Kitchen plans equipment and tools
WEEK : 5
SUBJECT: FOOD AND NUTRITION
CLASS: SS 1
TOPIC: Kitchen plans equipment and tools
CONTENT: (a) Kitchen plans
(b) Cooking equipment- selection uses and care.
(c) Factors to consider:-affordability of the equipment, need for the equipment, availability of space, durability, ease of operation.
Sub-topic 1: Kitchen plans
Kitchen plan is a detailed drawing of a kitchen that shows its size, shape and measurements. A good kitchen plan has maximum output from a given set up. The Kitchen plans may take different shapes depending on the space available in the building for operation and serving of food.
Types of Kitchen plans
- Square shaped kitchen
- Rectangular shaped kitchen
- U- shaped kitchen
- L- shaped kitchen
- Parallel or Corridor shape
- Straight line or I- shaped or one wall kitchen
- Square shaped kitchen: The distance from one wall to another is more and required much walking when working in the kitchen. The equipments and appliances are arranged along the four equal walls.
- Rectangular shaped kitchen: This type of kitchen is used by both family and institution. It provides more space. Institutions and Industries prefer this type.
- U- Shaped kitchen: There is no chance for criss-crossing in this type of kitchen. It is good for family because of its efficiency and energy saving nature of plan
.
- L- Shaped kitchen: this type makes use of two walls adjoining at right angles. It is a very useful plan for small canteens, kiosk, coffee shop and small building
.
- Parallel and Corridor kitchen: This is good for mid-day meals in schools where dining facilities are not available.
- Straight line or one wall kitchen: It is also known as I- shaped kitchen. It is suitable for kiosk, tea shop or indomie serving shops.
Sub-topic 2: Cooking equipment- selection uses and care.
Large equipment: these are equipments are big in size and cannot be easily moved around e.g cookers, freezers, refrigerator, sink, working table, cabinet, cupboard, etc.
Mechanical equipments: These equipments help to reduce the energy and time spent on some basic kitchen operations. They include mixer, juicers, food processors, trolleys, dish washers, refrigerators etc.
Small equipments: These types of equipments are small in size and can be easily handled or moved around or placed anywhere for use when required. Examples are knives, pots, cutleries, pans, whisks and bitters, chopping board, blender, grinder (electric or manual) sieves, pestles and mortar, trays, plates and cups, grater, colander.
Factors to consider when selecting kitchen equipments:
- Size of the kitchen
- Size of the family or establishment
- Type of menu
- Frequency of use
- Safety
- Ease of installation and maintenance
- Durability
- Ease of cleaning
- Price
- Attractiveness
EVALUATION
- List three types of equipments used in the kitchen.
- Give two examples of each.
- Mention five important factors to consider when selecting kitchen equipments.
Sub-topic 3: Caring Practices for Kitchen Equipments
All equipments require care.
The following practices can be adopted in caring for kitchen equipment:
- Keep all utensils clean after use.
- Wipe equipments completely after washing with a clean cloth.
- All small equipments like cutlery, chopping board, kitchen tools, should be washed after use and replaced in their positions.
- It should be repaired immediately when noticed to be faulty.
- The equipment should be serviced always to maintain movable parts.
- Electrical appliances should be checked periodically to ensure efficiency and safety.
GENERAL EVALUATION
- One of these is not a factor to consider when planning a family kitchen.
- Size of the building
- Size of family
- Size of the cooking pot
- Socio-economic status
- The kitchen shape is dependent on one of the following.
- The size of the equipment
- The position of the equipment
- The size of the kitchen walls
- The size of the kitchen
- The kitchen shape is dependent on one of the following.
- The size of the equipment
- The position of the equipment
- The size of the kitchen walls
- The size of the kitchen
- There is ____ number of the kitchen shapes available in a home.
- 5 (b) 2 (c) 6 (d) 3
- ____ Kitchen is the most efficient or mostly used by home makers.
- U- shaped (b) I-shaped (c) L- shaped (d) parallel
THEORY
- Mention 5 ways of caring for kitchen equipments.
- Mention 5 important factors to consider when selecting kitchen equipments.
WEEKEND ASSIGNMENT
- Read FOOD AND NUTRITION FOR WASSCE AND SSCE by J.O. Olusanya, F. Bala, O. Eyisi. Pgs 18-21
- Draw 5 kitchen shapes with the use of Cardboard paper.
REFERENCE BOOKS:
Food and Nutrition for Senior Secondary Schools Book 1 by F. A. Bakare, N. M. Eze, H. B. Bala
Exam focus, food and nutrition for Senior Secondary Schools, WASSCE and SSCE
