Equipping the Kitchen

Chapter 22 – red book

Objectives

 Evaluate kitchen designs for convenience of work center’s and work triangles

Kitchen Design

Work flow

– pattern of activity that begins with removing the food from storage and continues with washing the food if necessary, preparation and serving

Work Centers

 Areas designed for performing specific kitchen tasks  Three Main Work Centers  Cold-storage center  Sink center  Cooking center

Work Triangle

 The arrangement of the three main work centers  Primary path of work flow  Each work center = Point of triangle  Total distance between centers – 12-26 ft

4 Basic Kitchen Plans



One-wall

wall – all three work centers on 1 

L-shaped

– work centers are on 2 connecting walls 

Corridor

– work centers are located on 2 parallel walls 

U-shaped

– work centers are on 3 connecting walls

2 Additional Kitchen Plans



Island kitchen

center of room – counter stands alone in 

Peninsula kitchen

– counter extends into the room (open on 2 sides and 1 end)

Universal Kitchen design

 Also known as “Lifespan Design”  Space usable for everyone regardless age or physical disability  Examples :wider doorways, work surfaces at various heights, open shelves, more drawer space

Objectives

 Compare different models of ranges  Describe factors to consider when choosing kitchen components  Explain what you need to know to be a smart shopper

Major Appliances



Conventional Range

– single, freestanding unit consisting of cooktop, an oven, and a broiler.

 Two types of Conventional Ranges • • Gas Electric

Gas Range Vs. Electric Range

Gas Range

– heating element called burners • Visible flame • Easily regulated • Pilot light – small flames that burn continuously • Oven and Broiler in separate compartments

Electric Range

elements – heating elements called • Exposed, metal, coil elements • Glass-ceramic smoothtop • Oven and broiler in same compartment • • Oven – heat from bottom Broiler – heat from top

Convection Oven

 fan that circulates heated air to equalize temperatures throughout the oven  Faster cooking and browning  More even cooking and browning

Other Major Appliances

 Refrigerator-freezer  Dishwasher

Buying Major Appliances

 Look for:     Seals of Approval show that product meets certain safety and performance standards EnergyGuide label • Tool for estimating an appliance energy costs Warranties • Manufacturer’s guarantee that a product will perform as advertised Service Contract • Repair and maintenance insurance purchased to cover a product for specific length of time

Seal of Approval

Underwriters Laboratories Seal (UL)

– certifies the appliance design is reasonably free from risk of fire, electric shock, and other hazards

American Gas Association Seal (AGA)

attests to the design, performance, and – reliability of gas appliances

EnergyGuide Label

 Gives average yearly cost of operating  Required on:  Refrigerators  Freezers  dishwashers

Warranties

 Time limits  Coverage usually conditional  Can usually buy extended warranties  Additional coverage for longer period of time

Service Contract

 Usually offered by dealer who sold product  Usually expensive  Usually don’t cover cost of repairs or parts  May duplicate protections covered in warranty

Be Critical Shopper

 Keep written notes – likes/dislikes  Consider accident prevention  Handle appliances – seem well made?

 Look at owner’s manual  Compare prices  Ask dealer additional cost  Delivery  Installation charge

Objectives

 Identify different kinds of tableware and list selection factors applicable to each  Set a table attractively

Table Appointments

 All items needed at table to serve and eat a meal  Dinnerware  Flatware (silverware)  Beverageware  Holloware  Linens  centerpieces

Dinnerware

  Plates, cups, saucers, and bowls Materials used  

China

– most expensive, elegant and durable

Stoneware

– heavier, more casual than china but less expensive    

Earthenware

less durable – cost comparable to stoneware, but

Pottery

– least expensive, thick and heavy, tends to chip and break easily

Glass-ceramic

– strong and durable

Plastic

– lightweight, break resistant, colorful, very casual stains and scratches over time

Flatware

 “Silverware” – knives, forks, spoons, serving spoons, and specialty utensils  Materials uses    Sterling silver – require polishing Silver plate – require polishing Stainless steel – does not tarnish, affected by eggs, vinegar, salt, tea, and coffee so avoid prolonged contact

beverageware

 “Glassware”  Two basic shapes   Tumblers – do not have stems • Juice • • Cooler highball Stemware – has 3 parts (bowl, stem and foot) • Water goblets • • Wine glasses Champaign glasses

Holloware

 Bowls, tureens (used to serve food), pitcher and pots  Metal, glass, wood or ceramic  Tends to be expensive, fragile, and difficult to store  Can purchase to match dinnerware - more expensive

Place Setting

 All pieces used by one person    Dinerware • Dinner plate • • • Salad plate Sauce dish or bread and butter plate Cup and saucer Flatware • Knife • • • • Salad fork Dinner fork Teaspoon Soup spoon Glassware • Water glass

Cover Setting

 Table space that holds all the tableware needed by one person  Varies depending courses and casualness  Formal  Informal