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

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.

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

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.

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

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.

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.

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.

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

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.

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.

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.

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?

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.

conduction convection radiation microwave pilot light recondition volume refer

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

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

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

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

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.

steam table bain marie proofing/holding cabinet replenish function

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

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

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

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.

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.

Robot Coupe

Cook Range

Stand-up Mixer

Steam Kettle

Fryolater

Steamer

Buffalo Chopper

Electric Slicer

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.

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.

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

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.

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

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.

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.

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.

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.

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.

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

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.

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.

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.

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

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

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

efficient eficiente Productive. Productivo.

mode modo Functioning arrangement. Disposición para el funcionamiento.

quantity cantidad Amount. Monto.

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

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

refer consultar Reread briefly. Volver a leer brevemente.

replenish reponer Restock. Volver a abastecer.

function función An event. Un evento.

Equipment and Technology End of Chapter 9 Equipment and Technology