo da Vinci project 2010 – 2012 COLEGIUL TEHNIC DE ALIMENTATIE SI TURISM DUMITRU MOTOC, GALATI, ROMANIA KITCHEN CLOTHING

2 It must be used -whenever it is required in the working enviromment for which it is intended; -during the whole working time; -only in the work enviromment and under no circumstances in other places near by (at the toilet, in the recreation room, outdoors etc.); -only complete and clean; if it gets dirty, it must be changed immediately; - only by its owner ;must not be lent from one person to another.

3 CHEF’S HAT CHEF’S COAT CHEF’S PANTS CHEF’S SHOES CHEF’S APRON CHEF’S TOWEL

4 CHEF’S HAT Made of cotton Wash at 90 degrees Celsius Bleaching with chlorine Limestone Automatic Washing

5 CHEF’S COAT

6 CHEF’S APRON Made of cotton Wash at 90 degrees Celsius Bleaching with chlorine Limestone Automatic Washing

7 CHEF’S PANTS Made of cotton Wash at 90 degrees Celsius Bleaching with chlorine Limestone Automatic Washing

8 CHEF’S SHOES Grease or other impurities are removed with a cloth soaked in an aqueous solution of detergent (1-2%)


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