Food, Nutrition & Wellness ©2010Chapter 22: Basics of Cooking and BakingChapter SummariesA well-organized kitchen has three basic work centers—for storage, cooking and serving, and cleanup. Equipment and ingredients are kept where they are handy to use. Basic management skills save time and energy in the kitchen. This allows time to prepare, serve, eat, and clean up a meal. Using a work plan helps you identify preparation tasks, make a schedule, work efficiently, and finish the job well. Cooking successfully with others takes cooperation. As a team in a foods lab, you can apply good kitchen management principles. Good management also includes reducing, reusing, and recycling as you buy, store, and cook food. That is important for conserving the earth's resources. Content and Academic VocabularyContent Vocabulary
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