Introduction
Since ancient times, the human being has sought ways to improve the performance and quality of their work, and for them has created new utensils, tools and furniture, thereby facilitating the performance of their work. With these innovations that man has been creating, he has left behind the use of fire, which previously was the main thing in the kitchen, to move to the use of technology for cooking food.
In the kitchen, it is very important to have all the utensils, tools, machinery and furniture necessary for food preparation, as well as the necessary hygiene measures to prevent the outbreak of infectious diseases in a group. determined of people. The work in a kitchen is extremely careful, since if the necessary care is not taken, it can cause damage to the health of consumers and even to the workers of the place.
For this reason, at the intermediate executive level, you must have the training required to carry out decision-making regarding the provision of utensils in the kitchen of an organization, in order to avoid accidents or something go as expected.
Provision of utensils
The kitchen is considered an area of vital importance in catering establishments that are intended to carry out the different processes of preparing meals. These spaces are physically delimited by different parameters and equipped with different facilities including tools, furniture, utensils and machinery. The distribution that these will have within the area will be according to the function that each of them perform.
The hospital kitchen is a service place that is part of all the general services of the institution, it must always be supervised by a health professional, be it a nutritionist or a dietitian and also managed by the indicated personnel, must have the necessary and adequate technology to be able to provide patients with diets that are in accordance with their nutritional needs and the pathologies or conditions they present.
This requires special attention through constant supervision, and if you are in charge or responsible, trained personnel will be able to identify if any complications or errors arise in the preparation process that could lead to a complication that puts the patient's life at risk..
Utensil storage area
It is the area intended for the storage of utensils (cutlery, glasses, trays, sets of dishes, etc.) that are used for the supply, distribution or preparation of food, as well as the kitchen elements used in the preparation of themselves, this is done once the washing and cleaning procedure has been completed, in order to have the necessary hygiene measures.
Utensils
The utensils are part of the materials that should not be missing in the kitchen and in turn are divided into:
- General UtensilsSmall UtensilsMoldsTools
General utensils
Among the general utensils we find:
- MechadoraArañaVarillaCazos needle or cacillosChampiñón or setaCesta of potato alambreCestillo nidoColador or ChinoColador of hiladoColador egg telaEscurridorEspátula rubber or lenguaEspátula of maderaEspátula of aceroEspumaderaEstameñaJuego of medidasJuego of boquillasMangaMandolinaMortero or almirezRalladorRejillaRodilloTablaTamizTrianguloTridenteTubo pin broth
Small utensils
- Grooving Opener Opens oystersNeedlesAteletesBrochetSkewerEgg or guitar cutterHeart cutterOliver pitterSpurPeelRipperFinder
Molds
- Cake ring Cake cutter Sponge cake Bombs BreadCarlotta DetachableFlanJelliesCupcakesPanPerfectPuddingSavarinTartalettesTerrinaNon-stick silicone molds
Tools
- Onion KnifeHalf KnifeHalf KnifeTrench KnifeSaw Knife Boning MachineHammerSpritFilleteador de carneMedial Half MoonMacheteEslama o chairaEspalmaderaGouiaSawScissors
conclusion
The provision of utensils is very important in the kitchen, because with the help of these the correct preparation of food can be achieved, regardless of the establishment in question, in the case of a health establishment, materials must be supplied with extreme care because it is about caring for sick people, unlike a restaurant, where most of the people who attend are "healthy" people, and in a hospital kitchen, the food prepared is precisely to strengthen the defenses of patients, and aid in their speedy recovery, and the slightest error, can even cause death to the patient.
Utensils are essential in the kitchen, because they make the job of cooking food much easier, and with fewer accidents for both diners and workers.
It is for this reason that the provision of utensils must be directed by personnel who are highly trained for this task, who have knowledge of the different types of food or dishes that are made, and for what type of people it is directed, in this way errors will be avoided. and the objectives of the organization will be met.
Information sources
- Meza M. Basic machinery. Innovation and educational experiences; Granada: 2009.Barquero A, Espinoza M. Conditioning of the kitchen. Module associated with unit of competence; Nicaragua: 2008. Torres B, Muñoz M, Girón Y, Marín J. Guide manual for the architectural design general services unit. District Secretary of Health; Bogotá DC: 2009.
