BCT 229 Intro to Kitchens and Baths
31 Kitchen Guidelines
Quiz 3 1-31
Name:___________KEY__________
1. In a seating area, _44_____" of clearance should be allowed from
the counter/table edge to any wall/obstruction behind, if people will be
walking behind a seated diner.
2. If there is a walkway behind the seating area _36____" of clearance
should be allowed for walkers to edge past.
3. Guideline 24 deals with combining landing areas. Explain how you
would combine landing areas of a sink and a cooktop. Draw an
elevation if that will help with the explanation.
Add 12 inches to the longest required dimension. 24+12=36
4. Operable windows are recommended behind cooking surfaces to take
away smoke and odor.
True
False
5. What is the minimum recommended CFM for a correctly sized and
ducted ventilation system. __150_________CFM
6. The the minimum distance from the centerline of a corner sink to
the nearest edge of a dishwasher? ____21”_____________
7. Is it recommended for major traffic patterns to cross through the
basic work triangle?
True False
8. Locate the nearest edge of a dishwasher within _36_____” of the
nearest edge of a cleanup or prep sink.
9. Should two primary work surfaces be separated by a tall cabinet?
Yes
No
10. Include at least _24_____” x _16_____” of landing area on one
side of
the sink and _18_______” x _16______” on the other side
11. A 42” high eating bar requires a minimum of __12____” of knee
space.
12. A 30” high eating bar requires a minimum of _18______” of knee
space.