1. KITCHENS Objective 7.01

2. Bell Ringer 10/31 Answer the following questions in your notebooks: 1. What things are important to have in a kitchen? 2. What tasks are completed in a kitchen?

3. Objective  Apply the elements of a functional kitchen

4. Outline/Vocab (on your course outline sheet) A. Types 1. U-shaped 2. L-shaped 3. One wall 4. Corridor 5. Island/Peninsula

5. Outline/Vocab (on your course outline sheet) B. Components 1. Appliances a. Refrigerators (1) One door (2) Compact (3) Two door b. Freezers c. Ranges (1) Gas (2) Electric (3) Self-cleaning (4) Continuous clean d. Convection oven e. Microwave oven f. Dishwasher g. Trash compactor h. Food waste disposer

6. Outline/Vocab (on your course outline sheet) B. Components 2. Countertops C. Work triangle D. Work centers

7. Planning Kitchens…  Should reflect the needs, wants, and lifestyle of the household  In a kitchen, efficiency is more important than space!  The size of the HOUSE determines the size of the KITCHEN!

8. Kitchen Work Centers  Work center = area of the kitchen especially equipped for a specific chore/duty  Well-planned kitchen includes 3 basic work centers:  1 – Food Storage  2 – Cooking  3 – Cleanup

9. Work Centers…  1) Food storage  Refrigerator and pantry/cabinet areas  2) Cooking  Stove range, microwave, other cooking appliances  3) Cleanup  Sink and dishwasher, trash can, etc..

10. Kitchen Work TRIANGLES  Work triangle = the triangle formed by drawing imaginary lines to connect sink, range/cooktop, and refrigerator

11. Work Triangle  Total length of the triangle sides 12 – 22 feet  Works best when all 3 sides are equal and sink is in between refrigerator and range

12. Common Kitchen Layouts  Four basic kitchen layouts:  1) One-wall  2) Corridor  3) L-Shaped  4) U-Shaped  Layout design is influenced by space and budget

13. One-wall Layouts  Range, sink, refrigerator, and cabinets are arranged along the 1 wall  Advantage:  Saves space, is practical for small homes/apts.  Disadvantage:  Limited storage and counter space

14. One-Wall Layout

15. Corridor Layout  Appliances and cabinets arranged along two walls with an aisle/walkway between them  Advantage:  Usually has a compact and efficient work triangle  Disadvantage:  Work triangle may be too cramped to allow more than 1 person working in the kitchen at a time

16. Corridor Layout

17. L-Shaped Layout  Appliances and cabinets are arranged along 2 adjoining walls  Advantages:  Work triangle isn’t usually interrupted by traffic  More working space  Disadvantages:  Corner storage might not be fully accessible

18. L-Shaped Layout

19. U-Shaped Layouts  Appliances and cabinets are arranged along 3 adjoining walls  Advantages:  The most cabinet and counter space than any other layout  Disadvantages:  Corner storage sometimes not fully accessible

20. U-Shaped Layouts

21. Additions to layouts…  Islands – a freestanding base cabinet  Sometimes contains a sink, cooktop, or chopping block  Provides extra counter/storage space and/or extra eating area

22. Kitchen Islands What are the advantages and disadvantages of having an island in your kitchen???

23. Kitchen Peninsulas  Countertop that extends out into the room  Like an island, can be used for many purposes Advantages and disadvantages?

24. Kitchen Countertops  Should be attractive and durable!  Able to withstand all kitchen duties (examples: chopping, cutting, stains, hot dishes)  Most often used materials:  Granite & Marble  Ceramic  Stainless Steel  Other stone materials

25. Kitchen Appliances  When appliance shopping:  Research options!  Look at performance level of appliance  Energy usage  Safety – must have UL seal (Underwriters Laboratories)

26. Refrigerators  One Door  No freezer, limited space, good for small household  Compact  Variation of one-door  Used often in hotels & dorms  Two-door  Has separate freezer section

27. Freezers Chest  Use less electricity b/c less cold air escapes when the door is open  Require more floor space Upright  Food is easier to see and remove  Requires a small amount of floor space  Cost more to operate

28. Ranges  Gas Stove- Combustion process between gas and oxygen in the air produces the heat  Electric - Electric current flows through the coils to produce heat, and the heat is transferred to cookware by conduction and radiation.

29. Convection Oven  Bake foods in a stream of heated air  A fan is used to circulate hot air to cook food  Require about 2/3’s the time and half the energy of conventional cooking

30. Trash Compactor  Compress household trash to a fraction of its original volume

31. Food Waste Disposers  Is installed below a sink to help eliminate scraps of food

32. Don’t forget…  Dishwasher  Microwave

33. Kitchen and Bath Design Portfolio Project  Let’s look at the rubric!! DUE NOVEMBER 21st