An Overview of Food Preparation. What everyone in hospitality should know about the business of food and how professional kitchens work . Situations where kitchens are located. There is a huge diversity of establishments within the hospitality industry
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Transport (air, rail, sea)
Colleges and universities
Fast food outlets
The armed services
Emergency and relief catering
Outside or event catering
Food production kitchens vary in size, output, staffing levels, hours of operation, levels of staff experience, available equipment and capacity of equipment.
Lets look closely at some examples:
Mise en place :A French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking.
So lets take a closer look at the types of kitchens and how they are organised….
When a kitchen is built , it is designed to achieve maximum efficiency of time, labour and product.
To achieve this a number of factors are taken into account:
Checking and weighing foods
Dry storefreezer or cold store
VegetablesMeat Poultry Dairy Fruits