Kitchen Design Basics A well designed kitchen is organized for
efficiency. An efficient kitchen starts with a floor plan that
promotes work flow. Work Flow: is all the steps involved in
removing food storage, preparing it, and serving it. Work Centers:
areas designed for specific kitchen tasks. Well designed work
center includes the equipment needed for the task, enough storage
space, and a safe, convenient work space.
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Types of Work Centers Cold storage centers The
refrigerator-freezer is the focus of this center. Items might be
stored nearby include bags, food wraps, and containers for
leftovers. Sink Center This center is the main source of water.
Cleaning supplies should be nearby. Cooking Center This center
includes the range and related items such as cooking tools, pots
and pans, and potholders.
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The Work Triangle The arrangement of the three main work
centers in a kitchen forms the work triangle. The distance between
any 2 centers should be between 12 and 26 feet. Main path for
people should not travel through the work triangle.
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Kitchen Plans A kitchens floor plan determines the work
triangle. One-wall: all three centers are on one wall. Often have
limited storage and counter space L-Shaped: have work centers on 2
connecting walls. Corridor: have work centers on facing walls.
Convenient for the single cook. U-Shaped: work centers on three
connecting walls.
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Floor Plan Examples
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Peninsulas and Islands Peninsula: is a countertop extension
that is open on two sides and on one end. Island: is a freestanding
counter that is open on all sides and is often placed in the center
of the kitchen.
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Universal Design Universal Design: is a way of making objects
and spaces easy to use by everyone, regarding age or physical
ability. Wider doorways Adjustable countertops Open shelves Small
changes can make kitchens better suited for individual needs. Pg.
317 in textbook
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You should consider 3 factors when selecting kitchen
components, including cabinets, countertops, flooring, lighting,
and appliances. 1. Washability: choose materials that are easy to
clean and able to keep surfaces free of harmful substances. Metal,
plastic, etc. 2. Moisture Resistance: moisture promotes growth of
bacteria Ventilation, exhaust fans, etc. 3. Heat Resistant: only
heatproof materials new appliances. Keep flammable objects out of
kitchen.
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Buying for the Kitchen Before You Buy: 1. Consider your needs
Does the usefulness justify the cost? Do I have room to store? 2.
Prioritize Features Measurements Different features, etc. 3.
Conduct Research Consumer Reports Reliable Dealer
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Consumer Safeguards Government agencies, manufacturers, and
dealer help ensure that consumers are treated fairly. Look for the
safeguards as you shop! Energy Guide Label Yellow label on large
appliances Compare operating costs of different brands/models
Energy Star: shows that an appliance meets strict guidelines on
efficiency. Seals of Approval Testing agencies give a seal of
approval safety Warranties Is a manufactures guarantee that a
product will perform as advertised. Service Contract Is an
insurance that covers repair and maintenance of a product for a
specific length of time.
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Critical Shopper Comparison Shopping best value for your money.
Keep written notes as you shop Check for potential hazards Do they
seem to be made well? Look at the owners manual What does the
warranty offer? Compare prices
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Paying for Purchase Most major purchases are bough on credit.
Credit: is a financial arrangement that delays payment for an item.
Down Payment: a portion of the purchase price that you must pay
before you take the item home. Principal: the purchase price minus
the down payment. (what is financed) Interest: is a fee for the
loan expresses as a percentage Annual Percentage Rate (APR): yearly
rate of interest that you pay on the principal Finance Charge: the
total amount you pay for borrowing.
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Protecting your Purchase Keep your warranty, owners manual, and
sales receipt for every appliance. File documents together
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Large Appliances: Ranges, refrigerator, dishwasher Small
Appliances: toaster, food processor, etc.
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Ranges The conventional range is a single, free-standing unit
consisting of a cooktop, an oven, and a broiler. Cooking heat is
generated by heating units. Heating Unit: is an energy source in
the range. Most ranges have either gas or electric units. Gas
Ranges Heating unit is called a burner (visible flame) Electric
Ranges Heating unit is called an element. Convention Ovens Use
convection currents Convection Oven: has a fan that circulates heat
to equalize temperatures throughout the oven.
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Microwave Ovens Microwave ovens have a magnetron tube that
converts electricity into microwaves; a form of energy that travels
through space like a radio wave. Microwaves can pass through: Paper
Glass Plastic The molecules in the food absorb the waves and
vibrate against each other causing friction. Friction produces heat
that warms the food.
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Refrigerator-Freezers Refrigerator-Freezers create cold storage
using a chemical blend called refrigerant. Refrigerant expands into
a gas as it circulates in the refrigerator walls. The gas absorbs
heat which escapes through the coils on the outside of the
refrigerator.
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Dishwashers Dishwashers save time and tend to use less water
than hand-washing. Water is heated to 140 degrees in order to
sanitize dishes.
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Small Appliances Small appliances are electrical devices that
perform a simple task. Save time and are cheaper and use less
energy than major appliances. Blender Food Processor Electric Mixer
Toaster Toaster Oven Electric Skillet Slow Cooker Broiler/Grill
Rice Cooker Steamer
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Cookware and Bakeware Cookware is equipment for cooking food on
top of the range. Bakeware is equipment for cooking food in an
oven. Both are available in a variety of materials. Each material
has advantages, disadvantages, and rules for use. Pg. 326-327
Chart
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Skillet Also, known as a frying pan. Shallow for browning and
frying foods. A griddle is a skillet without sides.
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Saucepan A saucepan is a deep pan with one long handle.
Saucepans are usually made of metal or heatproof glass. They are
used for simmering or boiling.
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Pot A pot is larger and heavier than a saucepan. They have 2
small handles one on each side.
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Double Boiler A double boiler is a small saucepan with a lid
that fits into a larger saucepan. You simmer water in the bottom
pan, and gently heat food in the upper pan. Useful in heating foods
that scorch easily. -Chocolate -Sauces -Milk
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Dutch Oven Is a heavy pot with a close- fitting lid that can be
used on the range or in the oven.
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Steamer A steamer is covered saucepan with an insert that holds
food over a small amount of boiling water. Holes in the insert
allow steam to pass through to cook the food.
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Pressure Cooker A pressure cooker is a heavy pot with a
locked-on lid and a steam gauge Steam builds inside the pot,
creating very high temperatures that cook food quickly.
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Loaf pan A loaf pan is a deep, narrow, rectangular pan that is
used for baking loaves of bread or meat.
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Cookie Sheet A cookie sheet is a flat, rectangular pan with two
or three sides open that is used to bake cookies and biscuits.
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Baking Sheet Similar to a cookie sheet, but is has 1 inch deep
sides. Baking sheets are used for sheet cakes pizza, chicken, fish,
etc.
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Cake Pan A cake pan is a round or square pan that is a few
inches deep and about 8 to 10 inches across. Also come in novelty
shapes.
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Tube Pan A tube pan is a deep, one or two piece cake pan with a
center tube. Tube pans are used for angel food cake and sponge
cakes.
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Springform Pan Round pan with a removable bottom. The side is
latched, which allows you to open gently. Cheesecakes, and other
desserts.
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Pie Pan A pie pan is a round pan with slanted sides. Tart pans
are similar in shape but smaller.
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Muffin Pan Hold 6 to 12 muffins, rolls, or cupcakes
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Roasting Pan Large, heavy oval, or rectangular pan. Used for
roasting meats and whole poultry
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Casserole A casserole is used for baking and serving main
dishes and desserts. Come in many different sizes
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Aluminum Foil Pan Aluminum foil pans are lightweight and
recyclable.
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Measuring Tools Dry Measuring Cups Come in several sizes
usually: 1/3 and 1 cup. Liquid Measuring Cups Transparent- Glass or
Plastic Marked in fluid ounces, fractions, and cups Measuring
Spoons Come in standard sizes of: t, 1 t, and 1 T.
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Cutting Tools Bread Knife Has a serrated blade or saw-tooth
blade for slicing bread. Slicing Knife Large knife used for meat or
poultry Chefs Knife French Knife has a large, triangular blade for
slicing, chopping, and dicing.
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Utility Knife Small slicing knife that is food for cutting
small foods such as tomatoes and apples. Boning Knife Has a thin,
angled blade suited for removing bones. Paring Knife Small knife
for removing the feel from fruits and vegetables
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Vegetable Peeler Has a swivel blade for quickly paring fruits
and vegetables Kitchen Shears Powerful scissors used for snipping,
trimming, or cutting. Food Chopper Small food processor: various
sizes
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Food Grinder Grinds meats, poultry, nuts, and other foods.
Pizza Wheel Round revolving blade on a handle for slicing pizza or
cutting dough. Cutting board Protects the countertop and the knife.
Plastic cutting boards resist bacteria.
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Keeping Knives Sharp Sharp knives cause LESS ACCIDENTS Knives
need regular sharpening on a sharpening stone, rod, or steel.
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Spoons, bowls, whisks and other small tools
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Wire Whisk A whisk is an instrument made of wire loops that are
held together by a handle. Whisks are used for: - Stirring -
Beating - Whipping - *Incorporate Air
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Rotary Beater A rotary beater mixes and whips food more quickly
and easier than a spoon or whisk. Beaters are great for whipping
egg whites and creams.
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Sifter A sifter is a canister with a blade or ring inside that
forces dry ingredients like flour through a wire screen at the
bottom to make finer particles.
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Pastry Blender A pastry blender is used to blend
shortening/butter into flour. Makes pastries light and flaky.
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Scraper Scraper quickly scrapes food from bowls, pans, and
other containers. Scrapers can also be used for light mixing.
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Turner A turner, or spatula, lets you life and turn flat foods,
such as pancakes on a griddle, or cookies on a cookie sheet.
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Tongs Tongs are like giant tweezers for gripping and lifting
foods.
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Baster A baster is a long tube with a bulb on the end that is
used to suction up meat juices or other sauces for basting food
that is cooking.
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Ladle A ladle is a large, angled spoon with a long handle. Used
for dipping hot liquids from a pan.
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Pastry Brush A pastry brush lets you brush a sauce on foods or
glazes on pastry.
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Rolling Pin A rolling pin helps you roll out dough for
biscuits, cookies, and pies. Never submerge in water!
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Wire Cooling Rack A wire cooling rack holds baked goods safely
until they cool.
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Potholder/Oven Mitt Potholders and mitts are thick cloth pads
that protect your hands while you handle hot containers.
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Colander A colander is used to strain water.
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Food Thermometers Food thermometers measure a foods exact
temperature, which helps with safe and successful cooking.
Oven-Safe Thermometers Have a large dial or indicator on a probe;
used with large cuts of meats. Instant-Read Thermometers Has a
probe with a dial or digital display. Disposable Indicator Is a
heat sensor that changes color when food reaches a proper
temperature. Pop-Up Thermometer Used in turkeys. Pops up when food
reaches the proper internal temperature.
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Keep food safe by cleaning tools and equipment after EACH use.
Should be washed in HOT SOAPY water Dishcloths: Washing dishes and
cleaning work surfaces. Dishtowels: To dry dishes and equipment.
Scouring Pads: Scrub hard-to-clean surfaces Bottle brush Inside of
jars, bottles, and similar containers Dish Drainer To let dishes
air dry.
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Charcoal Grill Uses charcoal to cook Have to wait for coals to
heat up Affect taste/ personal preference Gas grills use propane
gas Comes in a heavy tank that attaches to the base of the grill.
More expensive than charcoal grills Smoker Covered grill that burns
aromatic wood chips, flavoring food as it cooks
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Handy Items for Grilling Basket Vegetables Metal Skewers Tongs
Metal Spatula Baster Spray Bottle Fireproof mitts Grill Brush Heavy
duty aluminum foil catch grease, flare-ups, sticking