KITCHEN ORGANIZATIONAL AND LAYOUT
KITCHEN ORGANIZATIONAL AND LAYOUT
GENERAL KITCHEN LAYOUT
Kitchen is a busy place and cross-traffic...
Layout of receiving areas
GENERAL FLOW PATTERN OF RECEIVING AREAS
RECEIVING AREA
Receiving area is a place where the...
Layout of Service & Wash up
SERVICE AND WASH-UP AREA
The Service Area is situated between the kitchen and the restaurant and has the following functions.
Broth Soup
Broth Soup
The broth is a savory liquid made of water in which bones, meat, or vegetables have been simmered. It can be eaten alone, but it is most commonly...
Bouillon Soup
Bouillon
Bouillon is the French word for broth, this name come from the verb “bouillir”, meaning to boil....
Puree Soup
Puree Soup
Many vegetables have starch which used as thickening agent i.e. Potatoes, Cereals, and leguminous plant. but...
Cream Soup
Cream Soup
It is a composition of a puree of vegetables, meat, fish, or poultry, thickened with bechamel...
Veloute Soup
Veloute
It is made by preparing blond roux and stock and maybe add vegetables, meat then named accordingly...
Chowder Soup
ChowderIt is a thickened with potatoes and not strained and based on sea-food soups and finishing with...
Bisque Soup
Bisque
It is shellfish puree soups, thickened with rice or cream. It is passed and garnished with dices...