1. Section 9.1 The Commercial Kitchen
Section 9.2 Receiving and Storage Equipment
Section 9.3 Preparation and Cooking Equipment
Section 9.4 Holding and Service Equipment

2. Section 9.1 The Commercial Kitchen
A commercial kitchen is divided into work stations.
Once the work stations have been identified, the cooking line is set up.
The kitchen setup will determine the work flow.

3. work station
work section
work flow
cooking line
island
mise en place
work simplification
range of motion
efficient
mode

4. Professional Kitchen Work Flow
The commercial kitchen is divided into work stations.
Work stations may belong to more than one work section.
work station
A work area that contains the necessary tools and equipment to prepare certain types of foods.
work section
Similar work stations are grouped into larger work areas.

5. Professional Kitchen Work Flow
List the work stations that can be found under each work section.
Work Section
Work Stations
Beverage Section
Hot beverage station, cold beverage station
Garde Manger Section
Salad station, cold platter station, sandwich station
Short Order Section
Broiler station, griddle station, fry station
Hot Foods Section
Broiler station, fry station, griddle station, sauté station, dry heat station, steam station

6. Professional Kitchen Work Flow
The layout of the kitchen has a direct effect on the work flow.
Once the cooking line is set up its arrangement determines where equipment and storage areas can be placed.
work flow
The orderly movement of food and staff through the kitchen.
cooking line
The arrangement of kitchen equipment.

7. Professional Kitchen Work Flow
To effectively perform mise en place, use work simplification techniques involving the use of food, time, energy, and personnel.
mise en place
Assembly of all the necessary ingredients, equipment, tools, and serving pieces to prepare food.
work simplification
To perform a task in the most efficient way possible.

8. Section 9.2 Receiving and Storage Equipment
Receiving equipment helps foodservice professionals check and enter received food and supplies.
Storage equipment provides space and temperature control to store food.

9. purchase order
invoice
receiving record
platform scale
counter scale
portion scale
dolly
lowboy
quantity
note

10. The Receiving Area Receiving Food Shipments
Check purchase order against actual shipment
Check invoice for accuracy
purchase order
A document asking a supplier to ship supplies at a predetermined price.
invoice
A bill from a supplier for providing goods or services.

11. The Receiving Area Receiving Food Shipments
Inspect food items for quality
Complete a receiving record
Move food items to the appropriate storage area
receiving record
A numbered record of everything received during a particular day.

12. The Receiving Area
Most operations use receiving equipment including scales, thermometers, and dollies.
Food can be stored in refrigerators or freezers, on shelves, or in storage bins and containers.
dolly
A small wheeled cart.

13. The Receiving Area When purchasing equipment, consider:
type of restaurant
budget
space available
planned menu items
What other factors do you think are important to consider when purchasing equipment?

14. Section 9.3 Preparation and Cooking Equipment
Preparation equipment is used to perform a variety of tasks including shredding, grating, grinding, and slicing.
Cooking equipment includes ranges, ovens, and steamers.

15. conduction
convection
radiation
microwave
pilot light
recondition
volume
refer

16. Preparation Equipment
Mixers, food processors, and slicers are common types of preparation equipment.
You must follow proper safety precautions when you clean them.

17. Cooking Equipment Describe the different types of heat sources.
Description
Gas
Natural heat source that produces intense heat with a flame
Electricity
Cooks food with intense heat, but may cook unevenly due to the type of cookware used
Induction
Uses electricity to heat cookware by magnetic energy generated by coils under the stovetop

18. Cooking Equipment Describe the different types of heat sources.
Description
Radiation
Cooks food by transferring energy from the cooking equipment to the food
Microwave
Invisible wave of energy that causes water molecules to rub against each other to produce heat
Light
Generates heat when light energy comes into contact with food

19. Clean-Up Equipment Commercial sinks: three-compartment sink
used to rinse, wash, and sanitize dishes
Garbage disposals:
do not replace the need for a garbage can
Commercial dishwashers:
multi-tank (carousel) or single-tank

20. Section 9.4 Holding and Service Equipment
Holding equipment holds hot foods and maintains their temperature.
Service equipment consists of all types of equipment for serving food to customers.

21. steam table
bain marie
proofing/holding cabinet
replenish
function

22. Holding Equipment
Holding equipment is designed to keep hot foods hot or cold foods cold before being served.

23. Holding Equipment Holding equipment may include: steam tables
A food warmer; keeps prepared foods warm in serving lines.

24. Holding Equipment Holding equipment may include: bain maries
Water bath used to keep foods such as sauces and soups warm.

25. Holding Equipment Holding equipment may include:
proofing/holding cabinets
proofing/holding cabinet
Also called a proofer, a freestanding metal box on wheels that is temperature- and humidity-controlled.

26. Service Equipment
Service equipment includes anything used to serve the customer, including hotel pans.
Hotel pans come in a variety of sizes to quickly and easily serve buffet lines.

27. Robot Coupe

28. Cook Range

29. Stand-up Mixer

30. Steam Kettle

31. Fryolater

32. Steamer

33. Buffalo Chopper

34. Electric Slicer

35. Do you remember the vocabulary terms from this chapter
Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions.
The slides in this section include both English and Spanish terms and definitions.

36. work station estación de trabajo
A work area that contains the necessary tools and equipment to prepare certain types of foods.
Área de trabajo que contiene las herramientas y el equipo necesarios para preparar ciertos tipos de comida.

37. work section sección de trabajo
Similar work stations are grouped into larger work areas.
Agrupación de estaciones de trabajo similares.

38. work flow flujo del trabajo
The orderly movement of food and staff through the kitchen.
El movimiento organizado y harmónico de alimentos y personas por la cocina.

39. cooking line línea de cocina
The arrangement of kitchen equipment.
La disposición del equipo de cocina.

40. island isla de cocina
A kitchen counter or equipment arrangement that can be approached from all sides.
Mesa de cocina dispuesta de tal manera que se puede acceder desde todos los lados.

41. mise en place mise en place (“todo en su lugar”)
Assembly of all the necessary ingredients, equipment, tools, and serving pieces to prepare food.
Conjunto de todos los ingredientes, equipos, herramientas y piezas para servir necesarios para preparar la comida.

42. work simplification simplificación del trabajo
To perform a task in the most efficient way possible.
Llevar a cabo un trabajo de la manera mas eficiente posible.

43. range of motion amplitud de movimiento
Using the fewest body movements without unnecessary stress or strain.
Que usa la menor cantidad de movimientos del cuerpo, sin estrés o tensión innecesaria.

44. purchase order orden de compra
A document asking a supplier to ship supplies at a predetermined price.
Un documento en el cual se le pide a un proveedor enviar suministros a un precio predeterminado.

45. invoice factura
A bill from a supplier for providing goods or services.
Cuenta de un proveedor por el suministro de bienes y servicios.

46. receiving record registro de lo recibido
A numbered record of everything received during a particular day.
Anotar los números de todo lo que se recibe en un día en particular.

47. platform scale balanza con plataforma
A scale with a platform to hold large or heavy items to be weighed.
Una balanza con una plataforma que aguanta artículos grandes o pesados para pesar.

48. counter scale balanza de mostrador
A scale with a platform small enough to be placed on a counter.
Una balanza con una superficie lo suficientemente pequeña para ser colocada en un mostrador.

49. portion scale balanza de porción
A scale that weighs portions.
Una balanza que pesa las porciones.

50. dolly diablito (carretillo de ruedas)
A small wheeled cart.
Un pequeño carrito con ruedas.

51. lowboy refrigerador mediano
A half-size refrigerator that fits under the counter in a work station.
Un refrigerador de tamaño mediano que cabe debajo del mostrador de una estación de trabajo.

52. conduction conducción
Heats food by direct contact between a hot surface and the food.
Calienta los alimentos por el contacto directo entre una superficie caliente y la comida.

53. convection convección
A process in which the liquid closest to the bottom of the pan is heated and rises to the top.
Un proceso en el que el líquido que se encuentra en el fondo del sartén se calienta y asciende hasta la superficie.

54. radiation radiación
Heats food by transmitting heat energy through air waves.
Calienta la comida mediante la transmisión de energía térmica a través de ondas.

55. microwave microondas
An invisible wave of energy that causes water molecules to rub against each other and produce the heat that cooks food.
Ondas de energía invisible que hacen que las moléculas de agua se froten una contra otra y que produzcan el calor que cocina los alimentos.

56. pilot light luz piloto
A continuously burning flame that lights the burner when you turn on the range.
Una llama continua que enciende el quemador al encender la estufa.

57. recondition reacondicionar
To coat a griddle or skillet in oil so that foods will not stick to it.
Cubrir una plancha o sartén en aceite de manera que los alimentos no se pegan.

58. steam table mesón de vapor
A food warmer; keeps prepared foods warm in serving lines.
Un calentador de alimentos; mantiene caliente los alimentos en los mostradores.

59. bain marie bain marie
Water bath used to keep foods such as sauces and soups warm.
Un método que se usa un baño de agua para mantener calientes los alimentos, como salsas y sopas.

60. proofing/holding hornillo para cabinet esponjamiento
Also called a proofer, a freestanding metal box on wheels that is temperature- and humidity-controlled.
También se denomina proofer, una caja metálica independiente con ruedas que se puede controlar su temperatura y humedad.

61. efficient eficiente
Productive.
Productivo.

62. mode modo
Functioning arrangement.
Disposición para el funcionamiento.

63. quantity cantidad
Amount.
Monto.

64. note anotar
To make a record of.
Llevar un registro.

65. volume volumen Amount; the space occupied by substance.
Cantidad; el espacio que ocupa una sustancia.

66. refer consultar
Reread briefly.
Volver a leer brevemente.

67. replenish reponer
Restock.
Volver a abastecer.

68. function función
An event.
Un evento.

69. Equipment and Technology
End of
Chapter 9
Equipment and Technology