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What can be cooked in a Show Cooking?

The answer is simple "OF EVERYTHING" The only problem is that we have to adapt to material infrastructures, number of clients, budget and personnel.
This conditions us in such a way that we are going to define various types of kitchen Live depending on the material (machinery), the definitions regarding the number of clients and personnel will be left as it is too specific for each company, which we have:
  1. With iron: Breakfast services with fried eggs (ironed), omelettes, bacon, ham, etc. Lunch and dinner: Grilled meat and / or fish.
  2. With griddle and deep fryer: Breakfast: Everything from 1st grade, incorporating some fried foods and / or fried potatoes. Lunch and dinner: Everything from 1º plus fried foods of different types.
  3. With griddle, deep fryer and pasta cooker: Everything from 2 plus all kinds of pasta cooked instantly. Preferably for lunch and dinner.
  4. With griddle, deep fryer, pasta cooker and various fires: Everything from the 3 plus dishes prepared instantly, for a particular person or for several or many, such as in simple quick pork tenderloin stew or a paella, for example.
As you can see with the models, especially with the 4 you can do practically everything in front of the also information.
You could add another one that we will call 5- In which we will add the oven or ovens: With this system you can cook bread (precooked), croissants, etc. In front of the client, it will also serve us, if we have several, for the completion of some dishes, such as cannelloni, fish fillets with their respective garnishes and / or other condiments, all kinds of gratins, etc. 
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MBA Yosvanys R Guerra Valverde
I am a dreamer and in my dreams I believe that a better world is possible, that no one knows more than anyone, we all learn from everyone. I love gastronomy, numbers, teaching and sharing all the little I know, because by sharing I also learn. "Let's all go together from foundation to success"
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