Kitchen Knowledge

KITCHEN

KITCHEN KNOWLEDGE

KITCHEN DEFINITION

A place and part of a hotel or restaurant building whose activities are cooking and providing food and drinks.

GOOD KITCHEN CONDITION

The layout of the kitchen is not too far from the outlet

There is a dishwasher

There's a trash can

There is a fan

Exhause

insect trap

Smoke detector

Good drainage

Hot water facilities

water hydrant

Shelves to place: large utensils, mechanical utensils, kitchen utensils, crockery

Fridge in

General store to place: perishable store, grocery store, dairy product

firebox

TYPES OF KITCHEN

Main Kitchen

KITCHEN CLASSIFICATION

Kitchens can be classified into 4 types according to the size of the function and the scope of the classification of kitchen classifications are as follows:

Conventional Kitchen

Usually found in small food service companies. The function and scope of this kitchen work only provides a fixed menu type (table d'hote) and a small number of banquet menus.

All hot food is served somewhere in the kitchen which is usually served at the counter.

Combine Kitchen Preparation and Finishing

Prepared for food service companies of medium size. In principle, the division of the kitchen space is a combination of preparation and completion. This type of kitchen is divided into 2 blocks: hot kitchen (specially for hot food) as done by vegetable cooks, sauce cooks, and cold kitchen (specially for cold food) as done by larder cook, butcher.

Separate Preparation and Finishing Kitchen

This system is especially suitable for large scale food service. Kitchen room division:

·

Cold food processing section (larder)

Vegetable processing section

Specialized in preparing hot foods such as white broth (beef, chicken, fish, or bouillon), thin soups (bouillon and consommé), thick soups (cream soup, veloute), national soup, special soup, etc.

·

Sauce processing section (saucier)

Specializing in cooking foods made from meat (seafood, chicken, pork, lamb) makes side sauces such as chocolate sauce (demiglace), white sauce (veloute, béchamel), hollandaise/béarnaise sauce, tomato sauce, etc.

·

Bread pastry section (patisserie)

Specialty cakes, breads, ice cream and desserts.

Practical Kitchen

Used by ready-to-eat food services with equipment: freezer/chiller, microwave oven, convention oven, deep fat fryer, number of stoves with not too many cooking utensil