You need to be aware of two main service or dispensing points found in a kitchen as follow:
- HOT FOOD AREA
This is where plated food (Entrée, main courses particularly hot food) are serves or collected from – also known as Hot Line.
- COLD FOOD AREA
The cold area will prepare and serve items such as cold entrees, salads, cold Appetizer or cheese plater.
The pastry area is specialty place for prepare any bakery, pastry and desserts