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The Commercial Kitchen

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Romina Arellano

on 16 March 2016

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Transcript of The Commercial Kitchen

Analyze the different setups of the cooking lines you have worked in.
Professional Kitchen
Work Flow
Hiring temporary or part-time employees gives restaurants the extra help they need during peak times. It also helps lower expenses because restaurants do not have to pay too many employees during non-peak times.
Mise en place is a French term that means “to put in place.” Mise en place includes assembling all the necessary ingredients, equipment, tools, and serving pieces needed to prepare food in the order in which they will be used. It can also involve preheating the oven, cleaning and chopping vegetables, measuring spices, and trimming meats. For example, if grilled salmon and vegetables are on the menu, you will need to cut and portion the salmon, prepare the vegetables and herbs, and assemble the cookware ahead of time. This helps save time by allowing the chef to cook without having to stop and assemble items.
Mise en Place
The Cooking Line
of the kitchen has a direct effect on the work flow.
Work flow
is the orderly movement of food and staff through the kitchen. A good work flow helps reduce preparation and serving time. In addition to a well-designed kitchen, teamwork among staff and between work stations is essential for a good work flow. Having ingredients and equipment ready to use helps simplify tasks.
Working as a food service professional means more than just cooking food. It involves teamwork and cooperation among kitchen staff. This creates an efficient work space. Before you begin to create all types of interesting dishes, you must become familiar with a commercial kitchen. A commercial kitchen layout is based on:
The commercial kitchen is divided into
work stations
. A work station is a work area that contains the necessary tools and equipment to prepare certain types of foods. For example, onion rings are fried in a deep fryer. The work station where this takes place is called the fry station. Tongs and fry baskets would also be found at the fry station. Sometimes professional kitchens make changes to the traditional brigade system. The changes depend on the kitchen’s size and arrangement.
Stations, Sections, and Flow
When designing a kitchen, what factors should be kept in mind?
Comprehension Check
The Commercial Kitchen
The type of food service establishment.
The amount of available space.
The menu items to be prepared and the number of meals to be served.
Each work station is arranged so that kitchen employees do not have to leave their stations to perform their tasks. Work stations should have all necessary equipment, tools, work space, and power sources. They also should have their own storage facilities.
Similar work stations are grouped into larger work areas. This larger area is called a
work section
. Sometimes work stations can belong to more than one work section. For example, a fry station and a griddle station would be part of the short-order section and the hot foods section
Once there are work stations and work sections, the
cooking line
is set up. The cooking line is the arrangement of the kitchen equipment. The cooking line arrangement determines what equipment and storage areas can be placed above, below, or across from the equipment. You may also want to form
an island
. An island is a kitchen counter
or equipment arrangement that can be approached from all sides. There are several different cooking line arrangements from which to choose.
Single, Straight-Line Arrangement:
A single, straight line allows equipment to be placed along a wall. This arrangement is used in larger kitchens.

L-Shaped Arrangement:
The L-shape separates equipment into two major work areas. One side of the line may be used for food preparation. The other side is used for cooking.

U-Shaped Arrangement
This type of arrangement is often used by kitchens with limited space. It is also used in the dishwashing area of many commercial kitchens.

Parallel, Back-to-Back Arrangement:
It consists of two lines of equipment, sometimes divided by a wall. This arrangement is often used on ships and in hotels.

Parallel, Face-to-Face Arrangement:
This arrangement consists of two lines of equipment facing each other, separated by a work aisle. It is used in larger kitchens where constant communication between stations is necessary.

To effectively perform mise en place, work simplification techniques are used. Work simplification means to perform a task in the most efficient, or productive, way possible. Work simplification in the foodservice industry involves the efficient use of food, time, energy, and personnel.
Food can be prepared and cooked in a variety
of ways, but not every method is efficient. For instance, you can chop an onion by hand, but using a food processor will be quicker.
Time management in the kitchen results in prompt service. Different foods have different cooking times. By reviewing recipes before cooking, you can determine how much time is needed. When you make food for a large group, arrange food or plan set-up time to efficiently work in a production mode, or functioning arrangement.
Arrange your work station effectively so that you do not expend any more energy than is necessary during food preparation. Hand tools and ingredients should be within easy reach. This allows for efficient range of motion. Range of motion means using the fewest body movements without unnecessary stress or strain. When your equipment, tools, and ingredients are close, you eliminate unnecessary stops and starts.
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