B.
Required Equipment:
This area works generally in
c o m b i n a t i o n with vegetable preparation and uses its
equipment.
I n a d d i t i o n , t h e following may be provided:
1.
Pass-through
refrigerator
2.
Storage
refrigerator
3.
Portable tray carts
4.
Ice bins
3-4.8
SUB-SPACE:
COOKING
3-4.8.1
General
Considerations
A.
Both meat and vegetables are usually cooked in this area.
B.
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
serving time;
c o o k i n g should
be done as near the serving area as possible.
C.
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
can
be better related to serving demand.
D.
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.
E.
Drains in floor for easy cleaning
and
maintenance
of
k i t c h e n and cooking areas.
F.
General relationships
of
this
area
to
other
areas
are
shown
i n Figure 3-20.
G.
Required Equipment:
(Not all kitchens will have all the
e q u i p m e n t noted.)
1.
Conventional
and
ovens
2.
Revolving-deck
reast
ovens
3.
Fryers
(deep)
- tilting
4.
Griddles
3-29
Previous Page
