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Unit: 5

Topic Title: Kitchen Structure and


Layouts, Cooking, Serving & Wash up
Areas
Topic Objective:

The In Line (or Pullman) kitchen:

Able to know about Layout of a five star hotel kitchen.


This is a smart
simple
solution
forLayout.
narrow rooms,

Understand
about and
various
shapes
of kitchen

Know
about
cooking,
serving
and
washing
areas.
ideally with one wall over 10 feet long, without windows or
doors.

INTRODUCTION TO LAYOUT OF KITCHEN

However, this layout causes the longest journey


In any catering establishment, a schedule for kitchen maintenance is essential.
distances since you often have to walk from one end of the
The term "Layout" means the positioning of work centres and their arrangement with
room to the other.
respect to equipment and services like drainage, fuel supply etc., in the kitchen. The
work centres
in its
the akitchen
layout
should
positioned
with four basic concepts
Therefore,
good idea
to place
thebe
sink
in the
in mind.of the line, with adequate space separating it from
middle
the range.
Smooth Work Plan.
Ideal for apartments and smaller homes
Avoidance of congestion at worktables.
Works well with the open designs found in many
Provision of comfortable environment for work.
contemporary
homes
Observing
the principle of hygiene and sanitation.
Small moveable table can provide eating space
The main work areas are:
Can be enhanced with the addition of an island
Preparation area for meat, fish and poultry.
Preparation area for vegetable and fruits.
Galley
Cooking
The
ORareas
Corridor kitchen:
Holding,
Service
dishing
out areas.
This shape offersor
the
most efficient
use of space,
Washing up area.
making TO
it the
of many professional
chefs.LAYOUT
The two OF KITCHEN
POINTS
BEchoice
CONSIDERED
FOR PROPER
rows
room for lots
preparation
moving
allow
The placement
of of
equipment
in space,
centre and
should
allow plenty of space around
between
activity
areas
can
be
as
easy
as
turning
around.
them for cleaning.
Units built into walls help to save space in small kitchens.
However, this shape is not ideal if the corridor is open
Freestanding equipment rather than placed flat on the floor is more
at both
ends, since it can cause traffic congestion. Make sure
hygienic.
there
enough
room
for work
opposite
is
Easy
to clean
and
in. drawers to be open at the
same
time preparations
(at least 48).
Wet
and cooking units near external walls are avoided to prevent
damage to drainage pipes.
important
consideration
to keep
theturns and all areas should be
Another
Walls and
floorings
should not is
have
sharp
KITCHEN
LAYOUT
OF
A
FIVE
STAR
HOTEL
cleaning and cooking areas on the same side in order to
minimize the risk of accidents while moving hot pans
between the sink and range.
Great for smaller kitchens
Appliances are close to one another
Easy for one to cook
Can easily convert to a U-Shape by closing off one end
The L-shape kitchen:
This is a very popular kitchen layout - ideal for a family
kitchen, or for entertaining guests, since it can easily
accommodate table and chairs in the same room.

VARIOUS
SHAPES OF KITCHEN
Using two adjacent walls, the kitchen also benefits
from the lack of through-traffic. The sink, range and fridge
should be separated by a preparation area.

The U-shape kitchen:


The use of three full walls in a room offers the perfect
working kitchen. The fridge, range and sink can be spaced
out for maximum efficiency and convenience.
This is great news for those who take your cooking
seriously, as it provides the best workflows with the shortest
distances around the kitchen.
This shape also allows for large amounts of countertop
and storage space.
Perfect for families who use their kitchens a great deal
Provides plenty of counter space
Efficient work triangle
Can convert one cabinet leg into a breakfast bar

The island kitchen:


A very popular kitchen type, the island layout is
perfect if you plan to entertain but requires more floor
space.
An independent island unit can face a dining or living
area, allowing the cook to socialise while preparing. A sink
here provides the optimal arrangement in terms of the
kitchens working triangle.
Otherwise, a cook top with a canopy over the island
can form a stunning focal point to the kitchen.

The G-Shaped Kitchen:


Built very much like the U-Shaped with the addition of
an elongated partial wall, the G-Shaped kitchen offers a
great deal of space.

Cooking Areas: Cooking areas are nothing but kitchen where


food is prepared for guest. This should be adjacent to the serving
areas. Entrance of cooking areas should also have fire exist ways
and connecting entrance to service areas for easy food pick up.
Wash up areas will be nearby cooking areas.
Service Areas: Service and dining areas are to be located
adjacent to kitchen or food production areas and clearing up or
dishwashing areas. These areas depend on the catering policies of
the establishments. All entrances should be located nearest to the
service counter and exits on the sides nearest to clearing areas.
Cross traffic should be avoided.
Wash up Areas: Kitchen stewarding or Washing up area is
also nearby to the kitchen and dining areas. All materials
used should be easy to clean. Floors and walls should be hard
because of the heavy use of furniture and dropping of sharp
knives and other cutlery by customers. Worn out parts of the
flooring or walls should be easy to replace.

To maintain high standards of sanitation

Keep all working areas clean

Keep all walk-in coolers clean

Keep all equipment clean

Clean machinery, especially in the areas of butchery, masala grinding,


bakery etc.

Keep all utensils spotlessly and hygienically clean.

To reduce food cost

KITCHEN STEWARDING

Provide proper equipment, i.e. for portion control


Kitchen stewarding department plays an important role in the functioning of both
food production
andequipment
food and as
beverage
service departments.
It is headed
by

Provide clean
dirty equipment
may cause spoilage
and hence
Executive
Steward who reports to the food and beverage service manager.
affectKitchen
food cost
Several shift supervisors work under the chief kitchen steward and each of them

Provide equipment
at the right
instance,tasks.
if a chef
is searching
for ahas
small
are responsible
for carrying
out time;
the for
assigned
Each
supervisor
a
container
and
does
not
find
one,
thenhe
may
just
get
rid
of
the
remaining
and
team of utility workers who have to be trained and supervised effectively to
thus
cause
ensure
that
theywastage
do the jobs assigned to them properly.

Check
bins forof
pilferage
and stewarding
wastage, and
Thoughgarbage
the operations
the kitchen
department are mainly in the
back area,
it is stillquick
one of
the most
important
departments.
Strict
can control

Help ensure
service
so that
more covers
may be sold
invigilance
the restaurant,
wastage and keep costs down by monitoring breakage, controlling supply of gas and
To
the kitchen.
operational
andinequipment
cost
coalkeep
to the
It works
liaison with.
Thelow
maintenance department for
preventive maintenance and getting equipment repaired when necessary.

Conduct check on equipments as per schedule


Objectives of Kitchen Stewarding

Conduct surprise checks on equipment


To improve efficiency in the food and beverage production

Coordinate with the chef and the engineering department problems

Keep all working areas clean and free from dirt and grease

Ensure periodic servicing of equipment, and replacement if necessary

Keep production equipment area clean


To maintain a smooth flow at the employee cafeteria

Maintain high standards of hygiene and sanitation.

Check daily requirements of the cafeteria

Ensure proper garbage disposal to prevent cross - contamination,

Maintain hygiene

Provide clean pots and pans for production of food for consumption, and

Make sure food is served on time

Keep the cafeteria clean

Keep all equipment clean.

To avoid accidents and fire hazards

Check equipment for gas leakages

Store solid fuel and coal in safe areas

Ensure fire extinguishers are properly placed, and have them refilled

The object of dish washing or cleaning utensils is to


remove any dirty material from them on which microorganisms can develop, and to destroy any microorganism which is already present in the service ware by
sterilizing.
These objectives can be achieved by

Manual Dishwashing

Mechanical Dishwashing

Manual (Tank) Method: dishwashing by hand can be done


by the two-sink method or by the three-sink method. Both
these systems start with the removal of leftover food,
followed by a preliminary wash under running hot water,
which helps to preserve the cleanliness. The dirt is
removed from the utensils by scraping and then rinsing
under the forced water stream.
Two - Sink Method: The simplest and the most
effective way of having germ-free cutlery and
utensils is the two-sink method. Washing of
utensils is done in the first sink that contains hot
water at 110 - 115 degree Fahrenheit and suitable
detergents. After removing and draining from the sink,
the utensils are transferred to sink number two for
rinsing and sterilizing.
Three -Sink Method: After the dishes have been
sorted out and the dirt has been removed, the utensils
are washed in hot detergent solution in the first
compartment, and then in second compartment at
the temperature of water is 110 - 120 degree
Fahrenheit. After the dishes are thoroughly clean they
are sterilized in a third compartment.
One method for sterilizing both dish and cooking
utensils is by immersing them for at least two minutes
DISHWASHING
METHODS
in lukewarm
chlorine water. Dishes and utensils must be
thoroughly cleaned in a chlorine rinse for an effective
germicidal treatment. The desired temperature of
water may be maintained by a thermostatcontrolled heater arrangement.
Machine Method: The chinaware having any debris is
removed and then placed into either wooden or wire
racks. The racks are then passed through the machine, the
china being washed, rinsed, and then sterilized in turn.
Having passed through the machine the china is left to

The Dish Wash Machine operates with a conveyor


system for transporting the tableware through the machine
on racks. In the pre-wash chamber, sprays of hot water recirculated by the pump, remove most of the soil from the
dishes. The soilage, mostly greasy in nature, floats to the top
of the solution in the tank and is removed through an
overflow pipe. When the rack on the conveyor reaches
the wash stage, with detergent, the process is repeated.
Here, all the soil and stains should be completely
removed. The conveyor then passes through the prerinse stage, where sprays of hot water remove most, of
not all; the washing solution.
In the final rinse, any remaining detergent is removed.
The rinse water at this stage is hot enough (180-190 degree
Centigrade) to act as a sanitizer, killing bacteria. A rinse
additive is also injected into the final rinse water to provide a
sheeting effect for quick drying and to prevent water
spotting.
Generally Cutlery is washed on the dishwasher
along with other tableware, but first it is good practice
to give a good pre-soak to silverware. Waiters should be
trained to place cutlery directly from their cleaning trays
into the container. Hollowware such as casseroles,
sauceboats etc are handled the same ways as cutlery.
The dish washing machine's operational efficiency
is based on five elements:

Time
Temperature
Pressure
Detergent
Rinse additive

Types of Dishwashing machines


Spray-type: The dishes are placed in racks, which slide into
the machines where they subjected to a spray of hot
detergents and eater at 48-60 degree centigrade form
above and below.
The rack
they are rinsed
centigrade. At
on passing out

then moves on to the next section where


by a fresh hot water shower of 80 degree
this temperature they are sterilized and
into the open they dry off quickly.

Brush-type: Revolving brushes are used for the


scrubbing of each article in hot detergent water. The

Food for the body is not enough. There must be

food for the soul Dorothy Day (American Lady


Journalist & Social Activist)
Questions:
1.) Explain about kitchen layout of a five star hotel?
2.) Explain about the various shapes of kitchen layout?
3.) Explain in detail about cooking, service and wash up areas?
4.) Explain about kitchen stewarding department and its objectives?
5.) What are the 2 dish washing methods explain them in detail?

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