TLE (Principles of Design and Layout) (Video Notes)

Vocabulary flashcards covering the key terms from the lecture about design, layout, and the seven major work areas in a kitchen.

Design

The function of developing the facility, including site selection, menu, equipment requirements, and other factors that guide the project into reality.

Layout

The process of arranging facilities and equipment to achieve operational efficiency.

Receiving area

The area where food and supplies are checked, examined, weighed, and counted upon delivery to verify accuracy before storage.

Storage area

A space for storing food and supplies, including both dry storage and cold storage sections.

Dry storage area

Storage area for dry goods (non-perishable items).

Cold storage area

Refrigerated storage area for meats, dairy, and other perishables.

Preparation area

Area designed close to the cooking area; vegetable preparation and other prep near refrigerated storage and cooking/salad areas.

Cooking area

Heart of the kitchen; usually located adjacent to storage, preparation, and serving areas.

Serving area

Area where servers pick up orders for service; must allow easy access for servers.

Dishwashing area

Well-lit, well-ventilated area near preparation and cooking areas, but not far from service/dining areas due to noise and moisture.

Waste disposal area

Area that holds food waste and trash and manages associated smells.

Seven major work areas

The seven functional zones in a kitchen: receiving, storage, preparation, cooking, serving, dishwashing, and waste disposal.