Handbook of Kitchen Management
Table of Contents
- Preface
- A Guide to Kitchen Hygiene
- A Guide to Kitchen Ergonomics
- Work Must Be Economical
- A Guide to Cookware
- Prevent Food from Sticking to Cookware
- A Guide to Food Packaging
- A Guide to Food Containers
- A Guide to Kitchen Knives
- A Guide to Cutting techniques
- A Guide to Sharpening Knives
- A Guide to Cutting Boards
- A Guide to Washing Food
- What's Next?
Preface
The kitchen is the second most indispensable facility in a house1 where something beautiful to our senses and indispensible to our survival called food is created. Kitchen contributes the most to the wealth called health. Therefore, kitchens have certain traits that must be preserved and best practices that must be followed.
The goal of this handbook is to help you better manage your kitchen for efficiency, productivity, economics and health. The motivations for this handbook are as follows—
- Food is the fundamental necessity to sustain human life. But many in this generation do not know to cook and manage kitchen. Consequently, they rely on restaurants, fast food joints and canteens for food, most of whom focus on taste; not health. This reliance is turning unhealthy for many.
- With the introduction of many synthetic products in kitchens, the manner of handling them as you handle organic products have turned out to be toxic. There is a need to educate how to handle synthetic products in kitchen.
- Marketers have sold beliefs, products and processes for kitchen management that have been profitable to them but unhealthy to the consumer. These presuppositions must be broken.
This handbook is written for the reader in you; not for the skimmer in you. Nor is it written for the search engines or Internet bots. Every line we have written is significant, and to grasp the significance, you must read.
Hoping that this handbook is of some benefit to you.
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The first facility being a toilet. If you are to choose to have only one facility in your house, that would be the toilet. ↩