Role of a Restaurant Kitchen
It’s where food is prepared, cooked, and plated. It’s the center of the action in many other ways—the kitchen is typically home to the dishwasher, your food ingredients, and all the various utensils, dishes, and cooking equipment.
Consequently, how do restaurant kitchens operate?
In a restaurant kitchen, food is prepared on a large scale. Multiple batches of the same dish are made throughout the entirety of a day. The kitchen staff is always on their toes creating and recreating enjoyable meals for customers. The pressure is naturally more when chefs get repeat orders.
Likewise, people ask, how many line cooks in a restaurant?
The Line Cook
Depending on the kitchen setup and menu, a restaurant might have two to eight or more line cooks. A line cook refers to anyone in charge of a particular station in the kitchen, such as: Sauté Chef: This cook is in charge of anything cooked in a sauté pan.
What are kitchen staff called?
What are the 3 main categories of commercial cooking? The three types of cooking methods are dry heat cooking, moist heat cooking, and combination cooking.
Preparation and processing equipments include, broilers, convention ovens, display cooking equipment, frying equipment, griddle and grills, hot plates, microwave ovens, proof cabinets, cooking ranges, revolving tray ovens, steamers, steam-jacketed kettles, steam boiler, dough makers, tilting fry pans, salamander etc.
Cooking methods in the culinary arts are divided into two categories:
- Dry heat cooking, such as roasting, broiling, or sautéeing.
- Moist heat cooking, such as braising, steaming, or poaching.
There are very many methods of cooking, most of which have been known since antiquity. These include baking, roasting, frying, grilling, barbecuing, smoking, boiling, steaming and braising. A more recent innovation is microwaving. Various methods use differing levels of heat and moisture and vary in cooking time.
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly.
What is a Culinary Chef? … A chef can be very innovative with food; creating new dishes, deciding what the specials of the day will be, and putting together an exciting menu. Some examples of a culinary chef would include caterers, restaurant and hotel chefs, and bakery and pastry chefs.
A cook is sometimes referred to as a chef, although in the culinary world, the terms are not interchangeable. … Restaurants will give a title to the cooks according to their designated stations. Examples are broiler cooks, fry cooks, pantry cooks, and sauce cooks.
A Commercial Kitchen Equipment Catalogue
- A Gas Range. …
- A Flat Top Grille. …
- A Commercial Hood. …
- A Stove-Warming Shelf. …
- A Commercial Refrigerator. …
- A Walk-In Cooler. …
- Prep Tables. …
- Floor Mats.
Pantry chef (aka garde manger) – A pantry chef is responsible for the preparation of cold dishes, such as salads and pâtés. Pastry chef (aka patissier) – The King or Queen of the pastry section; baked goods, pastries and desserts are this chefs forte.
According to the Cambridge dictionary, a cook is ‘someone who prepares and cooks food’, while a chef is ‘a skilled and trained cook who works in a hotel or restaurant’. These definitions imply that a chef is a type of cook, but they differ in that a chef has developed learned skills, and has undergone training.