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Kitchen Organization

Kitchen Organization. “Helps you get out of the Kitchen”. Basic Principle. Store items near the place where they will be used most often. Reasons. Organizing a kitchen efficiently… 1. Saves time and energy 2. Reduces steps needed to carry out tasks

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Kitchen Organization

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  1. Kitchen Organization “Helps you get out of the Kitchen”

  2. Basic Principle Store items near the place where they will be used most often

  3. Reasons • Organizing a kitchen efficiently… 1. Saves time and energy 2. Reduces steps needed to carry out tasks 3. Safe organization of appliances and work areas

  4. WORKCENTERS • Areas designed for specific kitchen tasks Includes: Equipment – needed for the task Storage space – enough for equipment & supplies Safe convenient work spaces

  5. Three Major Areas • Cold Storage Center (Refrigerator center) * Refrigerator * Freezer Used for preserving food

  6. Sink center *Main source of water Used for washing fruits and vegetables, draining food and washing dishes

  7. Cooking center *Range, oven and microwave Used for cooking and baking

  8. Other Work Centers • Mixing center Used for preparing and mixing food • Planning center Used for planning meals, shopping lists

  9. Work Triangle • An arrangement in which the three work centers form points of an imaginary triangle. *Efficient work flow – sides of the triangle should total between 12-22 feet

  10. Kitchen Plans

  11. U-Shaped Plan • Work centers on three connecting walls Advantage – discourages walk through traffic Disadvantage – work centers can be to far apart

  12. L-Shaped Plan • Work centers are on two connecting walls Advantage – Continuous appliance counter space Disadvantage – The more counter and cabinet space, the longer the walk between work centers.

  13. Corridor Plan • Work centers are located on two parallel walls. Advantage – Pattern is efficient for one person. Shorter distance between work centers. Disadvantage – Efficient is low if corridor is a traffic lane with walk through traffic.

  14. One Wall • Work centers are on one wall. Advantage – Good plan where space is limited. Efficient for one person. Disadvantage – Tend to be small, with limited storage and counter space.

  15. Island Plan • Freestanding unit, often in the center of the kitchen. Advantage – Makes use of wasted space. Shortens one or more sides of the work triangle. Disadvantage – Requires a large more spacious area.

  16. Peninsula Plan • Extension of a countertop. Advantage – Makes use of wasted space. Disadvantage – Requires a larger more spacious area.

  17. Work Flow The order in which tasks are done. • Remove food from storage • Washed if needed • Prepared and cooked

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