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Subject: Food And Nutrition
Topic: The Kitchen Plans
Lesson Objectives: By the end of the lesson, the learners should be able to:
- Define the term Kitchen;
- Mention the Determinants of size of a Kitchen;
- State three basic kitchen plan;
- Factors to consider when arranging kitchen equipment;
The kitchen can be described as a laboratory in the home where all food preparation takes place. The kitchen should be planned and arranged in such a way as to make the task of food preparation and utilisation of both the equipment and tools easy.
this means unnecessary wondering in the kitchen due to poor arrangement of the kitchen equipment and tools should be avoided.
A carefully decorated kitchen, planned for economy of space and free movement will make the task of the housewife more enjoyable, pleasant and labour-saving. However, it is unfortunate that the housewives who use the kitchen more are not usually considered during the planning or lay out.
Determinant of kitchen size
- Size of the family
- Activities to be carried out inside the kitchen
There are three basic kitchen plans. They are:The Corridor Type: in this type of kitchen plan, the equipment and appliances are fixed against opposite walls.
The L-shaped type: in this type of kitchen plan equipment and appliances are arranged along two adjoining walls.
The U-shaped type: in this type of kitchen plan, the equipment and appliances are fixed along two opposite walls and along the connecting wall.
Sequence Of Equipment In The Kitchen
In arranging the kitchen equipment, the following should be considered:
- The sink should be located under a window or an outside wall for reasons of plumbing, drainage and light.
- provision should be made for a tall cupboard with a chef to hold cleaning tools and equipment. However, in these modern-day kitchens, cabinets are provided in the kitchen to take care of this and other tools.
- the kitchen should be well ventilated so as to remove steam films all those products of combustion and to prevent condensation.
- the refrigerator should not be located close to the cooker for obvious reasons.
- Meals can either be served in the kitchen or in separate dining room. if provision is made for a dining room it should be easily accessible to the kitchen with a hatch between ease serving.
- There should be adequate lighting in the kitchen. The lighting could be natural or artificial. This is to prevent strain, accidents, inflammation, and soreness of the eyes. If providing artificial lighting, the following should be taken into consideration.
- The lighting should be sufficient for the purpose required.
- It should not cast shadows.
- Should be free from glare.
- It shouldn’t waver or Flicker
- Should not discharge impurities into the air.
Note: light should always be available when and where it is required. When deciding on the amount of lighting required, the following points must be considered:
- The size of the room
- The purpose of the room
- The light source to be used whether incandescent, florescent or both.
- The colour scheme of the walls and furnishings dark finishes absorbs more light than lighter ones.
- The type of fittings to be used and the light distribution.
Done studying? See previous lessons in Food And Nutrition
Take a quick test for this lesson!
- What is a Kitchen?
- Mention the Determinants of size of a Kitchen.
- State three basic kitchen plan.
- State the Factors to consider when arranging kitchen equipment.
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