We will use the term “prep areas” to refer to meal planning. After all, many more activities besides cooking are crammed into most kitchens. Here are some of the main job sections you can find.

Manufacturing:

The manufacturing area is where raw (or processed) foods begin their journey to their final destination: the guest’s plate. Sometimes referred to as pre-prep, this is where we break down the best cuts of beef, clean and fillet fish, cut chickens, open boxes of fresh produce, and decide what gets stored and what gets shipped to the other parts of the prep region. . When planning each region, start with a flow chart to determine which features should be included.

If the restaurant plans to take over its own meat cutting chores (and many do it to save money), it will need space for a sink, heavy cutting board, portion scales, meat saws, mincers, and slicers. Some of these items can be placed on mobile carts and shared with other places in the kitchen.

preparation:

Within the preparation region, foods are sorted into individual servings or batches. The tenderloin that we cut in the manufacturing area is cut into fillets, the lettuce and tomatoes are diced to assemble the salad, the shrimp are battered or peeled. Ingredients are also mixed: meat loaves, salad dressings, stews. Salad and vegetable prep areas are found in almost all foodservice settings. They are busy places and your focus should be on efficiency. When designing the layout, remember the requirements for workbenches, compartment sinks, refrigerators, and mechanical equipment. Order some workbenches with food and condiment containers that are cooled from the bottom with ice, allowing easy access. A prep area with unique requirements is the garde manger, a term that encompasses both food planning and decorating.

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The garde manger region is the source of cold foods: cold appetizers, hors d’oeuvres, salads, patés, sandwiches, etc. Refrigeration is obviously of the utmost importance here, as is knife storage and space for small and handheld appliances: juicers, salad spinners, graters, portable mixers, blenders, juicers. Color-coded bowls, cutting boards, knives, scrub brushes, and even dish towels help prevent cross-contamination between various types of raw foods.

Manufacturing:

Yes, the time has finally come to cook, within the production area. This region is divided into hot food planning, generally known as the hot line, and cold food preparation, known as the pantry. Manufacturing

it can be the heart of the kitchen area, and all other places are meant to support it.

Tenure:

As the name suggests, the holding region can be one where hot or cold food is stored until needed. The waiting area takes on varying degrees of importance in various types of foodservice operations. Basically, the greater the number of meals produced, the more critical the need for space. For banquet service and in cafeterias and hospitals, food should be prepared well in advance and stored at the proper temperature. In fast food restaurants, the demand is not that great, but it still exists.

Mounting:

The final activity in the staging area is the assembly of each item in an order. In a fast food joint, the workbench is where hamburgers are prepared and wrapped and French fries are bagged. In an a la carte restaurant, it can be the cook’s side of the walk-in window, where the steak and the baked potato are put on the same plate and garnished. Again, in large-scale foodservice operations, large-scale mounting takes up much more space.

The menu and the type of cuisine you make will determine the makeup of your region of manufacture. Will you need a manufacturing region, if yours is a fast food franchise that primarily uses prepackaged ready meals?

By contrast, cooking “from scratch” will likely require a lot of space for preparation, baking, and storage. Cooking in batches or preparing multiple servings at once will also affect space allocation. Finally, the number of meals served in a given period of time should be a factor in your room planning. Your kitchen area needs to be able to function at full capacity with enough space for everyone to function efficiently. For a hotel with banquet facilities and for an intimate 75-seat bistro, this means very different things.