A structure is something that can take time to put together. Something that functions as a whole, when examined, could lead to the discovery of amazing things Within it. structures hold certain parts that are responsible for their viability.

Components of a structure are what upholds it, they are the things that propel the structure. No matter the form a system may have, some things keep it going or active.

The activities within a structure help the system to achieve set goals. The internal activities in a structure do have challenges, but, whatever the challenges it is, steps are taken to address those challenges.

A structure can also be likened to an organization. To keep an organization intact, efforts have to be made for the unity and productiveness of it. An organization has departments or sections which are set up for the effective day-to-day running of it.

Kitchen operations can be likened to a structure. Within a commercial kitchen, some elements make it work.

Below are four major elements within a commercial kitchen:

Pastry

You love those cookies, those baked products, don’t you? This unit within a kitchen is responsible for those jobs that involve the handling of the dough, the handling of butter, or the handling of rolling pins. It involves flour with yeast and water added into it, then allowed for some time to prove before it’s baked.

It involves working with pans for cake and bread making. Scales have an important role to play in this unit, as items for baking have to be measured according to the recipe.

Pastry kitchens produce an assortment of baked products, it involves working with an oven at all times.

Larder/Garde-Manger

When you walk into a restaurant and order a salad or cold food, your order is attended to and quickly served to you. Do you know the section in the kitchen that does it? Do you know the category of chefs in the kitchen that specialize in this?

Cold food and salad production is a task that is done within this unit. Varieties of cold food and dressings that go with it, are services from this unit.

Activities in this section of the kitchen involve handling vegetables, cutting, chopping, and dicing veggies at all times. It involves making dressings for an assortment of salads.

Chefs in this section of the kitchen, create lots of menu in this regard; they ensure facilities in this category of the kitchen is in good condition to enable them to discharge their duties effectively.

As the name suggests, “cold food”, ensures they are always presenting a cold dish, meaning that — the refrigerating facilities have to stay in chilling conditions.

Butchery

Have you been to a meat store? Have you been to a section in a supermarket where butchery products are displayed? Butchery tasks are part of kitchen activities. Although, in the present day, abattoir companies are already in establishment, to meet the rising demand for butchery products, this practice originated from the kitchen.

Meat products from different animals are processed and packaged for consumer purchase. The preparation of raw meat before cooking is part of the structure of a commercial kitchen.

Culinary/Main/Hot Kitchen

What menu are you cooking today? What type of cuisine will you be cooking? Is it Indian food? Will it be Continental? Will it be Asian or African?

So, if we want to cook, there is lots of food to cook, there are lots of ingredients to choose from, and there are so many vegetables available.

For the vegetables, they will have to be cleaned, peeled, and washed; they will have to be cut, chopped, diced, or sliced, based on the kind of food we want to cook.

Will the item be boiled? Will it be fried? Will it undergo grilling? How about sautéing? Will it be steaming? How about frying? Is it roasting? Could it be broiling? Have you thought of searing? Should it be blanching?

Could it be Indian cuisine? If so, is it going to be spicy? How about Chinese? Will the soup be flavored with sesame oil? How about Continental? Will roux be made? This section handles all manner of cooking separate from garde-manger or pastry.

Conclusion

How activities are going on or taking place within a system can determine if things are organized or underperforming, it speaks of how relations within the parties that are involved are being handled.

This means that the evaluation of a setting provides an avenue for us to learn or be aware of developments within it. The evaluation explains how chefs carry out their duties in their work environment systems.

They work together to bring out their products for public consumption, and the activities that characterize the production process are hard work.

How they handle their working conditions or situations shows how determined they are in providing services they enjoy doing. The team will, usually, be under one leadership, and the units will put in their best to achieve success in their endeavors. So, this thing about a structure within a system is also in culinary work.