The document discusses different rooms in a restaurant kitchen - the still room, plate room, and pantry. The still room stores and prepares food and beverage items like coffee, teas, juices, pastries. It is overseen by a supervisor and staff work rotating shifts. Equipment includes coffee and tea machines, bread slicers, refrigerators. The plate room stores silver service plates and cutlery. The pantry is located between the kitchen and restaurant and facilitates work for both areas.
2. Still room
The main function of the still room is to prepare food items and
provide equipments.
The still room is looked after by a still room supervisor, ordering of
supplies from the main store and effective control of these items
when issued to various departments
In most of the restaurants, the stillroom remains open for long hours
For the efficient running, the staffs normally work on a straight
rotating shift basis, doing an early shift one week and a late shift in
the next week
The stillroom staffs are also responsible for the washing up of all
their equipments.
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4. The food items that can be obtainable from still room
Beverages: coffee, tea, chocolate, Horlicks, Ovaltine and
other food drinks.
Fruit juices: apple, orange, pineapple, grapefruit and
other assorted fruit juices.
Pastries and sandwiches
Rolls, brioche and croissant
Toast: breakfast toast, melba toast
Milk, cream and butter
Sugar: coffee powder, tea dust, demerara etc.
Breakfast cereals: cornflakes, rice krispies, muesli etc.
Preserves: jams, jelly, marmalade, cherry, plum, raspberry, strawberry,
apricot and honey.
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10. Silver room/Plate room
The silver room holds the stock of silver required for the
service of meals.
The various types of silver are kept here on labeled shelves,
with all the service plates of one size stacked together.
Cutlery, flatware, hollowware and other smaller items are
usually stored in drawers lined with baize, as this helps to
reduce noise, slipping and scratching.
In very large establishments, the silver and the plate room
may be two separate units, but in the majority of places
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12. Pantry
Pantry is referred to as service room.
Generally Its located between the restaurant and the
kitchen
It is vital for both the food production area as well as the
service area
certain work for both the departments is the carried on
the pantry
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