Community kitchen

Personnel involved

Kitchen Coordinator

Kitchen Users

Consumer

Partners

Sponsors

What equipment and supplies will be in the final kitchen?

Equipment that needs to be purchased

This is a list of some basic equipment to consider for your kitchen.

Electronic

 Blender  Food processor  Stand mixer  Hand mixer  Drip coffee maker  Can opener

other

 Whisks (small and large)  Spatulas  Peeler  Tongs (small and large)  Wooden spoons  Slotted spoons  Potato masher  Cooking and pastry brushes  Graters (cheese, lemon/orange)  Salad spinner  Colander  Sieve  Cutting boards  Knives  Hot plates  Kettle  Pots: o 10 qt stock pot o 8 qt stock pot o 5 qt dutch oven o 2 qt saucepan o 1 qt saucepan  Frying pans: o 12 inch open o 10 inch deep covered o 10 inch open o 8 inch open  Measuring cups and spoons  Funnels  Mixing bowls (variety)  Cooling racks  Baking sheets  Pie plates  Loaf pans  Muffins tins  Roasting pan (large)  Casserole dishes  Rolling pins

 First Aid Kit  Rubber gloves  Pot scrubbers  Multipurpose spray  Spray-on oven cleaner  Baking soda and vinegar  Bleach  Tea towels  Dish clothes  Dish detergent  Hand soap  Garbage bags  Paper towels  Thermometers – for oven, freezer, fridge  Oven mitts  Apron  Hair Nets  Hand soap  Large plastic/metal storage containers to hold flour, sugar, oats, etc.

Standard Operating Procedures (SOPs)

How to become a kitchen user

Events

for Users

Kitchen Orientation Meetings (monthly)

Food Safety (monthly)

Basics of Baking (as needed)

for Community

Specialty/Ethnic foods

Dinner clubs/theme nights

Guest Lecturers from local restaurants

References

1) Community Kitchen Best Practices Toolkit

This "toolbox" document was prepared by a Canadian organization; the use of the term "community kitchen" has a similar but different definition, but there is a lot of content that could be used in our community kitchen development.