FOOD TECHNOLOGY

Detailed explanation-1: -Using an oxygen-based detergent to put in the warm-water whilst soaking the fabric is a good option, just follow the instructions on the product. Again adding some white vinegar, diluted lemon juice or other natural whiteners will only help the process.

Detailed explanation-2: -Marie-Antoine chose white as the colour of his chef’s uniform to signify cleanliness. This was important in 19th century Paris as it gave customers a positive perception of chefs, giving the restaurant and its chefs a more professional and respectable reputation.

Detailed explanation-3: -Fat splashes need a small amount of soapy water to break down the fat molecules and wash them out. Other tips include using vinegar or club soda as these are also great stain removers. White vinegar is good for tomato, coffee, grease, and wine stains, while club soda is also good for wine stains.

Detailed explanation-4: -Four factors contributed to the evolution of the uniform: A practical need for protection; an aesthetic need to present a clean, professional image; to confer distinction, establish status, and denote pride; and finally, the uniform removes the need for being different by wearing uniquely-styled components.