Hygiene and Recipe Answer
HTAP 100 Orientation Summery Assignment
Kitchen Operation
Instructions:
Please print this assignment and brig it completed to your class
Pre-Class Preparation
1. How does a student prepare himself for class? (List 3 duties.)
Answer： student need to
1. Wash hands
2. Wear correct uniform
3. on time
2. Name 3 parts of a recipe
Answer：
1. Method
2. Imperial/Metric
3. Ingredients
3. Where a student does obtain information regarding his/her assigned position for the day?
Answer：A student obtains information regarding his/her position for the day from instructors or the people who in supervisory positions station chefs.
4. List the various reports to be completed in the kitchen labs. (3)
Answer：
1. Orientation Report
2. Lab Report
3. Diversity Report
5. List all components of a correct uniform including tools.
Answer：
Name tag
Black chefs tie
Centennial College chef’s jacket
Half apron
Chef’s hat
Black long pants or checked chefs pants (No nylon or polyester are permitted)
Closed-toe shoes with flat heel,(Black dress or running shoes).Industry standard shoes with no slip soles are recommended
French knife, paring knife, vegetable peeler, zester (according to instructor’s specification)
Thermometer
Menu and student manual
Note pad, pen
Operation
6. How long can a student occupy a locker in the change room?
Answer：A student can occupy a locker in the change room only during the classes
7. What kind of soup is served with the International menu?
Answer： served with the International menu is Cocky Leeky Soup
8. What is the function of the swing chef? What is different in regards to preparation for class he has to do? 2 Answers please.
Answer：The swing chef help stations that fall behind with their chores and may be placed in any of the sections in the kitchen if insufficient staff is available. He needs to familiarize with every section of the
Kitchen Operation
Instructions:
Please print this assignment and brig it completed to your class
Pre-Class Preparation
1. How does a student prepare himself for class? (List 3 duties.)
Answer： student need to
1. Wash hands
2. Wear correct uniform
3. on time
2. Name 3 parts of a recipe
Answer：
1. Method
2. Imperial/Metric
3. Ingredients
3. Where a student does obtain information regarding his/her assigned position for the day?
Answer：A student obtains information regarding his/her position for the day from instructors or the people who in supervisory positions station chefs.
4. List the various reports to be completed in the kitchen labs. (3)
Answer：
1. Orientation Report
2. Lab Report
3. Diversity Report
5. List all components of a correct uniform including tools.
Answer：
Name tag
Black chefs tie
Centennial College chef’s jacket
Half apron
Chef’s hat
Black long pants or checked chefs pants (No nylon or polyester are permitted)
Closed-toe shoes with flat heel,(Black dress or running shoes).Industry standard shoes with no slip soles are recommended
French knife, paring knife, vegetable peeler, zester (according to instructor’s specification)
Thermometer
Menu and student manual
Note pad, pen
Operation
6. How long can a student occupy a locker in the change room?
Answer：A student can occupy a locker in the change room only during the classes
7. What kind of soup is served with the International menu?
Answer： served with the International menu is Cocky Leeky Soup
8. What is the function of the swing chef? What is different in regards to preparation for class he has to do? 2 Answers please.
Answer：The swing chef help stations that fall behind with their chores and may be placed in any of the sections in the kitchen if insufficient staff is available. He needs to familiarize with every section of the