Introduction to Introduction to CulinaryCulinary

Working in the LabWorking in the Lab

Professional Dress/History of Professional Dress/History of the Uniformthe Uniform

• Standard CA-ICA 3 The student will examine and identify the history and philosophy of the food service industry.

Essential QuestionsEssential Questions• How does the professional uniform

contribute to safety and sanitation in the professional kitchen?

• What is the purpose of Mise en Place?

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

Apron and Side TowelApron and Side Towel• Aprons and side towels provide a

place to wipe hands• They do not replace handwashing

ToqueToque• 101 pleats represent 101 ways to

cook an egg• The higher the hat, the higher your

position

Cravat - Neckerchief Cravat - Neckerchief • No longer standard attire • Purpose –

– Absorb sweat in hot kitchen– Protect neck when going in and out of

freezer

ShoesShoes• 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

Chef PantsChef Pants• Baggy to protect legs from spills• Traditional: Chef wears black,

students wear black and white check

Dress in Modern Food Dress in Modern Food ServiceService

• 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

Lab Dress – Lab Dress – For Full CreditFor 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

Mise en PlaceMise 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