The cold kitchen of western food is also called the cold room, which is equivalent to the cold room of Chinese food. Generally, I will make western-style salads, fruit bowls, salad dressings, western-style cold cuts, cheese bowls, sandwiches and so on. Some cold rooms will make some meat pies, foie gras and the like.

Common kitchen tools for western food:

1, storage utensils: divided into two parts: food storage and equipment storage. Food storage is divided into refrigerated and non-refrigerated, and refrigeration is realized through the refrigerator and freezer in the kitchen. The storage of utensils and articles is to provide storage space for tableware, cookers and utensils. The storage of electrical appliances is completed through various bottom cabinets, hanging cabinets, corner cabinets and multifunctional decorative cabinets.

2. Washing utensils: including hot and cold water supply system, drainage equipment, washing basin, washing cabinet, etc. Garbage generated in kitchen operation should be equipped with dustbins or sanitary buckets after washing, and modern families should also be equipped with disinfection cabinets, food waste shredders and other equipment when returning to the kitchen.

3. Conditioning utensils: mainly including conditioning countertops, tools and utensils for sorting, cutting vegetables, blending and preparing. With the progress of science and technology, the number of vegetable cutters, juicers and brewing machines used in family kitchens is increasing.

4. Cookware: There are mainly stoves, cookers and related cooking tools and appliances. With the progress of kitchen revolution, rice cookers. High frequency induction cooker, microwave oven, microwave oven, etc. Also began to enter the family in large numbers.

Extended data:

1. The vegetable washing area is used for washing vegetables and fruits and carrying out preliminary peeling treatment. Equipment used: pool, vegetable washer, multifunctional vegetable cutter, potato peeler, water heater, etc.

Second, the cold dish area is used to make all kinds of cold dishes, cold cuts, salads, etc. Equipment used: double-deck workbench, double-open conditioning cabinet, multifunctional vegetable cutter, refrigerator, etc.

3. The meat processing zone is used for the preliminary treatment and curing of fresh meat. Equipment used: bone saw, floor wringer, automatic tabletop slicer, water heater, etc.

Fourth, the hot dish area is used for processing, cooking and frying hot dishes. Equipment used: steak barbecue oven, frying oven, universal steaming oven, low soup oven, etc.

Cake is an indispensable cake area in western food. This area is mainly used for making cakes and western cakes. Equipment used: mixer, dough mixer, fermenter, oven, toaster, etc.