2. Ch. 43 5 th hour

3. Refrigerators and Freezers In most kitchens, the largest appliance Is the refrigerator. The freezer section may be at the top, at the bottom, or on the side. Refrigerators, freezers are easy to use and maintain. Some freezers are self defrosting, others need to be emptied and thawed regularly! Some also have automatic ice makers, which dispense ice either in the inside compartment or through the door.

4. Cooktop, Ranges, and Ovens Microwaves ovens work better than other ovens. Microwaves make food molecules to vibrate and heat food. Three main kinds of ovens used in kitchens today: conventional, convection, and microwave. Conventional oven heats the air that surrounds the food. Convection oven works like a conventional oven expect it has a fan that circulates the heated air and speeds up cooking. Microwave ovens turn electricy to make food molecules vibrate.

5. Other Appliances Other common kitchen appliances are dishwashers, garbage disposals, and trash compactors. Small appliances also make food preparation easier or efficient. This include toasters, toaster oven, blenders, food processors, electric skillets, and mixers. Some of these appliances have multiple uses.

6. Work Centers A work center is an organized area where specific kitchen tasks are performed. Everything needed to perform those tasks are major equipment, counter space, and storage for related utensils and supplies.

7. The work centers in a typical kitchen are: The food storage center, organized around the refrigerator. The mixing center, organized around the counter space. (measuring cups, spoons) The clean-up center, organized around the sink. (rags, brushes, soaps, sponges) The cooking center, organized around the range. (pots and pans)

8. Some kitchens may include additional work spaces such as: Baking Center (special work surface for rolling out pastries) Planning Center (desk, cookbooks, recipe files) Space Equipment (laundry area)

9. The Work Triangle A u-shaped kitchen provides room for two people A l-shaped kitchen provides room for more than one person A corridor kitchen cannot have two or more people in the kitchen at once Work triangle – the connecting the refrigerator, sink, and range. If a work triangle is to large you will waste time and energy going from one place to another Kitchen expert planners have studied how three sides of a triangle should be equal.

10. Storing Food Safely 1.Over cooked foods should be wrapped in air tight packages of aluminum foil, plastic wrap, sealed plastic bag, or covered bowls 2.potatoes and onions do better in cool, dry places. 3.Perishable means that they tend to spoil easily. 4.Rotation: set up a system of rotation so that older supplies are used before newer ones. 5.Storing foods probably can save you money and time.

11. Using Space Efficiently Cabinets are used for space and organization. Items that are used most often should be easier to find Heavy items should be kept on low shelves so that you don’t have to move them down from high shelves (they could fall on you) If counter space is limited, keep out only the appliances that you use frequently. Store less frequently used items in cabinets.