Transcript Equipping the Kitchen
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