Many people used to go out and buy what they want, most of them go shopping but also as part of their day outdoor activity, they will consume food to gain energy from the long day of walk. And some groups of people used to hang out with their friends and family to their favorite coffee shop and restaurant. Some people who do not want to go out but longing for the taste of their favorite food can also have it on the comfort of their home by just ordering online from their favorite restaurant. But, do you know what are the things behind those kitchens who make the favorably delicious taste of foods? We all know everything in the kitchen is managed by the chef and he is the one who is behind all the kitchen, but what helps the chef to cook food and serve meals in the fast way he can.
Behind the success of those respective restaurants is not just about the chef or the staff, but also with the sustenance of the machinery from manual to electrical tools and equipment in a kitchen. The kitchen would be called as commercial if the kitchen itself with the chef and kitchen staff preparing food for the meal of the people in the massive count, so, it means it is time bounded because there is a queue of those who made their order on the counter and have to get that food for their meal right away. So, the tools and kitchen equipment play a great role to help the chef and staff. All kitchen is being composed of kitchen equipment with the components for cleaning or washing, storage, food preparation, and meal cooking purposes. In cleaning and washing purposes of the kitchen equipment, it includes appliances and products like sinks, ware washing machine, and drying racks. The compartment of sinks is necessary for washing utensils, while ware washing machines can quickly clean plates and other serving vessels to keep the kitchen running at full speed. These components should be located near the kitchen entrance so servers can quickly drop off dirty dishes and near the storage area so clean dishes will be easily found and get by the chef. The other is where everything is stored in the kitchen or a storage area that is divided into cold-storage, dry storage, and non-food storage. Like what was stated, the non-food storage section is for the clean dishes, to avoid the contagion, cleaning and sanitation chemicals should not be stored over food, food equipment utensils and dishes. The cold storage is the refrigeration or frozen where perishable goods and supplies are stored because it requires the designated temperature to avoid spoilage. The dry storage includes all nonperishable and other consumables supplies. All supplies in the storage must be maintained on its enough stock and with regular inventory to prevent loss of stocks and expirations. The food preparation starts with washing and cleaning all the ingredients, cutting, and mixing, and then follow meal cooking. The meal cooking is where the main dishes are finished with the use of ranges, ovens, and fryers until it tastes to its best and will be ready to serve for the people who wait for a moment of time.
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Photos used under Creative Commons from Photos By Dlee, DC Central Kitchen, homegets.com, Les Roches, Rusty Clark ~ 100K Photos, wuestenigel, TuscanyEvents, Rob Olivera