PLANNING & LAYOUT

OF KITCHEN

Kitchen planning arises directly from the fact that keeping a family well-fed, receives priority in every home. It is impossible to imagine any house without a kitchen. A kitchen should,

(i) be airy, well-lighted and ventilated(ii) have eastern or north-eastern aspect(iii) have three centres with enough storage space.

Characteristics of Good Kitchen- It is desirable that the kitchen be a cheerful, sanitary, well, ventilated and a properly lighted place to work in.

- The surfaces should be durable, non-absorbant, stain resistant and easy to clean.

- Cross ventilation is essential and an exhaust fan is helpful in removing odours and smoke.

- A window over a sink helps the worker in getting a good view and also lights up the area.

- A general central light and a light over each working area is important.

- The ceiling of the kitchen should be painted in a light color.

Work Areas in a Kitchen:

(a) Storage centre: Refrigerator and pantry where food stuffs are kept.

(b) Preparation and mixing centre: Food is chopped and dish washing is done.

(c) Cooking stove centre: Here food is cooked. This includes serving centre as well.

The work triangle among these three centres should not less than and more than 22 feet.

Types of Kitchen:

There are two styles of kitchen. (1) Foreign or standing type and (2) Indian or sitting type.

(1) Foreign or standing type: (a) Pullman or strip Kitchen(b) U-shaped Kitchen(c) Corridor Kitchen or Two Wall Kitchen(d) L-shaped Kitchen(e) Broken U-shaped Kitchen(f) Island Shaped Kitchen

(2) Indian Style or Sitting Type Kitchen

(1) Foreign or Standing Type Kitchen:

(a) Pullman or Strip Kitchen: It is found in small houses in which there is little space for a kitchen. The strip kitchen is on wall with the components placed in row fashion so there is one wall with the one end to the other for food preparation.

(b) U-Shaped Kitchen: It is the best of the kitchen plans and most popular. Three work centres on three adjacent walls, provide a great deal of continuous counter space for work. Continous flow of activity from one centre to another centre.

(c) Corridor Kitchen or Two Wall Kitchen: It resembles the strip kitchen, the only difference being that it is on both sides of the wall, facing each other. This is more workable kitchen. Its disadvantage is that it often acts as a passage for family members on their way from one part of the house to the other part, and this traffic interferes with meal preparation.

Unnecessary movement can be restricted as in the pullman type arrangement. Storage and preparation centre is on one side and cooking centre is on the opposite side.

(d) L-shaped Kitchen: This can also be regarded as a good type. It leaves two walls empty for windows and doors and the free corner can be utilized for keeping built-in storage or dining area. Three work centres right to left are placed on adjacent walls.

(e) Broken U-shaped Kitchen: This provides good continuous space for working whereas in the U-shape the continuity is broken up.

(f) Island Shaped Kitchen: It needs a fairly large room. The cooking happens on the island and it could be used for the food preparation area. It reduces the amount of walking. It allows the walking space for 1200 mm between the island and any other cupboard/obstruction.

(2) Indian Style or Sitting Type Kitchen:

This style of kitchen are still in use in villages only. The cooking of food, serving, cleaning of utensils etc. are carried out in sitting positions. The racks and almarihs are of low height.

However there should be proper ventilation for exit of smoke. These types of kitchen are gradually becoming outdated because of certain inherent drawbacks of excessive fatigue and health problem to person working in such kitchens.

Planning and Location Of Work Centres:

The activities and the work in the kitchen are usually carried out at the three work centres:

(i) Preliminary preparation of the working centres.

(ii) Cooking centre

(iii) Sink or the washing centre

In addition to above, the bigger kitchens also have serving centres within themselves.

In deciding about the location of work centres, their arrangement and planning should be appropriate to the individuals using the kitchen most extensively. The following generalizations is useful;

1) Frequent movement of other family members around the work centres should be limited.

2) Distance between work centres should be short and movement should be as direct as possible.

3) This means that the work triangle formed by cooking, sink and preparation or mixing centres measures more than 12 feet but less than 20 feet in length.

Serving Centre

The Work Trinagle

SinkPreparation centre

Cooking Centre

Storage Centre

Centre for soaking water

In usual conditions the working arrangements fall into four categories- preparing, cooking, placing cooked food and washing. Some examples are given below;

i) Preparation Centre: It is also known as the mixing centre. This is the place where all preliminary preparations are made before cooking the meal. There should be adequate space for counter.

It should be adjacent to the sink and just around the corner provided for cooking. If possible, a wooden inset in the space below counter, can be conveniently utilized for storage.Requirement for this area: a) A counter at least 90-100 cm long. This facilities mixing and prevents fatigue.b) Wall cabinets to store.

(ii) Cooking Centre: The cooking centre is designed for all kinds of cooking and serving of hot foods. It should not be away from the mixing and sink centre. The cooking is the main equipment in this centre.

Important features are:(a) Heat resistant counters on both sides of the stove.(b) Wall cabinets to store spices, small cooking utensils etc.(c) Base cabinets for heavy utensils.

The height of the working surface should not be 2-1/2 feet above the floor.

(iii) Washing or Sink Centre: Cleaning after the meals is an equally important operation. It is the place used for number of operations.

Working space should be provided on each side is usually adequate for stacking soiled dishes and about 32º long on one side is usually adequate for the dishes and same on the other side for the cleaned vessels.

It should also have provision for collection of trash and garbage. It is often located between the cooking and preparation centre.

Serving Centre

• Bigger Kitchen – 2 purpose

• Cooking and serving

• Serving space should be adequate

• Serving centre should be continuous to the cooking centre /separate table may be provided in the cooking area.

• Small window, storage space for table-ware, pickles, salt and pepper etc.

HOME SCIENCE FACILITATOR JASMINA S

Storage Centre

• Adequate space near the table,

• stove and sink,

• Groceries

• Cooking utensils

• Pots and pans

• Cleaning materials

HOME SCIENCE FACILITATOR JASMINA S

Other considerations in Kitchen Planning : Factors

Apart from the shape of the kitchen there are certain other factors to be considered when planning a kitchen;

a) Aspect: The aspect of the kitchen should be east or north-east, so as to get the early morning sun rays. The cool kitchen is preferred for rest of the day.

b) Size: The size of the kitchen is dependent upon several factors, among which important ones are the available space in the house plan and the number of persons for whom the food is to be cooked.

c) Doors: These are considered as necessary evils, because they take space and ease of movement and working efficiency is decreased. So doors should be minimum and can be provided where no major work centre comes in between.

d) Windows: Windows provide the kitchen with natural lighting and ventilation. Therefore, enough area should be provided for windows to the extent possible. Minimum window area should equal atleast 10% of the floor area. If possible, one counter should have daylight from window and facilitate an outlook.

e) Floors: Floor should be made of such material and finishes which are easy to clean and maintain. The floor surface should be smooth and maintainable with minimum effort but it must not be too much smooth, otherwise it becomes slippery adequate friction should be provided for safety. It can be made of colorful tiles , which are not hard on the feet of the cooker.

Some other varieties in floor covering are also available specifically for the kitchens.

f) Walls: Like the floors the walls should be easy to clean and maintain. For walls, often a wainscoting or glazed tiles or a splash back of washable material of a permanent nature wall paper may be used. Wood in the kitchen adds warmth and color but must used to minimum, lest it should overpower the room.

g) Work Counters: The height of the work counters should be 2, 2 ½ feet above the floor. They should be according to the height of the person who is to work in the kitchen.

Materials to be used on work counters should be resistant to acid stains, withstand heat and at the same time are easy to clean and maintain. Mouldings for facing the counter edge should be of the material which does not stain the clothing of the person working there.

h) Ceiling: The kitchen ceiling should be simple and neat. Wall-paper or any other type of special wall covering for the ceiling should not be used. Any pattern on the ceiling is likely to create a disturbing effect.

i) Lighting: Good lighting in the kitchen is very necessary. Single fixture is generally not sufficient. Instead small subsidiary lights should be installed over the cooking and sink centre. Plenty of electrical points should be planned, if electrical appliances are to be used.

j)Storage: Proper storage in the kitchen is very important because the placement of equipment and utensils can either improve or reduce the effciency of various functions.

Shelves within the cupboards should be properly designed and also there can also be moveable units in cupboards so that the person working can utilize the space as needed. Drawers should have movable dividers. Proper storage space should be provided near respective centres for the relevant items.

k) Color: Colors is of great importance because wrong colors in the kitchen may creat a disturbing feeling. Intense warm colors should be avoided. Hues on the cool side of the color wheel should be used. Generally, light colors should be used in the kitchen ceiling preferably white or it may counter act the heat of cooking.

KITCHEN

EQUIPMENTS

Various equipments used in the kitchen can be divided into two main categories:

i) Equipments for food preparation

ii) Equipments for serving

Let us study food Preparation Equipments in detail:

The type, size and quality of equipments required for food preparation depends upon the size of the family, its interest and social activities, and the work that has to be carried on in the kitchen. The number and the size of the utensils significantly affect the storage space.

We can divide them into major groupings as follows:

a) Utensils for preliminary food preparations prior to cooking or baking, such as paring knives, graters, choppers, beaters, measuring cups, spoons etc.

b) Utensils for cooking over the stove which may include pans of various sizes.

c) Utensils for baking inside the oven.

Apart from the above, some equipments are essential for storage and cleaning.

Measuring Devices:

- Standard measuring equipments are essential for the accurate measurement of ingredients.

- Invariably the measuring equipments, used in kitchen are based on volumetric measures.

- These measuring cups and spoons re necessary. The top diameter of one cup-measure type must exceed 3 inches and the capacity must be indicated on the side.

- Heavy gauze aluminum and glass are good.

- The plastic and light-weight aluminum may sometime bend out of shape and thereby impair the accuracy of the measure.

- Cups for liquid ingredients must be transparent so that the contents can be seen. There should be a rim and pouring spout to prevent spilling.

There are three types of measuring instruments:

i) To measure dry ingredents: Theses measure a cup when filled to the top.

ii) To measure liquid indredients: measure a cup when filled somewhat below top.

Iii) To measure fractional part of a cup: Separate cups for ¼,1/3, 1/2, and 1 cup measures are available.

Knives: While choosing knives one should be very vigilant, because the difference in the appearance of the high quality knife blade and an inferior blade is so minute that it requires careful inspection.

The best blade have a concave surface behind the cutting edge and are of highly tempered carbon steel alloys.

Steel of 100 points carbon has 1 percent carbon while that of 70 points have 0.7 percent of carbon.

Good quality knives require 100 to 110 points carbon.

The best knife blades are forged or hammered from bars of heated steel. A forged blade tapers in thickness from the handle to he point.

The handle is an important part of the knife. The shape and the size of the handle should be suitable for firm grip and ease in cutting. In selecting a knife, following points must be carefully examined:

i) Whether the handle is too long or too short. In case of short handles, the hands may slide down into the blade and cause a cut or injury whereas with a knife of a long handle, the hand gets tired with prolonged use.

ii) Whether the balance between the handle and the blade is a proper. When the balance is good, minimum effort is required to use the knife for various jobs.

iii) Whether the finish is smooth and non-absorbant type so that it does not remain wet after cleaning with water.

Continuous use of knife makes a blade blunt, so it requires sharpening which can be got done by a knife sharpener. However, hand abrasive stones can also be used for sharpening of knives.

Paring Knives are used for oridnary cutting or peeling and for slicing articles. The blade of a paring knife, should have a straight cutting edge, a sharp point and be 2, ½ to 3 inches long. The knife for paring fruits and vegtables has a thin blade with a slight curvature at cutting edge.

Slicing Knives has a thin, narrow, flexible blade. Its blade is 6 to 8,1/2 inches long with a blunt or pointed end.

A Cook's Knife has a stiff blade 8 inches long with a narrow point. There is a proper serrated groves over the handle for a proper grip by fingers as it is used for dicing.

Bread Knife has a thin, broad, flexible blade 7,1/2 to 8 inches. A blade with a sharp, finely serrated edge is desirable as it will cut the bread without tearing.

Butcher's Knife has a heavy stiff blade about 7 to 8 inches long with a sharp point and curved cutting edge. For cutting meat, a carving knife is the best. Its length is 8,1/2 to 9 inches. It is used for heavy cutting.

Other cutting devices used for dividing firm foods in to small pieces are slicers, shredders and graters. The metal used for them varies from tined sheet-steel to forged steel. The width and the length desired in a slicer, shredder or grater depends upon the size of the food to be processed. Large vagetables such as cabbage require three to five inches width of blade.

Let us study all in brief;

i) Slicers: These have form one one to five parallel kinves. They are 1,1/2 to 4 inches long. Some slicers consists of a metal sheet in which slits are made and the material on one side of the slit raised and sharpened to form the cutting edge.Another design of durable slicers consist of metal blades set in wooden frames which may be adujested for slicing foods in different thickness.

ii) Shredders: This consists of round holes. 1/3 to ¼ inches in thin sheet metal. A portion of metal at the bottom of the hole is raised to form a cutting edge. As food is drawn over knives with appropriate pressure, it is cut into long pieces. Shredders are good to be used for salads.

iii) Graters: The cutting edges of graters are made by cutting crosses or star-shaped cuts in the metal, and punching the corners through large cuts for making coarse graters, and smaller cut to be used for salads.

iv) Food Chopper: Another cutting device is a food chopper. It is used to reduce large pieces of food into small pieces. Food choppers are made of cast ron which are heavily tinned to give a smooth. Easy to clean and non-corrosive surface.

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Spoon: Spoons used for mixing, stirring and serving are made of aluminum, tin plated enamelware, iron or brass, plated silver and wood or stainless steel. Aluminum spoons are brittle and will not stand bending.

Tin spoons discolor easily and all metal spoons usually scratch the container and do not become warm while handling or serving hot preparations. Hence, for beating and stirring.

Now-a-days, stainless steel spoons are being used extensively. For handling hot preparations, the metallic spoons are generally provided wooden or plastic handles.

Cooking Utensils: These are made from different kinds of materials. The suitability of the material depends upon the ability to absorb and transmit heat.

The amount of heat absorbed and transmitted to ingredients depends largely on the surface finish given to the material. A polished metal surface reflects some heat whereas a dark finish absorbs heat rapidly.

Other factors that contribute to the effective use of utensils are the following:

- The size of the pan should be chosen depending on the amount of the food to be cooked.

- Pans with flat bottoms, should be large enough to completely cover the flames as these are more economical and efficient to utilize heat during cooking.

- Straight-walled utensils are more efficient than bulging or flaring ones because of their smaller radiating surfaces.

- Cooking utensils having handles, should be securely fastened, so that they do not become loose.

- Wooden handles must be protected with a metal shank, to prevent them from catching fire.

- A handle too long may disturb the balance of the pan.

- If the handle is too short, the handle may come in contact with the hot pan and may cause burns.

Pressure Sauce-pans: These are much in use now-a-days. Essentially, they consist of a sturdy pan with a cover fitting tightly enough so that steam does not leak and desired pressure can be built up inside it.

Steam in the pan is heated to temperatures avove the boiling point of water. This enables food to be cooked the far less time ordinarily required.

The cover seal may be formed in one of the two ways, depending on the design of the pan.

The cover seal may be made of flexible material like synthetic rubber which van be slipped under the rim of the pan and flattened out smoothly as the handle of the lid is brought in line with the handle of the pan and hooked over it.

These type of pan like pressure cooker or frying pan will offer a saving of cost and storage space.

Casseroles with or without covers of various sizes and materials are useful in oven cookery. Heat-resistant glass is desirable.

Non-Stick Cookware: Much of today's cooking ware has a heat resistant nonstick finished surface, thus reducing the need for adding fat in cooking, particularly in frying and besides facilitating easy cleaning of pots and pans.

Teflon is the most frequently used material for providing non-stick and hard coating.

It gets scratched with metal stirrers. Breaking the surface coating reduces the efficiency of pans. They loose their non-stick quality when the coated teflon surface is broken. For such cook wares tools like spatulas, spoons, turners made of plastic or wood are available to prevent scratching.

Non-stick is very easy to clean. Warm soapy water and a plastic scrubber or sponge is all that you need for cleaning. Thorough cleaning after cooking each meal help in preventing food build up over it keeps the cookware clean and sparklingly new.

Selecting Dinner-ware

The dinner service is the most important of the table setting. It is best to select ot first and then choose glassware, silverware and linens to harmonize with it.

Aside from the quality of dishes selected, the form, color, texture and pattern; all contribute to the appearance.

A judicious and proper selection makes the serving of food, a pleasing experience, both to best and guests.

Use and Economy:

i) Size and shape of dishes are very important. Each dish should be large and deep enough to hold an adequate amount of food without spiling.

ii) The style of dishes should be matching with the setting of the home. Modern shapes fit and look well in modern surroundings. Certain classical shapes enhance formal settings.

iii) Dishes that serve dual purpose, i.e cooking as well as serving economize cost, time and assure hot food.

Beauty:

i) Color can be introduced in dishes to produce an interesting and entertaining effect. Subtle colors are used for formal services, and strong brillant colors for innformal service.

ii) Texture of dinnerware depends upon the materials from which they are made.

iii) Beauty of dinner-ware is enhanced by good design. The design can be naturalistic, conventional and geometrical.

Dinner-ware can be of several types, each made by variations of the same process. It includes pottery, earthen-ware, semi-vitreous china, pottery etc.

The amount of money available for dinner-ware, the type of meal to be served and the number of persons to whome dinner is to be served are all factors in the choice of the type of dinner ware.

Care of Dinner-ware:

- When washing dishes, use plenty of hot water and suds made from mild soaps.

- If the water is hard, mild water softners such as borax or washing soda can be used along with. - Change the water occasionally when it becomes soiled and rinse in plenty of hot water. - A towel of rubber mat laid on the board protects fine dishes from sliping ad damages..

Selection Of Cutlery:

(i) Glassware: The glassware should be selected to harmonize with elegance or simplicity, color, texture of the other items over the table.

The quality of glassware selected depends on certain characteristics, such as brillance, clarity, hardness, smoothness and color which are determined by the quality of the compounds of which glass is made.

Tumblers for everyday use can also be of unbreeakable aluminium or stainless steel or of plastic. Coloured glassware enlivens a table.

Glassware includes water glasses, which may be plain tumblers, footed tumblers or goblets.

Squarely, oval or V-shaped tumblers can also be conveniently chosen.

Dessert glasses may have stem or they may range in shape from cups to shallow dishes.

Other pieces include bowls, service plates, dessert plates, creamers and sugar bowls.

Cocktail glasses can also be chosen depending upon need.

(ii) Silverware: There are two types of silverware which may be used in the home.

Flat ware; Which includes knives, forks and spoons.

Hollow ware; which includes coffee pots, tea pots, platters, serving dishes, bowls and pitchers.

Apart from these, flat wares are also made from bone-china, wood or mixed composition.

These become interesting when used with heavy pottery or wooden dishes.

Use and Economy:

i) As these are used frequently, they should be easy to pick up and hold firmly, should balance well in the hand and have no sharp edges.

ii) Sterling silver is expensive and does not ware out easliy and quickly.

iii) Silver plated silverware costs less but wears off quickly and for longer durability, they have to be double or triple plated.

iv) Ornamented silver requires extra and careful cleaning but enhances beauty.

Care of Silverware:

- All Silverware must be used in order to develop and maintain a beautiful luster.

- Seldom used silverware should be cleaned, dried and polished thoroughly before and after the use and then stored in a tarnish-proof chest or wrapped air-tight.

- Silverware should be used and handled carefully.

- Never use tableware in the kitchen for stirring.

- Careless handling throwing them loosely into a drawer may cause dents, nicks and bends.

- They should be sorted, stacked and stored in a partitioned drawer after cleaning and wiping dry.

Cleaning of Silverware:

- Polishing material may be bought in paste, powder or liquid form. Liquid is perhaps the most convenient.

- Form polishes when used with a damp sponge, remove both tarnish and grease.

- Silver is then washed to remove the form and polished with a duster.

Table Setting:

The success of a meal is not measured only by its nutritive content, its skillful preparation or the amount of money spent. The manner in which it is served and the attractive appearance of the table contribute much to its total appeal. Food that appears attractive stimulates the flow of digestive jucies. Artistic table-setting need not mean expensive tableware, table linen or cutlery.

Gracious serving of the food is essential to maintain a cheerful and pleasant mood at meal times. The family enjoy these in day-to-day living, for they form a background for good manners and sound family relationships.

Rules for Table Setting:

- All cutlery, china, linen and glass put into place for each individual before the beginning of a meal.

- All dishes should be placed across or lengthwise. These should be placed in such a way that no particular area of the table appears overcrowded.

- The table must have only essential linen, crockery and cutlery on it.

- The sequence for all spoons, forks and knives is such that the dinner starts at the outside and works inwards in the order in which the cutlery is to used.

- All knives are placed to the right of the plate with the sharp edge facing the plate. Knives need not be placed unless they are required at the meal.

- The forks are placed to the left of the plate with the prongs turned up.

- Spoons are placed for the desert is placed on the right of the plate and outside the knives.

- The fork and spoon for the desert is placed near the top edge of the plate.

- The glass for water can be placed on the right near the tip of the knife.

- If a separate plate is used for bread, it is set at the tip of the forks. The butter knife is placed parallel to the edge of the table with its handle to the right convenient use.

- Salt cellars can be placed for an individual use or shared between two or more people.

- Napkins are placed to the left of the fork on the side plate in such a way that they can be conveniently opened out.

Formal Meals:

- The hostess sits at the head of the table and nearest to the kitchen end. This helps her in supervising and controlling the serving of food.

- The chief lady guest sits to the rightof the host. The second most important lady guest sits on the left of the host.

- Careful thought to the placing of guests ensures a happy combination which permits good conversation.

- The children sit at a separate table for meals-preferable earlier to the eating time of the adults.

- It is a general practice to have waiters or waitresses serving at formal and large meals. The food dishes are placed and removed from the left of the guest in an un-abstructive way.

- While serving the dish must be kept on a folded serviette on the left hand by the waiter and the guest is served with the right hand.

- The dishes should be held low enough for convenient serving. A napkin should be held while pouring water into the glasses.

- A trolley or a tray is useful for cleaning away the dishes.

- The used crockery and cutlery at formal meals is removed at the end of each course.

- used dishes should not be stacked in the dining room itself.

- After the desert the guests can be given finger bowls for cleaning their hands. Lukewarm water with a slice of lime in it helps to remain grease from the fingers.

Buffet Arrangement:

- Buffet arrangements are common when there are many guests and the space available is limited.

- These are similar to self-help counterstand hence an orderly layout of the cutlery, linen and food is essential.

- Tables may have menu card or at least vegetarian and non-veg food may be separated to guide guests to the right place.

- Here the serving is done by guests for themselves.

- Large dinner plates help to prevent over-crowding so that different food items may be kept separate.

- Usually buffet offer an opportunity to the hostess to provide a fairly large variety of dishes from which the guests may choose their food.

- A separate service table is useful for the plates on after the guests have finished eating.

There are 5 different ways by which one can save time and energy in the kitchen:

1) Change in body positions and motions.

2) Change in working arrangements and equipments.

3) Change in production.

4) Change in finished product.

5) Change in raw materials.