Classification of Kitchen PDF

# Classification of Kitchen ## Hot and Cold Kitchen In a professional kitchen setting, the terms "hot kitchen" and "cold kitchen" refer to different areas or sections based on the type of food preparation and cooking tasks performed in each. These distinctions help organize the kitchen workflow an...

# Classification of Kitchen ## Hot and Cold Kitchen In a professional kitchen setting, the terms "hot kitchen" and "cold kitchen" refer to different areas or sections based on the type of food preparation and cooking tasks performed in each. These distinctions help organize the kitchen workflow and allocate specific tasks to different kitchen stations. ### Hot Kitchen - The hot kitchen is typically associated with cooking and preparing hot or cooked dishes. - It includes areas where food is cooked, grilled, sautéed, roasted, and fried. - Stations in the hot kitchen may include the grill station, sauté station, fry station, and oven station. - Chefs in the hot kitchen are responsible for preparing main courses, meats, and other hot dishes. ### Hot Kitchen: Main Courses - Grilled meats (steaks, chicken, fish) - Roasted meats (roast beef, lamb, pork) - Braised dishes (pot roast, braised short ribs) - Pan-seared items (pan-seared salmon, chicken breasts) ### Hot Kitchen: Sautéed Dishes - Sautéed vegetables - Stir-fried dishes - Sautéed seafood (shrimp, scallops). ### Hot Kitchen: Fried Items - Fried chicken - French fries - Tempura vegetables ### Hot Kitchen: Baked and Oven-Cooked - Baked pasta dishes - Casseroles - Baked chicken or fish ### Hot Kitchen: Soups and Stews - Chicken noodle soup - Beef stew - Minestrone ### Hot Kitchen: Hot Appetizers - Stuffed mushrooms - Chicken wings - Fried calamari ## Cold Kitchen - The cold kitchen, also known as the garde manger, is focused on the preparation of cold dishes and cold food items. - It includes tasks such as salad preparation, cold appetizers, charcuterie, and plating cold desserts. - Stations in the cold kitchen may include the salad station, cold appetizer station, and dessert station. - Chefs in the cold kitchen often work with ingredients like fresh produce, seafood, and pre-cooked or cured items. ### Cold Kitchen: Salads - Caesar salad - Greek salad - Caprese salad ### Cold Kitchen: Cold Appetizers - Enselada - Chilled shrimp cocktail - Bruschetta ### Cold Kitchen: Charcuterie and Cold Cuts - Sliced cured meats (prosciutto, salami) - Cheese platters - Pâtés and terrines ### Cold Kitchen: Chilled Soups - Gazpacho - Cherry Almond Soup - Cucumber soup ### Cold Kitchen: Cold Desserts - Ice cream and sorbet - Chilled fruit soups - Cold fruit salads