Equipping the Kitchen

Chapter 22 – FOOD FOR TODAY

Objectives

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

Some people spare no expense in designing and furnishing a kitchen.

Others adapt to a simple kitchen and outfit it with a few essentials.

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. Well

designed kitchens should have equipment, convenience, and storage.

• Three Main Work Centers

– Cold-storage center

– Sink center Rinsing fresh fruit, veggies, washing dishes

– Cooking center Range, Pots & Pans, small appliances

Work Triangle

Triangle is formed by the arrangement of three main work centers

• Primary path of work flow

• Each work center = Point of triangle

• Total distance between centers – 12-26 ft

Work Triangle

• To avoid confusion and accidents, the work triangle should limit through-traffic, that is people walking through the kitchen work area to go from one room to another

• Let’s see it in action

https://www.youtube.com/watch?v=nTXFZr3ulfI

4 Basic Kitchen Plans

• One-wall – all three work centers on 1

wall

• 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

Work centers on one wall

Work centers on connecting walls

Work centers on two

parallel walls

Work centers on three connecting walls

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2 Additional Kitchen Plans

• Island kitchen – counter stands alone in

center of room

• Peninsula kitchen – counter extends into

the room (open on 2 sides and 1 end)

Freestanding counter; may be for storage. sink, or range. Could be permanent or movable.

Countertop extension

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Universal Kitchen design

• Also known as “Lifespan Design”

• Space usable for everyone regardless of age or physical disability

• Examples :wider doorways, work surfaces at various heights, open shelves, more drawer space

Equipping the Kitchen Electrical, Buying, and Appliances

OBJECTIVE

• Describe factors to consider when choosing kitchen

components

• Explain what you need to know to be a smart

shopper

• Compare different models of ranges

• The Electrical System: The National Electric Code requires that new homes have grounded wiring systems.

• Grounding minimizes the risk of electric shock by providing a

path for the current to travel back through the electrical system, rather than through your body.

• Outlets with three holes usually indicate the wiring is grounded.

• Grounded outlets accept three-pronged plugs from grounded appliances.

• If appliances work slowly or lights dim when you use an appliance, the wiring does not provide enough power to meet your needs.

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Buying for the Kitchen:

• Seals of Approval

• Testing agencies give seals of approval to show

that a product meets certain safety and

performance standards.

• A seal is only as reliable as the group that issues

it.

• Underwriters Laboratories

(UL). The UL mark

certifies that the appliance

design is reasonably free

from risk of fire, electric

shock, and other hazards.

• The American Gas

Association (AGA) seal

attests to the design,

performance, and

reliability of gas

appliances.

Energy Guide Label • The EnergyGuide Label is a tool for estimating an

appliance’s energy costs. A dollar figure gives the average cost of operating a model so you can compare costs among different models.

• You can estimate your own energy expenses based on the cost of gas or electricity in your area.

• EnergyGuide Labels are required on refrigerators, freezers, and dishwashers.

How to Read the EnergyGuide

Label

• The EnergyGuide label gives you two important pieces of

information you can use to compare different brands and

models when shopping for a new appliance:

• Estimated energy consumption on a scale showing a range

for similar models

• Estimated yearly operating cost based on the national

average cost of electricity.

Warranties:

• A warranty is a manufacturer’s guarantee that a

product will perform as advertised.

• The manufacturer promises replacement or repair if

you have problems with the product.

• Warranties have limited time and coverage.

• Some manufacturers sell extended warranties that

offer additional coverage for a longer time period.

Service Contracts

• Service Contracts are repairs and maintenance insurance purchased to cover a product for a specific length of time.

• Contracts are usually offered by the dealer who sold you the product, not the manufacturer.

• Often expensive

Major Appliances

A major appliance is a large

device powered by electricity or

gas.

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

Paying for Your Purchase

Most people pay cash for small items

Many major purchases are bought with credit

Paying for Your Purchase

Credit: a financial arrangement that delays payment for an item

-Using credit is more expensive than paying cash, but you can use the product while you pay.

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Paying

Down Payment: a portion of the purchase price paid right away.

-This is deducted from the total purchase price

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Paying

Principle: the amount to be financed, after the down payment

The Range: • The conventional range is a single, freestanding unit

consisting of a cooktop, an oven, and a broiler.

• Cooking heat is generated by heating units (which are

energy sources in the range).

• Ranges are gas or electric.

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• Gas Range:

• The heating units in a gas range are called burners.

• Burners heat with a visible, easily regulated flame that is quickly raised or lowered.

• Electric Range:

• The heating units in electric ranges are called elements.

• Two basic cooktops are available in electric ranges.

– Coil elements: exposed, metal, coil elements turn red when the heating unit is on.

– Glass-ceramic smoothtop: “ribbon” heating elements are underneath the top of the range making the exposed surface smooth.

Convection Oven:

• A fan that circulates heated air to equalize

temperatures throughout the oven.

• The result is faster and more even cooking and

browning.

Built-In Units:

• Separate cooktop and oven units.

• Ovens are built into walls.

• Cooktops are set in cabinets.

Microwave Oven:

• A magnetron tube converts electricity into microwaves, a form of energy that travels through space like radio waves.

• A fan like device called a stirrer blade distributes these waves throughout the oven, where they bounce off the walls and floor.

• Microwaves pass unaffected through paper, glass, and plastic.

• Microwaves are absorbed by the molecules in food, causing the molecules to vibrate against each other and produce friction. This friction produces heat that cooks the food.

Refrigerator-Freezer::

• Cold storage.

• Full size refrigerator-freezers range in size

from 10 to 30 cubic feet.

• Dishwasher:

• Built-in model fits under the countertop and

attaches to a hot water line, drain, and

standard outlet.