Hygiene, vegetables and kitchen equipment

Equipment used in cookery falls into four groups: 1) cooking and heating equipment (gas or electric stove, oven, electric pan, kettle, microwave, toaster); 2) mechanical food-processing equipment (mincer, vegetable cutter, juicer); 3) non-mechanical equipment (cabinets, tables, boards, knives, dishes); 4) table-setting equipment (tables and chairs, service, tablecloth). Equipment and dishes must withstand temperature changes, detergents and disinfectants, with smooth, clear surfaces; table tops are covered with waterproof material. Dishes are washed in hot water with a little soda and detergent; narrow-mouthed dishes are cleaned with a special brush. Separately marked boards and knives are kept for food: XG – raw meat, XS – raw vegetables, PG – cooked meat, PS – cooked vegetables, N – bread. Clean dishes are stored in hygienic cabinets.