A kitchen
What is as kitchen?
A kitchen is a place where people prepare meals and cook, it is sometimes use for eating and entertaining guest.
Modern kitchens are being built this way to allow people to to eat in, without
having to use a formal dining room. Kitchens may be small (kitchenette) or large according to the space you have. They are made with many designs including L-shaped, U-shaped, Island, Corridor, and with a breakfast nook.
Other kitchen types
There are other kinds of kitchens found in hospitals, restaurants,schools and army barracks
( these kitchens are mostly found in developed countries). These are subjected to strict health laws
and periodically inspections by the public health inspectors and must follow strict hygiene regulations
mandated by the law.
Kitchen in restaurants prepare different kinds of meals for different races and cultures, while kitchens in hospitals prepare meal for various diets including No Salt, Low Salt and diabetics for example.
People all over the world have different taste and so we prepare food according to their taste and culture
Kitchens may be small or large according to the space you have and the business you are
going to operate. As you remodel your kitchen look for ways to maximize your work areas.
Make your sinks and work surface work hard for you so that you can get the most out of them. There should be the least amount of steps between the refrigerator, the sink and the stove.
Technology has brought a change to the way kitchens are run and the way they are built.
Today's modern restaurant typically have tiles walls and floors and use stainless steel
for other work surfaces
(work tables but also doors and fridges and freezers ) because these
make it easier and quicker to clean and sanitized ( all kitchens should be clean, mop and
sanitized at the end of each shift). All kitchen carry stoves and fridges
Professional kitchens
These have walk-in chillers and walk-in freezers which come with safety doors so that they can be open from the inside if close accidentally. All foods put in storage should be dated and label using the FIFO method first-in first out. The benefits of walk-in refrigerators & freezers provide staff with a large space to keep an excess amount of food. Offering the convenience of wholesale food purchasing which will help businesses save money, time, and energy. Some special appliances
are typical for professional kitchen such as large deep fat fryers,steamers or a Bain Marie.
There should be hot and cold water especially in scullery (wash up area)
where there should be three sinks one for washing, one for rinsing and one for sanitizing.
either by a commercial sanitizer or by adding( 2 parts clorox
to one part water and color coded cutting-boards to stop cross Contamination.(green for vegetables,
white for cheese, yellow for chicken and so on)
There should be a hand sink with soap dispenser and disposable hand towels at the door so that
you can wash your hands before you start to prepare any meals.
