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
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
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
– 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
2 Additional Kitchen Plans
kitchen – counter stands alone in
center of room
 Island
kitchen – counter extends into
the room (open on 2 sides and 1 end)
 Peninsula
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
Range – single,
freestanding unit consisting of cooktop, an
oven, and a broiler.
 Conventional

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 – heating elements called
elements
• 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
 More
cooking and browning
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
written notes – likes/dislikes
 Consider accident prevention
 Handle appliances – seem well made?
 Look at owner’s manual
 Compare prices
 Ask dealer additional cost
 Keep


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

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
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 – cost comparable to stoneware, but
less durable
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
•
•
•
•

Flatware
•
•
•
•
•

Dinner plate
Salad plate
Sauce dish or bread and butter plate
Cup and saucer
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