The Commercial Kitchen
Terms
undefined, object
copy deck
- To put in place
- Mise en place
- An arrangement used for larger kitchens to allow communication between stations
- Parallel, face-to-face arrangement
- Performing a task in the most efficient way possible
- Work simplification
- Allows foodservice establishments to separate equipment into two major work stations
- L-shaped arrangement
- An arrangement of the kitchen equipment
- Cooking line
- The orderly movement of food through the kitchen
- Work Flow
- Similar stations grouped into larger work areas
- Work sections
- An area that contains the necessary tools and equipment to prepare certain types of food
- Work station
- Equipment placed along a wall
- Single, straight-line arrangement
- Using the fewest body movements without unnecessary stress or strain
- Range of motion
-
Name this oven -
Deck oven -
This oven has a fan that circulates the oven'sheated air. Name this oven! -
Convection oven - allows you to cook foods in about 30% less time and at temperatures approx. 25 o 35 degrees lower than temperatures in a conventional oven