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The kitchen work triangle principle is used by kitchen designers and architects when designing residential kitchens. Recommended dimensions and layouts will vary with different building codes around the world, but some examples are: [4] [5] No leg of the triangle should be less than 1.2 m (4 ft) or more than 2.7 m (9 ft).
Kitchen plan. The electric stove. The Frankfurt kitchen was a narrow double-file kitchen measuring 1.9 m × 3.4 m (6.2 ft × 11.2 ft). [10] The entrance was located in one of the short walls, opposite which was the window. Along the left side, the stove was placed, followed by a sliding door connecting the kitchen to the dining and living room.
Pomodoro Technique. A pomodoro kitchen timer. The Pomodoro Technique is a time management method developed by Francesco Cirillo in the late 1980s. [1] It uses a kitchen timer to break work into intervals, typically 25 minutes in length, separated by short breaks. Each interval is known as a pomodoro, from the Italian word for tomato, after the ...
Kitchen. A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment. A modern middle-class residential kitchen is typically equipped with a stove, a sink with hot and cold running water, a refrigerator, and worktops and kitchen cabinets arranged according to a modular design.
Brigade de cuisine ( French: [bʁiɡad də kɥizin], " kitchen brigade ") is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935). [1] [2] This structured team system delegates ...
Food expert, kitchen planning and management skills. Fields of. employment. Cooking. A sous-chef is a chef who is second in command of a kitchen, ranking directly below the head chef. [1] In large kitchens, sous-chefs generally manage members of the kitchen on behalf of the head chef, who is usually preoccupied with other tasks.
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