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KITCHEN ARRANGEMENT

KITCHEN ARRANGEMENT. 3 WORK CENTERS. EQUIPMENT AND UTENSILS SHOULD BE STORED IN AREA OF FIRST USE 3 MAIN ACTIVITIES PERFORMED IN A KITCHEN PREP BAKE OR COOK CLEAN UP. 1. FOOD PREP & STORAGE (MIX AND MEASURE) CABINETS FOR FOOD STORAGE REFRIGERATOR STORAGE FOR REFRIGERATED FOOD

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KITCHEN ARRANGEMENT

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  1. KITCHEN ARRANGEMENT

  2. 3 WORK CENTERS EQUIPMENT AND UTENSILS SHOULD BE STORED IN AREA OF FIRST USE 3 MAIN ACTIVITIES PERFORMED IN A KITCHEN • PREP • BAKE OR COOK • CLEAN UP

  3. 1. FOOD PREP & STORAGE (MIX AND MEASURE) • CABINETS FOR FOOD STORAGE • REFRIGERATOR • STORAGE FOR REFRIGERATED FOOD • MIXING AND PREPARING UTENSILS

  4. 2. COOKING AND SERVING: RANGE/OVEN • WORK SPACE • COOKWARE AND UTENSILS • POTS AND PANS • POTHOLDERS

  5. 3.CLEANUP: SINK • WASHING AND PREP • CLEANING AND STORING OF DISHES • GLASSWARE AND FLATWARE

  6. KITCHEN SHAPES • U SHAPED: MOST EFFICIENT • L SHAPED • CORRIDOR: ALLOW TRAFFIC THRU • ISLAND: USUALLY IN A LARGE ROOM • ONE WALL: OFTEN IN APARTMENT

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