1. MALLORY, JESS, HAYLIE, AVERY, KENDALL KITCHEN

2. LOCATION Near the service entrance and the dining area Access to the main entry and the living room, but out of view from both

3. LOCATION CONT. Circulation from kitchen to other rooms should not pass through the living room

4. SIZE & ARRANGEMENT Ideal size is determined by the type and size of meals to be prepared and the activities intended for the room. Smaller kitchens vary in size from 60-130 sq. ft.

5. SIZE & ARRANGEMENT Extra space may be needed for eating areas, laundry facilities, or a home office These kitchens may have as much as 300 sq. ft. of space.

6. WORK CENTERS Area for performing related tasks and storing the necessary tools. Food Preparation and Storage Center – focuses on the refrigerator, counter space, and cabinets Counter at least 18 in. Wide on the door-opening side of the refrigerator for setting out supplies and preparing food. Mixing center located by the food storage area. Counter space for this should be 36 in. wide. Cabinets near this hsould store mixing bowls, measuring tools, baking utensils, baking ingredients, and small appliances (electric mixer and food processor)

7. WORK CENTERS Cooking and Serving Center – requires 24 in. of heat-resistant counter space on each side of the range to hold ingredients and utensils needed for cooking. Cabinets should hold seasonings, cookware, cooking utensils, and potholders. Electrical outlets should be near. Above or within the cooking surface, an exhaust system is needed to ventilate the air. Cooking surface should not be placed under a window since curtains are a fire hazard.

8. WORK CENTER Cleanup Center – takes place around the sink. Should also include a dishwasher and food waste disposer. Foods are cleaned, and dishes and utensils are washed. Sink should be placed no more than 3 in. from the front edge of the counter. To one side of the sink, 36 in. of counter space is needed for stacking dirty dishes. Other side should have 18 in. is needed for draining and stacking clean dishes. If kitchen has a secondary sink, needs less counter space (18 in. on one side and 3 in. on the other). Dishwasher is placed next to the sink to connect most directly to the water source. Utensils for cleaning, cutting, and draining foods are usually stored nearby.

9. THE WORK TRIANGLE Focal points include: refrigerator, sink, and cooking surface. Route that connects the refrigerator, sink, and range. No more than 22 ft. when measuring from the midpoints of the 3 focal points U-shaped Kitchen-work center forms a continuous line along 3 adjoining walls (ample cabinet and counter space) L-shaped Kitchen- 2 adjoining walls, allows space for eating Corridor Kitchen-along 2 walls, divided by an aisle 4-5 ft. wide

10. CONCLUSION The kitchen is a common place for people to be in the home. The circulation is very critical and the measurements are important. The work triangle is crucial and provides balance and fluency.