TLE (start in cold kitchen)

cold kitchen

kitchen where fresh food, and some light cooked food is prepared

Garde manger

the pantry chef

Charcutier

the butcher who prepares and processes meats

Boucher

the one who cuts and trims meat

Patissier or the pastry chef

creates pastries , desserts, and bread

Glacier

chef who specializes in making ice cream

Decorateur

decorative chef

Commis

junior chef

Safety

condition where hazards are controlled

Sanitation

condition of being free from harmful microorganisms

Hygiene

practice of being healthy

Food hygiene

involves the scientific methods of handling, preparing, and storing food

Food safety

ensuring food is free from hazards

Sanitation

science of maintaining healthful conditions

Cross contamination

occurs when food comes into contact with harmful microorganisms

Food poisoning

illness caused by consuming contaminated food

Gloves

act as barrier between your hands and the food

Aprons

frontline shield

Non-Slip shoes

the kitchen floor is a high hazard sone for slips and trips

hair nets

are non-negotiable for hygiene