Download PDF Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization

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Kitchen Pro Series: Guide to Cheeses Identification, Classification, and Utilization is the definitive guide to purchasing and utilizing cheese for professio.
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KitchenPro Series Guide to Cheese Identification, Classification and Utilization | Goat | Provence

As you're brainstorming ideas for your dream business, go through the following restaurant equipment checklist and make sure you're not missing a thing. Consider the number of tables you can fit in your restaurant and how many guests you hope to serve every night when factoring in how much to buy. Pots of all sizes, saute pans, tasting spoons, mixing spoons, sheet pans, whisks, fish spatulas, ladles, bowls of all sizes, squeeze bottles, bench scrapers — the list goes on and varies widely depending on the type of food you want to make. While your dishwasher may be the most efficient one around, there will still be times when all the saute pans are dirty, even if just for just a few minutes.

KitchenPro Series Guide to Cheese Identification, Classification and Utilization

Properly-installed shelving can be a great solution for storing various appliances in your kitchen, as well as perishable and nonperishable foods. Make sure your kitchen has proper safety equipment. Check your local fire department guidelines before purchasing fire, safety, or sanitation equipment, and avoid potential complications by always keeping your kitchen up to fire code standards.

Ensuring your staff wear non-slip shoes and providing rubber floor mats to prevent injury from standing for long hours also play a big part in keeping your kitchen safe. All commercial kitchens require a refrigeration system of some type.

Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization

Without a fridge, you can't keep ingredients and prepared foods fresh. Freezers are also crucial for inventory management because it's much more cost-effective to buy steaks and freeze them than to buy 10 steaks every day. Industrial-grade refrigeration units are designed to meet the unique needs of the food industry. For example, they have the ability to cool large pots of sauce to a safe temperature in record time, so they're a key purchase for any food handling operation. Although walk-in fridges and freezers have more storage space — and they can be custom built to fit any kitchen — smaller restaurants may not need a walk-in unit.

There are even outdoor refrigeration and freezing options available if interior space is an issue. Make sure to seek professional help for installation and that you know how to properly maintain your unit, as they can be costly to repair. Prep tables, counters, and cutting surfaces are essential to any commercial kitchen and come in various sizes. Some also have refrigerated compartments on the counter itself. As for cutting surfaces, choose either plastic or wooden cutting boards.

Plastic boards are easier to sanitize but can develop deep grooves that can hide bacteria. Many kitchens use red for meat, yellow for chicken, green for veggies, and blue for fish and seafood. If you want to keep sauces and prepped food warm throughout service, the best option is a steam table. They use warm water to keep food in metal containers warm and at a safe temperature for hours at a time.

If your slicing needs are low-volume or infrequent, a manual food slicer is a better, less expensive option. Electric slicers are automatic, which can save you time and labor.

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Most electric slicers also allow you to turn off the automatic function and operate the machine manually. If your concept involves house-baked bread or desserts, a commercial mixer is a crucial purchase. Spiral mixers are named after the spiral-shaped agitator the mixing appendage , and they mix at high speeds and are capable of handling fifty to six hundred pounds of dough. Named after the way the mixing bowl rotates around the agitator, planetary mixers have lower mixing speeds than their spiral counterparts but allow you to make many different foods, from doughs to whipped cream to mashed potatoes.

These mixers come in both countertop and floor types, which can handle up to twenty and two hundred quarts, respectively. Batch bowl processors collect food as it's processed. These processors generally hold between one and six quarts of chopped food, but can also come in larger sizes.

Most bowls are made of plastic, but stainless steel options are available for those who want more strength and durability. These are the food processors most commonly found in home kitchens. Continuous feed processors can minimize preparation time when processing large quantities of food, making them a great option for commercial kitchens. Although heavier than other food processing types, these units are sturdy and multifunctional.

Types of Knives

You can add an attachment that collects chopped food in a side container or use the bowl instead. Like residential ranges, commercial units can be either gas or electric. Alternatively, electric ranges have smooth, elegant, easy-to-clean designs and come in three sub-categories. Keep in mind that any operation that uses heat to prepare food is required to have appropriate ventilation equipment installed.


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Range hoods, which sit on top of stoves and broilers, use fans to suck grease, moisture, and heat through filters and out of the kitchen. Part of the CIA's new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource discusses the basic history of cheese, its manufacture, and its incorporation into different cuisines across the dining spectrum.

Product identification, availability, storage, flavor and development are all described in detail in this invaluable introduction to the world of cheese! A network of more than 37, alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www. A Certified Hospitality Educator C. Fischer serves as maitre d' instructor in the college's Ivy Award winning Escoffier Restaurant.


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