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Food and Nutrition

Food and Nutrition. Unit 4 Kitchen Organization. Tonja Bolding Lakeside High School. Revised 2008. 4.1 Match terms related to kitchen organization. 1. work center - section in a kitchen that has been designed around a specific activity.

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Food and Nutrition

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  1. Food and Nutrition Unit 4 Kitchen Organization Tonja Bolding Lakeside High School Revised 2008

  2. 4.1 Match terms related to kitchen organization 1. work center - section in a kitchen that has been designed around a specific activity. 2. work triangle- imaginary triangle formed by the refrigerator, stove and sink. These are the focal points of the major work centers in a kitchen.

  3. 4.2 Describe kitchen work centers(section in a kitchen that has been designed around a specific activity) • Cold Storage Center • refrigerator and freezer • container with lids • plastic wrap, freezer wrap, foil • zip-lock bags, freezer bags

  4. Food Storage • pantry space for dry goods • canned foods • boxed items • staple items • flour, sugar, meal • never store chemicals with food

  5. Clean-up Center • Work done in this sink area includes food cleaning and dishwashing • vegetable brush • paring knives and peelers • dish towels and cloths • scouring pads and scrubbers • dish liquid, dishwasher detergent

  6. Mixing Center • Area for mixing and preparing foods • minimum of 36” counter space • mixing bowls • electric mixer, food processors • measuring equipment

  7. Cooking Center • includes the stove/range/oven • 24” counter space on at least one side of the range • utensils, cookware, ovenware storage

  8. Planning Center • Considered as an “additional work center”, not all kitchens have this as a separate space • cookbooks, recipes, • telephone • computer

  9. 4.3 Identify types of kitchen floor plans U-Shape Plan This efficient, versatile plan usually puts one workstation on each of three walls. Pros: Storage and counter space on three sides maximize efficiency, and the dead-end floor plan ensures that traffic doesn't interrupt the work triangle. Cons: This isn't the best plan for entertaining or for accommodating multiple cooks, however.

  10. L-Shape Plan The L-shape plan puts two workstations on one wall and the third on an adjacent wall. Pros: This layout is more space- efficient than a U-shape plan, especially if the main workstations are located close to the crook of the L. Cons: Not well-suited to small spaces. Be sure to allow adequate open counter space between the two workstations that share the same wall -- at least 4 feet.

  11. Peninsula • The peninsula kitchen is also a good design, for larger kitchens. Similar to the U-Shaped kitchen Pros: It provides lots of counter space & plenty of room for two cooks. Eliminates household traffic through the kitchen. A wide bar top can be added to provide seating & eating Cons: An open design will mean less upper cabinets. peninsula

  12. Island Plan The island floor plan features a freestanding workstation, usually incorporating either the sink or cook top. Pros: This plan works best for large kitchens in which the work triangle would exceed the 21-foot rule if all three workstations were located against walls. Cons: Island plans are not well-suited to kitchens where two work stations must beon opposite walls.

  13. Galley/Corridor Plan Parallel walls mark the style of this plan. Pros: The compact floor plan is ideal for small spaces. Parallel walls let the cook move easily from one workstation to another. Cons: The biggest drawback is that the work triangle is in the traffic path unless one doorway is closed off. Another negative is lack of a handy gathering spot for kids or guests.

  14. One-Wall Plan Most often seen in vacation homes and small apartments. They work best when the sink is in the center, flanked by the refrigerator and cook top. Pros: This floor plan is the most space-saving. Cons: One-wall plans are the least efficient for the cook. Because there is usually a door at each end, through traffic is a common problem.

  15. 4.4 Explain the work triangle • A work triangle is the imaginary triangle formed by the refrigerator, stove and sink. • The total length of the three sides commonly fall between 8-22 ft.

  16. 4.5 Name principles of kitchen storage • FIFO: first in first out • use older items before using newly purchased • Buy only what you need • just because it is on sale doesn’t mean you will use it • Think about the task you are likely to do in each center and store the items where you will be using them. • consider your work centers when you plan storage • Store the items you will use often in the most convenient places. • items you use daily should be to the front of the cabinets

  17. An organized space is more efficient.

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