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Copyright ©2014 John Wiley & Sons, Inc. All rights reserved. P RODUCT M IX, E QUIPMENT, AND D ESIGN Chapter Four
Copyright ©2014 John Wiley & Sons, Inc. All rights reserved. C HAPTER O VERVIEW Introduction Finding the Correct Location The Importance of Demographics for your Business Location Equipment: What do You Need? Finding an Architect Finding the Builder/Contractor
Copyright ©2014 John Wiley & Sons, Inc. All rights reserved. I NTRODUCTION Working with a realtor to find a location Working with a mentor and starting a business plan Working off your own store opening checklist Attending classes and seminars to focus your skills
Copyright ©2014 John Wiley & Sons, Inc. All rights reserved. F INDING THE C ORRECT L OCATION Great egress Neighbors Road construction Parking Visibility And more Scan data example
Copyright ©2014 John Wiley & Sons, Inc. All rights reserved. T HE I MPORTANCE OF D EMOGRAPHICS FOR Y OUR B USINESS L OCATION Scan data Product lines Demand score Special equipment Skill level needed
Copyright ©2014 John Wiley & Sons, Inc. All rights reserved. T HE I MPORTANCE OF D EMOGRAPHICS FOR Y OUR B USINESS L OCATION Product LineDemand ScoreSpecial EquipmentSkill Level Needed Artisan Bread128Hearth OvenHigh Donuts65FryerAverage Gourmet Donuts133Fryer or FreezerAverage Custom Cakes115StaffHigh Gourmet Coffee146Espresso MachineMedium High Cupcakes105StaffAverage Muffins98OvenLow Brownies108OvenLow Breakfast Pastries100OvenMedium High Cookies97OvenLow Pies103OvenAverage Soups and Salads119CoolerAverage Sandwiches115Sandwich table/SlicerAverage Hot Breakfast107GrillAverage Dinner45Table ServiceHigh Scan Data of Bakery Products
Copyright ©2014 John Wiley & Sons, Inc. All rights reserved. E QUIPMENT : W HAT D O Y OU N EED ? Product lines Production equipment uses Small wares Sourcing equipment –Legal equipment –UL –NSF –BISSC Auctions and dealers Specifications sheets Suppliers are good resources
Copyright ©2014 John Wiley & Sons, Inc. All rights reserved. E QUIPMENT : W HAT D O Y OU N EED ? Type of EquipmentPrimary UseMake of FavoritesComments OvenBakingRack oven—doubleSaves space—gas! Six-burner range w/ oven Making soup & roasting meat NoneGas—requires hood! Donut fryerFrying donuts24 × 24 sizeGas—Requires hood! Sanitary cake donut dropper Cake donutsHand crankDo not bend the cutter! ProoferYeast risingHold a double rackNeeds filter and softener. Mixer—80/30 qtMixing doughHobart M-802Used is good. Mixer 20 qt—3 bowlsDecorating icingUse stainless steel bowls. Bread slicer—3/8 inchSlicing breadOliver or BerkelLearn how to change blades. Equipment Pieces and Their Primary Uses
Copyright ©2014 John Wiley & Sons, Inc. All rights reserved. E QUIPMENT : W HAT D O Y OU N EED ? Type of EquipmentPrimary UseMake of FavoritesComments Dough divider—36 or 24 part Buns and rollsGet a semiautomatic. Glazing table for donuts Donuts and cakesMust be on wheels Grease filter—donut grease Daily filter of donut grease Make sure you can get filter covers. Donut screens—24 × 24 fryer Part of fryingAny will doLook for used—SS only. CoolersCafe Cooler—bakerDough & bakeryNew is best. FreezerOperationA large oneGet creative. Single oven racks—6All oven16 spacesOven castors. Equipment Pieces and Their Primary Uses (cont’d)
Copyright ©2014 John Wiley & Sons, Inc. All rights reserved. E QUIPMENT : W HAT D O Y OU N EED ? Type of EquipmentPrimary UseMake of Favorites Comments Keeper cabinets—6Vertical storageUsed Side loader racks—2Used Front loader racksUsed Mixing bowl w/dolly80 quartMust fit mixer Mixing bowl30 quart Pizza makeup table6 ftWide workspaceTwo people can work on it at the same time. Semiautomatic meat slicer Slicing meat & cheeseBerkel or HobartSemiautomatic is the way to go. Name brand! Equipment Pieces and Their Primary Uses (cont’d)
Copyright ©2014 John Wiley & Sons, Inc. All rights reserved. E QUIPMENT : W HAT D O Y OU N EED ? Type of EquipmentPrimary UseMake of Favorites Comments ShowcasesBy design Coffee equipmentBy design Ice machineFountain drinksIce for bakingThe type that fits on drink machine is best. Storage binsFor ingredientsNew or used. Storage racksEverywhereMetro is outstanding. New or used. SinkThree-compartmentMust fit baking pans Used is good, but replace faucets and drains. SinkTwo-compartmentVeggie sinkDeep is good. Equipment Pieces and Their Primary Uses (cont’d)
Copyright ©2014 John Wiley & Sons, Inc. All rights reserved. E QUIPMENT : W HAT D O Y OU N EED ? Type of EquipmentPrimary UseMake of Favorites Comments Grease trapGet a large onePlastic is goodMake sure you can open. Dish machineYou will love it!LVOWise investment. Floor machineYou will love it!You will not believe it! Hand sinks—6 to 8They are required everywhere. eBay is good. Check gauge of metal. Work table—main baking 5′ × 8′ or larger Work table—scaling30″ × 60″ Work table—café prep30″ × 72″ Work table— multipurpose 30″ × 60 Equipment Pieces and Their Primary Uses (cont’d)
Copyright ©2014 John Wiley & Sons, Inc. All rights reserved. E QUIPMENT : W HAT D O Y OU N EED ? Pastry wheels—3 Dough dockers—1 Portion scales—2 Balance or electronic scales, 16 lb range—1 Floor scale for receiving—250 lb range French knives—2 Bread knives—2 Paring knives—4 Sandwich knives—3 Quart measurer—3 Gallon measurer—3 Brownie marking set—1 Cookie cutters—more than you would ever believe Scoops—12 (3 each of 4 sizes) Spatulas—10 Bench scrapers—4 Sample Small Wares List for a Bakery Café
Copyright ©2014 John Wiley & Sons, Inc. All rights reserved. E QUIPMENT : W HAT D O Y OU N EED ? Baking sheets—16-gauge alum, 400 Bread pans—25 straps Muffin pan—regulars size— 20 frames Muffins pans—jumbo—20 frames Cake pans—(size based on your area) Wedding cake pans—4 sets—don’ t buy cheap. Turntables for cakes—4 Tips for pastry bags—3 sets Cake markers—8 cut—1 Pie cutter, 6 cut—1 Stainless steel bowls—8 medium, 4 large, and 2 jumbo Slotted spoons—6 Soup ladles—9 oz and 6 oz (2 of each) Cooking pot—large Soup pot—2 Sample Small Wares List for a Bakery Café (cont’d)
Copyright ©2014 John Wiley & Sons, Inc. All rights reserved. F INDING AN A RCHITECT Check past projects Walking a space prior to leasing Legal advice on contract
Copyright ©2014 John Wiley & Sons, Inc. All rights reserved. F INDING THE B UILDER /C ONTRACTOR Site visit and do reference checks Talk to other retailers Explore how the projects ended
Copyright ©2014 John Wiley & Sons, Inc. All rights reserved. F INDING THE B UILDER /C ONTRACTOR Blueprints: The documents that are the specifications for the project you have contracted to have built. Change orders: Any change from the blueprints. Make sure all change orders have your and the builder ’s signature on them. Keep a copy. Contract: What you and the builder sign to have the buildout completed. Permits: Permits from the local government indicate that the plans are approved and legal to build from. Pulling permits: The process of obtaining plan approval from the proper local authority. Terminology to Know
Copyright ©2014 John Wiley & Sons, Inc. All rights reserved. F INDING THE B UILDER /C ONTRACTOR Learn how to read blueprints. Visit the site often and at various hours. Take lots of pictures. Keep records. Learn the chain of command on the site. Ask the on-site manager any questions. If the answers are not satisfactory, the architect. Building
Copyright ©2014 John Wiley & Sons, Inc. All rights reserved. F INDING THE B UILDER /C ONTRACTOR Get upset if crews arrive late. Get upset if they take too long for lunch. Don’t accept everything at face value—ask. Make verbal change orders. Get upset at all on the job site. Building: The Don’ts
Copyright ©2014 John Wiley & Sons, Inc. All rights reserved. F INDING THE B UILDER /C ONTRACTOR If you see a drain being sealed with a 2 × 4 in it, take a picture and ask the contractor. If plans call for two wires 10-2 and the contractor is using two wires 12-2, take pictures and ask. Run your own computer cable or go wireless—Cat 5 or better. Run alarm and phone wire or go wireless. If you see damage on equipment, ask! Remember your privacy—take your phone calls away from everyone. Building: The Do’s
Page 1 Kitchen Management. Page 2 Kitchen Equipment And a quick introduction to what we have to work with at school!
On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey Chapter 2 Tools and Equipment for the Bakeshop On Baking©
Chapter 2 Tools and Equipment for the Bakeshop. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On.
Kitchen Equipment Plus a little…. Major Appliances ApplianceFuel Can Be: StoveGas or Electric OvenGas or Electric MicrowaveElectric.
Kitchen Equipment Plus a little…. Label the Equipment! Identify & Label : Rolling pin, wooden spoon, vegetable peeler, pastry blender, straight edge spatula,
BAKEWARE Containers used to cook food in an oven.
Basic Kitchen Equipment Their Uses and Storage Areas ** Use this presentation to help you complete your equipment pages in your class work packet if you.
Tools and Equipment for the Bakeshop Chapter 2 Sarah R. Labensky, Priscilla Martel and Eddy Van Damme On Baking 3 rd edition.
Basic Kitchen Tools and Equipment. Spatulas There are many types of spatulas. In your kitchen unit you have the following spatulas Cooking spatulaCooking.
Equipment. Let’s Review! Safety in the kitchen…why is it so important? What are some basic examples of being safe in the kitchen? POP QUIZ!
American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Section Three Unit 6 Tools.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Cookies 19.
Starter What does a pastry blender do?? Kitchen Equipment Plus a little…
Kitchen equipment can be categorized into 6 categories according to their uses: CUTTING MEASURING MIXING BAKING/COOKING RANGE OVEN DRAINING.
PowerPoint ® Presentation Chapter 5 Hand Tools and Smallwares Portioning and Measuring Equipment Professional Cookware and Bakeware Strainers, Sifters,
1 Tools and Equipment Chapter 3. 2 Identify the do’s and don’ts associated with the safe and efficient use of standard cooking equipment, processing equipment,
On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey Chapter 3 Principles of Baking.
Galley equipt. safety - CS1(SS) FOSTER. Learning Objectives Be able to visually identify galley equipment Understand how to safely operate all galley.
Kitchen Equipment. Cutting board Protects the counter when using knives.
Chopping vegetables Measuring milk Mixing ingredients Getting lumps out of flour Weighing sugar Getting a tray of out of the oven Draining vegetables Spreading.
DO YOU KNOW YOUR… KITCHEN EQUIPMENT. Jelly Roll Pan/ Baking Sheet.
Kitchen Equipment. Kitchen Tools Having the right tool for the job helps you prepare foods easily and successfully. Most of the basics are inexpensive.
Kitchen Tools. Large Appliances Major Appliances (Large kitchen equipment) Range (Stove): Large kitchen appliance used to cook or heat food and is.
1 Part 2 Equipment Page Kitchen Tools Have the right tool for the job A few tools are essential Most basics are relatively inexpensive.
What The Heck Is It?!? Kitchen Lab Equipment. Bread Knife.
KITCHEN EQUIPMENTAND PROCEDURES FOR ITS USES AND CARE Measuring Equipment Cutting/Preparing Equipment Mixing Equipment Cooking/Cleaning Equipment 1 A2.02.
Kitchen Utensils. Cooling rack: Used to cool off baked goods.
Kitchen Utensils and Techniques. Tongs Tongs are used to pull hot foods from pots and pans. They can also be used in salads.
KITCHEN UTENSILS AND EQUIPMENT. Why learn these kitchen utensils? Using the right tool for the job makes a carpenter’s work easier. They would not be.
Food For Thought IN FOLDER: What is your favorite cookie?
Measuring Tools Liquid Measuring Cup – Made of glass or plastic. Extra space at the top allows you to carry without spilling. Has a spout for easy pouring.
EQUIPMENT What does ‘that’ do??. WOODEN SPOON Used for stirring sauces or other hot liquids on the stovetop Different sizes Do not allow to soak in dishwater.
Kitchen Equipment. Colander Used to drain liquid from solid foods.
Kitchen Utensils Utensil a hand-held, hand- powered tool used to prepare food.
. Utensils- small kitchen tools Mixing Utensils o Mixing bowls- hold ingredients that you mix o Pastry blenders- cut shortening into flour for piecrusts.
Small Utensils There are many types of Small utensils in this kitchen. They help you; measure, prepare, cook, and serve food. It is very important to know.
Kitchen Equipment Finding the Right Tool for the Job.
Food Lab Equipment BINGO. Rubber Scraper Used to remove soft or liquid ingredients entirely from a bowl or container.
TOOLS AND EQUIPMENT. Measuring Equipment Liquid Measuring Cups ScalesThermometers Dry Measuring Cups and Spoons.
Chapter 10 Kitchen Utensils Part 2 The Management of Food.
2.02 A KITCHEN EQUIPMENTAND PROCEDURES FOR ITS USES AND CARE Measuring Equipment Cutting/Preparing Equipment Mixing Equipment Cooking/Cleaning Equipment.
EQUIPMENT AND ITS USES. MCMC Used to remember the classifications of Measuring, Cutting/Prepping, Mixing, and Cooking/Cleaning All kitchen equipment is.
ICA Obj Identify standard measuring equipment and hand tools.
TOOLS AND EQUIPMENT FOOD SERVICE OCCUPATIONS 1 & 2.
Kitchen Equipment 1. The names and uses of various kinds of utensils 2. Names and uses of various types of cookware 3. Small kitchen appliances that make.
Kitchen Equipment Unit Mixing Bowls To mix foods.
1. Tube Pan. 2. Loaf Pan 3. Round Pan 4. Custard Cups.
1. 2 Learning the Basics What you need to know before you cook! Know Your Kitchen –Appliances, Tools & Equipment How to Follow a Recipe –Measuring & Abbreviations.
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