Objective 7.01 part 2: APPLY the elements of a functional kitchen.

KITCHEN APPLIANCES

Refrigerators Size depends on number of people in family – 2 people = 16 cubic feet – Add 1.5 cubic feet for each additional person Styles include: – One, Two, Three, or Four doors – Compact – Drawers.

Freezers Chest freezer – large, bulky packages are easier to store – uses LESS energy because less cold air escapes when door is opened – take up more floor space Upright freezers – food is easier to see and remove – takes up a small amount of floor space – uses more energy.

Ranges Gas Electric – Conventional Coil Electricity flows through wires encased in coils – Glass/ceramic top Smooth top easy to clean Heat produced by hidden coils, halogen cartridges Induction (magnetic field) – Only the pot and food get hot.

Ovens Conventional oven – bakes food using gas or electric heat Convection oven – bakes food in a stream of heated air – browns and cooks faster Microwave oven – cooks with high- frequency energy waves.

Food Waste Disposer Installed below the sink to catch and grind most types of foods Connected to a sewer line or septic tank COLD water is needed to help grind the scraps and flush them through the drain.

Dishwasher Saves time, energy, and water Built-in or portable.

Trash Compactor Compresses household trash to a fraction of its original volume NOT intended for food scraps, flammable materials and aerosol cans.

Elements of a Functional Kitchen Use information from your notes about kitchen layouts, work triangles, and work centers. Remember: ¼ = 1’ 1.Room is 14’ X 14’. It can be smaller but no larger. 2.Doors: – door to the outside (36” wide) – opening to another part of the house (32” wide) 3.Windows – add where you think they are appropriate 4.Appliances and Cabinets: – Refrigerator 36” wide, 30” deep – Range 30” wide, 24” deep – Sink 33” wide, 22” deep – Base cabinets 24” deep, upper cabinets 12” deep 5.Draw a work triangle and label the dimensions of each side 6.Label each of the work centers