Necessary Kitchen Supplies
To download a checklist of this same list click here: Campus Kitchen Supplies Checklist
You should have the following smallwares available to use during meal preparation. Can be shared or purchased.
- 10-15 serving spoons
- 5-8 tongs
- 2 ladles
- 4 spatulas
- 5 chef/kitchen knives
- 1-2 colander/strainer
- potato mashers
- 2 small pans (about 1 quart sized)
- 2 large pots (about at least 2 gallon sized)
- 2 frying pans
- 1 pair of oven gloves
- 2 steam pans (hotel pans with holes in it) if available
- 6 Cutting boards with 2 appropriate colors per protein (red), chicken (yellow), vegetable/ prepared product (green)
- 8-10 Hotel Pans with tops – Highly recommended to share these
o Hotel Pans can be split according to need.
o But a good beginning estimate is: 4 2” pans and 4 4”pans for deliveries.
o Later you may adjust for ½ and ¼ pans etc.
Kitchen Safety and Packaging Materials
For safe keeping and to ensure that you have all needed storage, food, aprons, hairnets, and safety equipment, we recommend that you place this order from the Dining Service Food Venue (usually Sysco)
- 2 cases (should be 200/case) Foam 3-compartment clamshells 8x8x3 (You want the cheapest option) * if doing individual meals or sending home meals with clients.
- Or if doing congregate meals enough hotel pans for delivery, can be disposable hotel pans
- Hotel Pans (8-10) with tops – Highly recommended to share these
- Hotel Pans can be split according to need.
- But a good beginning estimate is: 4 2” pans and 4 4”pans for deliveries.
- Later you may adjust for ½ and ¼ pans etc.
- Bimetallic stemmed thermometers (at least 2): (should come with the calibrator)
- Hairnets: (at least 200) You might need to order 1 package = 1440 total
- 500 Disposable Aprons
- 200-400 gloves – if you can get a mixture of sizes, that would be great. Pick Medium, if you can’t get mixture. (Use same product as the host dining service uses)
- 3 Cut Gloves
- 1 Roll of Aluminum Foil (use same product as the host dining service uses)
- 1 Roll of Saran Wrap (use same product as the host dining service uses)
- Chick towels or other cheaper cleaning towels
- Sanitizing Solution ( to clean thermometers and wipe down food surfaces)
- Personal Cleaning supplies – paper towels / soap
- Ice Paddle or access to freezer to cool down items before storing in the cooler
We recommend 4-6 of the Rectangular Bags for the congregate meal sites. * These bags can also be utilized when delivering individual meals in clamshell containers. Again ask your Dining Services Provider, if they have a good source to purchase the insulated bags from. If they don’t, two other options are found below.
1) Delivery Bag World
2) TCB Manufacturing.
- The DST-1 Steam Pan Bag (16x24x14) is great for carrying meals in hotel and half pans to congregate sites. ($65/bag) http://tcb-bagmfg.com/CateringBags.htm
- You can also use the side opening catering bags – so that they can have shelves.
Spices & Supplies
These are the basic spices that you will need for the Campus Kitchen. You can purchase them through the food vendor or hold a Grocery Store food drive asking for these items. As your kitchen grows, you will expand this collection and may find items that you will use more than others, i.e. stir frys are a simple way to mix a random group of ingredients and you may want to keep soy sauce in stock.
- Garlic Powder
- Bouillon cubes
- Baking Soda
- Baking Powder
- Bread Crumbs
- Pam/Butter Spray
- Soup (for stocks/mixing)
- Additional Canned Items
- Dry Pasta
- 1-3 boxes of Frozen Vegetable Blend (a basic mixed corn, carrots, peas will be fine).
- At least 50 servings of frozen chicken (some sort of thighs, drumsticks etc)