Saturday, December 26, 2009


A kitchen is a well designed closed area with skillful chefs and all necessary equipments tools and utensilsliable for preparing food items as per guest orders followed by standard recipes.

The evolution of the kitchen is linked to the invention of the
cooking range or stove and the development of water infrastructure capable of supplying water to private homes. Until the 18th century, food was cooked over an open fire. Technical advances in heating food in the 18th and 19th centuries, changed the architecture of the kitchen. Before the advent of modern pipes, water was brought from an outdoor source such as wells, pumps or springs.

Types of kitchen
The career of the kitchen personnel is interdependent with the type of the kitchen they are working with. Types of kitchen largely depend upon:
  • Customers,
  • Location of the establishment

  • Size of the establishment,

  • Choice on the men,

  • Type and volume of the business,

  • Type of service
Following are few of the common types if kiychen practiced in most of the catering industry.

Conventional kitchens
Production and finishing of food items takes place in the same area.

Production is done in one kitchen and finishing is done seperately thought the kitchen is combined.

Central kitchens
A kitchen with varied cuisine and serves many outlets at a time. Generally, central kitchen is operate round the clock.

Fast food kitchens
They are installed so as to obtain efficient production, using convenience foods or pre-cooked foods in a low price range. Staffs are usually part time workers. Everything is geared towards a high turnover of customers who are not very fussy.

Show kitchens
In this type of kitchen, the fod is prepared in full view of the customers. Hygiene, sanitation and skilled work methods are required to draw the guest's attention.

Experimential kitchens
These are research and development based kitchens found in food manufactures for study, conversation and improvement of the products.

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