Equipping the Kitchen

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Equipping the Kitchen

• Chapter 22 red book

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Objectives

• Evaluate kitchen designs for convenience of work
  centers and work triangles

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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

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Work Centers

• Areas designed for performing specific kitchen
  tasks
• Three Main Work Centers
• Cold-storage center
• Sink center
• Cooking center

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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

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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

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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)

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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

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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

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Major Appliances

• Conventional Range single, freestanding unit
  consisting of cooktop, an oven, and a broiler.
• Two types of Conventional Ranges
• Gas
• Electric

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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

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Convection Oven

• fan that circulates heated air to equalize
  temperatures throughout the oven
• Faster cooking and browning
• More even cooking and browning

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Other Major Appliances

• Refrigerator-freezer
• Dishwasher

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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
• Manufacturers guarantee that a product will
  perform as advertised
• Service Contract
• Repair and maintenance insurance purchased to
  cover a product for specific length of time

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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

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EnergyGuide Label

• Gives average yearly cost of operating
• Required on
• Refrigerators
• Freezers
• dishwashers

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Warranties

• Time limits
• Coverage usually conditional
• Can usually buy extended warranties
• Additional coverage for longer period of time

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Service Contract

• Usually offered by dealer who sold product
• Usually expensive
• Usually dont cover cost of repairs or parts
• May duplicate protections covered in warranty

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Be Critical Shopper

• Keep written notes likes/dislikes
• Consider accident prevention
• Handle appliances seem well made?
• Look at owners manual
• Compare prices
• Ask dealer additional cost
• Delivery
• Installation charge

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Objectives

• Identify different kinds of tableware and list
  selection factors applicable to each
• Set a table attractively

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Table Appointments

• All items needed at table to serve and eat a meal
• Dinnerware
• Flatware (silverware)
• Beverageware
• Holloware
• Linens
• centerpieces

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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

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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

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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

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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

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Place Setting

• All pieces used by one person
• Dinerware
• Dinner plate
• Salad plate
• Sauce dish or bread and butter plate
• Cup and saucer
• Flatware
• Knife
• Salad fork
• Dinner fork
• Teaspoon
• Soup spoon
• Glassware
• Water glass

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Cover Setting

• Table space that holds all the tableware needed
  by one person
• Varies depending courses and casualness
• Formal
• Informal

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