KITCHENS

Objective 7.01

Bell Ringer 10/31

Answer the following questions in your notebooks:

1. What things are important to have in a kitchen?

2. What tasks are completed in a kitchen?

Objective

Apply the elements of a functional kitchen

Outline/Vocab (on your course outline sheet)

A. Types

1. U-shaped

2. L-shaped

3. One wall

4. Corridor

5. Island/Peninsula

Outline/Vocab (on your course outline sheet)

B. Components

1. Appliances

a. Refrigerators

(1) One door

(2) Compact

(3) Two door

b. Freezers

c. Ranges

(1) Gas

(2) Electric

(3) Self-cleaning (4) Continuous clean

d. Convection oven

e. Microwave oven

f. Dishwasher

g. Trash compactor

h. Food waste disposer

Outline/Vocab (on your course outline sheet)

B. Components

2. Countertops

C. Work triangle

D. Work centers

Planning Kitchens…

Should reflect the needs, wants, and lifestyle of the household

In a kitchen, efficiency is more important than space!

The size of the HOUSE determines the size of the KITCHEN!

Kitchen Work Centers

Work center = area of the kitchen especially equipped for a specific chore/duty

Well-planned kitchen includes 3 basic work centers: 1 – Food Storage 2 – Cooking 3 – Cleanup

Work Centers…

1) Food storage Refrigerator and pantry/cabinet areas

2) Cooking Stove range, microwave, other cooking

appliances

3) Cleanup Sink and dishwasher, trash can, etc..

Kitchen Work TRIANGLES

Work triangle = the triangle formed by drawing imaginary lines to connect sink, range/cooktop, and refrigerator

Work Triangle

Total length of the triangle sides 12 – 22 feet Works best when all 3 sides are equal and sink is

in between refrigerator and range

Common Kitchen Layouts

Four basic kitchen layouts: 1) One-wall 2) Corridor 3) L-Shaped 4) U-Shaped

Layout design is influenced by space and budget

One-wall Layouts

Range, sink, refrigerator, and cabinets are arranged along the 1 wall

Advantage: Saves space, is practical for small homes/apts.

Disadvantage: Limited storage and counter space

One-Wall Layout

Corridor Layout

Appliances and cabinets arranged along two walls with an aisle/walkway between them

Advantage: Usually has a compact and efficient work triangle

Disadvantage: Work triangle may be too cramped to allow more

than 1 person working in the kitchen at a time

Corridor Layout

L-Shaped Layout

Appliances and cabinets are arranged along 2 adjoining walls

Advantages: Work triangle isn’t usually interrupted by traffic More working space

Disadvantages: Corner storage might not be fully accessible

L-Shaped Layout

U-Shaped Layouts

Appliances and cabinets are arranged along 3 adjoining walls

Advantages: The most cabinet and counter space than any

other layout Disadvantages:

Corner storage sometimes not fully accessible

U-Shaped Layouts

Additions to layouts…

Islands – a freestanding base cabinet Sometimes contains a sink, cooktop, or chopping

block Provides extra counter/storage space and/or

extra eating area

Kitchen Islands

What are the advantages and disadvantages of having an island in your kitchen???

Kitchen Peninsulas

Countertop that extends out into the room Like an island, can be used for many purposes

Advantages and disadvantages?

Kitchen Countertops

Should be attractive and durable! Able to withstand all kitchen duties

(examples: chopping, cutting, stains, hot dishes)

Most often used materials: Granite & Marble Ceramic Stainless Steel Other stone materials

Kitchen Appliances

When appliance shopping: Research options! Look at performance level of

appliance Energy usage Safety – must have UL seal

(Underwriters Laboratories)

Refrigerators

One Door No freezer, limited space, good for

small household Compact

Variation of one-door Used often in hotels & dorms

Two-door Has separate freezer section

Freezers

Chest Use less electricity b/c

less cold air escapes when the door is open

Require more floor space

Upright Food is easier to see

and remove Requires a small

amount of floor space Cost more to operate

Ranges

Gas Stove- Combustion process between gas and oxygen in the air produces the heat

Electric - Electric current flows through the coils to produce heat, and the heat is transferred to cookware by conduction and radiation.

Convection Oven

Bake foods in a stream of heated air A fan is used to circulate hot air to cook food Require about 2/3’s the time and half the

energy of conventional cooking

Trash Compactor

Compress household trash to a fraction of its original volume

Food Waste Disposers

Is installed below a sink to help eliminate scraps of food

Don’t forget…

Dishwasher

Microwave

Kitchen and Bath Design Portfolio Project

Let’s look at the rubric!!

DUE NOVEMBER 21st