Kitchen & Bath Product and Materials Chapter 6 Review Questions Answeres

Infinite primarily used for grooming and storage of food

A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment. A modernistic middle-class residential kitchen is typically equipped with a stove, a sink with hot and common cold running water, a refrigerator, and worktops and kitchen cabinets arranged according to a modular design. Many households have a microwave oven, a dishwasher, and other electric appliances. The primary functions of a kitchen are to store, prepare and cook nutrient (and to consummate related tasks such as dishwashing). The room or surface area may also be used for dining (or pocket-sized meals such as breakfast), entertaining and laundry. The design and structure of kitchens is a huge market place all over the earth.

Commercial kitchens are institute in restaurants, cafeterias, hotels, hospitals, educational and workplace facilities, army barracks, and like establishments. These kitchens are mostly larger and equipped with bigger and more than heavy-duty equipment than a residential kitchen. For example, a large eating place may have a huge walk-in fridge and a big commercial dishwasher automobile. In some instances, commercial kitchen equipment such every bit commercial sinks is used in household settings every bit it offers ease of use for food preparation and high immovability.^{[1] [2]}

In developed countries, commercial kitchens are generally subject to public health laws. They are inspected periodically past public-health officials, and forced to close if they practice non meet aseptic requirements mandated by law.^{[ citation needed ]}

History

Middle Ages

The roasting spit in this European Renaissance kitchen was driven automatically by a propeller—the black cloverleaf-like structure in the upper left

Early medieval European longhouses had an open fire under the highest point of the building. The "kitchen surface area" was between the entrance and the fireplace. In wealthy homes, there was typically more than one kitchen. In some homes, at that place were upwards of iii kitchens. The kitchens were divided based on the types of food prepared in them.^[3]

The kitchen might be dissever from the peachy hall due to the smoke from cooking fires and the chance the fires may get out of control.^[4] Few medieval kitchens survive as they were "notoriously ephemeral structures".^[5]

Kitchen interior, circa 1565

Colonial America

In Connecticut, as in other colonies of New England during Colonial America, kitchens were oft built as divide rooms and were located behind the parlor and keeping room or dining room. One early tape of a kitchen is constitute in the 1648 inventory of the estate of a John Porter of Windsor, Connecticut. The inventory lists goods in the house "over the kittchin" and "in the kittchin". The items listed in the kitchen were: silver spoons, pewter, contumely, fe, arms, ammunition, hemp, flax and "other implements about the room".^[6]

Rationalization

A stepstone was the kitchen designed in Frankfurt by Margarethe Schütte-Lihotzky. Working-class women ofttimes worked in factories to ensure the family's survival, as the men's wages ofttimes did not suffice. Social housing projects led to the next milestone: the Frankfurt Kitchen. Developed in 1926, this kitchen measured one.9 by 3.4 metres (half dozen ft 3 in by 11 ft 2 in). It was built for two purposes: to optimize kitchen work to reduce cooking fourth dimension and lower the toll of building decently equipped kitchens. The design, created by Margarete Schütte-Lihotzky, was the issue of detailed time-motion studies and interviews with future tenants to identify what they needed from their kitchens. Schütte-Lihotzky's fitted kitchen was built in some 10,000 apartments in the housing projects erected in Frankfurt in the 1930s.^[seven]

Materials

The Frankfurt Kitchen of 1926 was made of several materials depending on the application. The mod built-in kitchens of today use particle boards or MDF, decorated with a multifariousness of materials and finishes including wood veneers, lacquer, glass, melamine, laminate, ceramic and eco gloss. Very few manufacturers produce home built-in kitchens from stainless steel. Until the 1950s, steel kitchens were used past architects, but this cloth was displaced by the cheaper particle lath panels sometimes decorated with a steel surface.

Domestic kitchen planning

Beecher's "model kitchen" brought early ergonomic principles to the home

Domestic (or residential) kitchen design is a relatively contempo discipline. The first ideas to optimize the work in the kitchen go back to Catharine Beecher's A Treatise on Domestic Economy (1843, revised and republished together with her sister Harriet Beecher Stowe as The American Woman's Abode in 1869). Beecher'due south "model kitchen" propagated for the first fourth dimension a systematic design based on early ergonomics. The pattern included regular shelves on the walls, ample workspace, and defended storage areas for various food items. Beecher even separated the functions of preparing food and cooking it altogether past moving the stove into a compartment adjacent to the kitchen.

Christine Frederick published from 1913 a serial of articles on "New Household Management" in which she analyzed the kitchen following Taylorist principles of efficiency, presented detailed fourth dimension-motion studies, and derived a kitchen pattern from them. Her ideas were taken up in the 1920s past architects in Germany and Austria, most notably Bruno Taut, Erna Meyer, Margarete Schütte-Lihotzky and Benita Otte, who designed the starting time fitted kitchen for the Haus am Horn, which was completed in 1923.^[8] Similar pattern principles were employed by Schütte-Lihotzky for her famous Frankfurt kitchen, designed for Ernst May'due south Römerstadt, a social housing projection in Frankfurt, in 1927.

While this "piece of work kitchen" and variants derived from it were a bully success for tenement buildings, homeowners had dissimilar demands and did not desire to be constrained past a six.4-square-metre (69 sq ft) kitchen. Nevertheless, the kitchen blueprint was generally advertising-hoc following the whims of the builder. In the U.Southward., the "Small Homes Council", since 1993 the "Building Research Council", of the School of Architecture of the Academy of Illinois at Urbana–Champaign was founded in 1944 with the goal to improve the land of the fine art in domicile edifice, originally with an emphasis on standardization for cost reduction. It was there that the notion of the kitchen piece of work triangle was formalized: the three main functions in a kitchen are storage, grooming, and cooking (which Catharine Beecher had already recognized), and the places for these functions should be arranged in the kitchen in such a way that work at i identify does not interfere with piece of work at another place, the altitude between these places is not unnecessarily large, and no obstacles are in the style. A natural arrangement is a triangle, with the fridge, the sink, and the stove at a vertex each.

This ascertainment led to a few common kitchen forms, ordinarily characterized past the organisation of the kitchen cabinets and sink, stove, and fridge:

• A single-file kitchen (also known as a one-way galley or a directly-line kitchen) has all of these along 1 wall; the work triangle degenerates to a line. This is not optimal, merely oft the just solution if infinite is restricted. This may exist mutual in an attic space that is beingness converted into a living space, or a studio apartment.
• The double-file kitchen (or ii-way galley) has two rows of cabinets on reverse walls, one containing the stove and the sink, the other the fridge. This is the classical piece of work kitchen and makes efficient utilise of space.
• In the L-kitchen, the cabinets occupy two adjacent walls. Again, the work triangle is preserved, and there may fifty-fifty be space for an boosted table at a third wall, provided it does not intersect the triangle.
• A U-kitchen has cabinets forth three walls, typically with the sink at the base of the "U". This is a typical work kitchen, besides, unless the two other chiffonier rows are short enough to identify a table on the quaternary wall.
• A M-kitchen has cabinets along three walls, like the U-kitchen, and also a partial fourth wall, oftentimes with a double basin sink at the corner of the M shape. The One thousand-kitchen provides additional work and storage space and tin can support two work triangles. A modified version of the G-kitchen is the double-L, which splits the Grand into 2 50-shaped components, essentially adding a smaller L-shaped island or peninsula to the 50-kitchen.

• The block kitchen (or isle) is a more recent development, typically found in open up kitchens. Here, the stove or both the stove and the sink are placed where an 50 or U kitchen would accept a table, in a gratis-standing "isle", separated from the other cabinets. In a closed room, this does not make much sense, but in an open kitchen, it makes the stove accessible from all sides such that two persons can cook together, and allows for contact with guests or the residue of the family since the cook does not face the wall any more. Additionally, the kitchen island's counter-top can function as an overflow surface for serving cafe-fashion meals or sitting downwards to consume breakfast and snacks.

In the 1980s, there was a backfire confronting industrial kitchen planning and cabinets with people installing a mix of work surfaces and free standing furniture, led by kitchen designer Johnny Grey and his concept of the "unfitted kitchen". Modernistic kitchens frequently take enough breezy space to allow for people to eat in information technology without having to use the formal dining room. Such areas are called "breakfast areas", "breakfast nooks" or "breakfast bars" if space is integrated into a kitchen counter. Kitchens with enough space to consume in are sometimes called "eat-in kitchens". During the 2000s, flat pack kitchens were popular for people doing DIY renovating on a budget. The flat pack kitchens manufacture makes it piece of cake to put together and mix and matching doors, demote tops and cabinets. In flat pack systems, many components can be interchanged.

In larger homes, where the owners might have meals prepared by a household staff member, the home may have a chef's kitchen. This typically differs from a normal domestic kitchen by having multiple ovens (perhaps of different kinds for different kinds of cooking), multiple sinks, and warming drawers to proceed food heated between cooking and service.

Other types

Eating place and canteen kitchens found in hotels, hospitals, educational and workplace facilities, army billet, and similar institutions are more often than not (in developed countries) subject to public wellness laws. They are inspected periodically past public wellness officials and forced to shut if they do non run across aseptic requirements mandated past law.

Canteen kitchens (and castle kitchens) were often the places where new technology was used first. For instance, Benjamin Thompson'south "free energy saving stove", an early on 19th-century fully closed fe stove using ane fire to heat several pots, was designed for large kitchens; some other 30 years passed earlier they were adapted for domestic use.

As of 2017, eatery kitchens usually have tiled walls and floors and use stainless steel for other surfaces (workbench, but also door and drawer fronts) because these materials are durable and easy to clean. Professional kitchens are often equipped with gas stoves, as these allow cooks to regulate the heat more than chop-chop and more finely than electric stoves. Some special appliances are typical for professional kitchens, such as large installed deep fryers, steamers, or a bain-marie.

The fast food and convenience food trends have inverse the manner in which restaurant kitchens operate. Some of these type restaurants may only "finish" convenience food that is delivered to them or just reheat completely prepared meals. At the most they may grill a hamburger or a steak. Only in the early 21st century, c-stores (convenience stores) are attracting greater market place share past performing more food preparation on-site and better customer service than some fast food outlets.^[9]

The kitchens in railway dining cars have presented special challenges: space is limited, and, personnel must be able to serve a great number of meals quickly. Peculiarly in the early history of railways, this required flawless organization of processes; in modern times, the microwave oven and prepared meals take made this job much easier. Kitchens aboard ships, shipping and sometimes railcars are often referred to equally galleys. On yachts, galleys are often cramped, with one or two burners fueled by an LP gas bottle. Kitchens on cruise ships or large warships, past contrast, are comparable in every respect with restaurants or canteen kitchens.

On passenger airliners, the kitchen is reduced to a pantry. The crew's role is to rut and serve in-flight meals delivered by a catering company. An extreme form of the kitchen occurs in space, due east.g., aboard a Space Shuttle (where information technology is also called the "galley") or the International Space Station. The astronauts' food is mostly completely prepared, dehydrated, and sealed in plastic pouches before the flight. The kitchen is reduced to a rehydration and heating module.

Outdoor areas where food is prepared are generally non considered kitchens, even though an outdoor area prepare up for regular food training, for instance when camping, might be referred to as an "outdoor kitchen". An outdoor kitchen at a military camp might exist placed near a well, water pump, or water tap, and it might provide tables for food grooming and cooking (using portable camp stoves). Some camp kitchen areas accept a big tank of propane connected to burners so that campers tin cook their meals. Military camps and like temporary settlements of nomads may have dedicated kitchen tents, which have a vent to enable cooking smoke to escape.

In schools where domicile economics, food technology (previously known as "domestic science"), or culinary arts are taught, in that location are typically a series of kitchens with multiple equipment (similar in some respects to laboratories) solely for the purpose of didactics. These consist of multiple workstations, each with its own oven, sink, and kitchen utensils, where the teacher tin evidence students how to prepare food and cook information technology.

By region

China

Kitchens in China are called chúfáng(厨房) . More than 3000 years agone, the ancient Chinese used the ding for cooking food. The ding was developed into the wok and pot used today. Many Chinese people believe that there is a Kitchen God who watches over the kitchen for the family. Co-ordinate to this belief, the god returns to sky to give a report to the Jade Emperor annually almost this family beliefs. Every Chinese New Year Eve, families volition gather together to pray for the kitchen god to give a good report to heaven and wish him to bring back good news on the fifth day of the New year.

The virtually common cooking equipment in Chinese family kitchens and eating place kitchens are woks, steamer baskets and pots. The fuel or heating resource was as well an of import technique to practice the cooking skills. Traditionally Chinese were using wood or harbinger equally the fuel to melt nutrient. A Chinese chef had to master flaming and oestrus radiation to reliably prepare traditional recipes. Chinese cooking will use a pot or wok for pan-frying, stir-frying, deep frying or humid.

Japan

Kitchens in Nippon are called Daidokoro (台所; lit. "kitchen"). Daidokoro is the place where nutrient is prepared in a Japanese firm. Until the Meiji era, a kitchen was besides called kamado (かまど; lit. stove) and in that location are many sayings in the Japanese language that involve kamado as it was considered the symbol of a business firm and the term could even exist used to mean "family" or "household" (similar to the English word "hearth"). When separating a family, it was called Kamado wo wakeru, which means "separate the stove". Kamado wo yaburu (lit. "break the stove") means that the family was bankrupt.

India

In Bharat, a kitchen is chosen a "Rasoi" (in Hindi\Sanskrit) or a "Swayampak ghar" in Marathi, and there exist many other names for information technology in the diverse regional languages. Many different methods of cooking exist beyond the land, and the construction and the materials used in constructing kitchens accept varied depending on the region. For case, in the north and central India, cooking used to exist carried out in dirt ovens called "Chulha"s, fired by wood, coal or dried cow dung. In households where members observed vegetarianism, carve up kitchens were maintained to melt and store vegetarian and not-vegetarian food. Religious families often treat the kitchen as a sacred infinite. Indian kitchens are built on an Indian architectural science called vastushastra. The Indian kitchen vastu is of utmost importance while designing kitchens in India. Modern-day architects likewise follow the norms of vastushastra while designing Indian kitchens beyond the world.

While many kitchens belonging to poor families continue to use clay stoves and the older forms of fuel, the urban middle and upper classes unremarkably accept gas stoves with cylinders or piped gas attached. Electric cooktops are rarer since they consume a great deal of electricity, simply microwave ovens are gaining popularity in urban households and commercial enterprises. Indian kitchens are also supported by biogas and solar energy as fuel. Earth'due south largest solar energy^[10] kitchen is built in Bharat. In association with government bodies, India is encouraging domestic biogas plants to support the kitchen system.

See also

Wikimedia Eatables has media related to Kitchens.

• Cooking techniques
• Cuisine
• Muddy kitchen
• Hearth
• Hoosier cabinet
• Kitchen utensil
• Kitchen ventilation
• Universal design

References

1. ^ "The Pros and Cons of Using A Commercial Sink at Dwelling – Abode Decor Expert and". Dwelling house Decor Expert. 2018-06-14. Retrieved 2018-07-22 .
2. ^ Vogel, Ballad (1982-12-09). "The commercial kitchen at home: pros and cons". New York Times.
3. ^ Thompson, Theodor (1992) Medieval Homes, Sampson Lowel House
4. ^ Christie, Neil; Creighton, Oliver; Edgeworth, Matt; Hamerow, Helena (2013), Transforming Townscapes: From burgh to borough: the archaeology of Wallingford, AD 800–1400, The Guild for Medieval Archaeology Monograph Series, Oxford: Gild for Medieval Archaeology, p. 201, ISBN978-1-909662-09-4
5. ^ Creighton, Oliver; Christie, Neil (2015), "The Archaeology of Wallingford Castle: a summary of the electric current state of knowledge", in Keats-Rohan, Chiliad. Due south. B.; Christie, Neil; Roffe, David (eds.), Wallingford: The Castle and the Town in Context, BAR British Series, Oxford: Archaeopress, p. 13, ISBN978-1-4073-1418-one
6. ^ Trumbull, J. Hammond (1850). The Public Records of the Colony of Connecticut 1636–1776. Vol. 1. Hartford, Brown & Parsons. p. 476.
7. ^ Rawsthorn, Alice (2010-09-27) Modernist triumph in the kitchen. New York Times
8. ^ Moore, Rowan (2019-01-21). "Bauhaus at 100: its legacy in v key designs". The Guardian . Retrieved 2019-01-21 .
9. ^ Bare, Christine (9 January 2014). "C-Stores Eating Your Dejeuner". QSR Magazine.
10. ^ "World's Largest 38500-meal Solar Kitchen in India". Retrieved 2017-03-17 .

Further reading

• Beecher, C. E. and Beecher Stowe, H.: The American Adult female'due south Home, 1869. The American Adult female's Home
• Cahill, Nicolas. Household and City Organization at Olynthus ISBN 0-300-08495-i
• Cromley, Elizabeth Collins. The Food Axis: Cooking, Eating, and the Compages of American Houses (University of Virginia Press; 2011); 288 pages; Explores the history of American houses through a focus on spaces for nutrient preparation, cooking, consumption, and disposal.
• Harrison, 1000.: The Kitchen in History, Osprey; 1972; ISBN 0-85045-068-3
• Kinchin, Juliet and Aidan O'Connor, Counter Space: Pattern and the Modern Kitchen (MoMA: New York, 2011)
• Lupton, E. and Miller, J. A.: The Bathroom, the Kitchen, and the Aesthetics of Waste material, Princeton Architectural Press; 1996; ISBN i-56898-096-five. The Bath, the Kitchen and the Aesthetics of Waste
• Snodgrass, M. E.: Encyclopedia of Kitchen History; Fitzroy Dearborn Publishers; (November 2004); ISBN 1-57958-380-6

External links

Media related to Kitchens at Wikimedia Commons

• Photo History of the Kitchen 1860–1960

boxconew1967.blogspot.com

Source: https://en.wikipedia.org/wiki/Kitchen

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