THE COMMERCIAL KITCHEN

WORK STATIONS ARE GROUPED INTO LARGER WORK AREAS

ARRANGEMENT OF THE KITCHEN EQUIPMENT, IS SET UP

USED BY ESTABLISHMENTS WITH LIMITED SPACE

THE ORDERLY MOVEMENT OF FOOD AND STAFF THROUGH THE KITCHEN

"TO PUT IN PLACE"

PERFORMING A TASK IN THE MOST EFFICIENT WAY POSSIBLE

INVOLVES THE EFFICIENT USE OF FOOD, TIME, ENERGY, AND PERSONNEL

USING THE FEWEST BODY MOVEMENTS WITHOUT UNNECESSARY STRESS OR STRAIN

RECEIVING & STORAGE EQUIPMENT

FIFO-FIRST-IN,FIRST-OUT

LIGHT COLORED SPOTS ON FROZEN FOOD WHERE SURFACE DRYING HAS OCCURRED

PREPARATION &COOKING EQUIPMENT

FOOD COOKS VERY QUICKLY WITHOUT LOSING FLAVOR AND MOISTURE

HOLDING AND SERVICE EQUIPMENT