The Commercial Kitchen Section 9-1 The Commercial Kitchen

Commercial Kitchen Layout The layout of a commercial kitchen is based on: Type of foodservice establishment. Amount of available space. Menu items and the number of meals to be served. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.

Work Stations & Work Sections Work Stations: A work area that contains the necessary tools and equipment to prepare certain types of foods. Work Sections: Similar work stations are grouped into larger work areas called sections. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.

Types of Cooking Lines (See Fig. 9-3 through 9-7 on pages 204-205.) Single, straight-line. L-shaped arrangement. U-shaped. Parallel, back-to-back. Parallel, face-to-face. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.

The Cooking Line The cooking line determines: what equipment and storage areas can be placed above, below, or across from the equipment. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.

Work Flow The orderly movement of food and staff through a kitchen. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.

Mise en place The assembly of all the necessary ingredients, equipment, tools and serving pieces needed to prepare food. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.

Work Simplification Performing a task efficiently using food, time, energy, and personnel. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.

Range of Motion Using the fewest body movements without unnecessary stress or strain. This eliminates wasted time and energy. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.