chapter 7 kitchen principles section 7.1 introduction to the kitchen
TRANSCRIPT
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Chapter 7 Kitchen Principles
Section 7.1 Introduction to the
Kitchen
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Types of Equipment
• Major Appliances
• Small Appliances
• Utensils
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Major Appliance
• A large device that gets its energy from electricity or gas.
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Major Appliance
• Refrigerator, range, microwave, dishwasher.
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Small Appliance
• A small electrical device used to perform tasks such as mixing, chopping, and cooking.
• Blender, toaster, mixer.
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Utensils
• Kitchen tools - measuring cups, knives, peelers,etc.
• Cookware - pots and pans.
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Use and Care
• Appliances and utensils require careful use and care.
• Read the instructions .
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Kitchen Work Centers• Work centers are areas
designed for specific kitchen tasks and include equipment, storage and a safe, convenient work place.
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Basic Work Centers
• Cold storage center
• Sink center
• Cooking center
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Cold Storage Center• The refrigerator/freezer is
the focus of this center.• Storage bags, food wraps,
and containers for leftovers should be stored nearby.
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Sink Center• Main source of water.
• Used for washing foods, dishes, etc.
• Store cleaning supplies and utensils close by.
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Cooking Center•The range,cooking tools, pots and pans, small cooking appliances and canned & packaged food belong here.
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Other Work Centers
• Mixing Center – Store measuring utensils, mixer,bowls, whisks, spices, flour, sugar here.
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Other Work Centers
• Store things where you use them.
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Other Work Centers
• Planning center.
• Store cookbooks, recipes, coupons.
• Desk top, phone, etc.