Cook Chill

Topics: Cooking, Food processing, Food Pages: 6 (1780 words) Published: April 18, 2013

Cook-chill and cook-freeze food productions are ways of producing foods that have been employed by many different organizations determining from the types of foods and services that the particular organization offers. These types of cooking methods work hand-in-hand with the kitchen designs. Kitchen design refers to the layout of kitchen equipment and positions of the working sections to produce foods that meet the needs of customers and thereby reaching the goals of the establishment. 2.0 A KITCHEN

A kitchen is described as a building or a room in a building that has been specialized for cooking purposes only. Different establishments have their own types of kitchens with different designs that serve different purposes. Some kitchens are designed special for catering customers on transit such as Fast Food restaurants but some kitchens has to cater for a specific group of people using a specific type of service, thereby it has to have the right number of employees who will do the job and enough equipment to save time as well as energy. 3.0 KITCHEN PLANS

There are different types of kitchen plans that have a specific purpose of operations. If a kitchen is designed for a particular way of production, it has also specific type of equipment available in that kitchen plan. There are different types of kitchen plan some of them are discussed below.

3.1 Corridor kitchen
A corridor type of kitchen, the appliances, cabinets and counter space are arranged on two facing walls. If the room is not too long, this can be an efficient kitchen. However, if both ends of the kitchen have doors, traffic through may create confusion.

3.2 U-shaped kitchen
This type of kitchen is usually considered to be the best type of a kitchen which has the best work triangle because of its convenient arrangement and short walking space between appliances. It has a determined floor space and accommodates a determined number of workers. 3.3 L-shaped kitchen

This type of a kitchen creates an easy-to-use work triangle. If the kitchen space is large enough, an eating center can be included. This is the situation whereby customers serve themselves. 3.4Center type of kitchen

This type of kitchen is the most common type of kitchens that most establishments have employed. The working area is on the center as the name suggests but does not provide enough space.

Figure 3.4.1

3.5 Island type of kitchen
All the necessary equipment in the kitchen is placed back to back in the middle of the working area. This type of setting requires an adequate space to allow an easy flow and enough space between the equipment for easy cleaning and to avoid creating dark areas that introduces insects. 4.0 WORK CENTERS

A work center is an area that focuses on a particular type of work activity such as preparation or cooking. Includes appliances and work space and that the necessary equipment is stored within for easy reach as depicted in figure 4.0. Figure 4.0. A chef preparing a meal from a working center.

4.1 Refrigerator-freezer center
* The refrigerator and the freezer have space next to them to use when loading or unloading foods. * A storage space is needed for items used to package food for refrigeration. * Storage space for items used when serving refrigerated or frozen foods.

4.2 Range center(gas/ electric range)
* Cabinet storage for foods used at this center.
* Storage space for pots, pans, cooking tools such as ladles, wooden spoons and pot handlers. 4.3 Sink or cleanup center
* Appliances such as dish washers and food waste disposers are found in these centers * Adequate space for stacking dishes
4.4 Mixing center
* Can be between two centers
* Has several electrical outlets
* Storage space for measuring, mixing and baking equipment and all the necessary ingredients 5.0 TYPES OF KITCHEN ORGANISATIONS
5.1 Conventional kitchen
* They are...

Bibliography: Fellows, PJ(2000). Food Processing Technology: Principles And Practice 2nd ed. Woodhead: Cambridge
Food Standards Agency(2002). The Composition Of Foods,6th ed. MacCance: Cambridge
Kowtaluk, H. & Kopan, OA.(1990). Food For Today(4th ed).McGraw-Hill:New York
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