chapter 8 kitchen and dining areas - guide to good … 2 the management of food 8 kitchen and dining...

Part 2

The Management of Food

8 Kitchen and DiningAreas

9 Choosing KitchenAppliances

10 Kitchen Utensils11 Planning Meals12 The Smart Consumer13 Getting Started in the

Kitchen

149

150

work centerwork triangleuniversal designnatural lightartificial lightgroundtable appointmentsdinnerwareflatware

beveragewaretumblerstemwarehollowareopen stockplace settingtable linenscover

ObjectivesAfter studying this chapter, you will be able to� describe the three major work centers in a

kitchen and the six basic kitchen floor plans.� explain considerations in kitchen and dining

area design.� identify different kinds of tableware and list

selection factors applicable to each.� set a table attractively.

Chapter 8

Kitchen and Dining AreasInterior DesignerPlans, designs, and furnishesinterior environments ofresidential, commercial, andindustrial buildings.

Cabinet and TrimInstallerOutlines installationareas and measures,cuts, and attachescabinets and trimusing hand tools andpower tools.

Tableware SalespersonDisplays and sellschina, glassware,silver flatware, andholloware.

Maytag

Terms to Know

The kitchen and dining areas are often thebusiest areas of the home. Family membersspend a lot of time in these areas planning,preparing, and eating meals. Therefore, con-sider the likes, dislikes, and needs of all familymembers when designing these areas. Makethem comfortable, convenient, and efficientplaces to work.

Planning the Kitchenand Dining Areas

When planning the design of the kitchenand dining areas, family members should dis-cuss several questions. Do you want to eat yourmeals in the kitchen, or do you want a separatedining room? How much storage and workspace do you need in these areas? How muchtime will each family member spend in thekitchen and dining areas? What kind of atmos-phere do you want these areas to have?

Major Work CentersMost kitchens have three main work

centers. Each center focuses on one of thethree basic groups of kitchen activities—foodpreparation and storage, cooking and serving,and cleanup.

The focal point of the food preparation andstorage center is the refrigerator-freezer. Thiscenter requires cabinets for food storage.Cabinets also hold containers and tools used tostore and serve frozen and refrigerated foods.Sometimes baked goods are mixed in thiscenter. If so, storage space for mixing tools andworkspace for mixing tasks will be needed here.

The cooking and serving center focuses onthe range and oven. One side of the rangeshould have at least 24 inches (60 cm) ofcounter space. This counter will hold the ingredi-ents when you cook. Cabinets and drawers in this center store utensils, cookware, andserving pieces.

The cleanup center always contains thesink. It may also include a dishwasher and foodwaste disposer. Work done in this centerincludes dishwashing, cleaning vegetables andfruits, cleaning fresh fish, and soaking pots andpans. Plenty of counter space and storagespace are necessities in this work center. Keep

coffeepots, teapots, dishwashing detergent,dishcloths, towels, and a wastebasket here. Youmight also store canned goods and vegetablesthat require no refrigeration in this center.However, never store food under the sink.See 8-1.

Additional Work CentersIf a kitchen is large, it may include additional

work centers. A counter between the range andrefrigerator can serve as a mixing center. Itneeds to be at least 36 inches (90 cm) wide. Anelectric mixer, a blender, mixing bowls, mea-suring tools, and baking utensils need storagespace. Baking ingredients, such as flour andsugar, need to be stored, too.

An eating center can have a variety ofshapes. A separate table in the kitchen, a built-in breakfast nook, or a counter can serve as aneating area. When planning a counter eatingarea, provide 18 to 24 inches (45 to 60 cm) ofspace per person. The counter should be atleast 15 inches (38 cm) deep. If the eating areais to be separate, plan to leave at least 30inches (75 cm) clearance around the table. Add6 inches (15 cm) more if you place the table inan area where people often walk past it.

Chapter 8 Kitchen and Dining Areas 151

8-1 All phases of food preparation center aroundone of three major work centers in the kitchen.

Photo courtesy of Decorà Cabinetry

Consider tucking a planning center into acorner where it can double as a communica-tions center. Use shelves to store cookbooksand phone books. A desk or countertop canhold a computer to be used for meal planning.You might keep a telephone in this area. Hang abulletin board to post family messages. Keeprecipe cards, note pads, and writing utensils in a drawer.

Some kitchens have a laundry center. Alaundry facility within the kitchen can savesteps. However, be sure to locate it away fromfood preparation areas.

Kitchen Storage SpaceAs mentioned, you need space in each

kitchen work center to store various items. Twopoints will help you evaluate how much storagespace you need and how best to use it. First,you will want to store items where you will beusing them. Think about what tasks you arelikely to do in each work center. Identify all thesupplies you will need to do each task. Forinstance, you will chop vegetables in the foodpreparation and storage center. This taskrequires knives and a cutting board. Store these items in the drawers and cupboards ofthat center.

The second point to think about when plan-ning your storage space is how often you willuse items. Store items you will use often in themost convenient places. For instance,saucepans and a double boiler both belong inthe cooking and serving center. You are likely touse the saucepans almost daily. However, youmay use the double boiler only occasionally.Therefore, store the double boiler in the back ofa cupboard. Store the saucepans in the front ofthe cupboard, which is easier to reach.

Work TriangleTo make a kitchen as efficient as possible,

place the focal points of the major work centersat the corners of an imaginary triangle. This tri-angle is called a work triangle.

Ideally, the work triangle follows the normalflow of food preparation. You remove food fromthe refrigerator or freezer and take it to the sinkfor cleaning. From the sink, you take the food tothe oven or range for cooking. After cooking andeating, you return leftovers to the refrigerator.

Kitchen Floor PlansWork centers fit into a variety of kitchen

floor plans. The shape of the kitchen dependslargely on the size of the room. See 8-2.

The U-shaped kitchen represents the mostdesirable kitchen floor plan because of its com-pact work triangle. All the appliances and cabi-nets are arranged in a continuous line alongthree adjoining walls.

The L-shaped kitchen is popular because iteasily adapts to a variety of room arrangements.Appliances and cabinets form a continuous linealong two adjoining walls. In a large room, youmight use the open area beyond the work tri-angle as an eating area.

Appliances and cabinets in a corridorkitchen are arranged on two nonadjoining walls.This can be an efficient floor plan if the room isnot too long and is closed at one end. However,a long room can create a long work triangle thatrequires many steps. A room that is open atboth ends allows traffic through the kitchen,which can interfere with the work triangle.

The peninsula kitchen is most often found inlarge rooms. In this kitchen, a counter extendsinto the room, forming a peninsula. The penin-sula can serve as storage space or an eatingarea. It can also hold a cooktop or other built-inappliance.

The island kitchen is also found in largerooms. In this kitchen, a counter stands alone inthe center of the room. An island and a penin-sula serve similar functions. In some kitchens,the island also serves as a mixing center.

The one-wall kitchen is found most often inapartments. All the appliances and cabinets arealong one wall. This arrangement generallydoes not give adequate storage or counter

152 Part 2 The Management of Food

Q: Why is a compact work triangledesirable?

A: If the work triangle is large, youwill use more energy as you movefrom one point to another to preparefoods. The total length of the threesides of the triangle should not exceed21 feet (6.3 m).

space. It also creates a long, narrow work tri-angle. Often, a folding or sliding door sets offthe one-wall kitchen from other rooms.

Meeting Design Needs ofPeople with PhysicalDisabilities

A well-planned kitchen will help meet thespecial needs of people with physical disabili-ties. Universal design refers to features of

rooms, furnishings, and equipment that areusable by as many people as possible.Peninsula, U-shaped, and L-shaped floor plansare examples of universal design. These floorplans provide the fewest restrictions to move-ment through a kitchen. A floor plan with a com-pact work triangle also reflects universal design.A compact work triangle prevents householdmembers from using excess energy. This isespecially important for people who have limitedmobility, such as people who use walkers andcrutches.


Kitchen Floor Plans

Island kitchen

range

refrig.

sink

Peninsula kitchen

refrig.

peninsula

sink

range

One-wall kitchen

refrig.range sink

Corridor kitchen

refrig.

sink

range

U-shaped kitchen

refrig. range

sink

L-shaped kitchen

range sink

refrig.

8-2 The size and shape of the work triangle depends on the kitchen floor plan.

Work surfaces in a universal design kitchenneed to be at a variety of levels. This allowsfamily members of all heights to work in thekitchen comfortably. Lower countertops can bereached with ease by children and peopleseated in wheelchairs. A narrow shelf can beinstalled above these counters to provide ahandy place for items that are used often.

Removing lower cabinets near the sink andcooktop will provide knee space. This will allowsomeone sitting in a wheelchair or on a stool tomove close to these work areas. A shallow sinkwith a rear drain also allows room for knees.Undercoating the sink and insulating the hotwater pipes will protect the legs of peopleworking in a seated position. Mounting a lever-type faucet on the side of the sink will make iteasy to reach.

Contrasting trim along counters and arounddoorways is a universal design feature.Contrasting trim makes edges easier to see.Therefore, people will be less likely to bump intothem. This feature is especially helpful forpeople with limited vision. See 8-3.

Universal design can even be used inkitchen storage spaces. Loop handles ondrawers and cabinets are easier to pull open.Adjustable pantry shelves can be placed at

heights that allow all family members to reachneeded items. Pull-out shelves reduce the needto bend and reach for items stored in the backof lower cabinets. Universal design allows allareas of the kitchen to better meet the needs ofeach family member.

Planning the Dining AreaThe location of the dining area depends on

the layout of the home, the size of the family,and the preferences of family members. Akitchen eating area saves steps when servingand clearing meals. However, it may createtraffic problems if the kitchen is small. It alsolacks the formal atmosphere that may bedesired when entertaining guests.

Some homes have space for a separatedining room. A separate dining room offers amore formal setting. It also provides storage fortableware and linens. However, a separatedining room may require extra steps to serveand clear meals.

A dining area attached to the living roomprovides the attractive decor of a dining roomwithout the space requirements. You may usedecorative screens to divide the dining area


8-3 The multilevel work surfaces and the contrasting trim on countertops in this kitchen are examplesof universal design.

Whirlpool

from the rest of the living room. When enter-taining larger groups, you can take the screensdown and set up additional tables in the living room.

Patios, porches, and decks may be used aseating areas when weather permits. Meals mayalso be eaten in the family room, living room, orden. In many homes, these areas are locatednear the kitchen. If they are not, trays and cartswith wheels can help make transporting foodand other items easier. Lap trays, tray tables,and card tables can be used to provideimpromptu eating space.

Kitchen and DiningArea Design

Kitchen decoration often complements theother rooms in a home. Dining areas aredesigned to create a comfortable atmospherefor family members and guests. Wall coverings,flooring, counters, cabinets, and lighting are allchosen to create a desired effect.

Wall CoveringsKitchen wall coverings should be smooth

and easy to clean. Wall coverings in the diningarea should enhance the mood you are trying to create. Many wall covering materials areavailable.

Flat finish paints are suitable for diningrooms, but eggshell and semigloss finishes arebetter choices for kitchens. Ceramic and metaltile are used primarily in kitchens. Wallpaperand vinyl wall coverings can add to the cheer ofa kitchen or the elegance of a dining room, 8-4.Paneling can be used to cover rough, unattrac-tive walls in kitchen and dining areas.

Choose wall coverings in colors and pat-terns to go with your decorating scheme.Consider the cost and care requirements. Also,evaluate how durable the coverings will be whenexposed to heat, moisture, and grease fromcooking.

Floor CoveringsLike wall coverings, kitchen and dining

area floor coverings must be easy to clean.

Floor coverings should also provide walkingcomfort and be durable. You can choose fromseveral materials.

Vinyl sheets or tiles are popular in kitchens.Carpeting especially designed for use in thekitchen is available in many patterns and colors.For dining areas, stain-resistant carpeting is agood choice. Area rugs can add to the eleganceof a formal dining room. However, avoid rugs inthe kitchen, where the danger of tripping causesthem to be a safety hazard. Natural woodflooring provides a beautiful and durable alter-native to floor coverings.


8-4 Wallpaper comes in hundreds of patternssuitable for kitchens. Choose washable wall-paper for easier cleaning.

CountertopsIn the kitchen, countertops provide work-

space. In dining areas, counter space is usedfor serving food and holding dishes that havebeen cleared from the table.

Most kitchen countertops are made of lami-nated plastic or ceramic tiles. Counter surfacesin dining areas are often made of wood. Usecare to protect counter surfaces from damagedue to heat and/or moisture.

CabinetsCabinets are needed in kitchen and dining

areas to store food, appliances, cleaning sup-plies, cooking utensils, dinnerware, and tabledecorations. In dining areas, cabinets may beused to display china, crystal, and other items.Kitchen cabinets need to be easy to clean.Cabinets in dining areas should complementother furnishings.

Cabinets may support countertops or bemounted on walls or suspended from ceilingsabove countertops and appliances. Tall, free-standing cabinets and specialty cabinets, suchas corner cabinets with lazy Susans, are alsocommon in kitchens. Wood, wood veneer, andplastic laminates are popular cabinet materials.See 8-5.

LightingIn the kitchen, you need adequate lighting to

prevent eyestrain and accidents while per-forming food preparation tasks. In the diningroom, you might use dimmer lighting to create a cozy atmosphere. However, lighting must be sufficient to allow diners to see what they are eating.

Lighting can be classified as natural or artifi-cial. Natural light comes from the sun. Theamount of natural light available during daylighthours depends on the size and placement ofwindows, doors, and skylights. If natural light is not adequate for performing kitchen anddining tasks, it must be supplemented withartificial light.

Artificial light most often comes from elec-trical fixtures. Ceiling fixtures provide generallighting for a room. Additional light fixtures areoften installed over the range and under cabi-nets to provide task lighting in the kitchen.Accent lamps may be used to achieve softerlighting in dining areas.

VentilationYou need ventilation in the kitchen to

remove steam, heat, and cooking odors. Properventilation also helps maintain a comfortabledining atmosphere.

If natural ventilation is not adequate, a fan isnecessary. In the kitchen, you can put anexhaust fan in a hood over a cooking surface.You can also install a fan in the ceiling or wallover the range. In the dining area, you mightinstall a ceiling fan to circulate air. Some ceilingfans are combined with light fixtures to providelighting as well as ventilation.

Electrical WiringKitchens need a large supply of electricity to

safely operate food preparation and cleanupappliances. In dining areas, electricity is neededprimarily for lighting. You also need electricity to operate serving appliances, such as coffee-makers and warming trays.

When wiring is inadequate, circuits oftenbecome overloaded. Be aware of the warningsigns of overloaded circuits. Circuit breakersmay trip or fuses may blow frequently. Motor-driven appliances, such as mixers, may slowdown during operation. Lights may dim when an


8-5 Wood cabinetry creates a warm, invitingatmosphere in a kitchen.

Photo courtesy of Schrock Cabinetry

appliance is being used. Appliances that heat,such as electric skillets, may take a long time to become hot. If any of these signals occurs,call a qualified electrician to check the wiring inyour home.

For safety, appli-ances should begrounded. To ground anappliance means to con-nect it electrically withthe earth. If a groundedappliance has a dam-aged wire, the electriccurrent will flow to theearth instead of throughyour body. Thus you willnot receive a severe or fatal shock.

The National Electrical Code requires allnew homes to have Ground Fault CircuitInterrupters (GFCI) as part of the kitchen wiringsystem. If the outlets in your home have threeholes, an equipment grounding wire has beeninstalled. Many appliances have three-prongedplugs that fit into the three holes, therebygrounding the appliances. See 8-6.

If the outlets in your home have just twoholes, you will need two-pronged adapters foryour grounded appliances. Plug an adapter intoan outlet. Insert the appliance plug into the

other end of the adapter.The adapter has a smallwire called a pigtailattached to it. Attachingthe pigtail to the screwon the electrical outletplate grounds theappliance.

Low-CostRedecorating

Most kitchens and dining rooms do notrequire major remodeling to be efficient andattractive. In many cases, a little redecorating isall you need to update the look of these rooms.

Before beginning any redecorating, analyzethe room to decide what you want to improve.Then establish a budget you feel will allow youto affordably reach your goals.

A fresh coat of paint or some new wallpapercan perk up the dullest kitchen or dining area.Painting or refinishing the doors and adding newhardware can do wonders to improve the look ofworn cabinets. You may be able to refinish amarred counter surface or replace a stainedsection.

If storage space is a problem, try hanginginexpensive shelves. Put a freestanding storagecabinet in an unused corner. Use pegboard tohang pots, pans, and other utensils.

Using Design and DecoratingSoftware

You may want to turn to a computer for helpwhen arranging your kitchen and dining areas. Anumber of software programs are available toassist with design plans and decorating deci-sions. Interior design software allows you todraw floor plans and place furniture and appli-ances. Some programs have a three-dimen-sional format. This feature lets you feel asthough you are walking through rooms. It givesyou a more realistic perspective than the over-head view provided by a standard floor plan.

Using a computer to design your kitchenand dining area can save time, money, andenergy. You can cut shopping time because you


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Try using compact fluorescent lightbulbs inkitchen and dining areas. They use lessenergy and last much longer than standardincandescent bulbs.

8-6 Electrical outlets with three holes indicate thatan equipment grounding wire has been installed inthe home. The two buttons in the center of thisoutlet indicate this is a GFCI.

ComEd

will already have in mindwhat you want. You canavoid the expense ofbuying items that end upnot working in your set-ting.You can spare your-self the effort of movingfurniture and appliancesuntil you are sure youwill like the arrangement.Everyone in your familycan see how their needsfor a comfortable, attrac-tive, functional space willbe met.

Table AppointmentsIn the dining area, the table becomes the

main focus. You can choose table appointmentsto make the table an attractive setting for food.Table appointments are all the items neededat the table to serve and eat a meal. Theyinclude dinnerware, flatware, beverageware, hol-loware, linens, and centerpieces, 8-7.

DinnerwareDinnerware includes plates, cups, saucers,

and bowls. Many qualities, colors, and patternsare available. The material used to make dinner-ware helps determine its durability and cost.

China is the most expensive type of dinner-ware, but it is elegant and durable. Stoneware isheavier and more casual than china, but it isless expensive. Like stoneware, earthenware ismoderately priced. However, it is less durablethan stoneware. Pottery is the least expensivetype of ceramic dinnerware. It is thick andheavy, and it tends to chip and break easily.Glass-ceramic is strong and durable. Plastic islightweight, break resistant, and colorful,although it may stain and scratch over time.It is most suitable for very casual meals.

FlatwareFlatware, often called “silverware,” includes

knives, forks, and spoons. It also includesserving utensils (such as serving spoons) andspecialty utensils (such as seafood forks). Mostflatware is made of sterling silver, silver plate, orstainless steel. As with dinnerware, the material

helps determine appear-ance and cost.

Sterling silver andsilver plate require pol-ishing to remove tarnishcaused by exposure toair and certain foods.Stainless steel does nottarnish, but like silver, itcan be affected by eggs,vinegar, salt, tea, andcoffee. To preventstaining, avoid pro-longed contact withthese foods and care-

fully rinse flatware as soon as possible.When selecting flatware, consider the gen-

eral shape of each piece, its weight, and theway it feels in your hand. A well-designed pieceshould feel sturdy and well balanced. Look atthe finish. All edges should be smooth. Silverplate should be evenly plated.

BeveragewareBeverageware, which is often called glass-

ware, includes glasses of many shapes andsizes, 8-8. Beverageware can be made of leadglass, lime glass, or plastic. The two basicshapes of beverageware are tumblers andstemware. Tumblers do not have stems. Juice,highball, and cooler are common tumbler sizes.Stemware has three parts—a bowl, a stem, anda foot. Water goblets, wine glasses, and cham-pagne glasses are popular stemware pieces.

When choosing beverageware think abouthow it will look with your dinnerware and flatware.Look to see that the joints between the differentparts of stemware are invisible. Examine the


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Extension cords can increase your flexi-bility when you have a limited number of elec-trical outlets. However, ordinary extensioncords are not suitable for use with many appli-ances. They become too hot and can be firehazards. Use a heavy-duty extension corddesigned for appliance use. A heavy-duty corduses a heavier wire than a normal cord, andthus can carry a heavier electrical load.

Q: Where can I find low-cost ideasfor redecorating my kitchen?

A: Magazines and home improvementcenters can offer many low-cost tipsfor sprucing up a kitchen. Friends andfamily members can also be goodsources of creative ideas.

edges of beverageware to be sure they aresmooth and free from nicks. Glasses should feelcomfortable to hold and be well balanced so theywill not tip over when filled or empty.

Choose pieces that are multipurpose. Forinstance, you can use some stemware forserving shrimp cocktails, fruit cups, and icecream sundaes as well as beverages. Considerplastic beverageware for casual dining andwhen serving young children.

HollowareHolloware includes bowls and tureens,

which are used to serve food, and pitchersand pots, which are used to serve liquids.Holloware may be made of metal, glass, wood,or ceramic. Some holloware pieces haveheating elements.

Holloware tends to be expensive, fragile,and difficult to store. You may purchase hol-loware pieces to match your dinnerware.However, unmatched holloware that comple-ments other table appointments is less expen-sive and more popular.

Purchasing TablewareDinnerware, flatware, beverageware, and

holloware are all referred to as tableware. Allfour types of tableware are available in many

patterns and at a variety of prices. When pur-chasing tableware, you will want to chooseitems that go well together. You will also want toconsider your personal taste, your lifestyle, andthe amount of money you have to spend. If youenjoy formal entertaining and can afford theexpense, you might select china, sterling silver,and lead glass to grace your table. If you prefermore casual, less expensive tableware, youmight choose stoneware, stainless steel, andlime glass for your table.

You can purchase tableware in severalways. You can buy some tableware as openstock. This means you can purchase eachpiece individually. Dinnerware and flatware areoften sold in place settings. A place settingincludes all the pieces used by one person. Forinstance, a place setting of dinnerware usuallyincludes a dinner plate, salad plate, sauce dishor bread and butter plate, cup, and saucer. Aplace setting of flatware usually includes a knife,dinner fork, salad fork, teaspoon, and soup-spoon. You can also buy some tableware by theset. A box of four water glasses and a set of din-nerware for eight are examples of sets.


8-7 Dinnerware, flatware, and table linens areamong the table appointments used to set an eye-catching table.

Lillian Vernon

8-8 Different shapes of glasses are designed tohold different types of beverages.

Anchor Hocking

Caring forTableware

Proper handling andstorage will extend thelife and beauty of yourtableware. Rinse table-ware as soon as pos-sible after use. Driedfood particles are diffi-cult to remove. You canput most tableware inthe dishwasher, butyou should check the manufacturer’srecommendations.

Store tableware carefully. Handle dinnerwareand beverageware with care to prevent chipped,cracked, and broken pieces. Place flatwareneatly in a drawer to avoid scratching andbending it.

Table LinensThe term table linens includes both table

coverings and napkins. Table linens protect thesurface of the table and add to the appearanceof the table setting. Many materials are used tomake table linens. They are available in arainbow of solid colors as well as a varietyof prints.

Tablecloths provide a background for yourtable setting. Place mats and table runners arealso popular table coverings. Place mats comein several shapes and can be used for all butthe most formal occasions. Table runners arenarrower and slightly longer than the table. Theyare often used with tablecloths or place mats.Napkins can match the other table linens or pro-vide a contrast. See 8-9.

The amount of care table linens needdepends on the materials used in their construc-tion. Paper tablecloths, place mats, and napkinscan simply be thrown away when a meal is over.Vinyl-coated tablecloths and place mats can bewiped clean with a damp cloth. Most fabriccloths can be machine washed and dried. Linencloths and napkins must be laundered carefullyand then ironed while still damp.

The table linens you choose will depend onyour other table appointments and your lifestyle.If your dinnerware has a definite pattern, it prob-ably will look best against a plain background. Ifyour dinnerware is very plain, patterned tablelinens can add interest to the table setting. Before

purchasing table linens,you should considerdurability, ease of laun-dering, colorfastness,and shrinkage.

CenterpiecesYou can buy or make

centerpieces to addinterest to the diningtable. Floral arrange-ments are popular cen-

terpieces. However, avoid using potted plants.Soil and food do not mix.

A centerpiece should be in proportion to thesize of the table. Make sure guests will be ableto see over the centerpiece while they areseated. If your centerpiece includes candles,light them and be sure they burn above orbelow eye level. Avoid using candles on thetable during the day.

Setting the TableYou should set a table for convenience as

well as beauty. There is no “right” way to set atable. The occasion, style of service, size of thetable, and menu will help you determine how toset the table.

Begin setting the table with the table linens.A tablecloth should extend evenly on each sideof the table. You may lay place mats flush with


8-9 Table linens in coordinated colors can formthe background for an interesting and attractivetable setting.

Lillian Vernon

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When selecting dinnerware, consider howthe color and design will look with food. Pickup a cup to see if it is comfortable to hold.Check the finish of the dinnerware. Thereshould be no chips, cracks, or unglazed spots.China should be translucent, and the glazeshould not be wavy or bumpy.

the edge of the table or 1 to 1-1/2 inches (2.5 to4 cm) from the table edge. Place runners downthe center, along both sides, or around theperimeter of the table.

Handle all tableware without touching theeating surfaces. Start by placing the dinner platein the center of each cover, 1 inch (2.5 cm) from the edge of the table. A cover isthe table space that holds all the tablewareneeded by one person. If using a salad plate,place it to the left of the dinner plate above thenapkin. If using a bread and butter plate, place itjust above the salad plate, between the saladplate and the dinner plate. Each guest shouldbe able to tell which appointments are his orhers. See 8-10.

Place flatware in the order in which it will beused, working from the outside toward the plate.Forks go to the left of the plate. Therefore, if youare serving salad before the main course, placethe salad fork to the left of the dinner fork. Placethe napkin to the left of the forks or on thedinner plate.

Knives and spoons go to the right of theplate. This means a soupspoon goes to the rightof the teaspoon if you are serving soup beforethe entrée. You can place dessertspoons orforks above the dinner plate. The bottom of each

piece of flatware should be in line with thebottom of the dinner plate.

Place the water glass just above the tip ofthe knife. Place other glasses below and to theright of the water glass. If you are serving a hotbeverage, place a cup and saucer to the right ofthe knife and spoon.

Place salt to the right of pepper when placingshakers on the table. Place rolls, butter, and otherfoods that will be self-served to the right or left ofthe host’s cover. Place serving utensils neededfor foods to the right of serving dishes.


8-10 A properly set table provides each diner with the tableware pieces he or she will need for the mealbeing served.

The Calvin Klein Home Collection

Q: Does it matter what directionflatware faces when I place it on thetable?

A: When placing flatware, turn knivesso the blades are toward the plates.Place forks and spoons with tines andbowls turned upward.

Review What You HaveReadWrite your answers on a separate sheet ofpaper.1. List two items that would be stored in each

of the three major kitchen work centers.2. What is the most desirable kitchen floor

plan?3. True or false. Work surfaces in a universal

design kitchen all need to be at a level thatcan be easily reached from a seatedposition.

4. What qualities do floor coverings used inkitchen and dining areas require?

5. Name the two classifications of lighting andgive sources of each.

6. What are three warning signs of an over-loaded electrical circuit?

7. What type of tableware are plates, cups,and saucers and what factor helps deter-mine their cost and durability?

8. What are the two basic shapes of beverage-ware? Give examples of each.

9. Describe the three ways tableware may bepurchased.

10. List three types of table linens.11. Give five guidelines for placing flatware

when setting a table.12. Make a drawing that shows how you would

set the table for a family meal in which thesalad is eaten before the main dish andwater is the only beverage.

Build Your Basic Skills1. Math. Go to a home improvement store that

sells flooring and carpeting. Choose kitchencarpeting and a vinyl sheet design thatappeal to you. Figure the cost of covering a10- by 14-foot (3.0- by 4.3-meter) kitchenfloor with each of these products.

162

Chapter 8 Review

Kitchen and Dining Areas

SummaryKitchen and dining areas are heavily used

spaces in the home. With careful planning, theirdesign will meet the needs of all family mem-bers. Three major kitchen work centers focus onthe tasks of preparing and storing food, cookingand serving, and cleanup. If space allows, ahome may include additional work centers forsuch tasks as mixing, eating, planning, anddoing laundry. You need space to store suppliesrequired for the tasks you will do in each ofthese work centers. An imaginary line connectsthe three major work centers to form a work tri-angle. This triangle takes on different dimen-sions in different kitchen floor plans. Peninsula,U-shaped, and L-shaped plans reflect universaldesign, making the kitchen usable by as manypeople as possible.

The design of kitchen and dining areasshould be both attractive and useful. Choosewall coverings, floor coverings, countertops, andcabinets to suit your family’s tastes. Plan amplelighting, ventilation, and electrical wiring tosafely meet needs. With planning and creativity,updating the look of kitchen and dining areaswill not cost much money. Design and deco-rating software can help you plan the use andappearance of your kitchen and dining space.

You can find table appointments to suit anytaste, lifestyle, and budget. You will want toselect dinnerware, flatware, beverageware, andholloware that blend to create the desired diningmood. Use table linens to provide a backdropfor your other table appointments. Choose acenterpiece to add appeal to the dining table.The materials used to make table appointmentsaffect their cost, durability, and care. A few basicguidelines can help you use table appointmentsto set an attractive table.

2. Writing. Find a picture of a table setting ina magazine or catalog. Attach the pictureto your written critique of the table settingbased on the guidelines given in this chapter.

Build Your Thinking Skills1. Analyze. Pretend to make a cake in your

foods lab, following the directions on a pack-aged mix. While you are doing this, have apartner count the number of times you walkalong each side of the work triangle. Whenyou have finished, analyze your motions.Then brainstorm with your partner to comeup with ideas for reducing the distance youwalked. Share your suggestions with therest of the class.

2. Develop. Develop a checklist of desirablecharacteristics for kitchen and dining areawall coverings, floor coverings, countertops,cabinets, lighting, ventilation, and electricalwiring. Use the checklist to determine howmany of these positive characteristics arefound in the kitchen and dining area inyour home.

Apply Technology1. Use a computer and the table function in

word processing software to make gridlines.Then open the gridline file in a drawingprogram to draw the floor plans of yourhome kitchen according to accuratemeasurements.

2. Investigate the latest developments in textilefibers for home decorating. Summarize yourfindings in an oral report, citing possibleuses of the fibers in kitchens and diningareas.

Using Workplace SkillsAngelo is a cabinet and trim installer for

Kitchen Works. Kitchen Works carries all thelatest cabinet materials. They specialize incustom work to suit unusual kitchen designs.Angelo goes to customers’ homes to measurewhere cabinets will go. Then he measures andcuts the materials and attaches the cabinetsand trim using hand tools and power tools.

To be a successful employee, Angelo needsto know how to learn. Put yourself in Angelo’splace and answer the following questions aboutyour need for and use of this skill:A. What new information might you need to

learn to continue to perform your job well?B. How might Kitchen Works’ customers be

affected if you were unable to learn andapply new knowledge and skills?

C. How might Kitchen Works be affected if youwere unable to learn and apply new knowl-edge and skills?

D. What is another skill you would need in thisjob? Briefly explain why this skill would beimportant.


chapter 8 kitchen and dining areas - guide to good … 2 the management of food 8 kitchen and dining...

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