CHAPTER 21 CHAPTER 21 Chapter Overview Introduce the Chapter Equipping the Kitchen In this chapter, students learn how to equip a kitchen for effi ciency and good work fl ow. Students examine what to consider when selecting kitchen components, cabinets and countertops, and fl ooring; explore safe electrical systems; learn how to shop critically for appliances; and study the proper use and care of kitchen tools and equipment. Build Background Ask students to name the basic kitchen tools and equipment that are essential to a kitchen. Activate Prior Explore Knowledge the Photo Caption Answer Answers will vary but might include using small appliances and tools for cutting, mixing, bak- ing, and cleaning up. Discussion Ask students: How can the design of a Writing Cause-and-Effect kitchen help to increase effi - Activity Paragraph ciency? (Answers will vary but may include: If a kitchen Disorganized Kitchen What makes a kitchen has an adequate amount of Aorganized? What are the consequences if a kitchen space, it will be easier to per- is disorganized? Write a cause-and-effect paragraph in form tasks.) which you explore kitchen disorganization and its con- sequences. The disorganization will be the cause, and the consequences will be the effect. Activate Prior Writing Tips Follow these steps to write a cause-and- Knowledge Writing Activity effect paragraph: Explore the Photo A well- ● Describe a cause and explain its result, or effect. equipped kitchen has plenty of ● Use detailed, specific language. work and storage space. How Cause and Effect can you make the most of your ● Explain why the effect results from the cause. Paragraph space? 314 Unit 5 This activity prompts students Kitchen Basics to write a cause and eff ect paragraph that describes one form of kitchen disorganiza- tion and its consequences. CLASSROOM Solutions Cause-and-eff ect paragraphs Print Resources Technology Resources essentially show how one thing leads to another. A stu- Student Edition Presentation Plus! provides visual Teacher Wraparound Edition dent may choose to write teaching aids for every section. Student Activity Workbook about how stacking glasses Online Learning Center includes resources Student Activity Workbook Teacher and activities for students and teachers. one on top of another can Annotated Edition result in breakage. TeacherWorks Plus is an electronic lesson planner that provides instant access to complete teacher 314 resources in one convenient package. Reading Guide CHAPTER 21 Before You Read Preview Skim through the chapter. As you skim, think about how your FOCUS home kitchen is equipped. What makes it easy or difficult to use? Bell Ringer Activity Read to Learn Academic Key Concepts Identify Effi cient Standards ● Explain the items that make up a work triangle. Design ● Describe factors to consider when selecting kitchen Obtain catalogs or maga- components. English Language Arts zines that contain a variety of ● Contrast a warranty and a service contract. NCTE 4 Use written language kitchen designs, components, ● List three large kitchen appliances and nine small kitchen to communicate effectively. and appliances. Distribute appliances. the catalogs and magazines ● Describe seven common types of cookware. Mathematics to students, and ask them NCTM Number and to list the options that they Main Idea Operations Compute flu- would include to make a D In a well-designed and equipped kitchen, you can store, ently and make reasonable prepare, and serve foods with ease. estimates. kitchen more effi cient. Then NCTM Measurement Apply ask students to explain why Content Vocabulary appropriate techniques, tools, they would include each ■ work flow ■ credit and formulas to determine item. Ask volunteers to share ■ work center ■ down payment measurements. their ideas with the class. ■ work triangle ■ principal Science ■ peninsula ■ interest N NSES B Develop an under- C ■ island ■ annual percentage rate (APR) standing of interactions of L ■ ■ Preteaching universal design finance charge energy and matter. B ■ grounding ■ heating unit Vocabulary ■ task lighting ■ convection oven Social Studies Ask students to write one sen- ■ EnergyGuide label ■ cookware NCSS VIII A Science, Tech- tence that uses at least two of ■ warranty ■ bakeware nology, and Society Identify the content vocabulary terms. ■ service contract and describe both current and historical examples of the Graphic Organizer Academic Vocabulary interaction and interdepen- The graphic organizer is ● assess ● versatile dence of science, technology, also on the TeacherWorks CD. and society in a variety of Graphic Organizer cultural settings. (In one circle, students should Use a graphic organizer like the one below to compare and list qualities that are unique NCTE National Council of contrast glass and enamel cookware. to glass cookware: breaks eas- Teachers of English ily, may need a wire grid if BOTH NCTM National Council of used on electric cooktop, some GLASS ENAMEL Teachers of Mathematics NSES National Science only cooktop-safe, some only Education Standards oven-safe, holds heat, does NCSS National Council for not conduct heat well, easy to the Social Studies clean, do not subject hot pan to cold temperatures. In the other circle, students should Graphic Organizer Go to this book’s list qualities unique to enamel Online Learning Center at glencoe.com cookware: chips easily, dish- to print out this graphic organizer. washer safe. In the area where the circles overlap, students Chapter 21 Equipping the Kitchen 315 should list the similarities between glass and enamel cookware: attractive, can be used for cooking and serving, Reading Guide use nonabrasive cleaners and nylon scrubbers.) Before You Read N NCLB connects Point out to students that, in addition to D Develop Concepts C allowing you to store, prepare, and serve Main Idea Ask students: Do you think that L academic correlations foods with ease, a well-design kitchen can a well-designed kitchen can infl uence your B to book content. help keep you organized and make the best food choices? (Answers may include: A well- use out of the tools, equipment, and space designed kitchen functions well, and accom- you have. modates your needs. You will be less willing to use a part of your kitchen if it is poorly designed. This will affect choices you make about which foods to prepare.) 315 Kitchen Design The Work Triangle CHAPTER 21 The arrangement of the three main work Basics centers in a kitchen forms the work triangle. A well-designed kitchen is organized for effi- Each work center is one point in the trian- TEACH ciency so that you get the most from your time gle. For an efficient work flow, the distance and effort. An efficient kitchen starts with a floor U1 between any two centers should be between Discussion Starter plan that promotes the work flow. In a kitchen, 12 and 26 feet. The work triangle should be work flow is all the steps involved in removing away from through-traffic, the path of people Sizing Up Kitchens Ask stu- food from storage, preparing it, and serving it. dents: Do you think kitchen walking from one room to another. size can affect the quality and When one person works in the kitchen effi ciency of the foods you Work Centers alone, the work triangle can be compact. If people share kitchen tasks, additional work prepare? How might a larger Kitchens are organized around work cen- kitchen be more effi cient for space is useful. For example, a second sink ters. A work center is an area designed for lets one person scrub vegetables while another some people but not others? performing specific kitchen tasks, such as (Answers will vary but may washes dishes. This arrangement might create chopping vegetables or washing dishes. A adjacent or overlapping work triangles. include: Kitchen size can affect well-designed work center has the equipment the quality and effi ciency of you need to do a task, plus convenient and Kitchen Plans the foods you prepare. If, for adequate storage and work space. example, you have multiple A typical kitchen has three major work A kitchen’s floor plan determines its work cooks in the kitchen, and your centers: triangle. The four most common floor plans kitchen design is not capable are shown in Figure 21.1 and described here: of accommodating more than Cold-Storage Center The focus of the cold- One-Wall Small kitchens often have a one- one cook, you may have too storage center is the refrigerator-freezer. Plas- wall plan, with all three work centers on one little counter space to prepare tic storage bags, food wraps, and containers wall. Kitchens with a one-wall plan often have certain foods, or preparation for leftovers might also be stored here. limited storage and counter space. could take longer. If, on the Sink Center The sink center is the place to other hand, you live alone, a do tasks that require running water, includ- L-Shaped Kitchens with an L-shaped plan larger kitchen might be ineffi - ing cleaning fresh fruits and vegetables, drain- have work centers on two connecting walls. cient, causing you to run back ing foods, and washing dishes. Dishpans and This layout keeps through-traffic away from and forth to retrieve ingredi- other cleanup supplies should be stored in this the work flow. ents and kitchen tools from U2 area. The garbage disposal and dishwasher are Corridor Kitchens with a corridor plan have opposite ends of the room.) also part of the sink center. work centers on facing walls. This design is Cooking Center The cooking center includes convenient for a single cook. If doorways are U1 Universal Access the range, small cooking appliances, and located at opposite ends of the kitchen, how- Visual Learners related tools. Pots and pans, cooking tools, ever, through-traffic can be disruptive. Assess Workfl ow Ask stu- and possibly canned and packaged foods are U-Shaped Kitchens with a U-shaped plan dents to think about the design also stored in the cooking center.