SETTING UP OF WORKSTATION (SAINIK'S STORY)

In a Busy Kitchen there is a lot of Hustle and Bustle and Noise.The guest,s orders on the pick-up counter keep the service staff on their toes.Each dish has to be consistent and the hot food has to be served hot to the guest.One always has to be prepared even if the entire restaurant is full and the order are waiting on the counter,commonly known as 'pass' and is usually handled by the sous chef or the chef in charge of the meal service.In order to meet deadlines,it is mandatory for a cook to be well organized.

GAS RANGE:-The cook has to ensure that all the ranges are in proper working condation.He/She must light up all the burners and physically check them.In case of any malfunctioning,engineering must be informed for necessary repairs.

A cook must light up the small protruding pipes known as 'Pilots'.Pilots should be kept lit as they emit out a very small amount of flame and one does not have to light up the flame every time an order comes in.

MISE EN PLACE :-This is French Word,Which literally translates to'Putting in Place'.A pre preparation of a dish is also referred to as "Mise En Place".

Before being able to put finishing touches to a guest's food,the entire Mise En Place has to be in place and with in reach so that the cook does not have to move from one place to another place to another as this would tire him Easily.

POT FULL OF WATER :-Pot full of water to hold ladles and spoon kept near the cooking range saves a lot of time while cooking.The water in the pot helps rinse the ladles and spoons;but the water should be change at regular intervals.

Some people add a small amount of Chlorine into the water so that the knives are constantly sanitized;however care has to be taken as we do not want the smell of Chlorine getting into the food.

CHOPPING BOARD :-Wet the Duster and squeeze out excess Water,fold to the size of chopping board and place the chopping board firmly on it.This will prevented the Chopping board from slipping.Usually it is advisable to fix the chopping board on the corner of the work table so that the debris can be collected easily in the bin and processed vegetables can be scraped into a bowl.As per hygiene laws,colour-coded chopping boards are used for various food commodities.

Red Chopping Board are used for Raw Meats,Yellow for Cooked Meat and Poultry,Blue for Sea Food and Fish,Green for Salads and Fruits,Brown For Vegetables,White for all Dairy Products,and Purple for Allergens products (i;e, Chesse)

CHEF'S TIPS :-Put a wet paper towel under a cutting board. 

Not only are cutting boards that slide on the counter annoying, they're extremely dangerous when you're holding a knife and trying to chop something. Wet a paper towel and lay it under the board and it won't budge!