How to call each workshop in the ancient kitchen

In this chapter, the workshop is described in the introduction to the functional areas of the kitchen, and there are specific streams in the kitchen and various workshops.

In the order of the process, kitchens of different sizes and grades also need to pay attention to some links and details.

Phased division.

Generally, the phased work of the kitchen should be divided into several larger stages: storage, rough processing, cooking processing, mealting, residue collection, and decontamination.

section, these phases of work can not be inverted' nor can they be mixed. According to the environmental conditions, there should be obvious stage areas in the planning and design.

It is divided into relatively independent space environment and operation routes.

Differences in the types of food preparedness.

The most basic difference between the types of meals is the distinction between staple and non-staple foods and cold dishes, and larger restaurants will also have Chinese and foreign food.

The difference is that only Chinese restaurants have categories such as noodles, porridge houses, and baked meals. Depending on the needs of the business, these categories need to be dedicated.

technical equipment and relatively separate work areas.

Post-based work links.

In the operation of a workshop according to the process, professional positions need to be set up in key links and equipped with elements and equipment. Such as non-staple food added.

The different positions on the stove and the pier are equipped with different equipment.

Process details.

Taking the rough processing room as an example, vegetable racks and freezers are required for the storage of raw materials; Picking vegetables requires a workbench; A sink is needed to wash vegetables. these rings.

sections should be considered and specific arrangements made. According to the type of food to be processed, there should also be machinery and equipment for sorting and processing, which is required.

Consider calculating the amount of processing and equip it with the right equipment. Every workplace and every professional position has details that need to be analyzed.