1. The Commercial Kitchen
Section 9-1
The Commercial Kitchen

2. 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.
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3. 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
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4. 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.
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a division of The McGraw-Hill Companies, Inc.

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

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

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

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

9. 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.