Cold kitchen
In gastronomy, the term cold kitchen refers to the area in which dishes are prepared that are no longer heated before serving. In the recipe, this means chilled, chilled and unheated dishes. In gastronomy, the cold kitchen is the job of the guard manager , the cold maid and the starter cook .
The dishes of cold food are often in the form of a cold buffet served, whether as breakfast , lunch , snack or dinner . They mainly consist of cold sauces, butter mixes , salads , starters , cold dishes made from eggs , fish , vegetables , sausage , meat from slaughtered cattle , poultry and game . In addition, there are dishes made from fruit , cheese and other dairy products, sometimes as decoration. The prepared ingredients and raw materials are often produced by other kitchen areas or purchased as semi-finished products.
literature
- Hans Szameitat, Reinhold Metz: The cold kitchen. 10th edition. Fachbuchverlag Pfanneberg, Haan-Gruiten 2005, ISBN 978-3-8057-0487-8
- Gerd Freudenberg, Jürgen Herrmann, Bernd Patzig: Textbook for cooks. Part 4: Food theory and supply theory . Fachbuchverlag, Leipzig 1977.