1. Chapter 7 Kitchen Principles
Section 7.1 Introduction to the Kitchen

2. Types of Equipment
Major Appliances
Small Appliances
Utensils

3. Major Appliance
A large device that gets its energy from electricity or gas.

4. Major Appliance
Refrigerator, range, microwave, dishwasher.

5. Small Appliance
A small electrical device used to perform tasks such as mixing, chopping, and cooking.
Blender, toaster, mixer.

6. Utensils Kitchen tools - measuring cups, knives, peelers,etc.
Cookware - pots and pans.

7. Use and Care Appliances and utensils require careful use and care.
Read the instructions .

8. Kitchen Work Centers
Work centers are areas designed for specific kitchen tasks and include equipment, storage and a safe, convenient work place.

9. Basic Work Centers
Cold storage center
Sink center
Cooking center

10. Cold Storage Center
The refrigerator/freezer is the focus of this center.
Storage bags, food wraps, and containers for leftovers should be stored nearby.

11. Sink Center Main source of water. Used for washing foods, dishes, etc.
Store cleaning supplies and utensils close by.

12. Cooking Center
The range,cooking tools, pots and pans, small cooking appliances and canned & packaged food belong here.

13. Other Work Centers
Mixing Center – Store measuring utensils, mixer,bowls, whisks, spices, flour, sugar here.

14. Other Work Centers
Store things where you use them.

15. Other Work Centers Planning center. Store cookbooks, recipes, coupons.
Desk top, phone, etc.