Investigating Items of a Working Kitchen
Within a busy kitchen environment there is a need for certain catering supplies. Depending upon the nature of the business will determine the necessary utensils required for chefs and kitchen staff to carry out their work successfully and with precision. The following items are some of the most common located within a restaurant kitchen and are used by staff on a regular daily basis:
Knives:
A chef will always have a set of sharp knives to hand. These will in-turn be used for slicing and dicing proving essential to the working day. Knives for meat and vegetables are always kept separate in order to prevent cross-contamination of raw and cooked food. This is part of health and safety regulations and will keep customers safe when consuming dishes prepared.
Graters and Slicers:
These often replace knives when it comes to certain foods. Carrot in a salad for example looks fantastic when grated into thin slices and mixed with other ingredients. Cheese, cucumber, onion and various other items are grated and sliced.
Pans:
Without pans a proper meal cannot be cooked. A chef will have frying pans, sauce pans, large pans and many more variations, depending upon what recipe is to be presented. These are likely to be non-stick and allow professionals to carry out tasks easily in order to create something delicious. All of these pans will be cleaned accordingly at various intervals throughout the day.
Colanders:
Vegetables are cooked in water over a hot hob. When it comes to serving, ideally these need to be fully drained. To avoid excess water, a chef will use a colander which drains the water leaving only the food. Sieves are popular alternatives for smaller amounts such as garden peas or sweet corn.
Mixing Bowls:
Creating new and exciting recipes requires the use of a mixing bowl. In any kitchen there are small right through to large sized bowls that will invariably be used. They are perfect for cake mixtures, doughâEUR(TM)s, sauces and much more.
Baking Trays:
Used for making biscuits, slices and other tasty treats, a baking tray proves ideal. Food is placed on an appropriately sized tray and left to cook for the correct amount of time.
The above items are just some utensils required when running a kitchen. The important thing to remember when buying catering equipment is to research brands thoroughly. Within the world of catering you get what you pay for. Spend a little extra initially and you will find this saves in the long run.
Knives:
A chef will always have a set of sharp knives to hand. These will in-turn be used for slicing and dicing proving essential to the working day. Knives for meat and vegetables are always kept separate in order to prevent cross-contamination of raw and cooked food. This is part of health and safety regulations and will keep customers safe when consuming dishes prepared.
Graters and Slicers:
These often replace knives when it comes to certain foods. Carrot in a salad for example looks fantastic when grated into thin slices and mixed with other ingredients. Cheese, cucumber, onion and various other items are grated and sliced.
Pans:
Without pans a proper meal cannot be cooked. A chef will have frying pans, sauce pans, large pans and many more variations, depending upon what recipe is to be presented. These are likely to be non-stick and allow professionals to carry out tasks easily in order to create something delicious. All of these pans will be cleaned accordingly at various intervals throughout the day.
Colanders:
Vegetables are cooked in water over a hot hob. When it comes to serving, ideally these need to be fully drained. To avoid excess water, a chef will use a colander which drains the water leaving only the food. Sieves are popular alternatives for smaller amounts such as garden peas or sweet corn.
Mixing Bowls:
Creating new and exciting recipes requires the use of a mixing bowl. In any kitchen there are small right through to large sized bowls that will invariably be used. They are perfect for cake mixtures, doughâEUR(TM)s, sauces and much more.
Baking Trays:
Used for making biscuits, slices and other tasty treats, a baking tray proves ideal. Food is placed on an appropriately sized tray and left to cook for the correct amount of time.
The above items are just some utensils required when running a kitchen. The important thing to remember when buying catering equipment is to research brands thoroughly. Within the world of catering you get what you pay for. Spend a little extra initially and you will find this saves in the long run.