How to classify kitchen warehouses

Updated on Kitchen 2024-01-27
2 answers
  1. Anonymous users2024-01-23

    Large categories: fresh warehouse, dry warehouse.

    Fresh warehouse is divided again: meat warehouse, aquatic product warehouse, vegetable warehouse, egg warehouse If meat and aquatic products also include the same day, the same day, and the frozen and slowly used, then it should be divided into frozen warehouses and refrigerated warehouses.

    In fact, the dry warehouse also includes rice, flour, oil, and seasonings, and it should be decided whether to subdivide it according to the large amount of quantity. The kitchen of the cafeteria does not put a lot of alcohol, otherwise there will be a wine store.

    The above only mentions the ingredients, of course, pots and pans, gloves, and non-slip shoes must also have a warehouse.

  2. Anonymous users2024-01-22

    Shibetsu three days Park Sung-hyun can be another time.

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