Specified Skilled Worker(ⅰ)

Study Materials for Skills Assessment

Test for Food Service Industry

“Preparation of Food and Drink”

Version 1 (April 15)

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 Japan

The 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 are
carried out may differ depending on the place you work. In this case, please observe the rules that apply in
your 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 in

Rib 
Shoulder ‐ ‐ roast Tenderloin 
roast  (ribu‐ fillet (hire)
(kata‐ Outside 
round 
(soto
Sirloin 
Rump 
Chuck 

Brisket  Plate & flank
(katabara) (tomobara)

Shank Shank
Inside round  (sune)
(sune)
(uchi‐momo)

Cut Characteristics Main dishes

Chuck (kata) Lean red meat that is slightly hard. High in extracts Used in braised dishes and
and collagen soups etc.

Brisket (katabara ) Red meat with fatty layers. A chewy meat Used in braised dishes etc.

Shoulder - roast Used in thin-cut boiled beef

(kata-rosu) A slightly too many sinews with a moderate (shabu-shabu), slow-cooked
amount of fat. A tasty cut. beef (suki-yaki ) and grilled
beef BBQ (yaki-niku ) etc.

Used in thin-cut boiled beef

Rib - roast (ribu- A delicate texture. Good for dishes that showcase (shabu-shabu), slow-cooked
rosu ) the taste of the meat itself. beef (suki-yaki ) and steaks
etc.

Sirloin (saaroin ) A delicate texture. The quality of the meat is the Used for steaks, and roast
best. beef etc.

Tenderloin fillet A tender cut with a delicate texture. Good for Used for beef cutlet and steak
(hire ) frying, as it has a low fat content. etc.

Rump (ranpu) Tender, red meat with a deep flavor. Used in all Used for steaks, and roast
sorts of dishes. beef etc.

Used in braised dishes and

Plate & flank Red meat with fatty layers. A coarse texture that
Korean grilled beef BBQ
(tomobara ) tends to be marbled. It has a rich taste.
(karubi-yaki ) etc.

1
 Used for steaks, roast beef
Inside round (uchi- etc., grilled beef BBQ (yaki-
The beef cut with the lowest fat content.
momo ) niku) , and in braised dishes
etc.

Outside round A coarse-textured, chewy meat with low fat Used in braised dishes, and
(soto-momo ) content. 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 Used in stews, curries and
boiled for a long time, as the collagen dissolves. braised 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 in

Tenderloin 
Shoulder  (hire)
‐ roast Loin (rosu)
(kata‐rosu)
Leg
Chuck
(soto
(kata)
‐momo)

Hock 
Belly (bara) (momo)

Cut Characteristics Main dishes

Chuck (kata ) A coarse-textured, chewy meat. It has quite a lot

Used in stews and pork &
of fat, which gives a good flavor if the meat is
beans etc.
diced and stewed.

A rather coarse-textured, chewy meat. A deep, Used in curries, grilled pork

Shoulder - roast
rich taste. The sinew needs to be cut away before (yaki-buta) and grilled pork
(kata-rosu)
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 ) and
the 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 saut
Vitamin B1 with a low fat content. Good for dishes
és
that use oil.

Leg (soto-momo ) Used in sautés, grilled pork

A red meat with a light taste. Can be used in a
BBQ (yaki-niku ) and ham-off-
wide variety of dishes like the hock.
the-bone etc.

2
Hock (momo) Used in sautés, grilled pork
A delicate texture with low fat content Has the
BBQ (yaki-niku ) and ham-off-
most Vitamin B1 after tenderloin
the-bone etc.

Belly (bara ) Used in curries, Dongpo pork

Red meat with fatty layers. With the bones
(a Chinese dish) and braised
attached it is called “spare ribs.”
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

Wings 
Breast (teba)
(mune)

Thigh 
(momo)

Tender
(sasami)

Cut Characteristics Main dishes

Thigh (momo )
The meat contains fat. And because it is well- Used in teriyaki dishes,
ingrained it has a rich flavor. It is rather chewy chicken cutlet and fried
compared with the breast chicken (kara-age ) etc.

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 ) Used in fritters and savory

This cut has the lowest fat content with protein
egg-custard (chawanmushi )
that gives a plain taste.
etc.

3
 Wings (teba ) Used in fried chicken (kara-
age ) , braised chicken and
Rich in collagen.
grilled BBQ chicken (yaki-
tori ) etc.

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

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

① Eye ② Gill filaments ③ Dorsal fin

④ Caudal spine ⑤ Body spine ⑥ Gill cover

⑦ Gill chamber ⑧ Pectoral fin ⑨ Pelvic fin

⑩ Anal fin ⑪ Caudal fin

(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 their
freshest and most delicious to eat. Here we show some of Japan’s typical seafood and when it is in
season.

Season Typical seafood

Japanese mackerel (sawara ), crucian carp (funa ) red sea bream (madai ), clams
Spring
(asar i), seaweed (wakame)

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 Sweetfish (ayu ), Japanese squid (surumeika ), Japanese sardines (maiwashi ),
Summer
Japanese jack mackerel (maaji ), scallops (hotate )

Fall Skipjack tuna (katsuo ), salmon (sake ), saury (sanma ), chub mackerel (masaba )

Cod (tara ), Japanese sandfish (hatahata ), Okhotsk Atka mackerel (hokke ), pufferfish
Winter (fugu ), Japanese amberjack (buri ), tuna (maguro ), Japanese tiger prawns (kuruma
eb i), snow crab (zuwai kani ), oysters (kaki )

*The period when foods are in season may vary depending on the region and the impact of the
weather.

3. Types of fruit and vegetable

(1) Main types of vegetables

Type Typical vegetables

Root Radish (daikon ), carrot (ninjin ), taro (sato-imo ), turnip (kabu ), burdock (gobou),
vegetables Lotus root (renkon ), potato (jyaga-imo )

(Images)

Carrot Lotus root Potato

Leaf and stalk

Chinese cabbage (hakusai ), cabbage (kyabetsu ), spinach (horenso ), spring onion
vegetables
(negi ), onion (tama-neg i), lettuce(retasu), sweet coltsfoot (fuki ), edible
chrysanthemum (shungiku ), pot-herb mustard (mizuna )

(Images)

Chinese cabbage Cabbage Onions

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

(Images)

Egg plant Tomato Cucumber

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

(Images)

Strawberry Melon Watermelon

(2) Main seasons for fruits and vegetables

Here we show when Japan’s typical fruit and vegetables are in season.

Season Typical fruits and vegetables

Bamboo shoots (take-no-ko ), rape blossoms (nanohana ), asparagus (asuparagasu ),

Spring
broad beans (sora mame) , strawberries (ichigo)

Cucumber (kyuri) , tomato(tomato), bitter melon (goya ), bell pepper (piman ),

Summer
watermelon (suika ), peach (momo )

Sweet potato (satsuma-imo ), chestnut (kuri ), mushroom (shimeji ), ginko nuts

Fall
(ginnan ), persimmon (kaki ), pear (nashi)

Winter Radish (daikon ), Chinese cabbage (hakusai ), broccoli, spring onions (negi )

*The period when foods are in season may vary depending on the region and the impact of the
weather.

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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 of
ingredients 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 that
are 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.

(2) Matters to Note

There may be bacteria or similar in raw ingredients that is harmful to humans. Therefore, it is
important 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 or
work surfaces (secondary contamination). Particular care should be taken not to contaminate food
once 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 same
time, in the same place.

(E) Basic preparation processes, cooking and the serving-up of food should not be done at the
same time by the same person.

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2. Basic preparation processes for vegetables
(1) Typical ways to cut vegetables

Cutting into small pieces Cutting on a diagonal Cutting into random Cutting into long thin
(koguchigiri ) (nanamegiri ) shaped chunks (rangiri ) shavings (sasagaki )

Cutting long thin

Cutting long, thin
vegetables on a Cutting to a regular size, Slicing thinly like
vegetables into thin,
diagonal. Making the cut but to no specific shape bamboo leaves
round slices
surface larger.

Cutting into rounds Cutting into half moons Cutting into the shape of Cutting round objects
(wagiri ) (hangetsugiri ) a ginko leaf (ichogiri ) into cubes (shikishigiri )

Cutting something that

Cutting something that
Making the cut surface has been cut into a half-
has been cut into a Cutting ingredients into
round in shape and of a moon shape
round shape (wagiri) into cubes of around 3cm
regular size (hangetsugiri) into half
half again.
again.

Cutting into wooden

Cutting into thin Cutting into fine strips Cutting into ultra-fine
clapper shapes
rectangles (tanzakugiri ) (sengiri ) strips (shiraga )
(hyoshigikiri)

Cutting ingredient to a Cutting ingredients into Cutting ingredients

Cutting ingredients
length of around 4-5 cm batons around 4-5 cm vertically into ultra-fine
vertically into fine strips
and a thickness of 1cm long and 1cm square strips

8
Peeling something finely Chopping something Dicing something into Finely dicing something
(katsuramuki ) finely (mijingiri ) dices (sainomekiri ) (araregiri )

Cutting to a size that is

Thinly peeling the skin of Chopping up ingredients
Cutting into 1cm cubes smaller than sainomegiri
a radish etc. finely
but larger than mijingiri

(2) Preventing discoloration

Discoloration involves the cut surface changing color and mainly applies to vegetables once they have
been 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 depending
on the vegetable.

(A) Cover the food in water (do it does not

: for sweet potatoes, potatoes and egg plant etc.
come into contact with any oxygen)

(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 of
bigger 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 are
various 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 and
left 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 of rice 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, when cooking 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 burn yourself.

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, you will 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 not taste good. Also if you heat the food for
too long, it will end up like a braised 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, soy sauce 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 a longer period if you want to stop them becoming tough.

Stewing characteristically lets the ingredients soften and become tender during the cooking process.
Note that stewing fish allows the bones to be easily 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).

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 <Examples of food prepared using this technique>

Steak , Kyoto-style grills (saikyoyaki), soy-sauced marinaded grills (teriyaki) etc.

(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.

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 and mixing them into a vegetable
salad. Or mixing steamed, chopped potatoes with dressing to make a potato salad. Or similar dishes
where the ingredients 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 ingredients can dilute the concentration of vinegar, making it easy for bacteria to
spread and giving a watered-down taste.

<Examples of food prepared using this technique>

Vegetable salad, potato salad, marinades etc.

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(2) Shaping and Arranging (seikei,totonoe)

This refers to using your hands or cooking appliances/utensils to make ingredients into a form that is
convenient 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 these
dishes by hand, you need a certain level of skill, but if you use cooking appliances and utensils then
they 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 is later consumed without being subjected to any heat or
sterilization process. In particular, when preparing dishes by hand you should ensure that your wash
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 IH range Gas range (for Chinese food)

Runs on gas. A general cooking Runs on electricity. A general Runs on gas. A range used to
appliance cooking appliance prepare Chinese food

Steam convection oven Steamer Fryer

An all-purpose cooker. Supports a

wide range of cooking techniques An appliance that cooks steamed An appliance that cooks fried
including baking, steaming, dishes dishes
stewing, boiling etc.

Boiled noodle appliance Griddle Multi-level rice cabinet

An appliance that is mainly used

An appliance to boil noodles A large size rice cooker
for grilled dishes and stir-fries.

* Source: Tanico Corporation’s General Catalog

15
 Counter rice cooker Rice warmer Grill

An appliance for cooking rice that An appliance for keeping cooked An appliance that is used for grilled
sits on a counter rice warm dishes

Braising pan Jet oven Rotating pan

An appliance used for cooking in An appliance used for cooking in

large volumes. Mainly used for Oven with conveyor belts large volumes. Mainly used for
grilling, stir-frying and simmering stir-frying and simmering

* Source: Fujimak Corporation website

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 (2) Main cooling appliances

Fridge freezer Fridge freezer (table style) Display fridge

An appliance that conserves food

Fridge freezer with a work top Fridge with a display cabinet
by refrigerating or freezing it.

Prefab fridge freezer Ice maker Blast chiller

Large size fridge freezer. The

An appliance that quickly cools
inside is completely fitted out as a An appliance that makes ice
heated food
fridge/freezer

Vacuum cooler

An appliance that cools heated

food down very quickly. More
powerful than a blast chiller

* Source: Fujimak Corporation website

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 (3) Major dish washing and sterilizing appliances

Small dish washer Dish washer with doors Dish washer with conveyor

An appliance that automatically An appliance that automatically

An appliance that automatically
washes medium-sized tableware washes large tableware and
washes small tableware
and cooking utensils cooking utensils in large volumes

Sterilizer

An appliance that sterilizes cooking

utensils and equipment using UV
rays and hot air.

* Source: Fujimak Corporation website

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 (4) Other Appliances

Food slicer Small size food preparer Food processor

An appliance that slices (cuts) An small appliance that slices An appliance that chops and mixes
ingredients (cuts) ingredients ingredients

Peeler Vacuum packer Automatic hand/finger sanitizer

An appliance that automatically

An appliance that automatically An appliance that vacuum packs
sanitizes your hands if you hold
peels food ingredients
them out

* Source: Fujimak Corporation website

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(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) Single-handled pot

Embossed aluminum pan (yukihira
pan)

Steamer (pot) Kettle

* Source: Sugiko Sangyo Co. Ltd. Catalog

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 (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 Baking trays (rectangular trays)

Hotel roasting tins (food roasting
tins)

Bowl Stainless steel strainer Plastic strainer

* Source: Sugiko Sangyo Co. Ltd. Catalog

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 (4) Other key tools

Spatula Metal spatula Long chopsticks

Soup ladle Chinese soup ladle Ladle

Whisk Scoop net

Deep drainer (for Japanese
noodles and Chinese noodles)

Rice paddle (from Miyajima) Measuring cup Measuring spoons

* Source: Sugiko Sangyo Co., Ltd. Catalog

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3. Measuring appliances
(1) Main appliances

Digital scales Weighing scales Digital probe thermometer

* measures the core temperature

inside the food

Probe thermometer Thermometer

Thermometer (for fridges and
freezers)

* Measures the core temperature

inside the food

Hygrometer Infrared thermometer Kitchen timer

* Measures the surface

* Used to measure the time
temperature of raw ingredients and
accurately
food etc., using infrared rays

* Source: Sugiko 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 need
to 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 your
Looking around while cutting vegetables with a knife
finger

Burning your Carrying a pan that is heavier than you think, causing you to lose your balance and
hand burn your hand with hot soup

Burning your
Being in a hurry and spilling hot frying oil on your foot
foot

Spraining your
Running on a wet floor
foot

Severing your Leaving the slicer plugged in while cleaning it. And having the appliance run while you
finger are 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, make
sure 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, and
not 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 hold it 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 can be difficult to control it if you pull it
towards you. You might also fail to notice obstacles behind you, so always be sure to push
trolleys/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 to
serious 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 the
electric 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 the electric socket

(C) Make sure the blades have completely 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 have
finished 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 the
appliance/utensil. If there is a handbook, make sure you read it before using the appliance/utensil.

26
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 the
different 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.

27
4. Fire prevention measures

Normally fire is used in kitchen work (although not in kitchens that are fully electric). If fire is handled
incorrectly 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 important
that 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 checked
at 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 in
direct 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.

28
(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 the
fire 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.

29
 　< 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 the
Japan Foodservice Association.

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

March 2019

Japan Foodservice Association

 　< Matters to Note >

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