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 back kitchen, the preparation areas, the bread room, the storage room, the meat room, the dining room and the office.

Different parts of a kitchen.

-The laundry room (laundry area, is where utensils, pots and pans are washed).

-The preparation area is where you prepare the food. Vegetable preparation (where vegetables, carrots and cabbage, etc. are prepared) Meat room (where only meat is prepared)

-The bread room, the prep area for the bakery, the bakery (where you bake all the cakes, pies, and rolls). The warehouse (where all the food is stored).

-The main kitchen is where the hot side is located, the stoves, refrigerators and tables.

-The office is (From where the Manager and the supervisor work).

-Equipment for use in kitchen stoves, where main dishes are cooked, refrigerator freezers (where cold or frozen foods, cold and prepared foods are kept).

-Mixers you use to make cream and mix cakes.

Food preparation.

Food preparation can vary depending on the business you are working in. You can prepare everything from vegetables to meats once you have a large freezer and the staff. You can prepare and store in bulk making sure to use the FIFO, first in, first out method.

safe food preparation

Food preparation must be safe to produce food that is free from foodborne illness. Food can be easily contaminated. Leaving food uncovered for even a short time may not seem harmful, but in that time, flies can get into the food and lay their eggs. You cannot see the fly eggs with the naked eye, but after digesting the food in a couple of hours, you may feel sick.

Everyone loves salads, but salads are one of the most dangerous and easily contaminated foods and should be kept on ice at all times. Leaving salads that have mayonnaise or salad dressing unchilled can be potentially dangerous.

Leaving salads at room temperature creates toxins. The incubation period is from 1 to 6 (meaning that in 1 to 6 hours after eating the food you will get sick). There will be no fever, just a slight tummy ache.

In the incubation period, which is 6 to 72 hours, the bacteria invade the tissues and fever develops. 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.