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Food Production (1)

The document outlines various kitchen equipment and their uses, including bone saw machines, wood ovens, boilers, keema machines, vegetable washing machines, and tandoors, emphasizing their roles in food preparation and processing. It also discusses kitchen layout, safety measures, hygiene practices, and cleaning schedules to ensure a safe and efficient working environment. Additionally, it highlights the importance of proper food storage, color-coded cutting boards to prevent cross-contamination, and recommendations for improving efficiency and productivity in kitchen operations.

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music.zaid59
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9 views7 pages

Food Production (1)

The document outlines various kitchen equipment and their uses, including bone saw machines, wood ovens, boilers, keema machines, vegetable washing machines, and tandoors, emphasizing their roles in food preparation and processing. It also discusses kitchen layout, safety measures, hygiene practices, and cleaning schedules to ensure a safe and efficient working environment. Additionally, it highlights the importance of proper food storage, color-coded cutting boards to prevent cross-contamination, and recommendations for improving efficiency and productivity in kitchen operations.

Uploaded by

music.zaid59
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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LAYOUT AND EQUIPMENTS

❖ Various Kitchen Equipment’s And Their Uses

1) BONE SAW MACHINE - It is ideal for cutting meat bones freezing meat, poultry and
fish. They can be broadly used in hotel
restaurants, food processing factories and
butcheries.

USES

• Meat processing - Bone saw machines are used


to cut large cuts of meat and bones in meat
processing facilities
• Commercial kitchens and restaurants - Bone
saw machines can be used to cut a range of
foods, including meat, fish, fruits, and
vegetables.

2) WOOD OVENS - Wood ovens are mostly used for a great


choice for creating authentic rustic Italian style pizza. and at
one time only prepare two pizzas in the wooden oven.

USES
• Wood-burning stoves - Can be used to cook a variety
of foods, and the temperature can be adjusted by adding
or removing wood.

• Wood-fired rotary ovens - Used in bakeries to bake


multiple trays of bread, pastries, or pizzas at once. The
oven spins the trays to bake everything evenly, and it can bake up to 120 trays at
once.
• Wood-fired pizza ovens - The refractory materials used to construct these ovens
absorb and retain heat. Wood-fired cooking is also healthier than cooking with
gas or electric ovens, as it eliminates the need for added fat or oil.
3) BOILERS - Boilers are essential parts of food processing and
are used to heat, sterilize and parteurize food and beverages.

USES
• Power generation - Boilers are used to generate
steam to power turbines, which then generate
electricity
• Heating - Boilers are used to heat water for domestic
and commercial heating, as well as for pre-heating
water in water treatment processes
• Cooking - Boilers are used in food processing plants
to cook and render animal meats.

4) KEEMA MACHINE – A Keema machine also


known as a meat mincer a meat grinder is used to mince
or chop meat, fish or other food. In butcher meat grinder
are commonly used to make sausages and burger pattiers.

USES

• Meat: Grind meat for sausages, patties, ragus, and


more etc.
• Vegetables: Grind vegetables for salads, soups,
veggie burgers, sauces, and salsas
• Nuts: Grind nuts for crunchy toppings
• Pasta: Grind pasta
• Cheese and breadcrumbs: Grind cheese and breadcrumbs
• Garlic and onions: Mince garlic and onions
• Fruits: Blend fruits for smoothies

5) VEGETABLE WASHING MACHINE - Vegetable


washing are designed to clean vegetable efficiently and
effectively, removing dirt, bacteria and contaminals and
vegetable wash with adop the 100PPM chlorine solution tablet
at least 50kg vegetable washing in one time.

USES

• Reducing labor - They can save time and reduce the


amount of labor required.
• Lowering microbial burden - They can help prevent pathogens from spreading from
the outside of the vegetable to the inside.
• Preventing mold and rotting - They can help prevent vegetables from rotting and
growing mold while in storage

6) TANDOOR – Tandoor are traditional Indian lay oven used


for cooking various dishes particularly breads and marinated
meats. In the hotel industry tandoors are used to breads and
some etc.

USES

Cooking - Tandoors are used to cook a variety of dishes, including


meats, chicken tikka masala, and samosas. Meats are often
marinated in yogurt and spices and threaded onto skewers that are
placed in the tandoor.

• Baking - Tandoors are used to bake unleavened flatbreads, such as naan and roti. Naan
is formed into ovals and pressed against the inner neck of the tandoor to bake.
• Heating - Tandoors are heated with charcoal or firewood, which burns inside the oven
and heats the ceramic walls. The temperature inside a tandoor can reach up to 600°F.

❖ LAYOUT OF KITCHEN AND OTHER DEPARTMENTS

TANDOOR SOUTH HHYYYYY


INDIAN
SECTION
SECTION KST

AREA
CONTINANTEL INDIAN
SECTION SECTION

REFRIGERATOR
TABLE FOR ACCESS WORK FOR ‘ MISE en
UTFYFYFYg place
ENTRY
BUTCHERY AREA
CUTTING
SECTION
DEEP
FRIDGER
WASH

AREA BONE SAW

SLICER MACHINE

SALANCER DEEP REFRIGERATOR

FOR FISH

KEICING

MACHINE
FISH
CUTTING
ENTRY AREA

• SAFETY MEASURES AND HYGIENE

Safety measure in kitchen in hotel industry are crucial to prevent accident injuries and
ensure a healthy environment for staff and guest.
• PHYSICAL SAFETY MEASURES

1. SLIP FLOORING

2. FIRE ENTINGUISHER
3. FISRT AID KITS

• EQUIPMENT SAFETY

1) Regular maintenance of appliance


2) Gas appliance safety
3) Proper use of knives and sharp object

• IDENTIFY HYGIENE
PRACTICES

Proper food storage and handling are crucial to prevent


food borne illness maintain food quality to ensure a safe dining experience

❖ HOW TO STORE FROZEN FOODS IN A FREEZER

• Label and date all stored foods


• Store raw meat, poultry and seafood separately
• Store cooked and read to eat foods above raw foods
• Use airtight container and zip top bags

❖ CLEANING AND SANITIZING SCHEDULE

• FLOOR – Sweep and mop after each meal service


• COUNTERTOP – Clean & sanitize
• EQUIPMENTS – Clean & sanitize after each use
• UTENSILS - Clean & sanitize after each use
FOUR TYPES OF CLEANIG SCHEDULE
1.WEEKLY CLEANING AND SANITIZATION
2. MONTHLY CLEANING AND SANITIZATION
3. QUARTERLY CLEANING AND SANITIZATION
4. DEEP CLEANING AND SANITIZATION

COLOR-CODED CUTTING BOARDS


. prevent cross-contamination, may commercial kitchens use color-coded cutting
boards
1. RED: Raw meat

2. Yellow: Raw poultry


3. Green: Vegetables
4. Blue: Sea food
5. White: Dairy and baked goods

6. Brown: Cooked meat & poultry

POTENTIAL HAZARDS AND AREAS FOR


IMPROVEMENT
1. AREA WAS SO CONJUSTED
2. VENTILATION IS NOT PROPERLY
EFFICIENCY AND
PRODUCTIVITY
TYPES OF SHIFTS
1.MORNING SHIFT [7:00AM TO 4:00 PM ]
2.AFTERNOON SHIFT [12:PM TO 8:00PM]
3. EVENING SHIFT [5:00PM TO 7:00 AM ]

IMPROVEMENT FOR INCREASING EFFICIENCY


1.Co-ordintion with other staff members.
2. Reduced costs and waste
3. Conduct regular safety training

REFLECTION AND
RECOMMENDATIONS
LEARNING EXPERIENCE
1.Grooming and Hygiene of all staff members in kitchen was so good
2.Communication and Interpersonal skills
3.Time management and Operations

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