Uniforms & Protective Clothing

CHEF’S UNIFORM:
Most people take the chefs’ uniform without any consideration, but there are good reasons for every piece of clothing.


CHEF’S JACKET:
The typical chef’s jacket is formed of heavy white cotton. This fabric is vital because it acts as insulation against the extreme heat from stoves and ovens. The cloth is thick enough to stop the chef from being scalded by hot liquids or spattering hot oil and thermal shocks because the chefs constantly shuttle between the cold storage areas and the hot kitchen areas. Since there are two rows of buttons, the chef can re-button the jacket to various sides whenever a side gets soiled during the course of labor during a shift.


CHEF’S TROUSER:
Chefs wear either black pants or black and white checked pants.

kitchen, chef, food

SCARF/ NECKERCHIEF:
Chefs wear white neckerchiefs, knotted in the front. These were originally designed to absorb perspiration. Nowadays, chefs wear neckerchiefs to keep the tradition and finish the look of their uniforms.


APRON:
Usually made from thick cotton fabric and is worn around the waist with the assistance of an extended string reaching below the knees to guard the chefs from any spilling hot liquids. The string of the apron helps to carry the chefs’ kitchen towel in situ.


KITCHEN TOWEL/ DUSTER:
They help in holding and devour hot pots and pans and also to wipe hands so as to stay them dry.


CHEF’S HAT/CAP:
The most interesting part of the uniform is that the tall white hat; called a “toque.” alongside the opposite conveniences disposable paper hats were invented to seem like cloth so that they might be thrown away once they are soiled.

chef, chicken, cooking

SHOES:
The shoes should be black and well polished. To prevent slipping the only should be made from rubber. Black socks a typical in our kitchens (preferably the sweat-absorbing cotton variety).

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