1. FACS Standards 8.2.1, 8.2.2, 8.2.3 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe. 2004.

2. 3 Basic Kinds of Equipment Major Appliances  Large device getting energy from electricity or gas  2 major appliances – refrigerator-freezer for cold storage and a range for cooking  May also have a microwave oven and a dishwasher

3. Small Appliances  Small electrical household device to perform a simple task  Mixer, food processor, blender, toaster Utensils  Kitchen tools  Measuring cups and spoons, knives, peelers, pots, pans, and other cookware

4. Kitchen Work Centers Area designed for a specific kitchen task Has equipment needed, sufficient storage space, and safe, convenient work space

5. Cold Storage Center Refrigerator-freezer – focus of this center Store following items near this center:  Plastic storage bags  Food wraps  Containers for leftover foods

6. Sink Center Center is main source of water Used for a variety of tasks  Washing fruits and vegetables  Draining foods  Washing dishes Dishpans and other cleanup supplies should be stored nearby

7. Cooking Center Includes a range and related items  Cooking tools  Pots and pans  Potholders  Small cooking appliances  Some canned and packaged foods

8. Mixing Center Used for preparing and mixing foods Measuring cups and spoons, bowls, electric mixer, flour, spices In a small kitchen, this center may be included in another center

9. Planning Center Space to store cookbooks, recipes, and coupons Desk convenient for writing out meal plans and shopping lists May include a calendar, bulletin board, telephone, computer