FOOD PRODUCTION THEORY:
TOPIC ONE:
KITCHEN ORGANISATION
This course unit is intended to impact in trainees in cooking skills and attitudes required for
professional cookery
-it gives the trainee abroad knowledge of raw food materials and the application in food and
beverage application.
GENERAL OBJECTIVES
At the end of this unit the trainee should be able to
Have gained knowledge of raw food commonly used.
Appreciate the importance of planned catering.
Determine and control as production unit.
Produce clean wholesome food.
Operate the principal equipment of trade safely.
KITHCEN ORGANISATION
KITCHEN –it is a place where conversion of raw food materials into a finished product
takes place.
KITCHEN LAYOUT: This means the positioning of work centers and the arrangement with
respect to equipment unnecessary service for the kitchen.
-The kitchen layout is important to the relationship between the manager and the employee.
-the amount and the type of work done by the employee affects then attitude towards work
because they are influenced by the layout design and the equipment available.
-design factors are influenced by coarse and other government requirements e.g. fire
emergency exit.
-the relationship between other departments e.g. stores and service area must be emphasized.
-it is important that receiving and storage area are considered when planning the design.
-If production is poorly designed much time can be wasted in walking between the work
stations.
,GOALS TO BE ATTAINED WHEN DESIGNING A KITCHEN.
There should be maximum return on investment i.e. you must make money with
your design.
There is efficient flow of people, product and equipment so that procedures of doing
all tasks are simple as possible.
The design should be conducive for employees to work efficiently.
It should provide a safe working space for employees.
It should allow for easy supervision for employees and management activities
It should allow for long maintenance cost.
I
EQUIPMENTS
-Equipment space must also be considered
-Large equipment .e.g. sinks, refrigerator, gas cookers can be shared to make a work
section.
-Floor plan can show the general arrangement of the equipment and relationship
between one area to another.
SPECIAL CONCEREN IN THE KITCHEN.
When planning for a kitchen layout the following concern must be considered:
1. Physical fatigue.
A lot of work is done in the kitchen therefore everything possible to reduce fatigue
should be considered e.g. reduce distance which employees must walk, work areas
should be reasonable height and provide rest room.
2. Lighting.
It is necessary to provide adequate light so that the employee can work safely and
without strain.
3. Noise.
Excessive noise makes the employees uncomfortable and distracted therefore use
sound proof materials and less noise equipment.
, 4. Temperature.
This can be hot areas since cooking equipment’s produce heat, steam and humidity.
Ventilations and air conditioning must be provided.
5. Safety and sanitation
The planners are legally and morally responsible for safety and sanitation facilities.
KITCHEN SHAPES/ARRANGEMENT.
WORK
WORK SINK SURFAC
E
SURFACE
COOKIN FOOD
G
STORAG
AREE E
WORK
WORK
SURFAC
SURFAC
E
E
-The u-shaped work centers are of being easy reach for each other .the arranged has an
efficient work triangle and it is the most convenient arrangement.
-The floor space between two opposite walls should be enough to allow doors of equipment
and cabinet to open freely.
2. l-shaped
, Working Sink Work Food
surface Surface Storage
Cooking
area
Work
surface
-this has a convenient work triangle introduces intruders.
3. STRAIGHT WALL.
FOOD WORK SINK WORK COOKING WORK SURFACE
STORAG SURFAC SURFAC AREA
E E E
-The workflow is in a straight line.
WORK SINK WORK
SURFACE SURFACE
WORK COOKING AREA STORAGE AREA
SURFACE
-Here the distance to be walked is reduced therefore the work triangle is compact one.
-it becomes a disadvantage because of the two open ends which makes passage.
TOPIC ONE:
KITCHEN ORGANISATION
This course unit is intended to impact in trainees in cooking skills and attitudes required for
professional cookery
-it gives the trainee abroad knowledge of raw food materials and the application in food and
beverage application.
GENERAL OBJECTIVES
At the end of this unit the trainee should be able to
Have gained knowledge of raw food commonly used.
Appreciate the importance of planned catering.
Determine and control as production unit.
Produce clean wholesome food.
Operate the principal equipment of trade safely.
KITHCEN ORGANISATION
KITCHEN –it is a place where conversion of raw food materials into a finished product
takes place.
KITCHEN LAYOUT: This means the positioning of work centers and the arrangement with
respect to equipment unnecessary service for the kitchen.
-The kitchen layout is important to the relationship between the manager and the employee.
-the amount and the type of work done by the employee affects then attitude towards work
because they are influenced by the layout design and the equipment available.
-design factors are influenced by coarse and other government requirements e.g. fire
emergency exit.
-the relationship between other departments e.g. stores and service area must be emphasized.
-it is important that receiving and storage area are considered when planning the design.
-If production is poorly designed much time can be wasted in walking between the work
stations.
,GOALS TO BE ATTAINED WHEN DESIGNING A KITCHEN.
There should be maximum return on investment i.e. you must make money with
your design.
There is efficient flow of people, product and equipment so that procedures of doing
all tasks are simple as possible.
The design should be conducive for employees to work efficiently.
It should provide a safe working space for employees.
It should allow for easy supervision for employees and management activities
It should allow for long maintenance cost.
I
EQUIPMENTS
-Equipment space must also be considered
-Large equipment .e.g. sinks, refrigerator, gas cookers can be shared to make a work
section.
-Floor plan can show the general arrangement of the equipment and relationship
between one area to another.
SPECIAL CONCEREN IN THE KITCHEN.
When planning for a kitchen layout the following concern must be considered:
1. Physical fatigue.
A lot of work is done in the kitchen therefore everything possible to reduce fatigue
should be considered e.g. reduce distance which employees must walk, work areas
should be reasonable height and provide rest room.
2. Lighting.
It is necessary to provide adequate light so that the employee can work safely and
without strain.
3. Noise.
Excessive noise makes the employees uncomfortable and distracted therefore use
sound proof materials and less noise equipment.
, 4. Temperature.
This can be hot areas since cooking equipment’s produce heat, steam and humidity.
Ventilations and air conditioning must be provided.
5. Safety and sanitation
The planners are legally and morally responsible for safety and sanitation facilities.
KITCHEN SHAPES/ARRANGEMENT.
WORK
WORK SINK SURFAC
E
SURFACE
COOKIN FOOD
G
STORAG
AREE E
WORK
WORK
SURFAC
SURFAC
E
E
-The u-shaped work centers are of being easy reach for each other .the arranged has an
efficient work triangle and it is the most convenient arrangement.
-The floor space between two opposite walls should be enough to allow doors of equipment
and cabinet to open freely.
2. l-shaped
, Working Sink Work Food
surface Surface Storage
Cooking
area
Work
surface
-this has a convenient work triangle introduces intruders.
3. STRAIGHT WALL.
FOOD WORK SINK WORK COOKING WORK SURFACE
STORAG SURFAC SURFAC AREA
E E E
-The workflow is in a straight line.
WORK SINK WORK
SURFACE SURFACE
WORK COOKING AREA STORAGE AREA
SURFACE
-Here the distance to be walked is reduced therefore the work triangle is compact one.
-it becomes a disadvantage because of the two open ends which makes passage.
