Equipping the Kitchen. Chapter 22 FOOD FOR TODAY

Transcription

1 Equipping the Kitchen Chapter 22 FOOD FOR TODAY

2 Objectives Evaluate kitchen designs for convenience of work center s and work triangles

3 Some people spare no expense in designing and furnishing a kitchen.

4 Others adapt to a simple kitchen and outfit it with a few essentials.

5 Kitchen Design Work flow pattern of activity that begins with removing the food from storage and continues with washing the food if necessary, preparation and serving

6 Work Centers Areas designed for performing specific kitchen tasks. Well designed kitchens should have equipment, convenience, and storage. Three Main Work Centers Cold-storage center Sink center Rinsing fresh fruit, veggies, washing dishes Cooking center Range, Pots & Pans, small appliances

7 Total distance between centers ft Work Triangle Triangle is formed by the arrangement of three main work centers Primary path of work flow Each work center = Point of triangle

8 Work Triangle To avoid confusion and accidents, the work triangle should limit through-traffic, that is people walking through the kitchen work area to go from one room to another Let s see it in action

9 4 Basic Kitchen Plans One-wall all three work centers on 1 wall L-shaped work centers are on 2 connecting walls Corridor work centers are located on 2 parallel walls U-shaped work centers are on 3 connecting walls

10 Work centers on connecting walls Work centers on two parallel walls Work centers on three connecting walls Work centers on one wall

11 2 Additional Kitchen Plans Island kitchen counter stands alone in center of room Peninsula kitchen counter extends into the room (open on 2 sides and 1 end)

12 Countertop extension Freestanding counter; may be for storage. sink, or range. Could be permanent or movable.

13 Universal Kitchen design Also known as Lifespan Design Space usable for everyone regardless of age or physical disability Examples :wider doorways, work surfaces at various heights, open shelves, more drawer space

14 Equipping the Kitchen Electrical, Buying, and Appliances OBJECTIVE Describe factors to consider when choosing kitchen components Explain what you need to know to be a smart shopper Compare different models of ranges

15 The Electrical System: The National Electric Code requires that new homes have grounded wiring systems. Grounding minimizes the risk of electric shock by providing a path for the current to travel back through the electrical system, rather than through your body. Outlets with three holes usually indicate the wiring is grounded. Grounded outlets accept three-pronged plugs from grounded appliances. If appliances work slowly or lights dim when you use an appliance, the wiring does not provide enough power to meet your needs.

16 Buying for the Kitchen: Seals of Approval Testing agencies give seals of approval to show that a product meets certain safety and performance standards. A seal is only as reliable as the group that issues it.

17 Underwriters Laboratories (UL). The UL mark certifies that the appliance design is reasonably free from risk of fire, electric shock, and other hazards. The American Gas Association (AGA) seal attests to the design, performance, and reliability of gas appliances.

18 Energy Guide Label The EnergyGuide Label is a tool for estimating an appliance s energy costs. A dollar figure gives the average cost of operating a model so you can compare costs among different models. You can estimate your own energy expenses based on the cost of gas or electricity in your area. EnergyGuide Labels are required on refrigerators, freezers, and dishwashers.

19 How to Read the EnergyGuide Label The EnergyGuide label gives you two important pieces of information you can use to compare different brands and models when shopping for a new appliance: Estimated energy consumption on a scale showing a range for similar models Estimated yearly operating cost based on the national average cost of electricity.

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21 Warranties: A warranty is a manufacturer s guarantee that a product will perform as advertised. The manufacturer promises replacement or repair if you have problems with the product. Warranties have limited time and coverage. Some manufacturers sell extended warranties that offer additional coverage for a longer time period.

22 Service Contracts Service Contracts are repairs and maintenance insurance purchased to cover a product for a specific length of time. Contracts are usually offered by the dealer who sold you the product, not the manufacturer. Often expensive

23 Major Appliances A major appliance is a large device powered by electricity or gas.

24 Be Critical Shopper Keep written notes likes/dislikes Consider accident prevention Handle appliances seem well made? Look at owner s manual Compare prices Ask dealer additional cost Delivery Installation charge

25 Paying for Your Purchase Most people pay cash for small items Many major purchases are bought with credit

26 Paying for Your Purchase Credit: a financial arrangement that delays payment for an item -Using credit is more expensive than paying cash, but you can use the product while you pay.

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28 Paying Down Payment: a portion of the purchase price paid right away. -This is deducted from the total purchase price

29 Paying Principle: the amount to be financed, after the down payment

30 The Range: The conventional range is a single, freestanding unit consisting of a cooktop, an oven, and a broiler. Cooking heat is generated by heating units (which are energy sources in the range). Ranges are gas or electric.

31 Gas Range: The heating units in a gas range are called burners. Burners heat with a visible, easily regulated flame that is quickly raised or lowered. Electric Range: The heating units in electric ranges are called elements. Two basic cooktops are available in electric ranges. Coil elements: exposed, metal, coil elements turn red when the heating unit is on. Glass-ceramic smoothtop: ribbon heating elements are underneath the top of the range making the exposed surface smooth.

32 Convection Oven: A fan that circulates heated air to equalize temperatures throughout the oven. The result is faster and more even cooking and browning.

33 Built-In Units: Separate cooktop and oven units. Ovens are built into walls. Cooktops are set in cabinets.

34 Microwave Oven: A magnetron tube converts electricity into microwaves, a form of energy that travels through space like radio waves. A fan like device called a stirrer blade distributes these waves throughout the oven, where they bounce off the walls and floor. Microwaves pass unaffected through paper, glass, and plastic. Microwaves are absorbed by the molecules in food, causing the molecules to vibrate against each other and produce friction. This friction produces heat that cooks the food.

35 Refrigerator-Freezer:: Cold storage. Full size refrigerator-freezers range in size from 10 to 30 cubic feet. Dishwasher: Built-in model fits under the countertop and attaches to a hot water line, drain, and standard outlet.