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Virginia Tech HTM 2514 - Kitchen Design and Equipment

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HTM 2514 1st Edition Lecture 7Outline of Last Lecture I. Calculating Food Costa. Equation breakdown and exampleb. Maintaining consistent food costII. Availability of Producta. Variability of priceb. Portion controlOutline of Current Lecture I. Design and Function of Kitchena. Building inspector rulesb. Kitchen layoutII. Essential Equipmenta. Caterer’s equipment listCurrent LectureI. Design and Function of Catering Kitchen is key to successa. Setting up physical plan requires a serious thought process because you must think about food receiving system, storage, food preparation and assembly, worker safety, cleanup and transportation of food (for off-premise)b. Kitchen design and construction – some caterers hire architect with experience planning food-service facilities to create layout, they can recommend things you would not have thought of (ventilation, special electrical configurations, task lighting, etc.)i. Local building inspector must approve the plan/issue building permit before construction can beginThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.1. When construction is complete – building inspector must inspect again before giving you certificate of occupancy2. Local health and fire departments also need to inspect and license the facility before you begin use of itii. BEFORE equipment installed – plumbing, HVAC (heating, ventilating, air conditioning), electrical systems must be in place1. Require inspection too2. Specific requirements with electric wires, drain lines, etc.3. Electrical system must accommodate your business – if you constantly blow a fuse while working an event, you will lose time/money/reputationiii. Make sure kitchen can be cleaned easily – ceramic tile cleans easily and is not porous1. Kitchen flooring is commonly tile or poured epoxy flooring; must have floor drainsc. Kitchen Layout – determines how you run your kitchen; make it detailed and practical and make sure it has a flow (efficiency of motion will help everyone work smarter)i. Main areas of commercial kitchen:1. Receiving and storage a. Storage areas should be near delivery/loading area (prevents product deliveries from disrupting kitchen area)i. Off-premise caterers’ loading area should be near walk-in coolers2. Cleanupa. Should be in space that doesn’t interfere with production 3. Production a. Areas for hot and cold foods should be separate i. Hot foods go from prep area to stove to hot box until serving timeii. Cold food (meat, fish, dessert prep) should be in refrigerators1. Flow from prep area to refrigerator/walk-in cooler4. Assembly – all caterers NEED this for plated menu itemsa. In large operations conveyor belts are used to move plates down assembly line, freeing up workers handsb. Common method – cold plating food and then reheating it on the plate in an oven or warmer close to service timec. Equipment that needs to be plugged in should always be near an outlet; heavy equipment needs to be on locking casters5. Office space- keeps telephones/computers out of general workspacea. Private consultations with employees or potential clients can occur here as wellII. Essential Equipment – After kitchen layout is completed, culinary production equipment is ready forinstallationa. Choices for equipment should be based on menu items you plan to offer, anticipated volume of business, physical characteristics of building, local safety/health codes, available fuels, energy efficiency, and your budgeti. Large equipment: ovens, stove, exhaust hood, prep sink, pot sink, vertical mixers, rolling racks, prep tables, refrigerators, freezers, dry storage, and pot and dish washersii. Small equipment: immersion blenders, tabletop blenders, knives, utensils, china caps, fine-mesh strainers, colanders, food mills, foot storage containers, mixing bowls, piping bags and tips, receiving and portion scales, and oven/meat/instant-read thermometersb. One way to determine equipment needs is constructing a menu for potential event for 100 peoplei. Look over each recipe and make list of equipment you needii. Envision assembly line and how many kitchen personnel you need to make each dishc. A caterer’s equipment list: must produce large quantities of food in safe and consistent manneri. Kitchen scales1. Large floor scale is needed upon receiving and purchasingwhen foods are delivered2. Portion scale is smaller and designed to fit on work/prep tableii. Blenders, food mills, fine-mesh strainers – these allow caterer to puree foods, strain efficientlyiii. Mixing bowls – should have a range; every employee will use themiv. Knives – make sure employee’s know how to keep them sharpenedv. Thermometers1. Oven, refrigerator and freezer thermometers are necessary2. Meat thermometers and instant-read to check raw and cooked foods; make sure temps are safe for serving and storagevi. Baking and pastry equipment – come in all shapes and sizes1. Measuring cups and spoons, whisks, rolling pins, pastry brushes, etc.vii. Vertical Mixers – useful for whipping butter, finishing mashed potatoes, vegetable purees, etc.viii. Food processors, VCMs and buffalo choppers – speed up preparation of many menu itemsix. Slicers – commercial slicers are essential to catering kitchen and can be used for variety of reasonsx. Deep-fryers – fried foods are very popular so this is a necessity; the best kind to get are the ones with filtering systems because this increases its shelf lifexi. Grills –grilling food for indoor banquet service is very different than for a la carte service where each item is item is cooked individually1. Outdoor grilling for catered events is more practical because food is cooked freshand completely as guests go down buffet line2. Size and fuel type of the grill you decide on should easily accommodate events you cater and grilling style in your area (Ex: Texas caterers choose mesquite wood)xii. Tilt Skillets/Swiss braziers – easy to clean; used for boiling liquids, simmering, sautéing, searing, etc.xiii. Steam-jacketed or tilt kettlesxiv. Convection steamers – big enough to hold multiple sheets/hotel pans where pressurizedsteam is pumpedxv. Rolling racks and rack ovens – also known as “speed racks”; used to organize and control foods1. Rack oven system only practical for operations that consistently execute large


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