Raw materials, pots and catering equipment
From fresh durable raw materials to the machines that make food for many possible
A large kitchen is equipped to make large quantities of food efficiently and safely. Knowing your raw materials and your equipment is a prerequisite for making good food that tastes good is nutritious and is safe to eat.
§The raw materials
You work with both fresh raw materials such as meat, fish, vegetables and dairy products and with durable goods such as dry goods, tinned goods and frozen goods. Fresh raw materials give taste and quality, but require fast handling and cooling. Knowing the season and quality helps you choose correctly and keep the budget.
- 01Fresh raw materials — meat, fish, vegetables, dairy; require refrigeration and rapid handling.
- 02Dry goods — flour, rice, pasta, grains; durable and easy to store.
- 03Frozen goods — preserves quality for a long time, requires correct thawing.
- 04Specialty products — thickening agents and diet ingredients.
§Pots, ovens and machines
The large kitchen's equipment makes it possible to make food in quantities that would be impossible at home. Large cooking pots (pots with steam hoods), combination ovens that can both steam and bake, and industrial-class vegetable slicers, blenders and dishwashers are typical work tools. The equipment saves time, but requires that you use it correctly and keep it clean.
§Cool, freeze and storage
Proper storage is crucial for both quality and safety. Refrigerated rooms keep raw materials fresh and outside bacteria's growth range. You must be able to organize the storage so oldest goods are used first and raw and cooked are kept separate to avoid cross-contamination.
§Measuring and control equipment
Thermometers, scales, and portioning tools are part of daily work. Temperature measurement is used both to ensure that food is thoroughly heated and to document that cooling and freezing hold. Accurate weighing and portioning ensure consistency and keep the economics in order.
§Maintenance and cleaning
The equipment must be thoroughly cleaned and maintained both for hygiene and for it to last. Cleaning according to fixed plans correct use of cleaning agents and separation of clean and dirty zones is a permanent part of the work in a professional large kitchen.
“A clean and well-maintained kitchen is a safe kitchen.”
— Hygiene rule