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.

18. LEARNING TO USE A CADD PROGRAM (COMPUTER AIDED DRAFTING AND DESIGN) Go to: – Shared drive – Groups – Students – Ivey Copy folder labeled “3DHAD3” to your student folder

19. KITCHEN APPLIANCES

20. 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.

21. 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.

22. 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.

23. 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.

24. 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.

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

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

27. MONEY SAVING MEASURES

28. Saving Energy in the Home Energy Guide: label that states the yearly average cost to operate an appliance.

29. Warranty Manufacturer’s written promise – that a product will perform as described and – details about the maker’s responsibilities concerning defective parts A warranty may be full, limited, or extended.

30. Full Warranty A written agreement that allows a consumer to have a product – repaired or – replaced free of charge at the warrantor’s option.

31. Limited Warranty No charge repairs are made in specific cases or replaced under certain conditions Owner may be responsible for shipping the item back to the warrantor or taking other steps to get repairs.

32. Extended Warranty For an extra fee the consumer can purchase additional years of coverage.

34. Elements of a Functional Kitchen Use information from your notes about kitchen layouts, work triangles, and work centers. Remember: ¼ = 1’ 1.Room is 16’ X 14’. It can be smaller but no larger 2.Doors: – 1 door to the outside at least 36” wide – 1 opening to another part of the house at least 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.