Accomodation: Kitchen Use & Inventory
Good food is a welcome sight for anyone who has been working hard on a house. The kitchen should be in good shape and stocked well with the equipment you need to serve up some fabulous meals to your group. Please observe the following simple guidlelines so that it is ready and highly functional for the group that comes after you!
Kitchen Use
- Feel free to arrange the kitchen in a manner that will work best for you and your group—just remember to put it back the way you found it!
Kitchen Inventory
Appliances
commercial refridgerator
convection oven
6 burner stove & double oven
coffee maker
mixer
sinks
freezer (located in clinic)
Pots, Pans, & Bowls
1 5 gallon pot with lid
2 approx. 3 gal. Pots with lid
2 med/small pots
2 old fashioned large bowl shaped pots with bucket type handles
6 2" hotel pans
5 – 4" hotel pans
12 full sheet pans
Stainless steel bowls: 6 large, 3 medium, 3 small
Plastic bowls: 3 large, 2 medium, 1small blue
Glass bowl: 1 small
Measuring & Other Utensils
Measuring cups: 1 - 4 cup, 12 - 1 cup, 1 set dry meas.
2 metal turnersMeasuring spoons: 2 sets
1 wire whip
3 cutting boards
1 grater
2 can openers
2 church keys
1 funnel
2 peelers
2 large rubber spatulas
Knives: 1 bread knife, 4 chefs knives, 1 paring knife
4 scissors
4 sandwich spreaders
16 large spoons (commercial kitchen)
2 plastic turners
commercial refridgerator
convection oven
6 burner stove & double oven
coffee maker
mixer
sinks
freezer (located in clinic)
Pots, Pans, & Bowls
1 5 gallon pot with lid
2 approx. 3 gal. Pots with lid
2 med/small pots
2 old fashioned large bowl shaped pots with bucket type handles
6 2" hotel pans
5 – 4" hotel pans
12 full sheet pans
Stainless steel bowls: 6 large, 3 medium, 3 small
Plastic bowls: 3 large, 2 medium, 1small blue
Glass bowl: 1 small
Measuring & Other Utensils
Measuring cups: 1 - 4 cup, 12 - 1 cup, 1 set dry meas.
2 metal turnersMeasuring spoons: 2 sets
1 wire whip
3 cutting boards
1 grater
2 can openers
2 church keys
1 funnel
2 peelers
2 large rubber spatulas
Knives: 1 bread knife, 4 chefs knives, 1 paring knife
4 scissors
4 sandwich spreaders
16 large spoons (commercial kitchen)
2 plastic turners
Kitchen Departure Guidelines
- Take all perishable food and all food packaged in paper or cardboard to the orphange kitchen or take it home with you.
- Empty and clean the refrigerator.
- Empty and clean the freezer.
- Turn off stove and ovens.
- Wipe down mixer, stove top and ovens.
- Clean and stack all pans and bowls.
- Clean utensils and put them in the plastic container.
- Leave shelves in orderly fashion.
- Return kitchen to original configuration.
- Make sure everything is out of the safe.
- Re-stock water (two bottles) and make sure there is propane for next group.
- Wipe down counter tops with bleach.
- Clean sink and empty waste bucket.
- Make sure one set of bolt cutters is left in the kitchen.
- Mop the floor.
- Turn in the keys.