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2nd Sem Food Production Notes

General Layout of Kitchen Area

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Last updated: 5 July 2023

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 to keep in mind while planning a kitchen. This is usually done by “facility planning department” which carefully plans the layout of the kitchens. Some hotels contract out these services but certain hotel chains, such as Oberoi Hotels and Resorts, have their own facility planning department which is responsible for planning and layout of all the kitchens.

RECEIVING ―> STORING ―> PROCESSING ―> COOKING ―> SERVING
FIG: General workflow pattern in a kitchen.

    When we talk of designs of a kitchen, it would generally mean the overall planning of the space with regards to the size and shape of the operations. The layout would mean the detailed arrangement of the floor of the kitchen and allocation of places for the kitchen equipment to be placed where the specific tasks would be carried out.

A well-planned layout is not only important for the smooth workflow in the kitchen but it also adds to the profitability of the entire operation. Smooth workflow will ensure timely pick up of food for a busy meal period thus creating happy guest and good timely pick up of food for a busy meal period thus creating happy guest and good reputation. Such an operation is also directly linked to the motivation and overall morale of the staff.

Well-planned kitchen operations would always follow a basic three-flow pattern, which would be back-front-back. All the raw materials are received at the kitchen (back of the operations) then processed and sent to the restaurant are received (front) for consumption. The leftover unstable food is brought back and disposed of as garbage.

General Layout of Kitchen Area 1

                                           

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Syllabus BHM151 (T)

01 Soups

  1. Basic recipes other than consommé with menu examples
    1. Broths
    2. Bouillon
    3. Puree
    4. Cream
    5. Veloute
    6. Chowder
    7. Bisque etc
  2. Garnishes and accompaniments
  3. International soups

02 Sauces & Gravies

  1. Difference between sauce and gravy
  2. Derivatives of mother sauces
  3. Contemporary & Proprietary

03 Meat Cookery

  1. Introduction to meat cookery
  2. Cuts of beef/veal
  3. Cuts of lamb/mutton
  4. Cuts of pork
  5. Variety meats (offals)
  6. Poultry (With menu examples of each)

04 Fish Cookery

  1. Introduction to fish cookery
  2. Classification of fish with examples
  3. Cuts of fish with menu examples
  4. Selection of fish and shell fish
  5. Cooking of fish (effects of heat)

05 Rice, Cereals & Pulses

  1. Introduction
  2. Classification and identification
  3. Cooking of rice, cereals and pulses
  4. Varieties of rice and other cereals

06 i) Pastry

  1. Short crust
  2. Laminated
  3. ChouxHot water/Rough puff
    1. Recipes and methods of preparation
    2. Differences
    3. Uses of each pastry
    4. Care to be taken while preparing pastry
    5. Role of each ingredient
    6. Temperature of baking pastry

ii) Flour

  1. Structure of wheat
  2. Types of Wheat
  3. Types of Flour
  4. Processing of Wheat – Flour
  5. Uses of Flour in Food Production
  6. Cooking of Flour (Starch)

iii) Simple Breads

  1. Principles of bread making
  2. Simple yeast breads
  3. Role of each ingredient in bread making
  4. Baking temperature and its importance

07 Pastry Creams

  1. Basic pastry creams
  2. Uses in confectionery
  3. Preparation and care in production

08 Basic Commodities

i) Milk

  1. Introduction
  2. Processing of Milk
  3. Pasteurisation – Homogenisation
  4. Types of Milk – Skimmed and Condensed
  5. Nutritive Value

ii) Cream

  1. Introduction
  2. Processing of Cream
  3. Types of Cream

iii) Cheese

  1. Introduction
  2. Processing of Cheese
  3. Types of Cheese
  4. Classification of Cheese
  5. Curing of Cheese
  6. Uses of Cheese

iv) Butter

  1. Introduction
  2. Processing of Butter
  3. Types of Butter

09 Basic Indian Cookery

i) Condiments & Spices

  1. Introduction to Indian food
  2. Spices used in Indian cookery
  3. Role of spices in Indian cookery
  4. Indian equivalent of spices (names)

ii) Masalas

  1. Blending of spices
  2. Different masalas used in Indian cookery
    1. Wet masalas
    2. Dry masalas
  3. Composition of different masalas
  4. Varieties of masalas available in regional areas
  5. Special masala blends

10 Kitchen Organization and Layout

  1. General layout of the kitchen in various organisations
  2. Layout of receiving areas
  3. Layout of service and wash up