Specified Skilled Worker(ⅰ)
Study Materials for Skills Assessment
Test for Food Service Industry“Preparation of Food and Drink”
Version 1 (2021 April 15 revision)

Provisional Translation (English)

Japan Foodservice Association

<Introduction to the translated version>

These "Study Materials for Skills Assessment Test For Food Service Industry" introduce the basic
knowledge and skills required to work in the restaurant sector. under the requirements of Specified Skilled
Worker(ⅰ). Furthermore, the Japanese vocabulary used in the original materials constitutes a basic
requirement to be able to work in the restaurant sector in JapanThe skills assessment test required to obtain a status of residence for Specified Skilled Worker(ⅰ),
consists of three subjects.
Hygiene Control Related Matters“Hygiene Controls”

Matters Predominantly Related to Preparation Tasks“Preparation of Food and Drink”

Matters Predominantly Related to Customer Service Operations“Customer Service”

The Study Materials are similarly made up of these three subjects.

This material introduces “Preparation of Food and Drink” which is a matter predominantly related to the
preparation tasks deemed necessary to work in food service industry. This material introduces the basic
knowledge etc., needed for the tasks; however, some content may differ from the rules etc., applicable in
the actual place you work. This is because, while the basic concepts are the same, the way they arecarried out may differ depending on the place you work. In this case, please observe the rules that apply inyour workplace.

Table of Contents
Ⅰ. Knowledge of Ingredients (Raw Ingredients)
1. Types of meat
2. Types of seafood
3. Types of fruit and vegetable

Ⅱ． Knowledge of Basic Preparation Processes
1. Purpose of basic preparation processes
2. Basic preparation processes for vegetables
3. Basic preparation processes for seafood

Ⅲ． Knowledge of Various Preparation Methods
1.Cooking with heat
2. Cooking without heat

Ⅳ. Knowledge of Cooking Appliances, Utensils and Tools
1. Cooking appliances
2. Cooking utensils and tools
3. Measuring appliances

Ⅴ． Knowledge of Occupational Health & Safety
1. Occupational health & safety in the kitchen
2. Handling cooking appliances, utensils and tools
3. Handling other utensils and tools
4. Fire prevention measures

Ⅰ. Knowledge of Ingredients (Raw
Ingredients)

1. Types of meat(1) Characteristics of different cuts of beef and the main dishes they are used inShoulder roast(kata-

Rib- roast(ribu-

Tenderloin
fillet (hire)

SirloinChuck

Outside
round
(soto

Rump

gyu-nikomi
Plate & flank(tomobara)

Brisket(katabara)

Shank(sune)

Inside round(uchi-momo)Shank(sune)

shabu-shabu

Cut

Characteristics

Chuck (kata)

Lean red meat that is slightly hard. High in extracts Used in braised dishes andand collagensoups etc.

Brisket (katabara )Red meat with fatty layers. A chewy meat

Used in braised dishes etc.

A slightly too many sinews with a moderateamount of fat. A tasty cut.

Used in thin-cut boiled beef
(shabu-shabu), slow-cooked
beef (suki-yaki ) and grilled
beef BBQ (yaki-niku ) etc.

Shoulder - roast(kata-rosu)

Rib - roast (riburosu )Main dishes

Used in thin-cut boiled beef
A delicate texture. Good for dishes that showcase (shabu-shabu), slow-cooked
the taste of the meat itself.
beef (suki-yaki ) and steaks
etc.

Sirloin (saaroin )A delicate texture. The quality of the meat is thebest.

Used for steaks, and roast
beef etc.

Tenderloin fillet(hire )A tender cut with a delicate texture. Good forfrying, as it has a low fat content.

Used for beef cutlet and steaketc.

Rump (ranpu)

Tender, red meat with a deep flavor. Used in allsorts of dishes.

Used for steaks, and roast
beef etc.

Plate & flank(tomobara )Red meat with fatty layers. A coarse texture thattends to be marbled. It has a rich taste.

Used in braised dishes andKorean grilled beef BBQ(karubi-yaki ) etc.

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Inside round (uchiThe beef cut with the lowest fat content.
momo )

Used for steaks, roast beef
etc., grilled beef BBQ (yakiniku) , and in braised dishes
etc.

Outside round(soto-momo )A coarse-textured, chewy meat with low fat
Used in braised dishes, andcontent. Good for stir-fries if sliced thinly or diced. stir-fries etc.

Shank (sune )A hard cut with a lot of sinews. Softens up if
boiled for a long time, as the collagen dissolves.

Used in stews, curries andbraised dishes etc.

*Source: From the "Meat Labeling Handbook - 2015" by the All Japan Meat Industry Cooperative
Association(2) Characteristics of different cuts of pork and the main dishes they are used inShoulder- roast(kata-rosu)

Tenderloin(hire)

Loin (rosu)
Leg
(soto
-momo)

Chuck(kata)

shoga-yaki
Hock(momo)

Belly (bara)

ton-katsu
Cut

Characteristics

Main dishes

Chuck (kata )A coarse-textured, chewy meat. It has quite a lotof fat, which gives a good flavor if the meat is
diced and stewed.

Used in stews and pork &beans etc.

Shoulder - roast(kata-rosu)

A rather coarse-textured, chewy meat. A deep,
Used in curries, grilled porkrich taste. The sinew needs to be cut away before (yaki-buta) and grilled pork
it is cooked.
with ginger (shoga-yaki ) etc.

Loin (rosu)

A delicate texture. With moderate fat content this Used for port cutlets, thin-cut
rivals tenderloin as the best cut of pork. The fat on boiled pork (buta-shabu ) andthe outside has a savory taste (umami ).
roast ham etc.

Tenderloin (hire )A tender cut with a delicate texture. Rich in
Used for pork cutlets and sautVitamin B1 with a low fat content. Good for dishesésthat use oil.

Leg (soto-momo )A red meat with a light taste. Can be used in awide variety of dishes like the hock.

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Used in sautés, grilled pork
BBQ (yaki-niku ) and ham-offthe-bone etc.

Hock (momo)

Belly (bara )A delicate texture with low fat content Has themost Vitamin B1 after tenderloin
Red meat with fatty layers. With the bones
attached it is called “spare ribs.”

Used in sautés, grilled pork
BBQ (yaki-niku ) and ham-offthe-bone etc.

Used in curries, Dongpo pork
(a Chinese dish) and braised
dishes etc.

*Source: From the "Meat Labeling Handbook - 2015" by the All Japan Meat Industry Cooperative Association(3) Characteristics of different cuts of chicken and the main dishes they are used in

Breast(mune)

Wings(teba)

kara-ageThigh(momo)

Tender(sasami)yaki-tori
Cut

Characteristics

Main dishes

The meat contains fat. And because it is wellingrained it has a rich flavor. It is rather chewy
compared with the breast

Used in teriyaki dishes,chicken cutlet and friedchicken (kara-age ) etc.

Thigh (momo )Breast (mune )A tender meat with protein that gives a plain taste.
Used boiled or steamed etc.
A cut with a low fat content.

Tender (sasami )This cut has the lowest fat content with proteinthat gives a plain taste.

Used in fritters and savory
egg-custard (chawan-mushi )etc.

Rich in collagen.

Used in fried chicken (karaage ) , braised chicken andgrilled BBQ chicken (yakitori ) etc.

Wings (teba )*Source: From the "Meat Labeling Handbook - 2015" by the All Japan Meat Industry Cooperative Association

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2. Types of seafood(1) Basic parts of a fish

① Eye

② Dorsal fin③ Caudal spine④ Body spine⑤ Gill cover⑥ Gill chamber⑦ Pectoral fin⑧ Pelvic fin⑨ Anal fin⑩ Caudal fin

4(2) Typical seafood and when it is in season“In season” means the period when ingredients such as seafood, vegetables or fruit etc., are at theirfreshest and most delicious to eat. Here we show some of Japan’s typical seafood and when it is inseason.
SeasonTypical seafood
Japanese mackerel (sawara ), clams (asari ), seaweed (wakame) , crucian carp (funa) ,red sea bream (madai),

SpringSweetfish (ayu ), Japanese squid (surumeika ), scallops (hotate ),Japanese sardines (maiwashi ), Japanese jack mackerel (maaji )SummerSkipjack tuna (katsuo ), salmon (sake ), saury (sanma ), chub mackerel (masaba )Fallsnow crab (zuwai kani ),Cod (tara ),pufferfish (fugu), Japanese sandfish (hatahata ),Okhotsk Atka mackerel (hokke ), Japanese amberjack (buri ), tuna (maguro ),Japanese tiger prawns (kuruma eb i), oysters (kaki )Winter*The period when foods are in season may vary depending on the region and the impact of theweather.

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3. Types of fruit and vegetable(1) Main types of vegetables

Type

Typical vegetables

Root
vegetables

carrot (ninjin ),Radish (daikon ), Lotus root (renkon ), potato (jyaga-imo ),taro (satoimo ),turnip (kabu ), burdock (gobou )CarrotLotus root

PotatoChinese cabbage (hakusai ), cabbage (kyabetsu ), onion (tama-negi ),spinach
Leaf and stalk (horenso ), spring onion (negi ), lettuce(retasu ), sweet coltsfoot (fuki ), edible
vegetables
chrysanthemum (shungiku ), pot-herb mustard (mizuna )Chinese cabbage
Fruitvegetables

OnionsEgg plant (nasu ), tomato(tomato), cucumber (kyuri ), bell peppers (piman ), cayenne(togarashi ), pumpkin (kabocha) , string beans (sayaingen) ,soy beans in the pod (eda-mame) , broad beans (sora-mame )TomatoEgg plant
FruitsCabbage

Cucumber

Strawberry (ichigo ), melon(melon ), watermelon (suika )Strawberry

Melon

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Watermelon

(2) Main seasons for fruits and vegetables
Here we show when Japan’s typical fruit and vegetables are in season.

SeasonTypical fruits and vegetables
Bamboo shoots (take-no-ko ), rape blossoms (nanohana ), asparagus (asuparagasu ),broad beans (sora mame) , strawberries (ichigo)

Springbitter melon (goya ), bell pepper (piman ),peach (momo ), Cucumber (kyuri) ,tomato(tomato ), watermelon (suika )SummerSweet potato (satsuma-imo ), chestnut (kuri ),persimmon (kaki), pear (nashi),mushroom (shimeji ), ginko nuts (ginnan )FallRadish (daikon ), Chinese cabbage (hakusai ), broccoli, spring onions (negi )Winter*The period when foods are in season may vary depending on the region and the impact of theweather.

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Ⅱ． Knowledge of Basic Preparation
Processes

1. Purpose of basic preparation processes(1) Main Tasks“Preparation processes” mean preparatory tasks for cooking. The main tasks are as follows:(A) Calculating the required amounts for cooking. And only taking out the required amount ofingredients from the fridge etc.
(B) Washing raw materials to get rid of any mud, dirt, bacteria harmful to humans, and foreign
matter etc. As well as sterilizing if necessary.
(C) Cutting the raw ingredients into the required shape for cooking (throwing away the parts thatare not to be eaten and cutting to a size that is easy to eat etc.). Also removing the skin.
(D) Marinading to season the raw ingredients.

(A)

(B)

(C)

(E)

(2) Matters to Note
There may be bacteria or similar in raw ingredients that is harmful to humans. Therefore, it isimportant to ensure that this kind of bacteria etc., is not allowed to increase during basic prep tasks. It
is also important to make sure that food is not contaminated through your hands or by cook ware orwork surfaces (secondary contamination). Particular care should be taken not to contaminate foodonce it has been cooked or sterilized.
(A) Basic preparation processes should be done soon after ingredients have been taken out of
the fridge or freezer.
(B) Do not allow bacteria to increase while defrosting frozen products; e.g., preferred thawing
methods include defrosting in a refrigerator or under running water.
(C) Basic preparation processes should be done on designated work surfaces. In addition,
designated cooking utensils (chopping boards, kitchen knives etc.) should be used for separate
purposes. If it is difficult to designate different utensils for individual purposes, then all work
surfaces and cooking utensils (chopping boards, kitchen knives etc.) should be thoroughly
cleaned and sterilized once they have been used. They will then be ready for the next use.
(D) Basic preparation processes and the serving-up of food should not take place at the sametime, in the same place.
(E) Basic preparation processes, cooking and the serving-up of food should not be done at thesame time by the same person.
82. Basic preparation processes for vegetables(1) Typical ways to cut vegetables
Cutting into small pieces(koguchigiri )Cutting on a diagonal(nanamegiri )Cutting long, thinvegetables into thin,round slices

Cutting long thinvegetables on a
Cutting to a regular size, Slicing thinly likediagonal. Making the cut but to no specific shape bamboo leaves
surface larger.

Cutting into rounds(wagiri )Cutting into random
shaped chunks (rangiri )Cutting into half moons(hangetsugiri )Cutting into long thin
shavings (sasagaki )Cutting into the shape of Cutting round objects
a ginko leaf (ichogiri )into cubes (shikishigiri )Cutting something that
Cutting something that
Making the cut surface
has been cut into a halfhas been cut into a
Cutting ingredients into
round in shape and of amoon shaperound shape (wagiri) into
cubes of around 3cm
regular size
(hangetsugiri) into half
half again.
again.

Cutting into wooden
clapper shapes(hyoshigikiri)

Cutting into fine strips(sengiri )Cutting into ultra-fine
strips (shiraga )Cutting ingredient to a
Cutting ingredients into
length of around 4-5 cm batons around 4-5 cm
and a thickness of 1cm long and 1cm square

Cutting ingredients
vertically into fine strips

Cutting ingredients
vertically into ultra-fine
stripsCutting into thinrectangles (tanzakugiri )9Peeling something finely(katsuramuki )Chopping something
finely (mijingiri )Dicing something into
dices (sainomekiri )Finely dicing something(araregiri )Thinly peeling the skin of Chopping up ingredients
Cutting into 1cm cubesa radish etc.
finelyCutting to a size that issmaller than sainomegiri
but larger than mijingiri(2) Preventing discoloration

Discoloration involves the cut surface changing color and mainly applies to vegetables once they havebeen cut. This happens when substances in vegetables react with oxygen to produce discoloration.
Discoloration can be prevented using the following methods. The method used will differ dependingon the vegetable.

(A) Cover the food in water (do it does notcome into contact with any oxygen): for sweet potatoes, potatoes and egg plant etc.

(B) Cover in salt water: for apples, pears etc.

(C) Cover in vinegared water: for burdock, lotus root etc.

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3. Basic preparation processes for seafood(1) Typical fish filleting technique (sakana no sabakikata (into three pieces))
This is one way to fillet a fish. First you remove the fish's head and guts. Then you run your knife
along the central bone and cut it into three parts - the left half, the right half and the central bone. This
technique is often used when preparing sashimi.

(2) Descriptions given to processed fish
There are many opportunities to use pre-processed fish in a restaurant (especially in the case ofbigger fish).
The fish is usually processed by a fishery processing company, but is given a different description
depending on the stage of processing.
(A) Round: Unprocessed state (called a “round fish”)(B) Semi-dressed: Only the internal organs have been removed(C) Dressed: Head, gills and internal organs have been removed(D) Filleted: In addition to being dressed, the central bone, fins and tail have also
been removed* Note that the description and its definition may change depending on the fishery processing
company.

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Ⅲ． Knowledge of Various Preparation
Methods

1. Cooking with heat
Preparing food using heat from fire, steam or electricity etc., is called "cooking with heat." There arevarious methods of cooking with heat depending on the objective.
(1) Cooking - specifically grains (taku )This refers to cooking rice. This is the method used to prepare rice. Water is added to the rice andleft for a while, then once the rice has absorbed water, it is cooked.
In order to turn the rice starch into alpha-starch, it must be cooked for at least 20
minutes at a temperature of 98℃ or above.
The firmness (texture) of the prepared rice will vary depending on the amounts ofrice and water used when it is being cooked. The more water you use the softer
the rice; whereas not enough water will produce hard rice. Consequently, whencooking rice it is important to balance the amounts of rice and water.
<Examples of food prepared using this technique>
Cooked white rice, red rice etc.

(2) Boiling (yuderu )Under this method, ingredients are placed in boiling hot water and cooked to soften them.
If you put salt into the boiling water, the food is less likely to break down.
And if you put vinegar into the boiling water, it will make the color of white
ingredients brighter. If you put sodium bicarbonate in the boiling water, it will
make the color of green vegetables more vivid.
<Examples of food prepared using this technique>
Boiled edamame, boiled potatoes etc.

(3) Frying (ageru)
Under this method, ingredients are placed in hot oil to cook them.
The oil used is heated to around 180℃, so you need to take care not to burnyourself.
Over time, the quality of the oil will deteriorate. If you use oil of poor quality,
you can end up with food poisoning. Therefore, the quality of the oil must
be checked, each time it is used. If you heat up oil that has gone bad, youwill notice a lot of bubbles.
<Examples of food prepared using this technique>
Croquette, Japanese battered food (tempura), fries, fried chicken (kara-age) etc.

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(4) Stir-frying (itameru)
This method uses a little hot oil in a frying pan or similar, to cook
ingredients which are stirred together at high temperature.
Because the outside of the ingredients are heated for a short time, it
improves the flavor with a charred smell, while the insides remain juicy.
However, if you do not heat the frying pan up enough and put a lot of
ingredients in at once, you will not be able to heat the food up properly.
The texture of the ingredients will not be consistent and the dish will nottaste good. Also if you heat the food for too long, it will end up like abraised dish and the characteristics of stir-fried cooking will be lost.
<Examples of food prepared using this technique>Stir-fried vegetables, stir-fried Chinese dishes, scrambled eggs etc.

(5) Stewing/simmering (niru)
Under this method, ingredients are cooked in a stock using sugar, soysauce or similar.
Food is usually cooked at 100℃, at which the seasoned stock boils.
However, ingredients may be gently stewed at around 70～80℃ over alonger period if you want to stop them becoming tough.
Stewing characteristically lets the ingredients soften and become tenderduring the cooking process. Note that stewing fish allows the bones to beeasily removed and the smell to be controlled.
<Examples of food prepared using this technique>
Meat & potatoes (nikujaga), mixed stew (go-moku ni), chopped burdock root (kinpira), stewed
pork (buta no kakuni) etc.

(6) Grilling/Roasting (yaku)
Under this method, ingredients are cooked at high temperature, either
directly on a flame, or in the oven etc..
There are various ways of grilling or roasting dishes. Char-grilling is one of them.
Direct flames or heat are applied to the ingredients in this type of dish,making it easy to prepare and eat.
The smell of the food is also given off, allowing you to create a grilled
smell (aroma).
If ingredients are grilled on a direct flame it is known as "jikabiyaki" (directly
cooked); while food cooked on an iron hot-plate or in a frying pan is known
as "kansetsu-yaki" (indirectly cooked).
<Examples of food prepared using this technique>
Steak , Kyoto-style grills (saikyoyaki), soy-sauced marinaded grills (teriyaki) etc.
13(7) Steaming (musu)
Under this method, water is boiled and food is cooked using the steam from it.
This cooking technique allows you to prepare food that is convenient to eat
with a soft, moist texture, without the ingredients breaking up. You can also
use it for dishes that contain a lot of liquid, like savory egg-custard(chawanmushi), if you put ingredients in container before heating them up.
<Examples of food prepared using this technique>
Savory egg-custard (chawanmushi), dumplings (shumai) etc.

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2. Cooking without heat
"Cooking without heat" refers to preparing food for consumption by washing or sterilizing it. It does
not use any flame or heat and so is called "cooking without heat."(1) Dressing/tossing (aeru)
Under this method a number of different ingredients are mixed up in one dish.
For example - washing, sterilizing and cutting up various vegetables andmixing them into a vegetable salad. Or mixing steamed, chopped potatoes
with dressing to make a potato salad. Or similar dishes where theingredients have been prepped at some or other basic level, then mixed
together with a dressing or seasoning.
The quality of dishes that have been dressed or tossed tends to decline
quickly. In pickled food, vinegar is used to stop bacteria from spreading.
However, you need to take care as liquid leaking from the mixed ingredientscan dilute the concentration of vinegar, making it easy for bacteria to spreadand giving a watered-down taste.

<Examples of food prepared using this technique>
Vegetable salad, potato salad, marinades etc.

(2) Shaping and Arranging (seikei,totonoe)
This refers to using your hands or cooking appliances/utensils to make ingredients into a form that isconvenient to eat (regardless of whether or not the ingredient have been cooked with heat.)

Typical dishes include rice balls (onigiri), sushi and wrapped rice (makimono) etc. To make thesedishes by hand, you need a certain level of skill, but if you use cooking appliances and utensils thenthey are easy to make. To make these items en masse, we use specialist cooking utensils and tools.

Hand sanitation and hygiene controls on cooking appliances and utensils
are important when shaping rice balls (onigiri) or sushi etc., as the food islater consumed without being subjected to any heat or sterilization process.
In particular, when preparing dishes by hand you should ensure that yourwash your hands thoroughly and use disposable gloves.
<Examples of food prepared using this technique>
Rice balls (onigiri), sushi, rice wraps (makimono) etc.

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Ⅳ. Knowledge of Cooking Appliances,
Utensils and Tools

1. Cooking appliances(1) Main cooking appliances
Gas range

Runs on gas. A general cooking
appliance

IH range

Runs on electricity. A generalcooking appliance

Steam convection oven

Steamer

An all-purpose cooker. Supports awide range of cooking techniques An appliance that cooks steamed
including baking, steaming,
dishesstewing, boiling etc.
Boiled noodle appliance

An appliance to boil noodles

GriddleAn appliance that is mainly used
for grilled dishes and stir-fries.

* Source: Tanico Corporation’s General Catalog

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Gas range (for Chinese food)Runs on gas. A range used toprepare Chinese foodFryer

An appliance that cooks fried
dishesMulti-level rice cabinet

A large size rice cooker

Counter rice cooker

Rice warmer

Grill

An appliance for cooking rice thatsits on a counter

An appliance for keeping cookedrice warm

An appliance that is used for grilled
dishesBraising pan

Jet oven

Rotating pan

An appliance used for cooking inlarge volumes. Mainly used for
grilling, stir-frying and simmering

Oven with conveyor belts* Source: Fujimak Corporation website

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An appliance used for cooking inlarge volumes. Mainly used forstir-frying and simmering

(2) Main cooling appliances
Fridge freezer

An appliance that conserves foodby refrigerating or freezing it.

Fridge freezer (table style)

Fridge freezer with a work top

Prefab fridge freezer

Large size fridge freezer. The
inside is completely fitted out as afridge/freezer

Ice maker

An appliance that makes ice

Vacuum cooler

An appliance that cools heatedfood down very quickly. Morepowerful than a blast chiller* Source: Fujimak Corporation website

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Display fridge

Fridge with a display cabinet
Blast chiller

An appliance that quickly cools
heated food(3) Major dish washing and sterilizing appliances
Small dish washer

An appliance that automaticallywashes small tableware

Dish washer with doors

Dish washer with conveyor

An appliance that automaticallywashes medium-sized tablewareand cooking utensils

An appliance that automaticallywashes large tableware andcooking utensils in large volumes

Sterilizer

An appliance that sterilizes cooking
utensils and equipment using UVrays and hot air.
* Source: Fujimak Corporation website

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(4) Other Appliances
Food slicer

An appliance that slices (cuts)
ingredients

Small size food preparerAn small appliance that slices(cuts) ingredients

Peeler

An appliance that automaticallypeels foodVacuum packer

An appliance that vacuum packs
ingredients* Source: Fujimak Corporation website

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Food processor

An appliance that chops and mixes
ingredients
Automatic hand/finger sanitizer

An appliance that automaticallysanitizes your hands if you holdthem out(2) Cooking utensils and tools(1) Main frying pans and other pans
Frying pan

Chinese wok (Beijing wok)

Chinese wok (Guangdong wok)

Chinese Strainer

Cooking pot

Cylindrical pot

Frying pan (tempura pan)

Embossed aluminum pan (yukihirapan)Steamer (pot)Kettle* Source: Sugico Sangyo Co., Ltd. Catalog

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Single-handled pot

(2) Main kitchen knives and chopping boards
Kitchen knife (Santoku knife)

Vegetable knife

Sashimi knife* A general purpose knife* A knife for cutting vegetables* A knife for cutting sashimi

Chinese cleaver

Bread knife

Chopping board* A knife used in Chinese cooking* A knife that cuts bread(3) Main containers and related implements
Kitchen canisters

Bowl

Hotel roasting tins (food roastingtins)

Stainless steel strainer* Source: Sugico Sangyo Co., Ltd. Catalog

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Baking trays (rectangular trays)

Plastic strainer

(4) Other key tools
SpatulaMetal spatulaLong chopsticks

Soup ladle

Chinese soup ladle

Ladle

Whisk

Scoop net

Rice paddle (from Miyajima)

Measuring cup* Source: Sugico Sangyo Co., Ltd. Catalog

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Deep drainer (for Japanese
noodles and Chinese noodles)

Measuring spoons

3. Measuring appliances(1) Main appliances
Digital scales

Weighing scales

Digital probe thermometer* measures the core temperatureinside the food
Probe thermometer

Thermometer

Thermometer (for fridges andfreezers)* Measures the core temperatureinside the foodHygrometer

Infrared thermometer

Kitchen timer* Measures the surface* Used to measure the time
temperature of raw ingredients andaccurately
food etc., using infrared rays
* Source: Sugico Sangyo Co., Ltd. Catalog

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Ⅴ． Knowledge of Occupational Health &Safety1. Occupational health & safety in the kitchen
Fire (or extremely hot things) and knives etc., are always used in the kitchen. And you may also needto lift large cooking appliances and heavy objects. Consequently, unless designated work procedures(rules) and warning notices are observed, there is a risk that serious injuries or accidents could occur.
<Examples of injuries/accidents)
Injury/Accident Cause

Cutting yourfingerLooking around while cutting vegetables with a knife

Burning yourhand

Carrying a pan that is heavier than you think, causing you to lose your balance andburn your hand with hot soupBurning yourfootBeing in a hurry and spilling hot frying oil on your footSpraining yourRunning on a wet floor
footSevering your Leaving the slicer plugged in while cleaning it. And having the appliance run while you
fingerare in the middle of cleaning it.
Fire

Leaving the kitchen with the gas range still alight

The following points are important to avoid these kinds of injuries and accidents.

(1) Ensure that everyone is fully aware of safety procedures(A) All staff need to implement the correct procedures to ensure safety is maintained(B) Do not ignore procedures just because your are busy and it is a hassle to implement them(C) Acting on supposition and guessing “that should be fine” or “I should be OK to do that” is not
acceptable(D) Do not ignore safety checks, just because you “are used to doing something”

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(2) Ensure that uniforms are worn correctly(A) Uniforms are made to protect the body from a variety of hazards.
(B) Specifications for chef jackets are sometimes made to ensure they cannot catch fire easily.
Staff should not wear different clothes at their own discretion(C) Make sure you wear clothes that fit you properly(D) Do not tread down the backs of your shoes. They may make you fall.

(3) How to carry heavy objects
Carrying heavy objects puts a strain on your back. Generally, it is recommended that you do not carry
more than 35-40% of your own body weight. If you need to carry anything heavier than that, makesure you use two people to move it. If things can be divided up and carried without too much trouble,
then divide them up to move them in several lots.
When filling a stock pot or pan with liquid (such as soup etc.) only fill it about 80% of the way up, andnot right to the top. Otherwise, you might get burned if the liquid spills or spits if it is boiling hot.
<Examples of how to lift heavy objects>(A) Crouch down close to the object and holdit securely(B) Straighten your back(C) Extend your legs and lift it up slowly(To put the object down, reverse these steps)(4) Handling trolleys and movable cages
When using a trolley/movable cage to move heavy objects, it canbe difficult to control it if you pull it towards you. You might also
fail to notice obstacles behind you, so always be sure to pushtrolleys/movable cages away from you.
However, if you are going down a slope or using stairs, then you
should pull the trolley/movable cage carefully to move it. Also,
avoid piling the load up too high. If you pile the load up too high,there is a danger that even a small shock will make it fall.

(5) Dry kitchens
A “dry kitchen” means that the floor of the kitchen should always be dry.
If the floor is wet, it presents a slipping hazard. Any wetness may also increase bacteria and mold.
This is not hygienic, as any increase in bacteria and mold in the kitchen may contaminate the food.
As such, a dry kitchen not only ensures the safety of workers, but also helps create a hygienic environment.
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2. Handling cooking appliances, utensils and tools(1) Handling a slicer
Mishandling appliances with rotary blades such as slicers or a food processors etc., can lead toserious accidents. To prevent accidents it is important that everyone has a thorough understanding of
the correct work procedures such as the “pointing and calling” alert method etc. Also, anyone using
these appliances should first receive the appropriate training and practice.

<Key matters to note when handling the appliances>(A) Do not leave the spot where the appliance is being used while working with it.
(B) If you leave the appliance, always make sure it is turned off and the plug is removed from theelectric socket.
(C) Under no circumstances should you put your hand in the appliance while it is moving. etc..

<Key matters to note when washing the appliance>(A) Switch it off(B) Remove the plug from theelectric socket(C) Make sure the blades havecompletely stopped turning before
starting the work.
(D) If there is a safety device
available be sure to use it before
removing the blade for washing.
etc.

(2) Handling knives
If you are using a kitchen knife, make sure you concentrate on your work and don’t look around or
think about other things. Also, if you are moving around with a knife, make sure you let others around
you know by calling out “I’m moving through with a knife” or something similar.
It is very dangerous to just leave a knife on the work top once you have used it. When you havefinished using it, always make sure you wash it and return it to the specific cupboard where it is kept.

(3) Handling other appliances and utensils
Make sure you follow the determined work processes and procedures when using theappliance/utensil. If there is a handbook, make sure you read it before using the appliance/utensil.
27

3. Handling other utensils and tools(1) Handling tableware
If tableware is stacked too high, it becomes unstable. And it is easy for it to fall over.
Tableware is made of various materials, such as earthenware or glass, with each having a different
strength. Consequently, if you wash it altogether it may break or crack, so you should wash thedifferent types separately. Do not use a piece of tableware if there is a bit missing or a crack in it.

Check carefully that there are no shards from broken tableware in any tableware standing nearby. If
proper checks cannot be carried out, don’t use the nearby tableware.

(2) Handling detergents and disinfectants
Many detergents and disinfectants need to be watered down to their respective correct concentrations.
Instructions should be posted in an obvious location so that anyone can make up the correct
concentrations. Care should taken, as incorrect concentrations can cause rough hands, or result in
failure to achieve the necessary degree of disinfection.

Note that alcohol sprays are rendered ineffective when mixed with water. Be sure to dry up any
moisture before using them. Also, alcohol sprays should not be used near flames. The alcohol may
catch fire.

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4. Fire prevention measures

Normally fire is used in kitchen work (although not in kitchens that are fully electric). If fire is handledincorrectly it can cause a fire. Furthermore, this will put the customers and staff in the restaurant in danger.
We need to recognize the importance of dealing with fire, as it can be caused by the slightest inattention, or
clumsiness at work. If you are using fire, it is completely unacceptable to leave the vicinity.

(1) Specific fire prevention measures<Smoking>(A) Smoking should take place in a designated smoking area, outside the kitchen. It is importantthat smoking areas are put in order.
(B) Cigarette butts and matches should be disposed of in a special can (fitted with a lid) that has
water in it. The can should be rinsed and the water changed every day (this should be checkedat the end of business).

<Appliances that use fire>(A) Do not leave the spot when you are frying something.
(B) Make sure the area around the gas range is organized and do no leave any flammables close
to fire.
(C) Flammable spray cans should not be left in places where the temperature is high, such as indirect sunlight or near fire.
(D) Waste oil should be put into a container with a lid and kept away from fire.

<Electrical appliances>(A) Do not touch electrical appliances with wet hands.
(B) When removing the power plug, hold the plug and do not pull on the cable.
(C) Switch the appliance off once you have finished with it.
(D) If the cable is worn through, do not use the appliance.
(E) Make sure dust does not build up in the spot where the power plug and the socket connect.

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(2) Extinguishing a fire
Extinguish any fire promptly in the event of an outbreak. Regularly check that you know where the fire
extinguishers are located.
However, you should evacuate the premises immediately in the event of a severe fire (one where thefire spreads to the ceiling etc.).
<How to use fire extinguishers>(A) Pull out the safety pin.
(B) Aim the nozzle at the source of the fire.
(C) Squeeze the lever firmly.

30< Afterword >Restaurant companies, restaurant associations and contributors with an academic background have all
helped in creating this material on "Preparation of Food and Drink", which have been put together by theJapan Foodservice Association.

And once again we would like to offer our thanks to everyone who has helped create the material.

March 2019Japan Foodservice Association

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