Community kitchen
Personnel involved
What equipment and supplies will be in the final kitchen?
Equipment already present
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.
List of consumables provided
Flour (Bread, All-purpose, Cake), Cane Sugar, Powdered Sugar, Baking powder, Baking Soda, Salt, Canola Oil, Olive Oil.
Standard Operating Procedures (SOPs)
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.