Cook Chill

1. 0 initiation Cook-chill and cook-freeze sustenance toils ar ways of producing intellectual nourishments that surrender been employed by umteen different organizations determining from the signs of provenders and services that the particular organization offers. These fontfaces of prep bedness methods clear hand-in-hand with the kitchen tendencys. Kitchen design refers to the layout of kitchen equipment and positions of the determineing sections to produce foods that meet the indispensabilitys of customers and thereby stretching the goals of the establishment. 2. 0 A KITCHENA kitchen is described as a building or a room in a building that has been specialized for cooking purposes only. Different establishments have their own faces of kitchens with different designs that serve different purposes. any(prenominal) kitchens argon designed special for catering customers on transit such(prenominal)(prenominal) as Fast f ar restaurants but somewhat kitchens has to ca ter for a specific group of people utilise a specific casing of service, thereby it has to have the right number of employees who will do the rail line and enough equipment to save clock time as well as energy. 3. 0 KITCHEN PLANSThere are different types of kitchen plans that have a specific purpose of operations. If a kitchen is designed for a particular way of production, it has also specific type of equipment available in that kitchen plan. There are different types of kitchen plan some of them are discussed below. 3. 1 Corridor kitchen A corridor type of kitchen, the appliances, cabinets and counter lieu are arranged on two facing walls. If the room is non likewise long, this can be an good kitchen. However, if both(prenominal) ends of the kitchen have doors, traffic through whitethorn create confusion. 3. 2 U-shaped kitchenThis type of kitchen is usually considered to be the best(p) type of a kitchen which has the best release triangle because of its convenient co rrespondence and short walking pose between appliances. It has a determined offend outer space and accommodates a determined number of workers. 3. 3 L-shaped kitchen This type of a kitchen creates an easy-to-use work triangle. If the kitchen space is large enough, an eating center can be included. This is the situation whereby customers serve themselves. 3. 4Center type of kitchen This type of kitchen is the most common type of kitchens that most establishments have employed.The working area is on the center as the name suggests but does not provide enough space. Figure 3. 4. 1 3. 5 Island type of kitchen All the unavoidable equipment in the kitchen is placed underpin to back in the middle of the working area. This type of setting studys an fitted space to allow an easy flow and enough space between the equipment for easy cleaning and to avoid creating dark areas that introduces insects. 4. 0 WORK CENTERS A work center is an area that focuses on a particular type of work activ ity such as eagerness or cooking.Includes appliances and work space and that the necessary equipment is stored in spite of appearance for easy reach as visualized in figure 4. 0. Figure 4. 0. A chef preparing a meal from a working center. 4. 1 Refrigerator-freezer center * The refrigerator and the freezer have space next to them to use when loading or unloading foods. * A fund space is needed for items used to package food for refrigeration. * Storage space for items used when serving refrigerated or frozen foods. 4. 2 localise center(gas/ electric range) * Cabinet storage for foods used at this center. Storage space for pots, pans, cooking tools such as ladles, wooden spoons and pot handlers. 4. 3 come about or cleanup center * Appliances such as dish washers and food waste disposers are found in these centers * Adequate space for stacking dishes 4. 4 Mixing center * Can be between two centers * Has several(prenominal) electrical outlets * Storage space for measuring, mixing and baking equipment and all the necessary ingredients 5. 0 TYPES OF KITCHEN ORGANISATIONS 5. 1 Conventional kitchen * They are suitable for small establishments They have fixed menus and banquets operating on rational basis * All departments are grouped together in blocks * Preparation and terminate are d champion in the same area 5. 2 Combined preparation and finishing kitchen * They are suitable for medium sized hotels or establishments * Preparation and finishing are done in the same section * In principle, preparation and finishing are totally or partially separated depending on the establishment 5. 3 Separate preparation and finishing kitchen( Satellite kitchen) * They are suitable for large establishments Preparation and finishing are done in separate sections mis-en-place and the other one for finishing * Each section consists of one housing all the equipment for preparation of the dishes * Usually, they have no ranges, frying pans or steamed jacketed pots. Instead, they have grills, microwaves and Bain Marie. * 5. 4 Convenience food kitchen * a dust of interest to the establishment that has no preparation kitchen but purchases only gimmick foods * deals with the finishing of foods only and mostly canned foods * require refrigerated and teetotal storage areasIn selection of these types of kitchen, consideration should be given * numbers of meals to watchful at each meal period * types of services * customer prices * formation for serving meals * serving times for hot and cold meals 6. 0 FACTORS THAT qualify THE DESIGN OF A KITCHEN 1. Service requirement Management should be well aware of a food service objectives before planning its kitchen, type of menu and target numbers, etc usually determine the type of equipment to be in the kitchen 2. Space availability One that maximizes space wage or that ensures efficient usage of space. 3.Amount of capital expenditure Have an accurate idea of disbursal available since finances will often determine t he overall design and acceptability. 4. Type of equipment available Space provision for ventilation and power contribute of the kitchen. 5. Use of convenience foods Design of a fast food kitchen using ready-made foods will be different from that of a kitchen serving . la carte menu. 7. 0 FOOD HYGIENE A number of factors may affect the quality and wholesomeness of food. * The premises, equipment and conditions in which it is stored * The care taken by food handlers to avoid contamination from other foods.Large scale handling of food by staff not trained or conscious of hygiene requirements is a major source of infection. In such circumstances, cross-contamination can easily occur. * allotment of the kitchen * The number of people passing by the kitchen * Contact of cooked food with new(a) foods or utensils and surfaces contaminated by raw foods is likely to become give * Segmentation of cooking sections may contaminate high risk foods such as cooked poultry and meat (pies, soups, stock) milk, creams, custards, shellfish, eggs, cooked rice and dairy products. 8. COOK-CHILL FOOD mathematical product Cook-chill, according to John Campbell,David Fasket and Victor Ceserani (2008), is a catering system ground on the normal preparation and cooking of food followed by speedy chilling storage in controlled low-temperature conditions above freezing point, 03? , and subsequently reheating immediately before consumption. The chilled food is regenerated in finishing kitchens, which require low capital investment and minimum staff. Almost any food can be cook-chilled provided that the correct methods are used during the preparation. 8. 1 THE COOK-CHILL physical process The food should be cooked sufficiently to ensure destruction of any infective microorganisms. The process must begin as soon as realizable after completion of the cooking and portioning processes, within 30 minutes of leave the cooker. * The food should be to 3? within a period of 90 minutes. Most pat hogenic organisms will not grow below 7, slice a temperature below 3? is required to reduce growth of spoilageand to obtain the required storage life. However, slow growth of spoilageorganisms does take place at these temperatures and for this reason storage life cannotbe greater than five days. The food should be stored at a temperature of 03? and should be distributed under such controlled conditions that any rise intemperature of the food during distribution is kept to a minimum. For both safety and palatability the reheating (regeneration) of the food should followimmediately upon the removal of the food from chilled conditions and should raise thetemperature to a level of at least 70?. The food should be consumed as soon as possible and not more than two hours afterreheating. Food not intended for reheating should be consumed as soon as convenientand within two hours of removal from storage.It is essential that unconsumed reheatedfood is discarded. 9. 0 COOK-FREEZE FOOD busi ness This type of food production is similar with the cook-chill system of production. The only variation is temperature conditions that the foods are placed in. 10. 0 COOK-CHILL AND COOK-FREEZE FOOD PRODUCTION RELATING TO THE KITCHEN DESIGN A type of a kitchen determines what type of food production system to be employed. 1. A conventional type of kitchen produces fast foods therefore, it can adopt the cook-chill production system.It would be easy to reheat the foods in the microwave than to start preparing gripe stew takes long to prepare and for a fast food restaurant, time matters most. 2. L-shaped kitchen creates a large working area which also creates room for the cook-chill or cook-freeze equipment since the equipment is big and requires a larger space e. g the blast chillers and ambiguous freezers as in figure 10. 0. Figure 3. 0. A chef preparing a meal using a Blast chiller. 3. A u-shaped kitchen, though considered to be the best, would not be the best type of kitchen fo r a cook-freeze type of production.The equipment might need one corner of the room which cannot be possible because the corners might be occupied with other equipment. 4. A corridor kitchen might also not be suitable for cook-chill systems because the equipment is placed in the sides of the kitchen which creates much space for an easy work flow but little storage and working areas. 11. 0 ratiocination Cook-chill and cook-freeze are food production methods that are commonly used present to produce food in most of the hospitality establishments worldwide.The cook-chilling and cook-freezing areas in the kitchen are compatible parts of the kitchen plan and design, therefore, for these areas to exists in a kitchen it has to be think at first when building the kitchen. BIBLIOGRAPHY Fellows, PJ(2000). Food Processing Technology Principles And bore 2nd ed. Woodhead Cambridge Food Standards Agency(2002). The Composition Of Foods,6th ed. MacCance Cambridge Kowtaluk, H. & Kopan, OA. (1990). Food For Today(4th ed). McGraw-HillNew York