What Is The Term To Describe Preparation Work Culinary Food Preparation Areas

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Food Preparation Areas

We will use the term “preparation area” to refer to food preparation. After all, more tasks than cooking fill most kitchens. Here are the main categories of jobs you can find.

Production:

The processing area is where raw (or cooked) food begins its journey to its final destination: the guest’s plate. Sometimes called pre-prep, it is where we cut the top cuts of beef, white fish and fillets, cut chicken, open boxes of fresh produce, and decide what will be kept and what will be sent to other areas. planning district. When planning each area, start with a chart to determine which activities should be included.

If a restaurant plans to do its own butchering (and many do to save money), you’ll need a sink, a cutting board, scales, meat cleavers, grinders, and paper towels. Some of these items can be placed on mobile carts and shared with other areas of the kitchen.

Preparation:

In the preparation phase, foods are classified into more than one measure or group. The loin that we prepared at the processing center is cut into steaks, lettuce and tomatoes are cut into salad, shrimp is battered or peeled. Ingredients are also mixed: meat pies, salad dressings, casseroles. A place to prepare salads and vegetables is available at almost every meal. It’s a busy place, and their focus should be on success. When designing the layout, keep in mind the requirements for work tables, room sinks, refrigerators, and mechanical equipment. Add work tables with food and condiment wells that are cooled with ice on the floor, making them easy to reach. A preparation area with special needs is a feeding area, a term that includes the preparation and decoration of food

or decoration.

The food court is where the cold food comes from: cold appetizers, hors d’oeuvres, salads, patés, sandwiches, etc. Obviously, the refrigerator is very important here, as is the storage of knives and the room for manual use and small equipment: ricers, salad spinners, graters, portable mixers, mixers, juicers. Colored plates, cutting boards, knives, scrubber brushes, and even kitchen towels all help prevent contamination between different types of raw foods.

Production:

Yes, it’s time to cook, inside the production center. This area is divided into the preparation of hot food, which is often known as the hot area, and the preparation of cold food, which is called the pantry. Creation

it can be the heart from the kitchen, and the rest of the place should help.

Handling:

As the name suggests, the holding area can be where hot or cold food is held until needed. Service stations play a variety of important roles in different types of food service operations. Basically, the more food that is produced, the more important it is to have space. In restaurants and hospitals, food must be prepared in advance and kept at the right temperature. In fast food restaurants, the basics are not as obvious but they are still there.

Conference:

The final task of the planning area is to collect everything in an orderly manner. In a restaurant, the work area is where the hamburgers are dressed and wrapped and the fries are bagged. At an à la carte restaurant, there may be a part of the chef at the pass window, where meat and baked potatoes are placed on one plate and garnished. Again, in large catering operations, the main assembly takes up a lot of space.

The menu and the type of cooking you do will determine the design of your production area. Will you need a production area at all, if yours is a fast food restaurant that often uses simple pre-packaged meals?

In contrast, cooking “from scratch” will require more space for preparation, cooking, and storage. Batch cooking, or preparing several batches at a time, will also affect your distribution. Finally, the amount of food that is served at the right time should be an important factor in the preparation of your room. Your kitchen space should function as a core with plenty of space for everyone to do their best. For a hotel with banquets and an intimate setting with 75 seats, this means very different things.

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