1. KITCHEN PLANNING
WORK TRIANGLE

2. NOTE GUIDE What are some advantages of an open design kitchen?
Where should a kitchen be located in the home?
What are the three basic work centers?
What equipment is commonly found in the food preparation and storage center?
On the latch side of the refrigerator, how wide does the counter space need to be for setting out supplies and preparing food?
A small mixing center is usually located beside the food storage center. How wide should this space be?
What equipment is commonly found in the cleanup center?
How far from the front of the counter should the sink be place?

3. How much space is needed to the right of the sink for stacking dirty dishes?
To the left of the sink, how much space is needed for draining and stacking clean dishes?
What equipment is commonly found in the cooking and serving center?
How much heat-resistant counter space is required on each side of the range?
What three points make up the work triangle?
What should the minimum measurement be from the middle of the refrigerator, to the middle of the sink, to the middle of the range top?
What is the standard height and depth of base cabinets?

4. Corridor kitchen Peninsula kitchen One-wall kitchen
What are the standard height and depth measurements for counter tops?
What are the standard height and depth measurements for wall cabinets?
How much cabinet space is recommended for storage?
What materials are countertops usually made from?
Sketch the shapes of the following kitchen layouts. Make the wall lines thicker and darker than the other lines.
U-shaped kitchen L-shaped kitchen Island kitchen
Corridor kitchen Peninsula kitchen One-wall kitchen
List three possible locations for laundry areas. Describe the advantages and disadvantages of each
How much space is needed to park one car?

5. How much space is needed to park two cars?
What room does the service entrance usually lead to?
What are some special-purpose rooms that can be included in a house?
What percentage of space in a house should be allocated for storage?
Find a picture of a kitchen in a magazine where you can see the work triangle.
Is there adequate storage?
What “shape” is the kitchen?
Is the work triangle arranged correctly?
What is the length of the work triangle?
Is there traffic through the work triangle?
Is the corner area well used?
Is there an open space for mixing?
Is there sufficient natural lighting?
Is there anything specific you like or dislike about the kitchen?