1. Introduction to Culinary Working in the Lab

2. Professional Dress/History of the Uniform Standard CA-ICA 3 The student will examine and identify the history and philosophy of the food service industry.

3. Essential Questions How does the professional uniform contribute to safety and sanitation in the professional kitchen? What is the purpose of Mise en Place?

4. The Coat Double breasted Long sleeves Knotted buttons White – cleanliness Arm pocket for thermometer and pen

5. Apron and Side Towel Aprons and side towels provide a place to wipe hands They do not replace handwashing

6. Toque 101 pleats represent 101 ways to cook an egg The higher the hat, the higher your position

7. Cravat - Neckerchief No longer standard attire Purpose – –Absorb sweat in hot kitchen –Protect neck when going in and out of freezer

8. Shoes Closed toe shoes, non slip soles are a must for safety reasons Protect worker from slipping Protect worker from hot spills, falling knives and getting feet injured

9. Chef Pants Baggy to protect legs from spills Traditional: Chef wears black, students wear black and white check

10. Dress in Modern Food Service Some chefs wear apron or short sleeved coats Some chefs wear colored jackets and pants Skull caps and baseball hats sometimes replace chef cap Shoes are always closed – some wear chef clogs or crocs

11. Lab Dress – For Full Credit Wear an apron for the entire lab period Apron should fit well and be tied the entire time - Aprons are worn to protect food from being contaminated Shoes must have closed toes – no high heels or flip flops Hair must be restrained No long fingernails No dangling jewelry – please remove

12. Mise en Place Culinary for “get your mess in place” This means before you begin to cook –Read Recipe –Assemble all equipment and ingredients –Get organized before you begin