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Aprons are used to protect the chef's coat from getting contaminated by food. The apron should not be used for drying hands after they have been washed as this is a sanitation violation. The apron should also not be used to wipe dirty hands or for handling hot equipment, a side towel should be used for both of these tasks. This is because wiping dirty hands on the apron could create cross contamination with other food products which is especially dangerous with people who have Allergies or while working with uncooked meat.
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What does a chef wear when working?
The most consistant part of a chef's attire is the jacket. It is usually a pretty heavy cotton and has a double breast over the front. This helps protect the chef from burns by splattering grease and liquids. Different cooking schools proscribe different uniforms for their students. Often a scarf at the neck, also to protect the skin. Material will be non-flammable and non-meltable fabrics, cotton being most common. Hats are worn partially for hygenic reasons, but also can be a badge of rank, taller hats indicating a higher rank in the kitchen staff.
What is something found in the kitchen that starts with a?
apron, apple peeler, appliances
Where can one purchase chef aprons?
There are a few places a person can purchase a chef coat. Whether online or local, find a store that specializes in uniforms. If the store does not have exactly what they're looking for, another option is to find a seamstress that will make a chef uniform especially for them.
What are Chef the different Chef positions?
There's an Executive Chef, Head Chef, Sous Chef, Pastry Chef, Chef de Partie (Station Chef), and Garde Manger (pantry chef).
What is a Chef de cusine?
Chef de Cuisine ("Head of the Kitchen") is a synonym for the title executive chef. This is the traditional French term from which the English word chef comes, and is more common in European kitchens or those American kitchens which use the classical French brigade system. In some establishments this title is used to designate a chef who is the head chef at one location of an operation that has multiple locations where the corporate chef has the title executive chef. JFM
