KITCHEN ORGANIZATIONAL AND LAYOUT
KITCHEN ORGANIZATIONAL AND LAYOUT
GENERAL KITCHEN LAYOUT
Kitchen is a busy place and cross-traffic can really hamper the operation. There are certain factors that one needs...
Receiving Area layout
GENERAL FLOW PATTERN OF RECEIVING AREAS LAYOUT
RECEIVING AREA
Receiving area is a place where the goods are received into the hotel. This place is...
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.
Cleans dirty equipment corning from the restaurant...
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 used to prepare other dishes, such as soups, gravies,...
Bouillon Soup
Bouillon
Bouillon is the French word for broth, this name come from the verb “bouillir”, meaning to boil. Bouillon (/ˈbuːjɒn/) is a Haitiansoup. This name comes...
Puree Soup
Puree Soup
Many vegetables have starch which used as thickening agent i.e. Potatoes, Cereals, and leguminous plant. but some vegetables do not work as a...
Cream Soup
Cream Soup
It is a composition of a puree of vegetables, meat, fish, or poultry, thickened with bechamel sauce or given a cream finish.
Milk is...
Veloute Soup
Veloute
It is made by preparing blond roux and stock and maybe add vegetables, meat then named accordingly to adding items i.e. chicken veloute, fish...
Chowder Soup
ChowderIt is a thickened with potatoes and not strained and based on sea-food soups and finishing with milk or cream.Chowder originated from the USA...
Bisque Soup
Bisque
It is shellfish puree soups, thickened with rice or cream. It is passed and garnished with dices of the sea-food. Bisque is a smooth,...