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The Airline Kitchen is enormous,
preparing, cooking and portioning hundreds of individual meals per day for
first class, business and economy class passengers on domestic and
international airlines. The
cook/chill method is used in the preparation of the meals, which are then
reheated during the flight. The meals
must present and reheat well. The
Airline Kitchen not only produces bulk meals, it is also required to prepare
meals for children and passengers with specific dietary or cultural needs.
The Airline Chef
Some airlines have an Airline Chef
who prepares, cooks and presents meals for first and business class
passengers on board the aeroplane.
The meals are prepared in the first class galley, which has minimum
space and equipment available to the chef.
To find out more about airline
catering, go to the International Flight
Catering Association Website. To
read the Internet edition of the book Flight Catering by Jones and
Kipps, click on ‘Online Book’ under ‘Resources’.
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