Back of house

• What is the primary consideration when planning the layout of a catering kitchen?


  It must be hygienic and enable staff to work efficiently.
• Why is it important for the workflow in a catering kitchen to be in one direction?


  To prevent backtracking and crossover of materials, which can lead to cross-contamination.
• What are the operational activities that a catering kitchen needs to be designed for?


  • Receiving and storage of goods
  • Preparation of food for cooking
  • Cooking food
  • Dishing up food and presenting it for service
  • Serving food to customers
  • Cleaning and maintaining the kitchen area
• How does the layout of a catering kitchen vary?


  It varies depending on the size of the kitchen and the types of food it produces.
• What should be done when food is delivered to the kitchen?


  It should be separated and stored according to type and required storage temperature.
• Why is it logical for the kitchen layout to allow for each stage of food handling?


  To ensure efficient workflow and prevent food contamination.
• Where should raw meat be stored in a catering kitchen?


  In a fridge on the bottom shelf, covered and away from cooked foods.
• What is the purpose of having separate areas for food preparation in a catering kitchen?


  To prevent cross-contamination between raw and cooked foods.
• What is an efficient workflow pattern for a catering kitchen designed to prevent?


  • Cross-contamination
  • Reduce the risk of food poisoning
• Where should fridges, freezers, and ambient food storage areas be located in a catering kitchen?


  Near the delivery areas.
• Why should vegetables be stored and prepared in the same area?


  To prevent soil from spreading to other foods.
• How should raw meat and poultry be handled in a catering kitchen?


  They should be kept separate from other foods.
• What should be done with waste food and rubbish in a catering kitchen?


  It should be covered and kept by the outside door.
• What types of food storage areas are mentioned for a catering kitchen?

  • Dry goods store
  • Cold store
  • Equipment store
  • Freezer
• What are the different preparation areas in a catering kitchen?

  • Fish preparation
  • Vegetable preparation
  • Butchery preparation
• What are the cooking areas in a catering kitchen?


  • Hot wet areas: boiling, poaching, steaming
  • Hot dry areas: frying, roasting, grilling
• What is the main goal of a good kitchen workflow?


  To prevent cross-contamination and reduce the risk of food poisoning.
• What should be done with items that do not need refrigeration in a catering kitchen?


  They should be stored in ambient food storage areas.
• What is the importance of checking and weighing goods upon receipt in a catering kitchen?


  To ensure that the correct quantities and quality of goods are received.
• How does the organization of a catering kitchen contribute to food safety?


  By preventing cross-contamination and ensuring proper food handling practices.
• What is the first area mentioned in the kitchen design for the hospitality and catering industry?


  Raw meat preparation area
• What is the purpose of the cooking island in a kitchen design?


  It is used for cooking food
• What area is designated for serving food in the kitchen design?

  Servery area
• What is the function of the waste food area in a kitchen?


  To dispose of food waste
• What is the purpose of the wash basin in a kitchen?


  For washing hands and utensils
• What is the area for storing clean dishes called?

  Clean dishes area
• What is the vegetable preparation area used for?


  For preparing vegetables
• What is the cold meal preparation area used for?


  For preparing cold meals
• What is the sweet confectionery area used for?


  For preparing sweet dishes
• What is the pot wash area designated for?


  Washing pots and pans
• What are the key areas in a kitchen design that demonstrate good workflow?

  • Raw meat preparation area
  • Cooking island
  • Servery area
  • Waste food area
  • Wash basin
  • Clean dishes area
  • Vegetable preparation area
  • Cold meal preparation area
  • Sweet confectionery area
  • Pot wash area