differences hot and cold kitchen

KITCHEN according to the Oxford Dictionary of English dictionaries, Kitchen is a "Room in the which meals are cooked," which means the kitchen is the room where the food is cooked.

function Kitchen

Some of the hotel kitchen functions are as follows:

As a point of cooking in the hotel.
As an experimental area to generate new recipes.
Tool benchmarks a quality hotel through food processing and food preparation.
Kitchen is divided into two parts, namely:

Cold Kitchen
Kitchen which is where the processing of food materials that make an appetizer (cold appetizer), also makes cold souce such as mayonnaise, thousand island, callipso, souce, etc. These outlets also handles the processing of fruit for decoration as well as an appetizer and dessert.

Hot kitchen
Hot kitchen is divided into two parts, namely the banquet kitchen and kitchen a'la carte. The kitchen has two parts outlets as follows:

a. Soucier

Outlet responsible for major food processing (main course) and the manufacture of hot souce like demi glace mushroom souce, black pepper souce.

b. Cold kitchen

Outlet responsible for making soup maun side dishes.

c. Butcher

Outlet who prepare and specialize in meat, chicken, fish and the like. Besides preparing raw materials and semi-finished.

Pastry Kitchen

Pastry is the part that prepare, process and present the product cake, chocolate, biscuit, occation special product ,. Presentation of pastry products when coofe break, tea time, dessert, party and also sold free to guests who come to the pastry shop.

While understanding the pastry section in the book the professional pastry chef is the second edition, A room to prepare and serve all hot and cold sweet dishes, pastries, cakes, gateaux, petits four, ice cream dishes, and yeast good. Which means that the pastry is a room to prepare and serve all kinds of sweet dishes both hot and cold as, pastries, cakes, gateaux, petits four, ice cream dishes, and a good wheat.