Chapter 21

1. Chapter 21 Equipping the Kitchen

2. Kitchen Design Basics • A well designed kitchen is organized for efficiency. • An efficient kitchen starts with a floor plan that promotes work flow. • Work Flow: is all the steps involved in removing food storage, preparing it, and serving it. • Work Centers: areas designed for specific kitchen tasks. • Well designed work center includes the equipment needed for the task, enough storage space, and a safe, convenient work space.

3. Types of Work Centers • Cold storage centers • The refrigerator-freezer is the focus of this center. • Items might be stored nearby include bags, food wraps, and containers for leftovers. • Sink Center • This center is the main source of water. • Cleaning supplies should be nearby. • Cooking Center • This center includes the range and related items such as cooking tools, pots and pans, and potholders.

4. The Work Triangle • The arrangement of the three main work centers in a kitchen forms the work triangle. • The distance between any 2 centers should be between 12 and 26 feet. • Main path for people should not travel through the work triangle.

5. Kitchen Plans • A kitchen’s floor plan determines the work triangle. • One-wall: all three centers are on one wall. • Often have limited storage and counter space • L-Shaped: have work centers on 2 connecting walls. • Corridor: have work centers on facing walls. • Convenient for the single cook. • U-Shaped: work centers on three connecting walls.

6. Floor Plan Examples

7. Peninsulas and Islands • Peninsula: is a countertop extension that is open on two sides and on one end. • Island: is a freestanding counter that is open on all sides and is often placed in the center of the kitchen.

8. Universal Design • Universal Design: is a way of making objects and spaces easy to use by everyone, regarding age or physical ability. • Wider doorways • Adjustable countertops • Open shelves • Small changes can make kitchens better suited for individual needs. • Pg. 317 in textbook

9. Kitchen Components

10. You should consider 3 factors when selecting kitchen components, including cabinets, countertops, flooring, lighting, and appliances. • 1. Washability: choose materials that are easy to clean and able to keep surfaces free of harmful substances. • Metal, plastic, etc. • 2. Moisture Resistance: moisture promotes growth of bacteria • Ventilation, exhaust fans, etc. • 3. Heat Resistant: only heatproof materials new appliances. • Keep flammable objects out of kitchen.

11. Buying for the Kitchen • Before You Buy: • 1. Consider your needs • Does the usefulness justify the cost? • Do I have room to store? • 2. Prioritize Features • Measurements • Different features, etc. • 3. Conduct Research • Consumer Reports • Reliable Dealer

12. Consumer Safeguards • Government agencies, manufacturers, and dealer help ensure that consumers are treated fairly. Look for the safeguards as you shop! • Energy Guide Label • Yellow label on large appliances • Compare operating costs of different brands/models • Energy Star: shows that an appliance meets strict guidelines on efficiency. • Seals of Approval • Testing agencies give a seal of approval –safety • Warranties • Is a manufactures guarantee that a product will perform as advertised. • Service Contract • Is an insurance that covers repair and maintenance of a product for a specific length of time.

13. Critical Shopper • Comparison Shopping – best value for your money. • Keep written notes as you shop • Check for potential hazards • Do they seem to be made well? • Look at the owners manual • What does the warranty offer? • Compare prices

14. Paying for Purchase • Most major purchases are bough on credit. • Credit: is a financial arrangement that delays payment for an item. • Down Payment: a portion of the purchase price that you must pay before you take the item home. • Principal: the purchase price minus the down payment. (what is financed) • Interest: is a fee for the loan expresses as a percentage • Annual Percentage Rate (APR): yearly rate of interest that you pay on the principal • Finance Charge: the total amount you pay for borrowing.

15. Protecting your Purchase • Keep your warranty, owner’s manual, and sales receipt for every appliance. • File documents together

16. Kitchen Appliances Large Appliances: Ranges, refrigerator, dishwasher Small Appliances: toaster, food processor, etc.

17. Ranges • The conventional range is a single, free-standing unit consisting of a cooktop, an oven, and a broiler. • Cooking heat is generated by heating units. • Heating Unit: is an energy source in the range. • Most ranges have either gas or electric units. • Gas Ranges • Heating unit is called a burner (visible flame) • Electric Ranges • Heating unit is called an element. • Convention Ovens • Use convection currents • Convection Oven: has a fan that circulates heat to equalize temperatures throughout the oven.

18. Microwave Ovens • Microwave ovens have a magnetron tube that converts electricity into microwaves; a form of energy that travels through space like a radio wave. • Microwaves can pass through: • Paper • Glass • Plastic • The molecules in the food absorb the waves and vibrate against each other causing friction. • Friction produces heat that warms the food.

19. Refrigerator-Freezers • Refrigerator-Freezers create cold storage using a chemical blend called refrigerant. • Refrigerant expands into a gas as it circulates in the refrigerator walls. • The gas absorbs heat which escapes through the coils on the outside of the refrigerator.

20. Dishwashers • Dishwashers save time and tend to use less water than hand-washing. • Water is heated to 140 degrees in order to sanitize dishes.

21. Small Appliances • Small appliances are electrical devices that perform a simple task. • Save time and are cheaper and use less energy than major appliances. Blender Food Processor Electric Mixer Toaster Toaster Oven Electric Skillet Slow Cooker Broiler/Grill Rice Cooker Steamer

22. Food Preparation Tools and Equipment

23. Cookware and Bakeware • Cookware is equipment for cooking food on top of the range. • Bakeware is equipment for cooking food in an oven. • Both are available in a variety of materials. • Each material has advantages, disadvantages, and rules for use. • Pg. 326-327 Chart

24. Types of Cookware

25. Skillet Also, known as a frying pan. Shallow for browning and frying foods. A griddle is a skillet without sides.

26. Saucepan A saucepan is a deep pan with one long handle. Saucepans are usually made of metal or heatproof glass. They are used for simmering or boiling.

27. Pot A pot is larger and heavier than a saucepan. They have 2 small handles one on each side.

28. Double Boiler A double boiler is a small saucepan with a lid that fits into a larger saucepan. You simmer water in the bottom pan, and gently heat food in the upper pan. Useful in heating foods that scorch easily. -Chocolate -Sauces -Milk

29. Dutch Oven Is a heavy pot with a close-fitting lid that can be used on the range or in the oven.

30. Steamer A steamer is covered saucepan with an insert that holds food over a small amount of boiling water. Holes in the insert allow steam to pass through to cook the food.

31. Pressure Cooker A pressure cooker is a heavy pot with a locked-on lid and a steam gauge Steam builds inside the pot, creating very high temperatures that cook food quickly.

32. Types of Bakeware

33. Loaf pan A loaf pan is a deep, narrow, rectangular pan that is used for baking loaves of bread or meat.

34. Cookie Sheet A cookie sheet is a flat, rectangular pan with two or three sides open that is used to bake cookies and biscuits.

35. Baking Sheet Similar to a cookie sheet, but is has 1 inch deep sides. Baking sheets are used for sheet cakes pizza, chicken, fish, etc.

36. Cake Pan A cake pan is a round or square pan that is a few inches deep and about 8 to 10 inches across. Also come in novelty shapes.

37. Tube Pan A tube pan is a deep, one or two piece cake pan with a center tube. Tube pans are used for angel food cake and sponge cakes.

38. Springform Pan Round pan with a removable bottom. The side is latched, which allows you to open gently. Cheesecakes, and other desserts.

39. Pie Pan A pie pan is a round pan with slanted sides. Tart pans are similar in shape but smaller.

40. Muffin Pan Hold 6 to 12 muffins, rolls, or cupcakes

41. Roasting Pan Large, heavy oval, or rectangular pan. Used for roasting meats and whole poultry

42. Casserole A casserole is used for baking and serving main dishes and desserts. Come in many different sizes

43. Aluminum Foil Pan Aluminum foil pans are lightweight and recyclable.

44. Handheld Tools

45. Measuring Tools • Dry Measuring Cups • Come in several sizes usually: ¼ 1/3 ½ and 1 cup. • Liquid Measuring Cups • Transparent- Glass or Plastic • Marked in fluid ounces, fractions, and cups • Measuring Spoons • Come in standard sizes of: ¼ t, 1 t, and 1 T.

46. Cutting Tools • Bread Knife • Has a serrated blade or saw-tooth blade for slicing bread. • Slicing Knife • Large knife used for meat or poultry • Chef’s Knife • French Knife has a large, triangular blade for slicing, chopping, and dicing.

47. Utility Knife • Small slicing knife that is food for cutting small foods such as tomatoes and apples. • Boning Knife • Has a thin, angled blade suited for removing bones. • Paring Knife • Small knife for removing the feel from fruits and vegetables

48. Vegetable Peeler • Has a swivel blade for quickly paring fruits and vegetables • Kitchen Shears • Powerful scissors used for snipping, trimming, or cutting. • Food Chopper • Small food processor: various sizes

49. Food Grinder • Grinds meats, poultry, nuts, and other foods. • Pizza Wheel • Round revolving blade on a handle for slicing pizza or cutting dough. • Cutting board • Protects the countertop and the knife. Plastic cutting boards resist bacteria.

50. Keeping Knives Sharp • Sharp knives cause LESS ACCIDENTS • Knives need regular sharpening on a sharpening stone, rod, or steel.