cookroom

cookroom

(ˈkʊkˌrʊm)
n
(Cookery) a room in which food is cooked
References in periodicals archive ?
Each planter's property had to be wide enough to accommodate a wharf/stage complex, a store or stores for fish and supplies, a dwelling house, a cookroom, and sleeping quarters for the menservants.
(6) Falkingham's predecessors recorded the conflicting interests of planters, fishing ships, and the military with their claims and counterclaims of dispossession or destruction of wharves, warehouses, and cookrooms. By 1732 Falkingham could report that the garrison no longer interfered in the fishery.
(20) Stages, stores, and cookrooms belonging to the migratory men were dismantled during their absence in winter for fuel.
Unable to watch, I repaired to sit alone in the cookroom, my head in my hands....
Community members recognize many coves in Cape Broyle Harbour as areas for these boil-ups, such as the trap-berth called "The Cookroom." (2) Fishermen would often drop their moorings in one of the many coves which are contained within the four mile long harbour.
In Mayaguez, the company has automated its cookroom with a supervisory computer monitoring and realtime control network on 23-andcounting of its 3 5 retort sterilizers.
In the 1880s, cookroom workers were drawn from craft labor markets, but preparation workers, who shucked corn, cut peaches, skinned tomatoes, podded peas, and then filled cans with these prepared fruits and vegetables, were usually drawn from a casual labor market.
The different circumstances of urban and rural canneries meant that, throughout the last quarter of the nineteenth century, a wide range of cookroom equipment remained in use, from the simple open kettles found in small rural canneries to the high-capacity pressure cookers and open-trough continuous cookers connected to conveyor systems used in urban canneries.
In the cookroom, the retort operator will enter this same number prior to cooking.
Mechanization of the cookroom was increasing plant capacity in the canneries by the 1890s, and the number of preparation workers required by each cannery grew substantially.17 Combined with rapid industry-wide growth, the increased demand for labor raised cannery operators' concerns about securing an adequate labor force, especially during unpredictable peak production periods.
The initial focus of cannery mechanization was in the cookroom, where the key innovation in California was the continuous cooker.
This systern departs from DCS dogma in a few interesting ways, beginning with its software offering specifically suited for cookroom management.