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multiple dishes restaurants stewarding department training guidelines – knowing the ...

by:Two Eight     2019-08-15
multiple dishes restaurants stewarding department training guidelines – knowing the ...
A new member of the department of management should know that the commercial kitchen is divided into different areas, and the two most common ones are the hot and cold kitchens.On top of that, the kitchen is still divided into stations where you can cook, grill, fried food, etc.It is very important to know the different kitchens, because the kitchen attendant not only wants to know the purpose of each kitchen area, but he also has to know how to properly clean and keep the areas clean.The two most common parts of the hot and cold kitchen commercial kitchen are the hot and cold kitchen.In short, the cold kitchen is where the chef prepares salads and appetizers and desserts that don't need to be cooked with heat.The cold kitchen is usually the place to prepare dishes that do not require heating.As the name implies, the cold kitchen is cooler than the kitchen, which contains cooler, freezer, cooler, refrigerator, etc.Food storageOn the other hand, the hot kitchen is where the chef cooks, barbecues and fried food.This is also the place to make pastries and cakes.The oven, stove, grill and deep fryer are all hot kitchens.So, as the name suggests, the hot kitchen is actually hot.The kitchen station for preparing and cooking the most complex and complex dishes is the cooking station.This is also the busiest station at the peak of the restaurant, as multiple dishes are cooked at the same time to accommodate guests.Saute station has several gas stoves with multiple burners, providing ample space for a variety of cooking, and it also has its own preparation area to prepare food.As the name implies, the barbecue station is the place for barbecue food.It's like a stir-fry station, because the chef has to grill several kinds of food at the same time, so it's also a very busy station.Of course, there is a grill at this station.On the other hand, the fryer station is where the food is fried.This station has Fryer and its own freezer, which is where frozen food is usually stored.Another important part of the kitchen line is the kitchen line.After all, this is the area where the dishes are placed in the kitchen and the area where the waiter picks up the dishes to serve the guests.To keep the dishes hot, there are usually heating lights on the kitchen lines.Understand the importance of the different kitchens mentioned above, it is very important to know the different kitchen areas, especially when cleaning the kitchen areas.The cold kitchen needs to be cleaned and disinfected more thoroughly, and the kitchen steward must ensure that the sanitary condition of the cold kitchen is maintained in good condition.This is especially because the food used here does not need to be cooked until it is provided to guests.In addition, since it takes heat to kill bacteria, the risk of bacterial contamination here is much higher.This does not mean, however, that the hot kitchen should be cleaned less.Bacteria grow faster and spread faster at warm temperatures, so kitchen attendants must also ensure that the area is thoroughly cleaned and disinfected.In order to keep the different kitchen areas clean and hygienic, the kitchen attendant must also maintain very good personal hygiene.This includes washing your hands after each activity, especially after visiting the restroom.This is to prevent cross-contamination.
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