Kitchen Operations - Hot and Cold Kitchens

Vocabulary flashcards covering the basics of hot and cold kitchen sections, equipment, and items based on the lecture notes.

Kitchen

The heart of food service and center of operation involved in the preparation and cooking of food.

Hot kitchen

The part of the kitchen where raw ingredients are prepared using heat as the medium in cooking.

Primary equipment and appliances

Hot kitchen equipment including ranges, ovens, boilers, griddles, and fryers.

Auxiliary cooking equipment

Equipment in the hot kitchen such as mixers, slicers, blenders, toasters, coffee maker, food warmers, worktables, sinks, pots and pans, and utensils.

Cold kitchen

The section of the kitchen where cold foods are prepared for serving at the table, usually located opposite or parallel to the hot kitchen.

Cold kitchen food preparations

Items prepared in the cold kitchen, including salads and salad dressings, vinaigrettes, garnishing, and hors d'oeuvres.

Dairy products

Items found in the cold kitchen such as cheese, milk, butter, and yogurt.

Cold meats

Meats found in the cold kitchen including ham, sausage, and salami.