Kitchen Design
Three main work centers form this.
Work Triangle
An Island
Blender
Have one handle and a lid.
Saucepan
Has a swivel blade. Used to pare fruits and vegetables.
Vegetable Peeler
Includes the range, small cooking appliances and storage for pots and pans.
Cooking Center
Uses only one section in the kitchen for all the work centers.
One-wall
Browns breads and pastries on both sides
Toaster
Range in 3 to 20 quarts size with 2 small handles and a lid.
Pot
Scissors used for snipping, trimming or cutting dried fruit, fresh herbs or pastry.
Kitchen Shears
This center is used to clean fresh fruits and vegetables, drain foods, and wash dishes.
Sink Center
This kitchen plan looks like a letter found in the Maryland State Sport.
L-shaped
Cooks foods at a low temperature for hours.
Slow Cooker
Collapsable stainless steel fan sections used to blanch foods.
Steamer
Slices pizza and cuts rolled out dough
Pizza Wheel
This center has the refrigerator-freezer.
Cold-storage Center
Uses two walls parallel to each other to house the work centers.
Corridor or Galley Kitchen Plan
Electric Skillet
Small saucepan that fits into a larger one and has a lid.
Double Boiler
Protects countertop while using a knife.
Cutting board.
The pattern of activity in a kitchen that begins with removing food storage and ends with serving the food.
Work Flow
In this plan the sink is in the center with oven and refrigerator-freezer parallel with each other. Also looks like a letter.
U-Shaped
Mostly heats or bakes small amounts of food.
Toaster oven.
Heavy pot with a close fitting lid
Dutch oven
Also known as a French Knife. Ideal for slicing, chopping and dicing.
Chef's Knife