Author Archives: Haylee

Healthy Weight Loss Diet Plan

Keeping Your Weight Loss Permanent

Losing weight is a sometimes daunting task but when successful it is a cause for great pride. Keeping the weight off is also a hard job but with some key guidelines to help it is possible to keep the weight off and enjoy yourself at the same time.

How You Eat

First, it is important that in your original plan you accomplished the loss in a healthy way with a good variety of healthy foods and exercises that fit your lifestyle and attitude. This is important because to maintain your new healthy lifestyle you will need to permanently incorporate your new eating habits and exercise regime. Variety and things that suit your pace of life is the best way to stay the course with your new healthy lifestyle.

A Healthy Attitude

You need to reinforce a positive mindset in your new habits for eating and exercising. Making sure you keep with your new routine is important and keeping an upbeat view about your new habits is vital. Luckily the nutritious food and exercise will actually help in making you physically and mentally feel better and keep an optimistic outlook.

Exercise

Exercise is a crucial step in maintaining your new lifestyle. There is a huge variety of exercises and styles of workouts. You have no excuse in not finding something to suit your schedule and temperament. It’s important to remember that while you can take off weight with just wholesome and nutritious eating habits adding a cardio and weight-lifting program greatly increases your chances of losing more weight and maintaining it over time.

Motivation and Support

Sharing your goals with some friends or your family can be a good motivator and an additional help in staying the course for a healthier you. Even better include them in your new weight loss arrangement, it’s an excellent way to keep up your enthusiasm and attitude.

Carefully Choose Your Weight Loss Plan

Remember to choose carefully in your weight loss ideas and plans as well as the people you let on to your intentions. You do not want any negative thoughts or feelings to hamper your goals. Losing weight can be fun and interesting if you approach it with a positive attitude. Learning about new foods and workout styles can be quite enjoyable. Learning to cook, meet new people and travel to new and different areas can all be part of your new improved life. Approaching weight loss with a fun and yet practical outlook can be extremely rewarding and life-changing.

Is L-Tyrosine For Bipolar Disorder A Remedy For This Health Condition?

When there are chemical and hormone imbalances in the body, this causes interruptions in nervous system functions, which can be treated with the medicinal use of L-Tyrosine for bipolar disorder. This natural remedy effects substance levels in the body through regulating metabolism and protein synthesis in the body. This ingredient is an antioxidant which boosts cellular health and immunity. This substance has been known to reform and build cells so that imbalances are not present.

How using L-Tyrosine for bipolar symptoms works

This amino acid plays a vital role in the nervous system which is an organ system that is affected in people who suffer from anxiety and depression issues. The use of this natural alternative health supplement provides nutrients and energy needed to carry out biological processes while sending and receiving electrical signals without interruption. L-Tyrosine for bipolar disorder works to build the immunity of nerves while balancing chemicals and hormones in the body that assist normal balanced functions. Those who suffer from the symptoms of this condition will be relieved from even chronic signs such as fatigue, insomnia, anxiety, mood disorders, and mental and cognitive impairment.

Healthy advantages of using L-Tyrosine for bipolar disorder

Organ system functions are complemented when you begin the use of this alternative health supplement which provides ingredients necessary for proper organ functions throughout the body. This anti-oxidizing substance is known as a nerve tonic because of how it protects nerves and heals cellular damage due to hormone or chemical imbalances. L-Tyrosine for bipolar symptoms works through correcting unnatural conditions and helping your body return to its normal state while also providing the strength and immunity to function optimally.

Clinical analysis of L-Tyrosine for bipolar disorder

Extensive clinical tests have been performed on the efficacy of this ingredient which is required by all cells for regeneration. This key ingredient combines with other vitamins and minerals to synthesize and cause many positive effects for all organs. Your endocrine and immune systems will be optimized which protects from broken electrical messages being sent to and from the control center of the body in the brain without causing adverse physiological reactions in the body.

Our tips on getting the most from L-Tyrosine for bipolar disorder

L-Tyrosine for bipolar conditions is a safe solution because of how it effectively assists the body when under stressful conditions, inhibiting the excretion of sensory chemicals and hormones which cause the progression of depression and anxiety in an individual. The healing effects of this medicinal substance are amplified when they are combined with other natural vitamins, minerals, and key ingredients that boost cellular stamina to help regulate internal body conditions. This key ingredient works to reverse the effects of aging and damage in the body, which is often brought on through intrinsic and extrinsic stress. When you consider the many health benefits of this ingredient, you may be free of your symptoms and feel rejuvenated on all levels.

The Diet Of Costa Ricans And How It Keeps Them Healthy

Located between Panama and Nicaragua in Central America, Costa Rica boasts a proud culinary heritage. Many scorn Costa Rica food selections for being high in saturated fats, but in actuality Costa Ricans are far more active than other cultures.

Costa Rican’s, locally called Ticos, never eat excessively. Limiting their portions is one way they stay so healthy. Also, lunch is the most important meal of their day. In fact, like many Latin nations, businesses and schools close down for a couple of hours at lunch so that employees and students can go home and have a leisurely meal with their family. This allows both a strong focus on family life, but also on slowing down a meal. In America, a typical school lunch lasts a mere twenty minutes at most and work breaks are usually an hour tops, so many must eat at their desk or machine. A Costa Rican’s lifestyle is completely different.

Costa Rica food often revolves around rice and beans, such as Gallo Pinto, a dish that translates to “Spotted Rooster”. Gallo Pinto is a dish that includes black beans at a three to two ratio to rice. Also added are onions, garlic, and salt. Meats are eaten sparingly, while beans provide a high content of fiber. Fiber can help counteract the saturated fats. Costa Rica food choices rarely include dairy or cheese.

As Costa Rica has water on both sides with the Pacific to the west and the Caribbean to the east, fresh seafood is always available. Unfortunately, the seafood is also extremely expensive as the country exports the bulk of its seafood. Chicken, pork, and beef are the more popular meats. Costa Rica food supplies use organ meat as well; so expect to find dishes involving stomach, brains, and other organs on the menu. Other staples of Costa Rica food choices include fresh vegetables such as tomatoes and a variety of beans, fruits, including plantains, and rice.

Costa Rica’s capital city, San Jose, is packed with outstanding restaurants and cafes. In San Jose, one can experience bold foods and beverages. Staple beverages such as sugarcane soaked in hot water are second only to the nation’s delicious Costa Rican coffee. Drinks mixing corn meal and milk are also common. Plantains are similar to bananas in appearance, but they cannot be eaten raw. Plantains are pounded flat, battered, and fried tender.

As one travels to other regions, the choices for Costa Rica food also decrease and become more traditional with the beans and rice dishes. Beans and rice dishes are usually served alongside a carrot and cabbage or lettuce and tomato salad. Sometimes Arroz, (fried shrimp or chicken), are found on the table instead of beans and rice. The salads are typically larger than the portion of beans and rice and that helps the Ticos to stay fit.

It is possibly to choose healthy selections of Costa Rica food. Stick to plenty of fresh fruits and vegetables and enjoy the delightful blend of culinary flavors.

Ice Cream Vs Gelato – What’s the Difference?

Some think that “gelato” is just the Italian term for what we Americans know as “ice cream”. While they are both frozen dairy desserts, there are enough differences between them to make a clear culinary distinction from one another. The differences mainly stem from the ingredients and processing methods.

Ingredients

Ice cream includes much more fat (or butterfat) than gelato. By lawful definition, ice cream includes a minimum of 10% fat, and can have up to 18%, defined by its higher cream content. Gelato recipes call for milk (low-fat to whole), and generally use little or no cream, making the fat content between 3% to 8%.

Egg yolks are used in higher quantity in gelato; more so in the custard based variety, such as chocolate or caramel flavors. Eggs aid in thickening the milk base for frozen desserts.

Gelato is typically known for using fresh and high quality ingredients, as opposed to its similar frozen dessert counterpart, in which artificial ingredients, such as syrups, can be found along with other preservatives. This is one of the reasons that gelato is best consumed within a day or two of a freshly made batch.

Sugar content also plays a role in the differences between these frozen desserts. Ordinarily there is less sugar in gelato; as low as 16% in gelato and as much as 21% in ice cream, according to wikipedia.org. Some culinary experts even go as far as to balance the sugar and water content to prevent the gelato from freezing solid to maintain the traditional creamy consistency.

Flavor & Consistency

Gelato is churned at a much slower speed with the goal of introducing as little air as possible into the mix. This creates a density that is associated with creamy rich gelato. Ice cream, on the other hand, aims to be light and fluffy, and incorporates 50% or more air whipped into it by using faster mixing speeds, thus creating a higher volume of the frozen dessert. Special gelato equipment is necessary to create the desired low air infused, or whipped affect. These special machines are usually only available at the professional level and may be the reason why so many gelaterias are popping up all over the country.

While the serving temperatures of both frozen desserts are under the freezing mark, gelato is presented at 5°F and ice cream at -10°F; a 15° difference. The higher temperature is one of the contributing factors in the soft consistency of gelato, which is a lot like soft-serve, causing the melting rate to be much faster than traditional ice cream. The lower fat content of gelato is another reason it melts more quickly than ice cream.

Other Differences

Gelato is gaining popularity among the frozen dessert aficionados due to the richness in flavor that is achieved by using high quality and fresh ingredients and slow-churn processing. Therefore, it is typically made in small artisan batches, as opposed to ice cream, which can easily be made in larger quantities.

Ice cream can be stored frozen for months, while gelato is best consumed within days in order to preserve freshness and its famed creamy consistency. Those with and without trained palates can tell if gelato is past its prime if noticeable ice crystals have formed, or if the intensity of the flavor has diminished to a bland state.

Now that you’re aware of the technical differences between ice cream and gelato, it would be fun to do some real life sampling to put your new knowledge to the test!

Top 10 Qualities of a Great Chef

Positions of chef in high end restaurants and national level restaurant chain are a highly craved for or competitive. There is fierce competition in the culinary industry to acquire the position. The culinary industry, apart from bringing candidates a highly profitable career for top level cooks and chefs, also demands a lot in terms of skill set required to pursue a culinary career. Those who aspire to become skilled culinary professionals and executive chefs must have heard about quite a few world popular chefs. What are the qualities that make a chef known the world over? Below, we discuss about the top ten qualities that a chef or a culinary professional must have.

Creativity

The culinary art asks for a lot of innovative skills. A great chef must be able to use their creative skill to provide guests with a renewed dining experience. While performing their daily task, the chef needs to be capable of thinking of new ideas and experimenting with new dishes. Creativity and or continued innovative thinking is one of the most essential qualities of a great chef.

Passion

Passion comes when love doing your job. The profession of a chef requires a lot of passion, as there are newer challenges to meet almost every time the chef is in the kitchen. The chef needs to have the zeal to be on their toes and performing their task without getting bored or irritated. It is therefore very important for you to love the kitchen environment and cooking before you consider a career in the field of culinary art.

Business Sense

Only great culinary skills can not make a great chef. There are administrative and managerial tasks to be done as well. In order to be great, the chef needs to be able to manage the kitchen staff, control the food supply and controlling the cost and the budget. The chef also needs to be a great team player to bring about coordination among the kitchen staff and keep the work going smoothly. At times, the chef may also need to resolve some personal conflicts that may arise among kitchen staff from time to time. Therefore, a great chef does not only know how to cook innovatively but the chef also knows how to manage and take care of the overall responsibilities of the kitchen.

Attention to Detail

Besides being an art, cooking is science as well. The cooking ingredients have to be mixed in appropriate quantity so as to create the desired flavor. While cooking a dish, a great chef must be able to pay attention to every minute detail to make their culinary skills stand apart from others.

Team Player

Timely preparation of food requires coordination and harmony in the kitchen. While working in a large kitchen or a high end restaurant, the chef may be required to handle a number of kitchen staff and other assistant chefs. Therefore, the chef should have the capability to make the kitchen staff as a team for superior quality and efficient food preparation in the kitchen.

Practice

It is years of experience that actually makes the chef a great chef. The chef should never stop practicing their culinary art to become perfect in their art of cooking and food preparation. Practice should be like the show that must go on.

Multitask

Another important quality of a great chef is their ability to multitask. There are multiple tasks that need to be done in the kitchen. At any point of time, the chef should be capable of handling or doing multiple tasks at one time to keep pace with the customer’s orders and for efficient meal delivery to them.

Commitment to Quality

A great chef should be highly committed to make the best use of their culinary art and deliver only the best quality. The chef should ensure that the ingredients used are of the highest quality.

Quick Decision

The food preparation industry needs the chef to be very time efficient. During their work, problems can arise any time. A great chef should know how to get over the hurdle and should be able to make quick decisions to provide an immediate solution to the problem.

Handle Criticism

To become a great chef, the culinary professional should be able to handle criticism. A variety of people come to dine at restaurant. It is not essential that each one of the guests would appreciate the dish. So, the chef should take criticisms in a positive way.

In Search of German Chocolate Ice Cream

I have always loved German chocolate cake not for the cake itself, but rather for the wonderful filling! I could eat a bowl of the filling with no problem! A few years ago, I “discovered” Haagen Dazs German chocolate ice cream and gave it a try. It was, needless to say, delicious. My enjoyment however, was short lived because it was only a seasonal-type flavor. Over the next few years, I faithfully checked the Haagen Dazs display in EVERY grocery store I visited but to no avail. I only ran across it one other time – hardly enough to satisfy my palate! Then a few months ago, while visiting my neighborhood Smith’s, I found a German chocolate ice cream under the supermarket’s “Private Selection” label. I bought it and couldn’t wait to get home to taste it. My excitement unfortunately was short lived; the flavor fell far short of my expectations. I finally realized the only way I was going to get any gratification for my ice cream craving was if I made it myself.

Making this specialty ice cream involves a two step process: creating the German chocolate filling and preparing the chocolate ice cream. I immediately went searching for recipes. I make German chocolate filling in my kitchens at work but I don’t need twenty pounds of it! I had to find a recipe with a considerably smaller yield. I visited several websites and found similar recipes. Since I knew what ingredients the recipe should contain, I picked one from Allrecipes.com that matched my criteria. For the ice cream portion, I modified a recipe I selected from Mable and Gar Hoffman’s 1981 book, “Ice Cream”. I substituted a smaller volume of Half and Half for regular whole milk to get a richer ice cream. The end result was delicious and a suitable substitute for the Haagen Dazs version I so craved. Although the ice cream is easy to make and does involve a few more steps, it is, in my opinion, well worth the effort.

As a side note, when I try this recipe in the future, I will only cook the German chocolate filling to about 170 degrees. I will also consider using a pastry bag and piping it into the finished ice cream that I have just removed from the machine. This procedure might give me more of a gooey filling to bite into instead of a firmer chunk.

German Chocolate Filling

1 cup sugar

1 cup evaporated milk

1/2 cup butter, cut into pieces

3 egg yolks

1 cup flaked coconut

1 cup finely chopped pecans

1 teaspoon vanilla extract

Combine the sugar, evaporated milk and egg yolks in the top portion of a double boiler or in a large metal bowl. Add the butter pieces. Cook over simmering water, stirring occasionally, until the mixture has thickened and it reaches 180 degrees on a thermometer. Remove from the water and stir in the coconut, pecans and vanilla. Cool to room temperature, then put in a smaller bowl or plastic container and cover by laying plastic wrap directly onto the surface of the filling. Refrigerate overnight. Line a baking sheet with wax paper or parchment paper and pipe or drop the filling in teaspoon size mounds onto the sheet. Freeze for at least two hours.

An important note – When I prepare German chocolate filling, whether it is at home or at work, I prefer to cook it over a double boiler instead of in a pot directly on over the heat. This allows me to do other things while the filling is cooking besides just standing over it and stirring. It also minimizes the risk of overcooking and scrambling the egg. While the filling is cooking, I prepare the ice cream base.

Chocolate Ice Cream

1-1/3 cups sugar

1 tablespoon cornstarch

1/4 teaspoon salt

1 cup whole milk

2 cups half and half

2 eggs, beaten

3 oz. semisweet chocolate, finely chopped (I used Trader Joe’s 70% chocolate bar – remember, better quality chocolate yields a better tasting ice cream)

4 oz. evaporated milk (if you purchase a 12oz. can, you will use 8 oz. in the filling recipe and the rest in this recipe)

1 cup whipping cream

1 teaspoon vanilla extract

Combine the sugar, cornstarch and salt in a medium saucepan. Stir in the milk and half and half. Cook over medium heat, stirring constantly, until the mixture begins to simmer. Place the beaten eggs in a small bowl. Stir about half of the hot milk mixture into the eggs, then pour it back into the remaining hot milk mixture in the saucepan. Cook over low heat, stirring constantly, until the mixture is slightly thickened, about 2 minutes. Remove from the heat and immediately add the chopped chocolate. Stir until the chocolate has completely melted. Strain the mixture through a fine sieve. Stir in the evaporated milk, whipping cream and vanilla. Cool to room temperature, then refrigerate until cold (you could technically use the mixture after it has come to room temperature but it will take longer to freeze). Pour the mixture into the ice cream canister and freeze according to the manufacturer’s instructions.

While the mixture is freezing, put a large metal bowl in the freezer. Loosen the German chocolate filling chunks from the wax paper. When the ice cream is done, spoon it out into the bowl you kept in the freezer and stir in the German chocolate filling chunks. Put into a container and allow the ice cream to harden. Enjoy!

The Benefits and Advantages of Eating Healthy Food

One should never underestimate the importance of eating healthy food. There are so many benefits but why are there so many people still not eating right? Why has obesity and heart diseases become such a huge factor? Although the statistics are clear, people still refuse to change their life styles.

Eating healthy food may become a struggle, especially when there are so many fast food restaurants everywhere we turn. Often people make excuses like they don’t have time to get healthy food, it’s not that accessible, or that they don’t know how to prepare it. However, there are just as many supermarkets that stock fresh produce as there are fast foods outlets, so accessibility is a poor excuse.

The rate at which obesity in children is rising is more shocking than that in adults. But what is the root of this problem. One cannot really blame the children as they learn from their parents. Children are more likely to eat unhealthy foods if their parents do.

The benefits of eating a healthy diet include living a longer life, feeling happier, gaining vitality, weight loss, and a healthy appearance. Processed food decrease the quality of our lives, so eating healthy foods means we can better fight diseases and live longer. When it comes to happiness, studies have shown that eating healthy foods is an excellent natural anti-depressant.

When you eat healthy your energy levels tend to rise. Because fatty foods cause weight gain you will also have a better chance of losing weight with a healthy diet. You will not only feel healthier but will look healthier. You’ll be surprised at how much healthier your skin, hair, and nails will become.

Sometimes it is not enough just to eat an apple a day. To really gain the benefits of eating healthy foods you need to plan an entire healthy diet and stick to it.

The best time to eat healthy is the morning. Breakfast is the most important meal of the day, so keeping at least your breakfast healthy is a good start. Drinking a smoothie in morning is a good healthy option. It is packed with goodness and tastes delicious. Yogurt also makes for a healthy breakfast but stick to low fat, unsweetened yoghurt. Eating plain yogurt with freshly cut fruit pieces may be an even healthier option. Eggs and whole wheat bread or bran muffins is more filling. Eating cereals or oatmeal is also better than eating a fatty breakfast or even no breakfast.

During the day you need to eat meals that contain loads of starch because they contain energy. Breads, cereals, rice, potatoes and pasta will do the trick however, stay within the limits. Do not over eat; just eat enough to sustain your energy.

You should also try to eat as much fruits and vegetables as possible throughout the day. One should at least pack in 5 portions. Avoid eating a lot of meats; rather choose fish as a healthy alternative. Stay away from a lot of fatty and processed foods but do not cut it out completely. Lastly, drink loads of water.

Healthy Ways and Some Unhealthy Ways to Cook Salmon

The health benefits of fish are well documented, as evidence by the American Heart Association recommendation of eating at least two servings of fish per week for a more healthy heart. Salmon has received accolades as one of the premier varieties of fish to eat for health reasons. It is at the top of the list of foods that burn fat.

Salmon has the added advantage of tasting very good and being easy to prepare. Because of its high demand farm-raised salmon does have some health risks that the industry has not been keen on addressing. Because practically all of the fresh salmon we consume is farm-raised, if we are going to reap the benefits of this delicious fish knowing the most healthy ways to prepare it are important.

The majority of the contaminants in farm-raised salmon are located in the fat of the fish and in its skin. Therefore, as we look toward its most healthful preparation we will look for ways to cook out or eliminate these contaminated areas. Also, some ways of cooking are inherently better than others, so we will look at these factors and come up with recommended ways of preparing salmon.

With this in mind, we will stay away from pan frying or deep frying, and oily fish like salmon do not steam well. In the preparation of salmon, because it has a bolder flavor than most varieties of fish, you will be able to use bold seasonings and marinades. There are literally hundreds of salmon recipes on the internet, so I won’t get into favorite recipes, other than I happen to love dill with my salmon. But it is all personal choice.

1. Grilled. Fast and healthy, grilling works well for salmon because it is normally thick cut and is considered fatty. If you are concerned it may fall apart on the grill, cook it on a piece of foil.

2. Baking. As with grilling, the fish can be marinated prior to cooking, or sprinkle on some lemon and your favorite herbs and spices. You should avoid recipes that call for large amounts of mayonnaise, butter, oil, or cheese.

3. Poached. I’m not a big fan of poached salmon, but many people swear by this method. I think it works very well for tilapia and other light fish, but other methods of cooking better bring out the wonderful qualities of salmon.

One constant with fish is to not overcook it. Even salmon is much more delicate than meat and can easily dry out when overcooked, so grill, bake or broil over high heat for shorter periods of time. Also, overcooking will destroy a lot of its high nutritional value. The other constant is when buying fish, the fresher the better.

Granted, there is nothing quite like a wonderfully prepared piece of fresh salmon, but another safer and perhaps even more nutritious alternative is canned Alaska salmon. On the internet there are many recipes for salmon cakes, chowder, salads and many other alternatives. Just because it is canned doesn’t mean it can’t be delicious.

Five Factors Causing Global Food Shortages

Currently, there is a food shortage of massive proportions sweeping the globe. This food shortage will affect residents of poor and less-developed countries first, but the effects will trickle down to even the most highly developed countries quickly. The food shortage is not as much of a shortage due to decreased production as a shortage caused by price increases.

Residents of countries that consume a higher proportion of processed foods to unprocessed foods can weather the storm more easily than people whose diets consist mostly of unprocessed basics. That is because people consuming many processes foods can switch to buying basics, saving money and remaining able to pay for their food. Those whose diet consists of basics such as fresh fruits, vegetables and grains, have nowhere to go, except hungry.

This food shortage is the result of many different factors-including the aforementioned price increases. There are five main factors contributing to the global food shortage which is rapidly devolving into a global food crisis

Five Factors Contributing to the Global Food Crisis

1) Rising Fertilizer Costs

Farmers in the poorest nations cannot afford fertilizer for their crops. Their land is so depleted of nutrients that they cannot effectively raise food without fertilizer. Fertilizer prices are rising because synthetic fertilizer is produced using oil-based energy sources, the price of which is rising steadily and quickly.

2) Subsidies for Production of Bio-fuels

Biofuels are produced with the same ingredients of food. Agricultural subsidies spent toward biofuel production are monies not spent on food production and distribution. While not the only cause, biofuel subsidies are a concern because they take money away from food production subsidies and biofuel production still requires use of fertilizers, which are produced using energy from conventional fossil fuels.

3) Poor Distribution Systems

Donating food to developing countries is a double-edged sword. On one hand, it provides necessary nutrients to sometimes starving populations. On the other hand, free food delivered to hungry countries contributes to price collapses for local food producers, taking away the incentive to produce food locally.

4) Unchecked Population Growth

Population growth is a vicious cycle-especially in developing nations. Families need help farming crops, so they have more children, translating into more bodies to help-and more mouths to feed. Additionally, birth control measures are less available in developing countries, contributing to the fast population growth.

5) Drought

All over the world, drought in top-food producing regions is reducing food production and driving prices higher. Drought across major food producing regions of the United States, including the southeast, Midwest and western regions is increasing food prices. Drought in regions of the African continent and in Australia is making it impossible to grow food-because there is no water to buy and no money to buy it.

Other factors, including political relationships, are contributing to the global food emergency. The five listed above are the main factors, in large part because they are either factors out of control of humans (we can’t control the weather), or because they are due to lack of research into energy and alternative fuel sources.

The Restaurant’s Service System

A main issue that must be addressed before deciding on a kitchen design is the way in which foods will be delivered to guests. This is recognized as the service system. A large operation, such as a hotel, can have more than 1 service program at work simultaneously: elegant tableside service, room support, and casual bar support. At the other end of the spectrum, quick-service restaurants employ service systems that emphasize speed and convenience, including takeout support and also the fast-food option of standing in the same counter to order, pay for, and wait for a meal served within minutes. Every service system has subsystems; together, they encompass each aspect from the progression of foods from kitchen area, to table, and back towards the dishwashing region.

This progression is known as flow, a lot like the traffic circulation of the busy street grid. There are two kinds of flow to consider when planning your kitchen area design: item flow and traffic circulation. Product circulation is the movement of all foods items, from their arrival in the receiving area, through the kitchen, to the guests. Visitors flow may be the movement of employees via the creating as they go about their duties. The perfect, in each kinds of circulation systems, would be to reduce backtracking and crossovers-again, to make sure the “streets” don’t get clogged.

You will find 3 basic flow patterns in each food service operation: The raw materials to create every dish have a back-to-front-to-back flow pattern. They arrive in the back of the restaurant, in the kitchen area, where they’re prepared. Then they travel to the front from the restaurant, to become served in the dining region. Finally, they return to the back again, as waste. The third type of traffic pattern may be the flow from the service staff as waiters choose up foods, deliver it to the guests, and clear the tables. On the busy night, the whole system really does resemble a busy freeway. As you may imagine, there’s often the possibility of disaster if someone makes a wrong turn.

The key to managing these 3 types of circulation is that every ought to not interfere with the others. Within the kitchen, there’s also a flow unique to every cooking section. It could be a pattern of steps the chefs adhere to to put every dish together or the methodical way the dishwashers scrape, sort, and wash dishes and dispose of waste. The support systems and flow designs of your business ought to guide your kitchen style. An operation with huge numbers to feed in short time periods will differ from 1 that also feeds big numbers but in a longer time period.

Can you see how? The distance from the kitchen towards the dining area is 1 essential consideration, and

kitchen designers have devised numerous strategies to cope with it. You might have noticed that, at some restaurants, the waiters are expected to do quite a few food-related tasks outside the kitchen area, at wait stations closer to the guests. They may slice and serve bread, ladle soup, arrange and dress salads, or pour beverages themselves. The idea is to speed support and preserve the (sometimes inadequate) kitchen area room for actual cooking tasks.

An additional critical decision to be made early within the style procedure: Should the waitstaff come into the kitchen area to choose up food, or should it be handed to them via a pass window between kitchen and dining area? Even though the pass window is considered informal, it could be used in a fancier restaurant, perhaps masked from public view by a wall or partition. Every of these items-distance and kitchen access-helps determine your flow designs. In a ideal world, flow designs would all be straight lines that do not intersect. However, this perfect is rarely achieved. 1 easy rule of thumb is that the faster you want your service to become, the more important it’s that your circulation patterns do not cross. Inside a fast-service scenario, the flow lines must be short and straight.

The following time you’re standing at a fast-food counter, notice how few steps most of the workers have to take to pour your soft drink, pick up your burger, and bag your fries. Speed is the desired outcome.

The reverse is true inside a fine-dining establishment, wherever the work might all be done in the kitchen area in order to enhance the feeling of a leisurely dining experience. No clattering plates, no bustling wait stations right here. Now that we’ve looked in the circulation of people as they perform their restaurant duties, let’s adhere to the foods flow line: the path of raw materials from the time they enter the creating to

the time they become leftovers.

The getting region is where the foods is unloaded from delivery trucks and brought into the building. Most restaurants locate their receiving places close to the back door. Our next stop is storage-dry storage, refrigerated storage, or freezer storage-where big quantities of food are held in the proper temperatures until needed. Foods that emerges from storage goes to one of a number of preparation, or prep, areas for vegetables, meats, or salad items. Slicing and dicing take location here, to prepare the food for its next stop: the production region. The size and function from the prep region varies widely, depending mostly on the style of service and type of kitchen area.

When most individuals believe of the restaurant kitchen, what they imagine is the manufacturing line. Right here the food is given its final form prior to serving: Boiling, sautéing, frying, baking, broiling, and steaming are the main activities of this area. The foods is plated and garnished prior to it heads out the door on a serving tray. And that’s the end of the typical foods flow line. A number of kitchen perform centers aren’t included within the common food flow sequence but are closely tied to it. For instance, storage places ought to be in close proximity towards the preparation area, to minimize employees’ walking back and forth. In some kitchens, there’s a separate ingredient room, where everything required for one recipe is organized, to be picked up or delivered to a particular workstation.

Storage is much a lot more useful when it’s placed close to the prep region than near the receiving region, saving steps for busy workers. The bakery is usually placed between the dry storage and cooking areas, because mixers and ovens could be shared using the cooking area. A meat-cutting region is also essential. It ought to be in close proximity to each refrigerators and sinks for safety and sanitation reasons too as for ease of cleanup. Keep in mind, however, that some kitchens are merely not big sufficient to accommodate separate, specialized work centers. Kitchen space planning becomes a matter of juggling priorities, and it is a continuous compromise.

As you juggle yours, think about every task being done in each work center. How essential is it towards the overall mission from the kitchen area? Are there duties that may be altered, rearranged, or eliminated altogether to save time and/or space? Some of the ideas that should be discussed here are: frequency of movements between numerous pieces of equipment, the distance between pieces of gear, allowing room for temporary “landing areas” for raw resources or finished plates to sit until required, putting gear on wheels so it could be rolled from one website to an additional, making “parking space” for the gear when it is not becoming utilized.

Merely stated, if work centers are adjacent to each other, without becoming cramped, you save time and energy; and if individuals who work in a lot more than one area have handy, unobstructed paths among those places, they can perform more efficiently. 1 work center that’s frequently misplaced is the pot sink, which always seems to be relegated towards the most obscure back again corner of the kitchen area. True, it is not one of the most attractive area, but think from the numerous other work centers that depend on it. The common kitchen generates an overflow of pots and pans. Why isn’t the pot sink placed closer to the manufacturing line to deal using the mess?

And, speaking of pots, believe carefully about where to store them. Each clean and dirty, they take up a lot of room and require creative storage solutions. Frequently pot/pan racks can hang directly above the sink area, giving dishwashers a handy location to shop clean pots directly from the drain board. (Remember that anything stored near the floor has to be at least 6 inches off the floor for health causes.)