Part 1

INTRODUCTION TO FOOD PREPARATION

Kitchen: Its Structure, Use and Care

Food preparation is generally related to the kitchen lay – out and the equipment and utensils and other
items in it. Every kitchen is made up of the three activity centers.
1. The storage and preparation center.
2. The cooking center.
3. The clean – up or washing center.

The work involved in all three is so interrelated that these must not be too widely separated but must from a compact
work unit. An effective use of the kitchen space and equipment is achieved when range, sink and refrigerated are
fairly close to each other with efficient working surface and storage cabinets interspersed among them.

The Work Triangle

Situating the 3 main triangle activity centers in a convenient work triangle is essential to achieve a workable
kitchen. The following distances are recommended:
1. Sink to refrigerator 4 ft to 7 ft
2. Range to refrigerator 4 ft to 9 ft
3. Sink to range 4 ft to 6 ft
4. Total triangle perimeter 12 ft to 22 ft

To achieve maximum efficiency with the work triangle factors, the following a basic kitchen arrangement are
recommended by kitchen planners.
1. The U – shape Kitchen – generally considered the most efficient arrangement.
3 Major Advantages:
a. Traffic crossing the basic work triangle prevented.
b. A continues counter area exists.
c. Distances between appliances are short.
2. The L – shape Kitchen - the L – shape kitchen the work center is placed along adjacent walls. A natural eating
corner is created without sacrificing space from the work area. An easy flow of work from the refrigerator to sink is
possible in this arrangement center.
3. The Island Kitchen – is usually U – shape or L – shape arrangement of activity center. An excellent use of the
island is a cooking or mixing center. The addition of a chopping block top and a utensil hanging rock makers the
design of the kitchen island attractive.
4. The Corridor Kitchen - is simplest and most economical arrangement. The corridor must be at least 4 ft. wide
should have a dead end to prevent traffic through the work triangles.
 SANITARY PRACTICES AND SAFETY RULES IN THE KITCHEN
SANITARY PRACTICES
1. Keep all surfaces clean and sanitary
2. Clean as you go
3. Wash your hands
4. Prevent cross – contamination
5. Cook foods to the proper temperature
6. Serve cooked foods immediately or chill them quickly
7. Hold hot foods or above 140 F
8. Keep refrigerated foods at or below 40F
9. Use thermometers
10. Rotate food stock properly using FIFO (First In, First Out)

GENERAL RULES IN THE KITCHEN TO FOLLOW TO WORK EFFICIENTLY

1. Provide a definite place for everything and put everything in its place
2. Pot holders are needed in the kitchen, hung them conveniently
3. Dish towels should be used for dishes only never for the hands, hands towel are for the hands only.
4. Dining room dishes belong to the dining table; do not use them in the kitchen. Use equipment for what it is
intended
5. Use a spoon to taste food avoid returning the spoon cooking mixture unless it is washed
6. Use utensils as possible to save washing
7. Work a small area as much as possible to save steps and energy
8. Avoid spilling and splashing
9. Keep surplus food immediately after using
10. If equipment is not to be used again wash and dry it and return to its proper places
11. Concentrate on your work, avoid overflowing or burning of foods
12. Control the use of fuel, electricity and soap it saves money
13. Clean as you go work. Soak pans when empty.
14. Keep the sink free of pots, pans and dishes, it is a work space
15. Leave the kitchen clean the sink, stove working area surface.