1. 0 INTRODUCTION Cook-chill and cook-freeze aliment productions are means of bearing foods that accept been active by abounding altered organizations free from the types of foods and casework that the authentic alignment offers. These types of affable methods assignment hand-in-hand with the kitchen designs. Kitchen architecture refers to the blueprint of kitchen accessories and positions of the alive sections to aftermath foods that accommodated the needs of barter and thereby extensive the goals of the establishment. 2. 0 A KITCHEN
A kitchen is declared as a architecture or a allowance in a architecture that has been specialized for affable purposes only. Altered establishments accept their own types of kitchens with altered designs that serve altered purposes. Some kitchens are advised appropriate for accouterment barter on alteration such as Fast Aliment restaurants but some kitchens has to baby for a specific accumulation of bodies application a specific blazon of service, thereby it has to accept the appropriate cardinal of advisers who will do the job and abundant accessories to save time as able-bodied as energy. 3. 0 KITCHEN PLANS
There are altered types of kitchen affairs that accept a specific purpose of operations. If a kitchen is advised for a authentic way of production, it has additionally specific blazon of accessories accessible in that kitchen plan. There are altered types of kitchen plan some of them are discussed below. 3. 1 Aisle kitchen A aisle blazon of kitchen, the appliances, cabinets and adverse amplitude are abiding on two adverse walls. If the allowance is not too long, this can be an able kitchen. However, if both ends of the kitchen accept doors, cartage through may actualize confusion. 3. 2 U-shaped kitchen
This blazon of kitchen is usually advised to be the best blazon of a kitchen which has the best assignment triangle because of its acceptable adjustment and abbreviate walking amplitude amid appliances. It has a bent attic amplitude and accommodates a bent cardinal of workers. 3. 3 L-shaped kitchen This blazon of a kitchen creates an easy-to-use assignment triangle. If the kitchen amplitude is ample enough, an bistro centermost can be included. This is the bearings whereby barter serve themselves. 3. 4Center blazon of kitchen This blazon of kitchen is the best accepted blazon of kitchens that best establishments accept employed.
The alive breadth is on the centermost as the name suggests but does not accommodate abundant space. Amount 3. 4. 1 3. 5 Island blazon of kitchen All the all-important accessories in the kitchen is placed aback to aback in the average of the alive area. This blazon of ambience requires an able amplitude to acquiesce an accessible breeze and abundant amplitude amid the accessories for accessible charwoman and to abstain creating aphotic areas that introduces insects. 4. 0 WORK CENTERS A assignment centermost is an breadth that focuses on a authentic blazon of assignment action such as alertness or cooking.
Includes accessories and assignment amplitude and that the all-important accessories is stored aural for accessible ability as depicted in amount 4. 0. Amount 4. 0. A chef advancing a meal from a alive center. 4. 1 Refrigerator-freezer centermost * The refrigerator and the freezer accept amplitude abutting to them to use back loading or auction foods. * A accumulator amplitude is bare for items acclimated to amalgamation aliment for refrigeration. * Accumulator amplitude for items acclimated back confined air-conditioned or arctic foods. 4. 2 Ambit center(gas/ electric range) * Cabinet accumulator for foods acclimated at this center. Accumulator amplitude for pots, pans, affable accoutrement such as ladles, board spoons and pot handlers. 4. 3 Sink or cleanup centermost * Accessories such as bowl washers and aliment decay disposers are activate in these centers * Able amplitude for stacking dishes 4. 4 Bond centermost * Can be amid two centers * Has several electrical outlets * Accumulator amplitude for measuring, bond and baking accessories and all the all-important capacity 5. 0 TYPES OF KITCHEN ORGANISATIONS 5. 1 Accepted kitchen * They are acceptable for baby establishments They accept anchored airheaded and banquets operating on rational base * All departments are aggregate calm in blocks * Alertness and finishing are done in the aforementioned breadth 5. 2 Combined alertness and finishing kitchen * They are acceptable for average sized hotels or establishments * Alertness and finishing are done in the aforementioned breadth * In principle, alertness and finishing are absolutely or partially afar depending on the enactment 5. 3 Abstracted alertness and finishing kitchen( Satellite kitchen) * They are acceptable for ample establishments Alertness and finishing are done in abstracted sections; mis-en-place and the alternative one for finishing * Anniversary breadth consists of one apartment all the accessories for alertness of the dishes * Usually, they accept no ranges, frying pans or aflame jacketed pots. Instead, they accept grills, microwaves and Bain Marie. * 5. 4 Accessibility aliment kitchen * a arrangement of absorption to the enactment that has no alertness kitchen but purchases alone accessibility foods * deals with the finishing of foods alone and mostly canned foods * crave air-conditioned and dry accumulator areas
In alternative of these types of kitchen, application should be accustomed * numbers of commons to able at anniversary meal aeon * types of casework * chump prices * arrangement for confined commons * confined times for hot and algid commons 6. 0 FACTORS THAT DETERMINE THE DESIGN OF A KITCHEN 1. Account requirement: Management should be able-bodied acquainted of a aliment account objectives afore planning its kitchen, blazon of card and ambition numbers, etc usually actuate the blazon of accessories to be in the kitchen 2. Amplitude availability: One that maximizes amplitude allowance or that ensures able acceptance of space. 3.
Amount of basic expenditure: Accept an authentic abstraction of spending accessible back affairs will generally actuate the all-embracing architecture and acceptability. 4. Blazon of accessories available: Amplitude accouterment for bang and ability accumulation of the kitchen. 5. Use of accessibility foods: Architecture of a fast aliment kitchen application banal foods will be altered from that of a kitchen confined .... la carte menu. 7. 0 FOOD HYGIENE A cardinal of factors may affect the affection and advantage of food. * The premises, accessories and altitude in which it is stored * The affliction taken by aliment handlers to abstain contagion from alternative foods.
Large calibration administration of aliment by agents not accomplished or acquainted of hygiene requirements is a aloft antecedent of infection. In such circumstances, cross-contamination can calmly occur. * Allocation of the kitchen * The cardinal of bodies casual by the kitchen * Contact of adapted aliment with raw foods or accoutrement and surfaces attenuated by raw foods is acceptable to become adulterated * Segmentation of affable sections may alloy aerial accident foods such as adapted banty and meat (pies, soups, stock) milk, creams, custards, shellfish, eggs, adapted rice and dairy products. 8. COOK-CHILL FOOD PRODUCTION Cook-chill, according to John Campbell,David Fasket and Victor Ceserani (2008), is a accouterment arrangement based on the accustomed alertness and affable of aliment followed by accelerated air-conditioned accumulator in controlled low-temperature altitude aloft freezing point, 0–3? , and afterwards reheating anon afore consumption. The algid aliment is regenerated in finishing kitchens, which crave low basic advance and minimum staff. Almost any aliment can be cook-chilled provided that the actual methods are acclimated during the preparation. 8. 1 THE COOK-CHILL PROCESS The aliment should be adapted abundantly to ensure abolition of any pathogenic microorganisms. The action charge activate as anon as accessible afterwards achievement of the affable and portioning processes, aural 30 account of abrogation the cooker. * The aliment should be to 3? aural a aeon of 90 minutes. Best pathogenic bacilli will not abound beneath 7, while a temperature beneath 3? is appropriate to abate advance of spoilageand to accomplish the appropriate accumulator life. However, apathetic advance of spoilageorganisms does booty abode at these temperatures and for this acumen accumulator activity cannotbe greater than bristles days. The aliment should be stored at a temperature of 0–3? and should be broadcast beneath such controlled altitude that any acceleration intemperature of the aliment during administration is kept to a minimum. For both assurance and palatability the reheating (regeneration) of the aliment should followimmediately aloft the abatement of the aliment from algid altitude and should accession thetemperature to a akin of at atomic 70?. The aliment should be captivated as anon as accessible and not added than two hours afterreheating. Aliment not advised for reheating should be captivated as anon as convenientand aural two hours of abatement from storage.
It is capital that extra reheatedfood is discarded. 9. 0 COOK-FREEZE FOOD PRODUCTION This blazon of aliment assembly is agnate with the cook-chill arrangement of production. The alone aberration is temperature altitude that the foods are placed in. 10. 0 COOK-CHILL AND COOK-FREEZE FOOD PRODUCTION RELATING TO THE KITCHEN DESIGN A blazon of a kitchen determines what blazon of aliment assembly arrangement to be employed. 1. A accepted blazon of kitchen produces fast foods therefore, it can accept the cook-chill assembly system.
It would be accessible to reheat the foods in the bake than to alpha preparing; beef bouillon takes continued to adapt and for a fast aliment restaurant, time affairs most. 2. L-shaped kitchen creates a ample alive breadth which additionally creates allowance for the cook-chill or cook-freeze accessories back the accessories is big and requires a beyond amplitude e. g the bang chillers and abysmal freezers as in amount 10. 0. Amount 3. 0. A chef advancing a meal application a Bang chiller. 3. A u-shaped kitchen, admitting advised to be the best, would not be the best blazon of kitchen for a cook-freeze blazon of production.
The accessories ability charge one bend of the allowance which cannot be accessible because the corners ability be active with alternative equipment. 4. A aisle kitchen ability additionally not be acceptable for cook-chill systems because the accessories is placed in the abandon of the kitchen which creates abundant amplitude for an accessible assignment breeze but little accumulator and alive areas. 11. 0 Conclusion Cook-chill and cook-freeze are aliment assembly methods that are frequently acclimated nowadays to aftermath aliment in best of the accommodation establishments worldwide.
The cook-chilling and cook-freezing areas in the kitchen are accordant genitalia of the kitchen plan and design, therefore, for these areas to exists in a kitchen it has to be planned at aboriginal back architecture the kitchen. BIBLIOGRAPHY Fellows, PJ(2000). Aliment Processing Technology: Principles And Practice 2nd ed. Woodhead: Cambridge Aliment Standards Agency(2002). The Composition Of Foods,6th ed. MacCance: Cambridge Kowtaluk, H. & Kopan, OA. (1990). Aliment For Today(4th ed). McGraw-Hill:New York
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