1. Objective 7.01: APPLY the elements of a functional kitchen.

2. Work Triangle
The work triangle is an imaginary line that connects the refrigerator, sink, and range
When these three elements are in a close proximity to one other, a kitchen runs more efficiently
Each leg should be between 4’ and 9’.

3. Work Centers Located between the points of the work triangle
Each center includes the appliance for that center, counter space, storage space, supplies and utensils
The 3 basic work centers are:
Food Storage & Preparation
Cooking & Serving
Clean Up
Today’s kitchens may also have a planning center with a computer, bookshelves and desk.

5. Kitchen layouts

6. Islands A freestanding storage and countertop unit
Any of the 5 basic kitchen layouts can incorporate an island.

7. L-Shaped Kitchen
Appliances and cabinets are arranged along 2 adjoining walls
Allows an open area that may be used for dining.

9. U-Shaped Kitchen
Appliances and cabinets that are arranged along 3 adjoining walls
Has the most continuous counter space.

11. G-Shaped or Peninsula
An L-shaped or U-shaped kitchen with an attached island at one end.

13. Single or One Wall Kitchen
All appliances and cabinets are on one wall
Takes the least amount of space but has limited storage & countertop area.

15. Corridor or Galley Kitchen
Appliances and cabinets are arranged along 2 walls, with an aisle between them
Has a compact efficient work triangle.

17. Kitchen Appliances

18. Refrigerators Styles include:
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 .

19. 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.

20. 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.

21. Ovens Conventional oven Convection oven Microwave 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.

22. 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.

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

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