7.01 Apply the Elements of a Functional Kitchen Types of Kitchens.
Objective 7.01: APPLY the elements of a functional kitchen.
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Transcript of Objective 7.01: APPLY the elements of a functional kitchen.
Work Triangle• The work triangle is an imaginary line that
connects the refrigerator, sink, and range• When these three elements are in a close
proximity to one other, a kitchen runs more efficiently
• Each leg should be between 4’ and 9’.
Work Centers
• Located between the points of the work triangle
• Each center includes the appliance for that center, counter space, storage space, supplies and utensils
• The 3 basic work centers are:• Food Storage & Preparation• Cooking & Serving• Clean Up
• Today’s kitchens may also have a planning center with a computer, bookshelves and desk.
Islands• A freestanding storage and countertop unit• Any of the 5 basic kitchen layouts can
incorporate an island.
L-Shaped Kitchen
• Appliances and cabinets are arranged along 2 adjoining walls
• Allows an open area that may be used for dining.
U-Shaped Kitchen• Appliances and cabinets that are arranged
along 3 adjoining walls• Has the most continuous counter space.
Single or One Wall Kitchen
• All appliances and cabinets are on one wall • Takes the least amount of space but has
limited storage & countertop area.
Corridor or Galley Kitchen• Appliances and cabinets are arranged along
2 walls, with an aisle between them• Has a compact efficient work triangle.
LEARNING TO USE A CADD PROGRAM(COMPUTER AIDED DRAFTING AND DESIGN)
• Go to:– Shared drive–Groups– Students– Ivey
• Copy folder labeled “3DHAD3” to your student folder
Refrigerators
• Size depends on number of people in family– 2 people = 16 cubic feet– Add 1.5 cubic feet for
each additional person• Styles include:– One, Two, Three, or Four
doors– Compact – Drawers .
Freezers• Chest freezer– large, bulky packages are
easier to store– uses LESS energy because
less cold air escapes when door is opened
– take up more floor space• Upright freezers– food is easier to see and
remove– takes up a small amount
of floor space– uses more energy.
Ranges• Gas • Electric– Conventional Coil • Electricity flows through
wires encased in coils– Glass/ceramic top• Smooth top easy to clean• Heat produced by hidden
coils, halogen cartridges• Induction (magnetic field)– Only the pot and food get
hot.
Ovens• Conventional oven– bakes food using gas
or electric heat• Convection oven– bakes food in a
stream of heated air– browns and cooks
faster• Microwave oven– cooks with high-
frequency energy waves.
Food Waste Disposer
• Installed below the sink to catch and grind most types of foods
• Connected to a sewer line or septic tank
• COLD water is needed to help grind the scraps and flush them through the drain.
Trash Compactor• Compresses household trash to a fraction of its
original volume• NOT intended for food scraps, flammable materials
and aerosol cans.
Saving Energy in the Home
• Energy Guide: label that states the yearly average cost to operate an appliance.
Warranty • Manufacturer’s written promise– that a product will perform as described and – details about the maker’s responsibilities concerning
defective parts• A warranty may be full, limited, or extended.
Full Warranty
• A written agreement that allows a consumer to have a product – repaired or – replaced free of charge
at the warrantor’s option.
Limited Warranty
• No charge repairs are made in specific cases or replaced under certain conditions
• Owner may be responsible for shipping the item back to the warrantor or taking other steps to get repairs.
Elements of a Functional KitchenUse information from your notes about kitchen layouts, work triangles,
and work centers. Remember: ¼ = 1’1. Room is 16’ X 14’. It can be smaller but no larger2. Doors: – 1 door to the outside at least 36” wide– 1 opening to another part of the house at least 32” wide
3. Windows – add where you think they are appropriate4. Appliances and Cabinets:– Refrigerator 36” wide, 30” deep– Range 30” wide, 24” deep– Sink 33” wide, 22” deep– Base cabinets 24” deep, upper cabinets 12” deep
5. Draw a work triangle and label the dimensions of each side6. Label each of the work centers.