Учебное пособие Санкт-Петербург 2010

preparation area the part of the kitchen where raw ingredients are

prepared for cooking

executive chef a chef who has a large staff and many managerial

duties

bake to cook something using dry heat, in an oven
storage when you keep or put something in a special place while it is
not being used
cold cuts thinly cut pieces of cooked meat eaten cold
merchandising the way in which businesses try to sell their products

Unit 5. Restaurant furnishing and equipment

1. 
   Read and translate the text. While reading the text sum up you’ve learned from text about:
   

1. 
   different types of kitchen equipment in the restaurants;
   
2. 
   the importance of sanitation and safety;
   
3. 
   the ways to make frequent cleaning easier;
   
4. 
   the biggest hazards to health and safety of the kitchen staff;
   
5. 
   the importance of good ventilation system;
   
6. 
   different service areas;
   

m) the people who work in the kitchen.

The size, arrangement and equipment in the food preparation area depend on the number of meals the restaurant handles and the kind of food it serves. It must include tables or counters. There are different kinds of equipment on the market including machines for slicing, peeling, grinding and shaping, as well as ranges and ovens for baking, grill­ing, frying, and broiling.

Refrigerators and freezers come in a variety of sizes and shapes. Portable equipment is preferable because it permits rearranging the work areas and easier cleaning.
Some equipment is self-cleaning to cut down on one of the hard­est kitchen chores. Many ranges and ovens are equipped with auto­matic timers that reduce the amount of attention required from chefs and cooks. Kitchen equipment can be purchased in standard models to be assembled according to the needs of the establishment or can be specially designed and custom-built for much more money. A strong trend today is toward automated equipment that reduces chores as much as possible.
Both sanitation and safety require frequent cleaning of the equipment and washing down of the entire area. Most restaurant kitchens have washable floors and walls of tile or plastic that can be hosed. To prevent slipping on vegetable peelings or similar wastes, many kitchens are equipped with duck boards mat are laid down in the Work areas and removed when the kitchen is washed.
The worst health hazards are insects and rodents (rat and mice) that carry diseases, and unsanitary food handling procedures.
A place that has as many cutting instruments and hot surfaces as a kitchen will inevitably be the scene of a certain number of accidents. The best way to prevent them is by means of an industrial safety training programme for the employees.
Much of the standard kitchen equipment has safety devices such as automatic cut-offs to reduce accidents.
Restaurant kitchens function outside the vision of those in the dining room. Although the work is often hard and hot and is some­times performed under great stress and pressure, it is the heart of the entire operation.
Depending on the size of the establishment, there may be kitchen offices, locker rooms and washrooms.
During mealtimes a steady stream of dishes comes in dirty, and goes back to the dining room clean. Even when the restaurant has automatic dishwashers it is necessary for employ­ees to scrape and sort dishes and to load and unload the machine and there are always cooking pots from the kitchen to be scrubbed by hand.

2.