Parts of a kitchen

Scullery (wash up area)
Lunch area
Equipment
Large and small equipment(chillers, walk-in freezers,fridges,stoves act).
The main kitchen
 
Storage(where the food is stored)
The Office
Food Preparation

Food safety after preparation
Personnel for a kitchen establishment
General workers
Porters
cooks

The setting up of a kitchen
People set up kitchens for many different reasons and many different ways. It is usually done to suit your needs and business you are doing before you set up before you set up be sure you know what you want other wise you will end up spending more money than intended. You can expand and modify the business as the business develops.
Different parts of a kitchen

 Scullery (wash up area, where you wash you wash up the utensil pots and pans)
Prep area (where you prep the food).
Vega prep(where you prep the vegetables carrots and cabbage etc)
Meat room(where meat only is prep)
Bread room
The prep area for the bakery The bakery(where you bake all the cakes pie and bread rolls)
The store room (where the all the food stuff is stored).

The main kitchen
where the hot side is located the stoves ridges and the tables.
The office (Where the Manager and supervisor works from)

Equipment of a kitchen Stoves (where the meals are cooked.)
Fridges freezers (where you keep cold frozen foods, cold foods and prep foods).
Mixers where you cream and mix cakes

 Deep fat fryers. (Where you can deep fry large potions of meat at a time at a time or deep fry chips)
Braising pan (A large pot on feet that can cook large potions of food at a time)
Labor saving devices (microwaves, grills food processors, electrical knives electrical openers etc)
Safety after preparation


Personnel for the kitchen in a food establishment
Managers
Supervisors
Cooks
Prep cooks
Porters
General workers