COOKING IN COMMERCIAL KITCHEN EQUIPMENT PREPARATION
Mise en place, commonly called set up, can be interpreted as the beginning of a job. Careful preparation of the equipment is very important before the cooking process begins, even this makes it possible for a cook to work efficiently, especially during busy times.
To facilitate the implementation of a job, a list of equipment needed by each section can be made according to their needs. With a good Mise en place means half of the work has been done, this can be proven true on the work in the kitchen in general, as well as in each - every part under it.
The types of equipment that need to be provided in each section for each cook include:
A variety of knives, kitchen forks, sharpening steel / stone, spatulas, cutting boards,
skimmer, strainer, ladles, spider and table spoon.
b. Pot and Pans
Stock Pot / Marmite, sauce pan, sauteuse, sautoir / sauté pan, frying pan and omelette pan.
Side towel, apron, napkin and table cloth.
All of the equipment is placed in such a way that it can be easily reached if needed, for example the required knife is to the right of the cutting board on the table where we work.
Then for pots or pans and other small equipment can be stored under the desk so that everything can be taken easily.