The layout of your kitchenwhere you place your appliances, your countertops, and your storagewill determine how

cook-friendly your kitchen is. Ask yourself: Will I have to walk far to get water to top off a pot on the stove? Will I have enough space to slice, dice, chop, and otherwise prepare meals? Will I have room to store the olive oil near the stove or will I have to go across the room to get it? Will two or more cooks be able to work comfortably in the space without constantly bumping into each other? Will I be able to easily rinse dishes and load them into the dishwasher? Do I prefer a range or a separate cooktop and oven? Do I need a prep sink and a cleanup sink? Do I need an eating area in the kitchen? Of course, if youre remodeling, the structure of your existing home will limit your layout options. Youll have considerably more flexibility the larger your space and if youre building a new

home or adding on. Common kitchen plans include the one-wall kitchen, the corridor or galley kitchen, the L or double L kitchen, the U-shaped kitchen and the G-shaped kitchen. Tools & Equipment Business Support Business Research Tools & Equipment Tools and equipments are the devices that are used to complete any physical assignment. To differentiate tools and equipments, one can say that a tool is a type of equipment. Generally, equipments are those items that are used to fulfill any task in a proper fashion. For example, a golfer uses golf equipments like clubs, balls etc., and cricketer uses various items/equipments like pad, chest guard, bat etc. Hence, equipment is a general item which is commonly used everywhere and in every field. In contrast, a tool is considered as equipment which specifically has some mechanical purpose. Some common examples of tools are clamps & vises, measuring tools, drilling tools and so on. The valley of tools and equipments is so vast that it can be called as never-ending. Tools can also be used as arms (weapon), like a knife etc. Also some arms can be used as tools, e.g., explosives in bringing down old structures etc. It was believed that since ages, the tools and equipments were used only by humans. But later it was reviled that apart from human being's, other living species also used different tools and equipments. Numerous birds and animals used to make tools for their ease. For example, tools were used by monkeys, corvids, and many more. There is a judgment that use of tools was an utmost significant step in the development of mankind. Functions Of Tools And Equipments Various tools and equipments are used in different number of applications. The below discription says about few common tools and their usage: Knife, sickle etc. are used for the purpose of cutting. Hammer, screw driver, etc. are used for applying force. Set square etc. are used for guiding purpose. Pliers, wrench etc. are used for the purpose of seizing and holding. And so on.......... Can Tools And Equipments Be Surrogated? One can easily notice the similarities in uses of various tools and equipments. But a question arises; can tools and equipments replace each other in some aspects? The answer is, yes. Various tools and equipments share some common features that allows them to be used practically in place of other tools and equipments. Let's take

a common example. A hammer can be surrogated with approximately all the other tools.

Types Of Tools And Equipments There exist a broad array of various tools and equipments. The basic categorization of tools includes cutting tools, drilling tools, hand tools and many more. Most of the equipments are made by using the latest concepts. Some of the equipments are coating & finishing equipments, fluid handling equipments, heat treating equipments, hydraulic & pneumatic equipments, material handling equipments, power transmission equipments and so on. Among these valued equipments, finishing equipments are immensely used in industries like aerospace, automotive, diesel etc. The array of coating and finishing equipments include thermal spray powders, galvanizing sheets, mechanical plates, stretching machines and many more items. Apart from these, there also exist many other types of equipments like: Fluid handling equipments, Heat treating equipments, Hydraulic & pneumatic equipments, Material handling equipments, Power transmission equipments, and so on. Classic Kitchen Brigade Chef du Cuisine Escofier created a hierarchy of possitions and responcibilities. At the top of this list was the chef du cuisine or "Executive Chef" by today's names. He made sure all the operations and stations in the kitchen were going smoothly. He also developed the menu, related information and ideas to the owner of the restarant (provided he didn't own it) and is the over all figure head and leader of his kitchen. Sous-Chef Second in command, was the sous-chef. A large kitchen could have several souschefs. Back in the day, these guys were responcible for all kinds of things, but especially for placing each of the "lesser chefs" in their kitchen possisions. Sometimes they also made announcements for the Chef in charge, which would be an aboyuer (or announcer) but this also means "expediter." In today's kitchen world the expediter makes sure each plate leaving the kitchen looks beautiful.

Chef de Partie Yes, this could be translated to a party chef, but not in reference to a nice evening out. The chef de partie was the head of his party or station in the kitchen. For example if the fry station has several people working in it, they answer to him. In return he answers to the sous-chefs.

Saucier This poor bastard was in charge of all the sauted items coming out of the kitchen and most of the sauces each day. He had one of the hardest jobs there was, so naturally it took a while to work up to his status. Now-a-days there is a saucier (sauce/soup chef) who makes and keeps track of the sauces and soups, and the sauting is done by the line cooks, or the sauces and soups are made by the prep cooks early in the day. Poissonier Poisson ("Pui-saun" or "Pwe-saun" depending on who you ask) is french for fish. So the Poissonier doesn't spike the food with arsenic or try to escape from prison (haha), but they work with fish and seafood in the old kitches. They were even responcible for the sauces that go with it. It wouldn't be uncommon for the poor Saucier to take up this possition too. In modern kitchens the standard cooks would be doing shelfish, unless there was a major demand for it at that establishment. Grillardin The grill chef. This is harder than it sounds. This isn't a backyard bar-b-que. This chef had to know exactly when foods were perfectly grilled. To long and it's lost it's natural juices and moistness. Not long enough and it could make someone sick. This chef also cooks with the broiler and potentially the fried food. Friturier This person was responcible for all fried items. There may have been a large vat of lard back in the old days, that was over a constant heat and frying could have been done at any time. I believe the this word is a basis (or visa versa) of the french terms "fricasse" and "fritter" both fried items. Don't forget about pan frying! Last minute (A La Minute; "at the moment") fry jobs may have also been shoved off onto the saucier. Rotisseur

This is the "roaster" chef, it can also refur to rotisory roasting and spit roasting. Not only did they prepare the meat, dress it, stuff it baste it, etc. But they also had to collect the drippings or jus (jue) and other related sauce materials. It wouldn't be unusual to adopt the roasting station with the grill and fry station and cooks. Potager "Pottage" is a term that refur to soups and brothy stuff. This low end chef made the stocks and sometimes soups. Also was a small assistant to the Saucier. Finally the man gets some relief. They did a lot of skimming of stocks and sauces as well as cutting a lot of veggies for the stocks they supervised, probably also preparing of various things the saucier would need, ie. sliced mushrooms, tomato concuse etc.

Legumier The root veggies, starches, and most other veggies came from this man. Mashed potatoes? He's got it. Honey glazed carrots? Don't even have to ask! Yes the word "legume" is related to his possition. Entremetier This is an odd possition. Often times the Legumier and Potager would be combined into a single job or area. That was the Entremetier. On a similair note the courses served after the roast were called entremets and were usually made of sweet items and veggies, fruits and the like. Considering this course just came after a roast that probably had a starch and a few courses before that, these items had to be light on the palatte as well as the stomach and would usually be small. If you've ever had a sorbet or italian ice type thing after a course or a certain part of the meal, that's sort of a left over tradition of the entremets. It clears the palette for dessert or the next course. Garde-Manger Garde-Manger (gaurd-mon'zhay) is the art of the cold kitchen. It's also the Pantry chef. This person could save an establishment a truck load in money by recycling food. They picked through bones to look for usuable meat, snipped the unnused ends off of veggies to puree or use for decoration. Sausage was an art of theirs as well as small apertifs. The who idea of small orderves or appitizers came from their job. Were ever they could reuse something and turn it into a mouse or a crustini or some small piece of food and charge a lot of money for, was their responcibility. They also did fancy work, like decorating. A garde-manger chef for ice carvings and lovely melon carvings is more the common theme in modern kitchens. They have the job of delecate things, like back in the old days as well as giving them a top notch presitation. A lot of garde-manger work is done on buffets, or at least good

ones. Sometimes the chef de garde-manger was the overseer of the boucher (butcher) who cut the meats and poultry. Tournant Tour-naut (tourist), is known as the roundsman or swing cook. He basically roams the kitchen and helps the cooks who needed it (I bet the saucier needed him a lot). This cook had to know a bit about everything to be able to help out. Patissier Could you guess this one? It's the Pastry chef. They held the responcibility for all baked items, including: breads, pasteries, cold desserts (icecreams) sweets and sweet creams for fillings or toppings. Often the bakery would be broken into a variety of jobs since baking is so intense. The Patissier was the chef du partie for the boulanger (bread baker), the confiseur (confectioner) who made candies, chocolates and small cakes like petite fours, the glacier who made cold and frozen desserts, and also the decoratuer (decorator) who would do a lot of show pieces and fancy stuff. It may include chocolate carvings, spun sugar, and a wide variety of other things. Now don't let these bakers through you off by being so low on the list. Often back then and continueing into today the bakers were in a totally differant catagory than cooks and chefs. Differant work differant principals and sometimes not getting along. I expect to learn..... so that I can..... I expect my teacher to provide me with the opportunity to learn and understand the concepts in this course in a way that I can understand and give adequate feedback on my abilities, in order that I can apply this knowledge and achieve my goal. I would expect to learn something and I would expect, as a teacher, he would be unbiased in presenting his 'facts' and, in addition, open to discussion. This would, of course, depend on the subject. No point in asking a professor to prove, once more, that the earth isn't flat.