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
Community servicesEstablishments involved in food production
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 levels, hours of operation, levels of staff experience, available equipment and capacity of equipment :A French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking.
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 store freezer or cold store
Vegetables Meat Poultry Dairy Fruits
Fruits Fish Vegetables