This area works generally in
c o m b i n a t i o n with vegetable preparation and uses its
I n a d d i t i o n , t h e following may be provided:
Portable tray carts
Both meat and vegetables are usually cooked in this area.
In general, it
has been found advisable to cook such items
a s vegetables
in smalI batches, as close as possible to
this requires that at least the vegetable
c o o k i n g should
be done as near the serving area as possible.
Meats may be prepared in
large batches, b u t the trend is
t o w a r d s staggering the start and finish of meat cooking,
even though no equipment may be saved, meat preparation
be better related to serving demand.
Fryers should have close connection with the serving areas
a s f r i e d f o o d s t e n d t o l o s e t h e i r c r i s p n e s s a f t e r being
placed in a warming or rewarming area.
Drains in floor for easy cleaning
k i t c h e n and cooking areas.
i n Figure 3-20.
(Not all kitchens will have all the
e q u i p m e n t noted.)