In the industrial world great attention is being paid today to keeping down the costs of different factory processes. It is known that the handling of the material in manufacture …

Of the many factors which contribute to successful kitchen operation, the most important single one, and the one which, more than any other, affects the working of the kitchen and …

It is essential to know how much equipment, particularly heavy equipment and machines, is needed in kitchens of various types and sizes. Conditions vary too much for this problem to …

It is only in exceptional circumstances that a food service manager is called upon to express an opinion on the selection of fuel. When she is appointed she usually finds …

The cooking equipment may be heated by gas, electricity, solid fuel, oil or steam. The principles that lie behind the process of heating by the first four of these are …

The last thirty years have seen many interesting developments in kitchen machinery. In the kitchen as in other fields of production where operations are carried out manually, increased output demands …

Decomposition of food is due to the growth of bacteria, yeasts and moulds. If food is to be maintained in a wholesome condition the growth of these organisms must be …

Almost any canteen, except perhaps the day school canteen, will be required to undertake the making of tea and probably also of coffee, and therefore facilities for the supply of …

One of the first rules of good cooking is to serve food at the temperature appropriate to the type of dish. It is as important to bring food to the …

The processes of boiling and steaming are different from those considered in the previous chapter in that the heat IL required for cooking is obtained from boiling water; the food …

In this method of cooking the food is heated in fat maintained at a temperature ranging from 300°F. to 400°F. The food may be either partially immersed in fat as …

As has already been stated the process of grilling depends entirely on radiant heat supplied by a material which can be made red hot. This material may be either incandescent …

The Range This is the most common piece of equipment found in kitchens. It consists of either one or two ovens standing on short legs with a boiling table on …

In considering the equipment for baking and roasting we observe that there is much in common in the requirements for the two processes. Both require an oven which is usually …

The terms roasting and baking are today to a great extent interchangeable and are used to describe the operation of cooking in an enclosed and heated space. The heat is …

The design of a kitchen involves so many considerations of a complicated nature that it is not surprising that it often seems as though insufficient thought is given at the …

Once the site, the location and the general service requirements have been settled, the next important subject is the total floor area required and its allocation between the various sections …

Considerable thought is now being given to the problems of the acoustic qualities of buildings and although much of this work has been directed towards improving the sound quality of …

The Problem of Temperature Control The problem of maintaining a satisfactory working temperature in a kitchen is more complicated than the provision of adequate heating in a classroom or office. …

All operations in the kitchen rely a great deal on the use of the eyes whether it be for finding the caterpillar in the cauliflower or deciding the delicate degree …

Good ventilation consists in maintaining the atmosphere in a comfortable condition by the admission of fresh air and the removal of vitiated air. Among the factors that affect comfort are …

There are not many people who spend their lives planning kitchens, nor is the choosing of a site and arranging for the building of a kitchen on it a very …

NO VISITOR to France could fail to appreciate the significance of the proverb ” Communautés commencent par bâtir leur cuisine.” For in that country it is clear that communities do …