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Tuesday, December 10, 2019

Making Cooking Magic in a Commercial or Home Kitchen

The kitchen has always been a source of ancient magic and primeval science. It takes plenty of experience to make a bowl of soup to make your grandmother proud. It is the realm of grandmothers, with their ancestral memories providing them with guidance and support whenever they prepare a dish for family and friends.

Each ingredient is measured by hand, by feel, and approximation. Cooking by feel comes from years of practice. Expert cooks know their kitchen and can find their way through the utensils and pantry blindfolded. If an ingredient is not available, there is always a way to make the dish delicious and the dinner memorable.

Industrial Kitchens

A restaurant kitchen, a commercial bakery, as well as industrial food laboratories, aim to deliver consistent quality food every day. The measurements are not in pinches or handfuls but cups and gallons, kilograms and pounds. These kitchens feed people in the hundreds daily, or even in the thousands. The flavor is subtle but measured in large quantities.

The commercial kitchen is where equipment likemeasuring jugs from New Zealand, Italian coffee machines, and German weighing scales all come together to create commercial masterpieces. Before the restaurant opens for business, it requires akitchen checklist. The checklist includes all the equipment needed to run the kitchen efficiently, economically, quickly, and profitably, such as stainless steel stovetops, serving size skillets and large grills and stoves.

The Right (Size) Kitchen Equipment

Regardless of whether it's a home kitchen or a commercial one, safety is an essential component in the kitchen. But the commercial kitchen should have more than stoves, ovens, refrigerators and the usual food processors.

Commercial kitchens require walk-in freezers, fire alarm systems, large measuring cups and commercial ovens that could cook food for large groups. These commercial kitchens could require machines that can mix ingredients and store food in vacuum-sealed packs.

In such a setting, measuring tools and equipment such as thermometers and measuring jugs are the basic requirement, especially for commercial food manufactures. Commercial food establishments such as restaurants might require large pantries and walk-in refrigerators but smaller cooking equipment in the kitchen.

Having the right equipment ensures that food served in large quantities will have the same quality, taste, appearance and smell.

Commercial and Home Kitchens Still Need Attention

The pace in a commercial kitchen is fast and furious, but that does not mean the food served is not given the same attention and love as in a home kitchen. In truth, the food served needs more attention and detail in a commercial establishment.

Doing so ensures diners and customers that they are being served nothing less than quality and that diners are served quality ingredients at a timely pace. No long waits, no disgruntled customers and diners, and quality food that meets international dining standards. What more could a dining customer ask?

So the next time you step into your kitchen, you should realize the science needed behind the creation of any dish, as well as the magic touch a cook or chef needs to bring that extra "zing" to a dish.

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