21 Oct Parts of a Kitchen
What is a Kitchen?
A kitchen is where people prepare meals for themselves or other people. The parts of a kitchen are the scullery, the prep areas, bread room, store room, meat room, the lunch room and the office.
Different parts of a kitchen.
-The scullery (wash up area, is where you wash the utensil, pots and pans).
-The prep area is where you prep the food. Vegetables prep (where you prep the vegetables carrots and cabbage etc) meat room (where meat only is prep)
-The bread room the prep area for the bakery, the bakery (where you bake all the cakes, pie and bread rolls). The storeroom (where the all the foodstuff is stored).
-The main kitchen is where the hot side is located the stoves, fridges and the tables.
-The office is (Where the Manager and supervisor work from).
-Equipment use in a kitchen stove, where the main meals are cooked, fridges freezers (where you keep cold or frozen foods, cold foods and prep foods).
-Mixers you use to cream and mix cake.
Food preparation can vary according to the business you are working in. You can prepare from vegetables to meat once you have a large freezer and the staff. You can bulk prep and store making sure you use the FIFO method, First in First Out.
Safe Food Preparation
Food preparation must be safe to produce food free from food borne illnesses, Food can be easily contaminated. Leaving food uncovered for even a short time may not seem harmful, but in that space of time, flies can get on the food and deposit their eggs. You cannot see the fly eggs with your naked eyes, but after you digest the food in a couple of hours, you can feel sick.
Everyone loves salads, but salads are one of the most dangerous and one of the most easily contaminated foods .They should be kept on ice at all times. Leaving salads that have mayonnaise or salad dressing on them without chilling can be potentially dangerous.
Leaving salads at room temperature builds toxins. The incubation period is 1-6 (meaning in 1-6 hours after eating the food you will fell sick). There will be no fever just a slight tummy ache.
In the incubation period, which is 6-72 hours, the bacteria invade the tissues and fever is present. There is also vomiting and diarrhea, you must treat these symptoms or they can result in death.
Personnel in a kitchen for a food establishment: manager, supervisors, cooks, prep cooks, general workers and porters.
Angela O Ellis