A Guide to Commercial Kitchen Design Designing a commercial kitchen requires careful planning and consideration of various factors. Here's a comprehensive guide to help you navigate the process: Key Considerations: * Menu and Concept: * Cuisine Type: The type of cuisine you'll be serving will significantly influence the layout, equipment, and workflow. * Meal Service: Whether you're offering breakfast, lunch, dinner, or all-day service will impact the kitchen's capacity and equipment needs. * Seating Capacity: The number of guests you can accommodate will determine the kitchen's size and efficiency. * Space and Layout: * Work Triangle: Efficiently arrange the three primary work areas: cooking, preparation, and cleaning. * Traffic Flow: Design the layout to minimize cross-traffic and maximize workflow. * Storage: Allocate adequate space for dry goods, refrigerated items, and equipment. ...
Masala is a Indian terms . wich simple meaning is Spice.Its a heart of all indian dishes.Mostly in north east part of India they use huge masala in their dishes. If i talk about Indian cuisine. So its also depends on masala.without masala Indian dishes is nothing.There is many spices like Chilly,Coriander,Cumin,Cardamom,Cinnamon and many more.Wich need to collect whole spices from farm and then need make dehydration by sunlight.After its got dry its need to make ground.Then you will get the pure spice .Which is very Flavour and aromatic.
in cooking time you have to maintain the masala adding time also.if you add this masala in wrong time then the masala will not work as well.There is some masala also which will depend on a meal having time.like if you are having dinner then in your meal must be added fennel seeds (Sounf) wich help to digest.when you are having lunch that time there should be other type of spices.And these all spices has a special Benefits.That you can get recommend that what u need too have in your meal if you consult with any Ayurvedic doctor .
Some of can use whole some ground.Some whole and ground both.This method apply in the particular dish.For example if you cooking any gravy for presenting better use ground spice.But if you are cooking Biryany then you need whole and ground both.Again if you cooking any Payes or kheer then you hav to use whole spice only
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