Homework

22 February: 


Health and Safety aspects for a kitchen is:

• Hand protection recommended.
• Wear hand protection.
• Wear safety goggles.
• Indicate wen floor is wet.
• Was hands and sanitize - Before starting work,Changing our activity,Re-entering kitchen.
• Wash hands.
• Trim nails.
• Indicate when floor is wet.

What equipment must u used for cleaning:

• Use protective equipment:  LIKE -- Goggles,Gloves,Apron.
• Must use a scrub brush for cleaning.
• A broom to clean the floor.
• A mop to clean the floor after u used a broom.

What is the difference between detergent and sanitizer?

Detergent: Is used for cleaning.It is used to mixed with water to remove oily,greasy areas.

Sanitizer: Is used to reduce bacteria from surfaces and hands,leaving the surface hygienic and safe to work on and stop possible cross contamination.

Difference between  Multipurpose,Oven/Grill and  Sanitizer:


Multipurpose: Other name-All guard.
For cleaning of walls and general equipment.
Spray application; dispensed via ecol ab ; wall mount; dispenser.
Use daily.

Oven/ Grill: Other name - Greseestrip plus.
For cleaning of ovens,grills,cooker hoods,filters.
Neat.
After each use.

Sanitizer: Other name - Des guard 20
For sanitising food preparation areas,equipment and utensils.
Spry application for work surfaces.
Use daily or required.

What is the difference between Dariolemold and Ramekin.

Ramekin: A small fireproof dish used for baking and serving individuals portions.

Dariolemold: This is used for pastry,fish,pudding,vegetables or cake.