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Food preparation appliances in a well-equipped kitchen are:

meat slicer

bread slicer

food blender

weighing scales

juicer

grater

food mixer

lemon squeezer

pootato peler

grinder

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This equipment can be divided into subcategories.

1. food preparation appliances

2. cooking appliances

3. cookware

4. kitchen utensils and cutlery

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The organisations kitchens follows tho basic principles: a linear productio line and a separation of processes. The main kitchen, where hot fpood prepared, between the storage areas and the restaurant. inside the kitchen, space is divided according to the type of activity carried out in different areas.
The dishwashing area, where dishes, pots and pans are washed and stored. The cold preparation section, the area where raw materials are prepared. The storeroom, where equipment and non-perishable goods are kept.

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Read the text and macht the kitchen areas with their uses.

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As kitchen staff you have a vital role to play in hygiene in a food outlet:

carefully wash and dry your hands before handling food;

never transit from dirty to clean areas to avoid contamination;

wear clean protective clothing, such as an apron, overalls or jacket

never smoke, chew gum, eat or bring children or animals into a food handling

if you have long hair, tie it back or cover it

keep your nails short so they are easy to clean and do not wear nail varnish

carefully disinfect your work station after each sesion.

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A chef's uniform has:

1. -TOQUE

2. -TRIANGLE

3. -JACKET: is quickly removed in an emergency

4. -APRON

5. -TROUSERS

6. -LIGHTWEINGHT SHOES

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The kitchen is defined ny three criteria: the type of raw material, the type of preparation, or the production phase.  So each chef de partie is responsible for a different kitchen station. The entrée chef, take care of cooking vegetables and eggs. The cold- foods chef is responsible for preparing cold staters. The roast chef is responsible for roasted preparations. The grill chef prepares grilled food or fry chef prepares fried food.

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The kitchen brigade are: the head chef, assisted by a sous chef; then come the different chef de partie, responsible for specific food areas or courses, and the junior chefs, commis.  in important restaurant there is a maitre d'hotel, who manages the front-of-house area. The head waiter, who supervises the serving staff and can substitute the maitre d'hotel. The captain is responsible for one area of the restaurant and supervising the work of two or three waiting staff. Front-of-house staff include hosts or hostesses, bartenders and wine waiters.