The Commercial Kitchen Section 9-1 Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division...
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Transcript of The Commercial Kitchen Section 9-1 Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division...
The Commercial Kitchen
Section 9-1
Section 9-1
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Commercial Kitchen Layout
The layout of a commercial kitchen is based on:
1. Type of foodservice establishment.
2. Amount of available space.
3. Menu items and the number of meals to be served.
Section 9-1
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Work Stations & Work Sections
• Work Stations: A work area that contains the necessary tools and equipment to prepare certain types of foods.
• Work Sections: Similar work stations are grouped into larger work areas called sections.
Section 9-1
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Types of Cooking Lines(See Fig. 9-3 through 9-7 on pages 204-205.)
• Single, straight-line.
• L-shaped arrangement.
• U-shaped.
• Parallel, back-to-back.
• Parallel, face-to-face.
Section 9-1
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
The Cooking Line
• The cooking line determines: what equipment and storage areas can be placed above, below, or across from the equipment.
Section 9-1
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Work Flow
• The orderly movement of food and staff through a kitchen.
Section 9-1
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Mise en place
• The assembly of all the necessary ingredients, equipment, tools and serving pieces needed to prepare food.
Section 9-1
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Work Simplification
• Performing a task efficiently using food, time, energy, and personnel.
Section 9-1
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Range of Motion
• Using the fewest body movements without unnecessary stress or strain.
• This eliminates wasted time and energy.
