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Equipping the Kitchen Chapter 22 – red book. Objectives  Evaluate kitchen designs for convenience of work center’s and work triangles.

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Presentation on theme: "Equipping the Kitchen Chapter 22 – red book. Objectives  Evaluate kitchen designs for convenience of work center’s and work triangles."— Presentation transcript:

1 Equipping the Kitchen Chapter 22 – red book

2 Objectives  Evaluate kitchen designs for convenience of work center’s and work triangles

3 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

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

5 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 – ft

6 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

7 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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9 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

10 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

11 Major Appliances  Conventional Range – single, freestanding unit consisting of cooktop, an oven, and a broiler. Two types of Conventional Ranges Two types of Conventional Ranges GasGas ElectricElectric

12 Gas Range Vs. Electric Range Gas Range – heating element called burners Visible flameVisible flame Easily regulatedEasily regulated Pilot light – small flames that burn continuouslyPilot light – small flames that burn continuously Oven and Broiler in separate compartmentsOven and Broiler in separate compartments Electric Range – heating elements called elements Exposed, metal, coil elementsExposed, metal, coil elements Glass-ceramic smoothtopGlass-ceramic smoothtop Oven and broiler in same compartmentOven and broiler in same compartment Oven – heat from bottom Oven – heat from bottom Broiler – heat from top Broiler – heat from top

13 Convection Oven  fan that circulates heated air to equalize temperatures throughout the oven  Faster cooking and browning  More even cooking and browning

14 Other Major Appliances  Refrigerator-freezer  Dishwasher

15 Buying Major Appliances  Look for: Seals of Approval Seals of Approval show that product meets certain safety and performance standards EnergyGuide label EnergyGuide label Tool for estimating an appliance energy costsTool for estimating an appliance energy costs Warranties Warranties Manufacturer’s guarantee that a product will perform as advertisedManufacturer’s guarantee that a product will perform as advertised Service Contract Service Contract Repair and maintenance insurance purchased to cover a product for specific length of timeRepair and maintenance insurance purchased to cover a product for specific length of time

16 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

17 EnergyGuide Label  Gives average yearly cost of operating  Required on: Refrigerators Refrigerators Freezers Freezers dishwashers dishwashers

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

19 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

20 Be Critical Shopper  Keep written notes – likes/dislikes  Consider accident prevention  Handle appliances – seem well made?  Look at owner’s manual  Compare prices  Ask dealer additional cost Delivery Delivery Installation charge Installation charge

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

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

23 Dinnerware  Plates, cups, saucers, and bowls  Materials used China – most expensive, elegant and durable China – most expensive, elegant and durable Stoneware – heavier, more casual than china but less expensive Stoneware – heavier, more casual than china but less expensive Earthenware – cost comparable to stoneware, but less durable Earthenware – cost comparable to stoneware, but less durable Pottery – least expensive, thick and heavy, tends to chip and break easily Pottery – least expensive, thick and heavy, tends to chip and break easily Glass-ceramic – strong and durable Glass-ceramic – strong and durable Plastic – lightweight, break resistant, colorful, very casual stains and scratches over time Plastic – lightweight, break resistant, colorful, very casual stains and scratches over time

24 Flatware  “Silverware” – knives, forks, spoons, serving spoons, and specialty utensils  Materials uses Sterling silver – require polishing Sterling silver – require polishing Silver plate – require polishing Silver plate – require polishing Stainless steel – does not tarnish, affected by eggs, vinegar, salt, tea, and coffee so avoid prolonged contact Stainless steel – does not tarnish, affected by eggs, vinegar, salt, tea, and coffee so avoid prolonged contact

25 beverageware  “Glassware”  Two basic shapes Tumblers – do not have stems Tumblers – do not have stems JuiceJuice CoolerCooler highballhighball Stemware – has 3 parts (bowl, stem and foot) Stemware – has 3 parts (bowl, stem and foot) Water gobletsWater goblets Wine glassesWine glasses Champaign glassesChampaign glasses

26 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

27 Place Setting  All pieces used by one person Dinerware Dinerware Dinner plateDinner plate Salad plateSalad plate Sauce dish or bread and butter plateSauce dish or bread and butter plate Cup and saucerCup and saucer Flatware Flatware KnifeKnife Salad forkSalad fork Dinner forkDinner fork TeaspoonTeaspoon Soup spoonSoup spoon Glassware Glassware Water glassWater glass

28 Cover Setting  Table space that holds all the tableware needed by one person  Varies depending courses and casualness Formal Formal Informal Informal

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