Objective 7 01 APPLY the elements of a
Objective 7. 01: APPLY the elements of a functional kitchen.
Work Triangle • The work triangle is an imaginary line that connects the refrigerator, sink, and range • When these three elements are in a close proximity to one other, a kitchen runs more efficiently • Each leg should be between 4’ and 9’.
Work Centers • Located between the points of the work triangle • Each center includes the appliance for that center, counter space, storage space, supplies and utensils • The 3 basic work centers are: • Food Storage & Preparation • Cooking & Serving • Clean Up • Today’s kitchens may also have a planning center with a computer, bookshelves and desk.
KITCHEN LAYOUTS
Islands • A freestanding storage and countertop unit • Any of the 5 basic kitchen layouts can incorporate an island.
L-Shaped Kitchen • Appliances and cabinets are arranged along 2 adjoining walls • Allows an open area that may be used for dining.
U-Shaped Kitchen • Appliances and cabinets that are arranged along 3 adjoining walls • Has the most continuous counter space.
G-Shaped or Peninsula • An L-shaped or U-shaped kitchen with an attached island at one end.
Single or One Wall Kitchen • All appliances and cabinets are on one wall • Takes the least amount of space but has limited storage & countertop area.
Corridor or Galley Kitchen • Appliances and cabinets are arranged along 2 walls, with an aisle between them • Has a compact efficient work triangle.
KITCHEN APPLIANCES
Refrigerators • Size depends on number of people in family – 2 people = 16 cubic feet – Add 1. 5 cubic feet for each additional person • Styles include: – One, Two, Three, or Four doors – Compact – Drawers.
Freezers • Chest freezer – large, bulky packages are easier to store – uses LESS energy because less cold air escapes when door is opened – take up more floor space • Upright freezers – food is easier to see and remove – takes up a small amount of floor space – uses more energy.
Ranges • Gas • Electric – Conventional Coil • Electricity flows through wires encased in coils – Glass/ceramic top • Smooth top easy to clean • Heat produced by hidden coils, halogen cartridges • Induction (magnetic field) – Only the pot and food get hot.
Ovens • Conventional oven – bakes food using gas or electric heat • Convection oven – bakes food in a stream of heated air – browns and cooks faster • Microwave oven – cooks with highfrequency energy waves.
Food Waste Disposer • Installed below the sink to catch and grind most types of foods • Connected to a sewer line or septic tank • COLD water is needed to help grind the scraps and flush them through the drain.
Dishwasher • Saves time, energy, and water • Built-in or portable.
Trash Compactor • Compresses household trash to a fraction of its original volume • NOT intended for food scraps, flammable materials and aerosol cans.
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