workflow and layout of a catering kitchen

Question 1

catering kitchen is divided into areas

Answer 1

-storage areas
-staff rest area
-preparation and cooking area
-serving area
-dirty area

Question 2

large equipment

Answer 2

ovens, cooking ranges, walk in freezers and refridgerators, steamers, grills, floor standing mixors and proccessors, deap fat fryers and blast chillers

Question 3

mechanical equipment

Answer 3

mincer, food processor, mixer, vegatable peeler, dough mixer, dishwasher

Question 4

small hand held utensils and equipment

Answer 4

bowls, jugs, pans, whisks, spatulas, knifes, chopping boards, sieves, food temp probes

Question 5

first aid and safety equipment

Answer 5

firs aid kit, safety and emergency exit signs, fire extinguishers, smoke gas and carbon dioxide alarms.

Question 6

food safety equiptment

Answer 6

coloured chopping boards, chopping boards, knives, tongs, food labels, food temp probes.

Question 7

stock control

Answer 7

a stock controller works with the catering kitchen, front of house(bar/resturant), cleaning and maintainance departments to make sure they have all the stock they need. they often use computers to make their job easier.

Question 8

chef uniform

Answer 8

hat
-protects hair from smoke and oil
-lets air cool the head
-stops hair falling inm food

long sleeved, doubkle breasted cotton jacket
-protecs body from burns and heat from ovens and grills
-makes a clean barrier between the chef and the food
-absorbs sweat

knee length cotton apron
-protects lower body from burns

strong well fitting slip resistant shoes
-protect feet from hot or fallng objects
-prevents slips and falls