Chapter 4 - The Operation Of The Kitchen Flashcards
What are the 4 main operational activities that are carried out in a catering kitchen?
- Recieving and storing kitchen deliveries.
- Organising and preparing food ready for cooking.
- Cooking, presenting and plating food for service to customers.
- Cleaning and maintaining kitchen equipment and premises.
Covers?
Customer food orders that are sent to the kitchen.
FIFO?
First in, First out - using food stocks in rotation.
Workflow?
The way food passes through the kitchen from delvery to the dining room.
Kitchen equipment:
Good quality kitchen equipment is expensive but is essential for the efficient and safe production of food. A lot of large equipment and machines are made from stainless steel, which is stromg, easy to keep clean, and does not rust or react with foods.
What 4 groups is equipment divided into?
- Large equipment.
- Mechanical equipment.
- Small hand-held utensils and equipment.
- First aid and safety equipment.
Example of Large equipment:
- Ovens, Walk-in freezers, Refrigerators, Steamers, Grills, Floor-standing mixers and processors, Deep fat fryers, Blast chillers.
Examples of Mechanical equipment?
- Mincers,
- Food processor,
- Mixer,
- Vegetable peeler,
- Dishwasher
Examples of Small Hand-Held Utensils and Equipment?
- Bowls,
- Jugs,
- Pans,
- Whisks,
- Spatulas,
- Knives,
- Sieves
Examples of First-aid and Safety Equipment?
- First-aid kit
- Emergency Exit Signs
- Fire extinguishers
- Smoke, Gas, and Carbon Monoxide alarms
Wearing a cooks/chefs uniform indicates to customers that:
- An employee represents the buisness
- The employee is proffesional, clean, neat and tidy
Potential Safety issues that can happen in a kitchen:
- Risk of fire or electrocution.
- Risk of trips, slips and falls.
- Risk of injury from machinery, e.g. electric food slicer, steamer.
- Risk of cuts, burns, and scalds.
- Risk of heavy stored items falling from shelves or cupboards.
Potential Security issues that can happen in a kitchen?
- Theft of personal items from staff area.
- Theft of equipment, e.g. knives, small electrical items and utensils.
- Theft of stored ingridients, alcohol, and materials.
- Vandalism of premises.
- Arson (deliberatley setting fire to a place).
How are staff prepared for potential Safety or Security issues?
Correct procedure and training should he put in place by the manegement to make sure that employees and customers know what to do in the evnt of a problem.
