838. The cooking of food, cleanliness of vessels etc.
- The cooks shall perform the duty of preparing the food with care and attention. The dough should be slowly and thoroughly kneaded with portion of the salt and not more water than is necessary. Each Chapati should be of the same thickness throughout. The cooking should be slowly done, so that the surfaces may not get burned, while the inner part remains uncooked. All cooking vessels must be kept clean and bright, and the cook-house clean and tidy.
