1. Work Flow in the Kitchen

2. Work area that contains the necessary tools and equipment to prepare certain types of food Chefs often refer to workstations as stations Workstations are combined into larger work areas called work sections

3. Arrangement of kitchen equipment Straight-line Used in larger kitchens Most efficient L-shaped Two major stations Prep Cooking Gives large work area

4. Back to back Two lines of equipment Efficient but needs large space U-shaped Used in establishments with limited space Maximum of work space Parallel or face-to-face Two lines of equipment Separated by work aisle

5. Orderly movement of food and staff in kitchen Good work flow requires the following three things Planning Most important aspects of any workstation’s work flow is the concept of MISE EN PLACE TO PUT IN PLACE  Which means that you gather all ingredients and equipment needed to complete a recipe or dish Timing Critical because you always want to make sure all dishes come out at the same time. Communication