Grammar Practice

THE KITCHEN

Special Terms

Service Area: A term often used for the part of the kitchen where the waiters and waitresses give and pick up orders (раздаточная).

Pantry: An area in or near a restaurant kitchen where cold foods such as salads and sandwiches are prepared; pantryworkers may be responsible for non-alcoholic beverages as well. In some places, the term is also used to designate a storage area (буфетная).

Chef: The head cook in a restaurant. A chef who has a large staff and many managerial duties is often called an executive chef. There are also specialty chefs, responsible for preparing one kind of dish such as sauces or desserts (шеф-повар).

Cook: In restaurant usage, an assistant to the chef; some cooks work in the service area (повар).

Kitchen Helper: A kitchen employee who performs non-cooking chores such as cutting vegetables or cleaning (кухонный рабочий).

Pot: A cooking utensil; the people who wash pots and dishes in a restaurant are called potwashers or dishwashers (кастрюля).

Storekeeper: The employee responsible for storage of equipment and food supplies (заведующий складом; кладовщик).

Butcher: A person who cuts meats and prepares them for cooking (мясник).

Range: A large cooking stove (кухонная плита).

Duck Board: A grill of boards, with spaces between them, that can be laid over a slippery floor (дощатый настил).

Vocabulary Practice

I. Переведите атрибутивные сочетания на русский язык:

service area; assembly-line methods; kitchen offices; locker rooms: assistant chefs; food supplies; restaurant kitchens; meal service hours; back-of-the-house plan; last minute warming or preparation; dishwashing area; food preparation area; kitchen employees; sanitation codes; food-handling procedures; tightly-covered waste receptacles.

II. Answer the following questions:

1. What is the service area in a restaurant kitchen?

2. What kinds of foods are prepared in a restaurant pantry? What else does the term sometimes designate?

3. What does the term chef in a restaurant refer to? What kind of duties does an executive chef have? What do specialty chefs do?

4. How is the term cook used in restaurants? Where does the cook

often work?

5. What does a kitchen helper do?

6. Who are dishwashers and potwashers?

7. What is the storekeeper responsible for?

8. What does a butcher do?

9. What is a range?

10. Describe a duck board and its use.

Grammar Practice

II. Переведите следующие бессоюзные предложения:

1. Everyone knows the back of the house has a kitchen, but in many restaurants it spreads over several rooms or areas.

2. The size, arrangement, and equipment in the food preparation area depend on the number of meals the restaurant handles and the kind of fond it serves.

III. Определите время и залoг сказуемого. Предложения переведите.

1. Ranking below the chefs are the cooks.

2. Another job that must be performed continually in a kitchen is washing dishes and pots.

3. Larger restaurants will also employ a storekeeper who is in charge of storing and issuing equipment and food supplies.

4. Separation of the different duties and areas helps reduce the frantic activity that often characterizes a restaurant kitchen during mealtimes.

5. The service area is best located between the dining room and the food
preparation areas.

6. In many restaurants the pantry is equipped with hot and cold tables for food that has already been prepared.

7. The employees are usually provided with lockers in an area where they can change to and from their street clothes.

8. An establishment that makes its customers sick from unsanitary food won't stay in business very long.

9. A place that has as many cutting instruments and hot surfaces as a kitchen will inevitably be the scene of a certain number of accidents.

IV. Назовите неличные формы глаголов (инфинитив, причастие, герундий). Определите их функции. Предложения переведите.

1. In smaller places the assistant is expected to be able to prepare all the dishes on the menu.

2. Most restaurants also employ one or more kitchen helpers whose duties
include cutting vegetables, stirring, cleaning, and other such chores.

3. In Europe especially kitchen helpers are often youthful apprentices preparing to become chefs.

4. Even when the restaurant has automatic dishwashers it is necessary for employees to scrape and sort dishes and to load and unload the machine and there are always cooking pots from the kitchen to be scrubbed by hand.

5. A few restaurants that buy in large quantities will employ a butcher to cut meat according to requirements set by the chef.

6. A small establishment may need only a chef and a helper to do the dishwashing.

7. To prevent this, a good back-of-the house plan includes a service area with a counter where they can hand in and receive orders.

8. Most modern kitchens have automatic dishwashers, some operating on a continuous belt, so that one person can load dirty dishes and second one can unload clean dishes at the other end.

9. Portable equipment is preferable because it permits rearranging the work areas and easier cleaning.

The Kitchen

Everyone knows the back of the house has a kitchen, but in many restaurants it spreads over several rooms or areas. In the fa­miliar part of the kitchen, hot food is prepared; in the service area, orders are placed and picked up; in the pantry, cold food such as salads and sandwiches are made, often with assembly-line meth­ods. There is a space for washing utensils and a space for storing equipment and supplies. Depending on the size of the establish­ment, there may be kitchen offices, locker rooms, and washrooms.

The boss of the back of the house is the chef who is always the head cook and may sometimes take charge of menu planning and purchasing. In some cases he or she is more manager than cook and is therefore called an executive chef. In larger establishments there may be one or more assistant chefs; in smaller places the assistant is expected to be able to prepare all the dishes on the menu. In more elaborate restaurants there may be several who work as specialty chefs —a sauce chef, a vegetable chef, a dessert chef, a baker.

Ranking below the chefs are the cooks. In a large restaurant they frequently work in the service area where waiters pick up orders. Cooks get orders ready for the waiters and prepare dishes such as grilled steaks that are cooked at the last minute. Most res­taurants also employ one or more kitchen helpers whose duties in­clude cutting vegetables, stirring, cleaning, and other such chores. The helpers are to the kitchen what the bussers are to the dining room. In Europe, especially, kitchen helpers are often youthful ap­prentices preparing to become chefs.

Another job that must be performed continually in a kitchen is washing dishes and pots. During mealtimes a steady stream of dishes comes in dirty and goes back to the dining room clean. Even when the restaurant has automatic dishwashers it is necessary for employees to scrape and sort dishes and to load and unload the ma­chine and there are always cooking pots from the kitchen to be scrubbed by hand.

Larger restaurants will also employ a storekeeper who is in charge of storing and issuing equipment and food supplies. In some cases, one person will be responsible for foodstuffs and another for equipment. A few restaurants that buy in large quantities will em­ploy a butcher to cut meat according to requirements set by the chef.

Not all restaurants employ a kitchen staff this large. A small es­tablishment may need only a chef and a helper to do the dish­washing. Regardless of the restaurant and its staff all these different jobs must be done by the personnel available.

Restaurant kitchens are not tranquil places; they are famous for the pressure under which employees must work during meal service hours. Even with modern air conditioning they are usually very hot and they present many hazards that result in industrial ac­cidents. To an outsider the kitchen may be a scene of rush, noise, heat, and confusion. Separation of the different duties and areas helps reduce the frantic activity that often {though not always) characterizes a restaurant kitchen during mealtimes.

Waiters and waitresses shouting out their orders can cause much noise and confusion. To prevent this, a good back-of-the-house plan includes a service area with a counter where they can hand in and receive orders; this area is best located between the dining room and the food preparation areas. Instead of shouting, waiters and waitresses usually give the cooks a slip of paper with the order written on it. These orders are ordinarily in abbreviated form, with just a few letters or initials representing the items on the menu.

In many restaurants the pantry is equipped with hot and cold tables for food that has already been prepared; it also has grills and other equipment for last minute warming or preparation.

The dish and potwashing area should be located so that it is ac­cessible from both the dining room and the kitchen. Bussers bring soiled dishes to the dishwashers who separate dishes from silver from glassware. They scrape any remaining food from the dishes so it is necessary to have equipment for waste disposal in the area. Most modern kitchens have automatic dishwashers, some operating on a continuous belt, so that one person can load dirty dishes and a second one can unload clean dishes at the other end. Special plastic racks are provided for different sizes and kinds of dishes. The glass racks can be carried back to stations in the dining room by the bussers. The dishwashing area should also contain sinks for soaking pots that have to be washed by hand. In some restaurants, these sinks are portable so they can be wheeled easily from the kitchen to the dishwashing area.

The size, arrangement, and equipment in the food preparation area depend on the number of meals the restaurant handles and the kind of food it serves. It must include tables or counters where the chefs and their helpers can work and the necessary stoves or ranges on which the actual cooking is done. There are many different kinds of equipment on the market including machines for slicing, peeling, grinding, and shaping, as well as ranges and ovens for bak­ing, grilling, frying, and broiling. Refrigerators and freezers come in a variety of sizes and shapes. Portable equipment is preferable because it permits rearranging the work areas and easier cleaning. Some new equipment is self-cleaning to cut down on one of the hardest kitchen chores. Many new ranges and ovens are equipped with automatic timers that reduce the amount of attention required from chefs and cooks.

Kitchen equipment can be purchased in standard models to be assembled according to the needs of the establishment or can be specially designed and custom-built for much more money. A strong trend today is toward automated equipment that reduces chores as much as possible. The initial expense of automated equip­ment is higher but it pays for itself over a period of time by savings in employee costs. We must re-emphasize that the available kitchen equipment is a key consideration in menu planning.

Kitchen employees usually wear white uniforms including the famous chefs cap intended to keep hairs out of food. The employees are usually provided with lockers in an area where they can change to and from their street clothes; washrooms are usually located ad­jacent to the locker rooms.

Among the most important considerations in the design of res­taurant kitchens are sanitation and safety. Cleanliness is a vital fac­tor in the operation of any restaurant; an establishment that makes its customers sick from unsanitary food won't stay in business very long. Most communities have local health inspectors who make periodic visits to restaurants to enforce sanitation codes. The worst health hazards are insects and rodents (rats and mice) that carry diseases, and unsanitary food-handling procedures. Insects and rodents are usually controlled through periodic extermination, special traps, or poisoned bait which must be located where it can­not come into contact with any foodstuffs. Other preventive meas­ures against insects and rodents include quick disposal of wastes and tightly-covered waste receptacles. In many restaurants the recep­tacles are kept on wheeled carts that can be easily and quickly moved to special areas for later removal from the premises.

Both sanitation and safety require frequent cleaning of the equipment and washing down of the entire area. Most restaurant kitchens have washable floors and walls of concrete, tile, or plastic that can be hosed. Drains are spaced to carry off the water effi­ciently. To prevent slipping on vegetable peelings or similar wastes, many kitchens are equipped with duck boards that are laid down in the work areas and removed when the kitchen is washed.

One of the biggest dangers in a kitchen comes from grease which is highly flammable. All equipment where a build-up of grease can occur must be carefully cleaned every day. Even self-cleaning equipment must be cleaned by hand at regular intervals.

Another necessity in a well-planned kitchen is good ventila­tion. This should be included in the design when the kitchen is planned rather than later on, since repair or rebuilding can be very costly. The ventilation system should be capable of removing hot air and cooking odors (not in the direction of the dining room) and pumping in fresh, cool air.

A place that has as many cutting instruments and hot surfaces as a kitchen will inevitably be the scene of a certain number of ac­cidents. The best way to prevent them is by means of an industrial safety training program for the employees. Much of the new stand­ard kitchen equipment has safety devices such as automatic cut-offs to reduce accidents.

Restaurant kitchens function outside the vision of those in the dining room. Although the work is often hard and hot and is some­times performed under great stress and pressure, it is the heart of the entire operation.

Discussion

1. Name some different work areas in a restaurant kitchen.

2. What are the responsibilities of the chef?

3. What are some jobs the assistant chefs may do?

4. How do cooks rank in comparison to chefs? Where do they often work and what do they do?

5. What duties do the kitchen helpers have? What are they sometimes training for?

6. Why is it necessary to have people handle dishes even when there are automatic dishwashing machines in the kitchen?

7. Who takes care of storing and issuing equipment and food supplies? 8. What employee in a large restaurant cuts and trims meat?

9. Describe working in a restaurant kitchen.

10. Why does a good back-of-the-house restaurant plan include a service area? Where should it be located? What does it contain?

11. How are orders placed in the service area?

12. What jobs need to be done in the dishwashing area? What is a good arrangement for this part of the kitchen?

13. Name some different kinds of equipment found in restaurant kitchens.

14. What is the advantage of portable equipment?

15. What is the advantage of self-cleaning equipment?

16. What is the advantage of automatic timers?

17. How can automated equipment cut costs over a period of time?

18. Describe the uniforms kitchen workers usually wear.

19. What are the major health hazards in restaurant kitchens? How can they be controlled?

20. What are some ways to make cleaning a kitchen easier?

21. What can cause fire in a kitchen? How can this be avoided?

22. What should a good ventilation system do?

23. Why will a kitchen inevitably be the scene of at least some accidents? What can be done to limit them?

Review

A. Mark each of the following statements true or false.

1. ___All the activities in a kitchen are always crowded together into one all-purpose room.

2. ____A cook ranks above a chef in a restaurant kitchen.

3.___The chef may be assisted by specialty cooks who prepare such dishes as sauces, vegetables, and desserts.

4.__Automatic dishwashing machines eliminate the need to employ any dishwashing personnel.

5. ____Work in a restaurant kitchen is often rushed, noisy, hot, and confused.

6. ___ Good organization of the kitchen work areas helps reduce pressure and confusion there.

7. ____To cut down on noise and confusion, written orders are usually placed in the service areas.

8.___ Some restaurant dishwashing machines can be operated by two employees, one to load and one to unload at the other end.

9. ____There are only a few kinds of kitchen equipment from which a restaurateur can make a selection.

10. ____ Modern devices such as portable or self-cleaning equipment or automatic timers do not really provide any advantages in a restaurant kitchen.

11. ____Kitchen equipment must always be specially designed and custom-built.

12.____The cost of automated kitchen equipment is so high that the expense can never be repaid.

13.____Chefs' caps serve no useful purpose.

14. ____ Insects, rodents, and poor waste disposal methods can all constitute health hazards in a restaurant.

15.____Walls and floors of concrete, tile, or plastic are easiest to hose down and thoroughly clean.

16.____Build-ups of grease create a fire hazard in a kitchen.

17. ___A ventilation system for a restaurant kitchen should discharge cooking odors into the dining room to make the customers hungrier.

18.____Some industrial accidents are inevitable in a place where there are many sharp instruments and hot surfaces.

Б. Assuming a restaurant kitchen with a very large staff, indicate the employees who would perform each of the jobs listed below.

1. Planning the menu. _____________

2. Cutting up vegetables. _____________

3. Washing used pots. _____________

4. Supervising all personnel and activities in the kitchen. _____________

5. Cutting and trimming meats to the chef’s specifications. _____________

6. Preparing sauces. ______________

7. Filling orders and making last-minute food preparations. ______________

8. Issuing foodstuffs to the kitchen staff. ______________

9. Making desserts. ______________

10. Unloading dishes from a dishwashing machine. _____________

11. Scraping waste food from soiled dishes. _____________

12. Wheeling a portable pot-sink from the cooking

area to the dishwashing area. _____________

13. Wheeling trash receptacles to an area where

they will be later removed. _____________

14. Hosing down the kitchen at the end of the

work period. ______________

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