LINE COOKS: Kitchen Setup
Behind the Burners
Behind the burners a rail of saute sauces is mounted
to the wall. The sauce pans sit in an ice-bath that is rarely at
the proper temperature of 34 degrees. From left to right the rail
contains an assortment of one-gallon pans: a mushrrom based seadfood
sauce with only about five to seven mushrooms, an artficial-egg
batter, brown, stale bread crubs, powered mac-n-cheese mix, primavera
sauce, mushy pomadora without the fresh basil, a Marsala sauce
that won't thicken no matter how long it is cooked, tany spri sauce
for the shrimp primavera, three-day-old, brown sliced mushrooms,
garlic puree, and a freshly burnt garlic cloves. The rail is stocked.
From the west window Kevin, an assembler, calls for
an order of chicken Marsala. I ignite a burner and splash a one-ounce-ladle-full
of olive oil into a pan. Located one foot below the burners are
six refrigereated drawers. I pull open the bottom, center satineless
steel drawer. Bwon and black mildew covers its inner plastic seals.
Each drawer holds six third-pans that cradle clear plastic bags
of guttened and peeled shrimp, fresh chopped vegetables - some
in oil and seasonings, others plain - and sliced, raw chicken breast.
I grab a bag of the chicken and tear it open, dump the chicken
in the liquid egg batter and throw the plastic bag into the trash
to my left. Next, I roll a piece of chicken in the stale bread
crumbs and place it in the pan of heated oil with a sizzle! I do
the same the two other pieces in the bag.
next
: Checking Drawers Stock >>>
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