F&Pantry

Week 9
Pantry/Still Room/Service room

(Mark you Attendance in comment section)

The pantry or service room / still room is located between the kitchen and the restaurant. It stores items such as hollow ware, special service equipment, glassware, linen, condiments, disposables, etc. that are not stored in sideboards or hotplate. The servers can collect coffee, open wine, prepare trays, wipe the edge of dishes, prepare bread baskets, collect water, etc. in the pantry. This area is used for getting ‘ready to serve’ or ‘organizing for service’ which usually cannot be done in the small area of the sideboard

 This section of food and beverage service department meets out those requirements which are not met by sections of kitchen. The still room or pantry is mainly responsible to provide non alcoholic beverages like tea, coffee, juices, health drinks, pastries, gateaux, sandwiches, breakfast rolls, toast, milk, jams and preserves, sugar, breakfast cereals, boiled eggs, etc

Pantry is the adjoining area or room to the kitchen from where the finished food or a drink is ready to be served. This area serves as an ancillary capacity of the kitchen. The food is given final touch-up for presentation, and then handed over to the serving staff. The pantry is often equipped with a sink attached with normal water and hot water taps. The pantry mainly keeps the following necessary items: 

·         Refrigerator

·         Electric oven

·         Toaster

·         Coffee Brewing Machine

·         Blender

·         Electric food whisk

·         Knives and chopping boards

·         Hollowware like casserole, bowls, and dishes of various sizes

·         Crockery

·         Glasses

·         Cutlery

·         Sideborad

·         Trolleys