chapter 7 kitchen principles section 7.1 introduction to the kitchen

Chapter 7 Kitchen Principles

Section 7.1 Introduction to the

Kitchen

Types of Equipment

• Major Appliances

• Small Appliances

• Utensils

Major Appliance

• A large device that gets its energy from electricity or gas.

Major Appliance

• Refrigerator, range, microwave, dishwasher.

Small Appliance

• A small electrical device used to perform tasks such as mixing, chopping, and cooking.

• Blender, toaster, mixer.

Utensils

• Kitchen tools - measuring cups, knives, peelers,etc.

• Cookware - pots and pans.

Use and Care

• Appliances and utensils require careful use and care.

• Read the instructions .

Kitchen Work Centers• Work centers are areas

designed for specific kitchen tasks and include equipment, storage and a safe, convenient work place.

Basic Work Centers

• Cold storage center

• Sink center

• Cooking center

Cold Storage Center• The refrigerator/freezer is

the focus of this center.• Storage bags, food wraps,

and containers for leftovers should be stored nearby.

Sink Center• Main source of water.

• Used for washing foods, dishes, etc.

• Store cleaning supplies and utensils close by.

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

Other Work Centers

• Mixing Center – Store measuring utensils, mixer,bowls, whisks, spices, flour, sugar here.

Other Work Centers

• Store things where you use them.

Other Work Centers

• Planning center.

• Store cookbooks, recipes, coupons.

• Desk top, phone, etc.