[Sca-cooks] kitchen tips

[euriol]

I'm not sure if this is along the lines you're looking for... but here are
some that have made my kitchen management easier.

- No more than one recipe to a single piece of paper. (See second point for
pratical side of this)

- Keep all recipes in a plastic sleeve in a 3 ring binder. This allows you
to take out the recipe, hand it to someone to work upon. If there is a
spill, the plastic can be easily wiped and the ink isn't smudged. (Keep a
second binder handy with all the recipes intact).

- Create a separate serving guide for your Head Server/Butler so they know
which recipe is supposed to be served on what equipment.

- Create a separate area for staging the dishes to be served aside from
where they are being cooked. This is especially useful when dishes for a
later course are in the midst of being cooked while the immediate course is
still waiting to be served.

- Buying in bulk is not always the cheapest way to buy. Browse store adds
for sales.

Euriol

On Tue, 19 Aug 2008 16:19:57 -0400,  wrote:
> Not too long ago, I published a question on the Middle Kingdom Cooks list
> asking what kind of tips people had come up with for working in SCA
> kitchens. I wasn't interested in the "Make sure you have a plan" sort of
> suggestions, or "Use Excel" kind of tips, but things a bit more
practical,
> such as "If you run out of pasty bags, try using a zippered plastic bag
> with
> the corner cut off" and "When shopping in bulk for some of your feast
> supplies, wear a modern chef's jacket."
> 
> I received a few responses, but I'm sure there are more that other people
> have garnered over the years. What are they? I'd love to hear them.
> 
> Iasmin
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org