Explanation

(a) Kitchen Staff:-Chef de cuisine/Head cook/Chief cook -Pastry chef/ Le patisseur -Larder chef/Le garde-manger-Sous chef/second chef-Butcher/Le boucher -Aboyeur/Ahnouncer/ Barker roast cook/ Le rotisseur -Hors d'oeuvre chef- baker-Grill cook/Le Grillardin-lce cream cook/Le Glacier -Breakfast cook/Le chef du petit dejeuner -Still room man/La fille d' office-Kitchen cleaner -Sauce chef/ Le saucier. -Fish cook/Le poissonnier.

(b) Factors that can make Kitchen Working area Comfortable: -Adequate lightening -Good ventilation-Functioning equipment-Non-slippery floor-Hygienic kitchen -Well-arranged kitchen -Adequate water supply Good drainage system-Adequate heat supply (Gas electricity, kerosine, coal) - Adequate space for movement -Low noise atmosphere -Proper waste disposal.

(c) Cleaning materials used in the kitchen:-Water-Detergents/soaps-Brushes -Disinfectant -Mop/floor cloth -Pail/bucket-sponge-Abstrasive/steel wool pad/ scouring powder -Brooms Napkin/kitchen towel -Vinegar/lemon juice/lime juice.

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