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To put in place
Mise en place
An arrangement used for larger kitchens to allow communication between stations.
Parallel, face to face, arrangement
Performing a task in the most efficient way possible.
Work simplification
Allows foodservice establishments to separate equipment into two major work stations.
L shaped arrangement
Using the fewest body movements without unnecessary stress or strain.
range of motion
An arrangement of the kitchen equipment.
cooking line
The orderly movement of food through the kitchen.
work flow
Similar stations grouped into larger work areas.
Work sections
An area that contains the necessary tools and equipment to prepare certain types of foods.
Work station
Equipment placed along a wall.
Single, straight-line arrangement
What is the FIFO process?
Rotation of inventory - first in first out
How high above the floor should food be stored on kitchen shelving?
6 inches
What is the proper storage temperature for frozen goods?
0 degrees
What equipment is essential to properly receive a food delivery from a purveyor?
Scales, thermometer, dollies, hand tools
What is the proper storage temperature for refrigerated goods?
41 or below
What are two types of storage bins? How is each used?
heavy plastic with lids - flour, beans, rice open wine bins - packaged items or Canned goods
