1. Kitchen Principles

2. Appliances Kitchen equipment run by electricity or gas Kitchen equipment run by electricity or gas

3. Utensils Tools and containers – such as knives, measuring cups, pots, and pans Tools and containers – such as knives, measuring cups, pots, and pans

4. Most important Kitchen Appliances Refrigerator Refrigerator Range or cook top/oven Range or cook top/oven

5. Range Range is a cook top with 3-4 burners/oven/broiler Range is a cook top with 3-4 burners/oven/broiler

6. Work Center An organized area where specific kitchen tasks are performed An organized area where specific kitchen tasks are performed

7. Major Work Centers of a Kitchen Food storage – refrigerator Food storage – refrigerator Cleanup center - sink Cleanup center - sink Cooking center - range Cooking center - range

8. Additional work areas Mixing center – counter tops Mixing center – counter tops Planning center – kitchen desk Planning center – kitchen desk

9. The Path Connecting the Refrigerator, Sink & Range The work triangle The work triangle

10. What problems might occur if there is too much space between work centers? Time and energy might be wasted going back and forth between the centers Time and energy might be wasted going back and forth between the centers

11. U-Shaped Kitchen Work centers are arranged on three adjoining walls Work centers are arranged on three adjoining walls

12. System of Rotation for Food Supplies It ensures that older supplies are used before newer ones It ensures that older supplies are used before newer ones

13. Perishable Tending to spoil easily Tending to spoil easily

14. Storage of Perishable Foods In the refrigerator or freezer In the refrigerator or freezer

15. Storage of Leftovers Put them in storage containers or wrap them in airtight packages using aluminum foil, plastic wrap, plastic bags, or covered bowls Put them in storage containers or wrap them in airtight packages using aluminum foil, plastic wrap, plastic bags, or covered bowls

16. Storage of potatoes & onions In a cool, dry place In a cool, dry place

17. Goals for Proper Storage Safe storage of food Safe storage of food Efficient use of storage space Efficient use of storage space Effective use of simple storage aids Effective use of simple storage aids

18. Principles for Efficient use of Storage Space Items used most often should be easy to reach Items used most often should be easy to reach Heavy items should be kept on low shelves Heavy items should be kept on low shelves If counter space is limited, appliances that are used infrequently should be stored in cabinets If counter space is limited, appliances that are used infrequently should be stored in cabinets

19. Storage Aids Open shelving Open shelving Wall storage using gridded racks or boards with hooks Wall storage using gridded racks or boards with hooks Cabinet aids Cabinet aids Baskets Baskets