- 發布時間：2019-12-20 14:55
- 發布時間：2019-12-20 14:55
The functions of commercial kitchens vary with the size of the restaurant business and the different flavors and styles of operation. The kitchens of large, integrated catering companies are large-scale and widely connected, and each department has a more specialized function.
The production and operation of the kitchen is a process in which all positions and various types of kitchens work together. The raw materials enter the kitchen, and must be processed, proportioned, cooked, and processed according to the types of work and posts such as cold dishes and snacks. They can only be sent to the preparation room for finished vegetable sales at the finished product stage. Undertake indispensable important functions.
1. Processing department
The processing department is the first production position for raw materials to enter the kitchen. It is mainly responsible for picking, washing, slaughtering, and finishing various raw materials such as vegetables, aquatic products, poultry, and meat, which is the so-called primary processing; the rise of dry goods, Washing and processing are also in the primary processing category. The modern kitchen obviously strengthens the function of the processing kitchen. On the basis of the initial processing of the raw materials, it is also responsible for cutting the raw materials according to the specifications and making pre-made pulp. This is also called deep processing or finishing. In this way, in the entire kitchen production, the work of knife processing is basically completed in the processing department. In view of the increase in the workload of the processing department, which has a fundamental and long-term impact on the various ingredients and cooking departments, the processing department is also called the processing kitchen, or even the main kitchen or central kitchen.
In chain and group catering enterprises, the functions of the processing department need to be expanded. For example, some raw materials are vacuum-packed according to specifications on the basis of processing and seasoning, so that they can be directly used for cooking and sales after being delivered to the chain sales points. Therefore, some chain and group catering companies must establish (processing) distribution centers, or cut and match centers, on the basis of processing kitchens.
2. Side dishes department
The side dish department is also called anvil or chopping board, and is responsible for processing the raw materials into the main ingredients, ingredients, and heads (also called small ingredients) according to the requirements of the dish, mainly onions and ginger that are added to the dish to enhance the flavor. , Garlic, etc.). Because the raw materials used here are all pure materials, and directly determine the amount of each dish and each raw material, it plays a significant role in controlling the cost of raw materials.
Some small-scale catering companies and kitchens with small production volumes have their side dishes departments called cutting and department. That is, the processing department is only responsible for the initial processing, washing, and finishing of various raw materials, and the knife processing, fine processing and side dishes of raw materials such as cutting, pulping, and side dishes are completed by this department. It plays a role of processing and cooking in all production. Between the bridges and bonds.
3. Stove department
Hot dishes that need to be cooked to be eaten need to be processed by the stove department. The stove department is responsible for heating, sterilizing, sterilizing, and seasoning the prepared combined raw materials to make them into finished products that meet the requirements of flavor, texture, nutrition, and hygiene. This department decides the color, aroma, taste, texture, temperature, etc. of the finished dishes. It is the busiest period in the kitchen and the department that has the greatest influence on quality and order.
4. Cold dish department
Cold dish department is responsible for cold knife (also known as cold dish) knife processing, pickling, cooking, and knife setting. The process of making and cutting cold dishes is not exactly the same as that of hot dishes. Most cold dishes are first cooked, then served and plated. Therefore, its production, production, cutting, and loading are carried out separately. The places for cutting and serving cold dishes are particularly low-temperature and sterile, and the hygiene requirements of employees and their operations are also quite high. According to regional, eating habits and cultural differences, there are few cold dishes in some places, and consumers prefer to eat barbecue, brine dishes or salads, and these dishes are usually produced as cold appetizers or appetizers.
5. Dim Sum Division
Dim sum department is mainly responsible for the production and supply of dim sum. The Dim Sum department of the Chinese Cantonese Kitchen is also responsible for the production and supply of tea market snacks. Some dim sum departments also manage the production of desserts and fried noodles. The Western-style dim sum department is also known as the Bakery Room, which is mainly responsible for the production and supply of various types of bread, cakes, and desserts.