KITCHEN AND KITCHEN EQUIPMENT

SUB-TOPIC:         TYPES OF KITCHEN LAYOUT

KITCHEN LAYOUT

The kitchen can be described as the laboratory in the home where food preparation takes place. The kitchen should be planned and arranged in such a way that food preparation and utilization of the tools and equipment will be made easy. A cheerfully decorated kitchen, planned for the economy of space and movement will make the tasks of the housewife more enjoyable, pleasant, and labor-saving. There are three basic kitchen plans or layouts.

• Corridor type: in this case, equipment and appliances are fixed against opposite walls
• L-shaped type: in this type, the equipment and appliances are arranged along two adjoining walls.
• U-shaped type: in this type, the equipment and appliances are fixed along two opposite walls and the connecting wall.

KITCHEN UTENSILS AND EQUIPMENT

Kitchen equipment and utensils are very important for food storage, preparation, and cooking. Small kitchen tools such as knives and forks are called utensils while the large ones such as cookers and deep freezers are known as equipment. 

TYPES OF KITCHEN UTENSILS 

•         Measuring utensils: these are used to measure ingredients for food preparation. They include:
•         Dry measuring cups
•         Liquid measuring cups
•         Measuring spoons.
•         Mixing equipment and utensils: used to blend and mix ingredients e.g mixing bowls, mixing spoons, whisks, hard grinder
•         Cutting and chopping utensils: used for cutting and chopping food into smaller pieces, they include knives, cutting/chopping boards, peelers, kitchen shears, and graters.
•         Other kitchen utensils include colanders, strainers, spatulas, turners, tongs, cooking forks, cooking spoons, cooking pots, frying pans, saucepans, etc.

TYPES OF KITCHEN EQUIPMENT/APPLIANCES

The kitchen appliances are those pieces of equipment powered by either gas or electricity. There are small and large kitchen appliances.

•         Small kitchen appliances: these can be moved easily from one place to another e.g. toaster, hand-held mixer, blender, food processor, electric frying pan, etc.
•         Large kitchen appliances: these are major kitchen equipment. They are mostly fixed and once installed, they are not usually moved from one place to another. They include microwave ovens, deep freezers, gas cookers, refrigerators, etc. Those that do not make use of electricity or gas include; the sink unit, kitchen cabinets, etc.

GENERAL CARE OF KITCHEN EQUIPMENT AND UTENSILS

•         Each piece of kitchen equipment and utensils has to be used correctly to obtain the best results
•         Follow the manufacturer’s manual for the use and care of each equipment
•         Preserve the manual as long as the equipment is in use
•         Repair appliances and utensils promptly. 
•         Wash kitchen utensils immediately after use and store properly.

Evaluation:

•         Identify the three different types of kitchen layout
•         State the differences between kitchen utensils and equipment and give examples.