Chapter 2: Kitchen Equipment and Planning

After studying this chapter, you will be able to:

(a) choose kitchen equipment correctly.

(b) use and care for kitchen

(c) equipment correctly use appropriate and fitting skills in carrying out specific tasks.

(d) factors that are considered when planning a kitchen.

(e) know the different ways of planning a kitchen.

(f) draw at least three different kitchen plans.

(g) promote comfort and healthy conditions during work.

Keywords

• Cooking
• Cooling
• Cutting
• Equipment
• Fault
• Kitchen
• Kitchen layout
• Measuring
• Mixing
• Shape
• Work triangle

Introduction

Have you ever bought an item for yourself and within a short time, you find it spoilt by another person? This feeling would be too bad for you In the same way, when your parents buy equipment at home, or even your teachers at school, they desire to see that they perform the right purpose

Your kitchen tools need care and maintenance to function well. It is better to keep your equipment clean and in good working condition so that they can work for a long time.

This chapter will help you to understand how best and safely to use the different kitchen equipment and utensils. You will also understand the different types of kitchen designs and the factors that need to be put into consideration when planning a kitchen. You will learn how to use appropriate technology to perform different tasks. Kitchen equipment is useful in the home to save time and labour and make work convenient.

Activity 2.1 Explaining kitchen equipment

In groups,

1. Explain what you understand by the term kitchen equipment.

2. Draw some of the kitchen equipment in your Nutrition and Food Technology labaratory or those you have ever seen or used.

3. Name them and what they are used for.

2.1: Classification of kitchen equipment

Kitchen equipment are items in the kitchen that are used in the preparation and cooking processes. Kitchen equipment is categorised as small and large. It makes work easy in the kitchen when used for the right purpose.

Activity 2.2 Classifying kitchen equipment

1. Categorise the kitchen equipment according to their function on a poster. 2. Draw a table in your notebook to present your information about categories of kitchen equipment.

Measuring equipment

These are used to measure ingredients, liquid or solid and food. Give examples of measuring equipment. Accurate weighing or measuring of foodstuffs is essential for correct proportions of different ingredients. Proper measurement ensures that we produce the expected outcome of a process. Various units like grams, ounces or litres are used in the measurement of solids and liquids.

Can you identify any of the equipment below? What do you think they are used for?

Figure 2.1: Measuring equipment

Activity 2.3 Discussing the use of hand measures versus standard measures

1. In your own words, explain the meaning of hand measures and standard measures.

2. Make a list of various kitchen equipment you use for measuring solids and liquids.

3. Collect various containers used in the kitchen and find out the capacity in terms of weight and volume so that they can be used as hand measures.

4. Which is more accurate than the other; hand measures or standard measurements?

Cutting equipment

Cutting equipment are used for peeling food, chopping and grating food. Identify examples of such equipment. When did you last use a knife? What did you use it for? In the kitchen, we cannot do without cutting equipment because they are very important in the preparation of food. The various types of cutting equipment are designed to meet different purposes. For example, a grater and a blender are needed to give fine products; a knife for coarse products.

Figure 2.2: Examples of cutting equipment

Activity 2.4 Identifying the cutting equipment and their use and characteristics/features

In groups,

1. Identify the kitchen equipment you use for cutting at home. Explain how you use them.

2. How are those equipment different from each other and why?

3. Give the main features of the different cutting equipment.

4. Search on the internet for more cutting equipment and make a list of them.

5. Present them to the class using a chart or powerpoint.

Cooking equipment and appliances

Your choice of cooking method and equipment in relation to heat transfer is always important for preparing quality food. Considerations for choice of cooking appliance include the type of fuel available, type of food, space available, economic factors, personal preference and the finish desired.

Figure 2.3: Cooking Equipment

Activity 2.5 Identifying examples of cooking equipment

1. In groups, use the internet, magazines, and old newspapers to identify the different cooking equipment and appliances, their advantages and disadvantages.

2. Make some cut outs and stick them on a manilla paper and present the chart to the class.

Mixing equipment

Have you ever found yourself in a situation where you want to mix a number of ingredients in order to prepare a meal?

Mixing equipment is used for mixing various ingredients in food preparation. The mixing of ingredients together during food preparation is essential. You may need special mixing equipment to carry out specific tasks in the kitchen. Most often after measuring the ingredients, you need to mix them so as to prepare a desired meal.

Activity 2.6 Identifying mixing equipment

1. Mention the items you think you need to mix ingredients in your kitchen. State what each item is used for.

2. You can use the internet, a dictionary or library textbook to find more about mixing equipment in a kitchen.

Activity 2.7 Using food mixers

In groups,

1. identify some tasks in the kitchen that require use of food mixer.

2. Carry out atleast two activities using the food mixer for example creaming, blending etc as the class observes.

Cooling appliances and equipment

Can you think of how you keep your foods cool at home? Why do you think it is necessary to keep some foods cool? Mention the equipment that is normally used to cool foods at home or school kitchens. Look at the following examples of cooling equipment: refrigerators, deep freezers, cooling boxes and improvised appliances like charcoal coolers. Do you have any of them in your home?

The way you cool and store food can make a difference when it comes to keeping food safe. The growth of pathogens can make food unsafe for eating which could lead to foodborne illnesses.

Cooking up a large pot of your favorite soup, stew and cool it as a way of storage is a great way to plan ahead for quick meals at home avoid wastage of time and energy. However the foods need to be kept safely. There are different kitchen appliances and equipment that you can use to cool your food.

Charcoal cooler

Charcoal cooler The charcoal cooler is a storage chamber that is used to keep perishable commodities without the need of electricity. The chamber works on the principle of evaporative cooling. The device is made of open timber frame with the sides filled with charcoal, which is continually kept moist.

Activity 2.8 Using cooling equipment

1. In groups, use old magazines and newspapers, make cut outs of cooling equipment you come across.

2. Stick the images neatly on a manila paper and name them.

3. Present the chart to the class.

2.2: Choosing kitchen equipment

What should one consider when choosing the kitchen equipment? Have you ever thought of the kind of kitchen equipment you would like to have or use?

Buying kitchen equipment can be costly. It is always wise for you to buy equipment that you can afford. A good quality equipment is made using strong materials that can last longer. This however may be more expensive. Kitchen equipment has to be bought with a lot of care. Choosing the right equipment will ensure value for money and also make your everyday cooking a joyous experience.

Activity 2.9 Discussing key points to consider when choosing your Kitchen equipment

1. In small groups, discuss important points to consider when choosing kitchen equipment.

2. Write the points on a manila sheet.

3. Make a presentation of your group findings to the class. You may need a manila sheet and a marker for your presentation exercise.

2.3: Care and storage of kitchen equipment

Taking care of your kitchen equipment is essential to make them last longer and ensure that your food is safe.

Activity 2.10 Discussing the care and storage of kitchen equipment

1. Discuss and share with your groupmates how you can care and store the following categories of equipment.

(1) Cooling equipment

(iv) Cutting equipment

(ii) Cooking equipment

(v) Baking equipment

(iii) Mixing equipment

(vi) Storage equipment.

2. Compile the caring tips on a manila paper.

3. Discuss the storage for the above categories of equipment and compile the storage tips on a manila paper.

2.4: Use of kitchen equipment

Adequate kitchen equipment enables you to prepare meals and if properly used, they help you to save time, energy and keep longer.

Activity 2.11 Discussing how kitchen equipment/appliances are used

1. In your groups, discuss how you can use equipment and appliances like toasters, sandwich makers, cookers, microwaves, kerosene and charcoal stoves, wooden utensils and cutlery.

2. Present your findings to the class.

Activity 2.12 Practical use of kitchen equipment

1. Visit your school kitchen or the Nutrition and Food Technology laboratory and identify any of the kitchen equipment. Find out how these items work.

2. In groups, demonstrate how any one of these equipment works.

3. Make use of bowls and sieves in making plain scones. Use colander and spoons to prepare a pulse dish. Clean and appropriately store the equipment after use. Cut vegetables and fruits for salad using the slicer, shredder and grater.

Examples of steps that can be followed when using some of the equipment Using a charcoal stove

Your teacher will provide you with a charcoal stove. You will need a charcoal lighter and what to cook.

1. Check and confirm that it has no ash in it.

2. Fill the stove with just enough charcoal.

3. Light using either pieces of wood or paper.

4. When properly lit, cook what you have prepared.

Using an electric/gas cooker

Your teacher will provide an electric/gas cooker or you can watch a video on how to use an electric/gas cooker.

1. Check that all connections are properly fitted/fixed.

2. Prepare what is to be cooked in advance.

3. Switch on the cooker from the socket then turn on the knobs and put on what is to be cooked.

Using cutlery made of stainless steel

You can watch a video or discuss in groups how to use cutlery made of stainless steel or you can also find more information on the internet. Mention the cutlery for example, folks, spoons and knives.

1. Remove all the remains of food.

2. Wash in hot soapy water.

3. Rinse in hot water and dry well with a non-fluffy cloth.

4. Polish with a dry cloth before storing

Using wooden utensils

Your teacher will provide you with wooden utensils. If you have used wooden utensils before, you can demonstrate to the class how you use them.

1. Using the back of the knife, remove any dirt that could have got stuck onto the surface.

2. Use warm soapy water and brush or scrub the surface following the grain on the wood.

3. Rinse and wipe dry with a piece of cloth rinsed with cold water.

4. Leave to dry in an airy place.

Use of appropriate technology and fitting skills

What do you think of when people talk of technology? What about appropriate technology?

Use the internet or dictionary to find the meaning of both technology and appropriate technology.

Different equipment can be used to perform different purposes. Technology can be described as use of skills and technologies that are available in the local community to supply basic human needs. For example the use of gas, electricity, water, food and waste disposal.

Appropriate technology involves the use of alternatives in case of the absence of the real item. For example, use of charcoal stove to bake in the absence of electric/gas oven. It is improvising equipment in the absence of original ones or making simple equipment using locally available materials.

Activity 2.13 Identifying ways of using appropriate technologies and fitting skills

Work in groups to:

1. Identify different ways of improvising equipment to perform different tasks.

2. Write out the tasks.

3. Demonstrate how some of them are used.

4. Compare and contrast the electric oven over the charcoal oven.

5. In groups, think and create any labour-saving or any energy- saving equipment which can be used in the home and is either in existence or an improvement.

Safety when using kitchen equipment

It is very important to take care while using kitchen equipment and appliances to minimise damage and accidents.

Activity 2.14 Sharing opinions/ideas on the safety of equipment

1. What are the safety precautions to take while using the various kitchen equipment?

2. Draw a table, name the equipment and write down the precautions taken when using them.

2.5: Kitchen planning

Everyone in a home will take some time off in the day to eat something that is prepared in a kitchen. This means a kitchen is important in a home.

A good kitchen plan enables you to save time and energy as you are able to minimise accidents and unnecessary movements. You will be able to work happily with minimal fatigue. It also ensures efficient working.

Have you ever worked in a disorganised kitchen? Cooking can never be conveniently and correctly done in a disorganised kitchen. Did you know that a neat and well planned kitchen improves one’s appetite and attitude to work?

Kitchen planning is influenced by:

1. Shape, size and layout of area/room

2. Ventilation

3. Lighting

4. Working surfaces

Shape and size of the working area

Your working area should be large enough to accommodate the activities that take place in the kitchen. A very small kitchen would appear very crowded. A very big one would create more movements. To decide on the size of the kitchen, consider the following factors: social-economic status, family size and other activities that take place in it.

The equipment and kitchen units should be positioned in a reasonable order so that food is moved easily through the various stages of preparation. This minimises fatigue and accidents because of unnecessary movements. The preparation of food usually goes through a specific sequence.

Activity 2.15 Drawing kitchen plans

1. Think about the kitchen at your home and draw the work sequence for the preparation of food. Consider the following steps:

(i) Food storage (larder, refrigeration, vegetable racks)

(ii) Serving.

(iii) Preparation (work surface)

(iv) Cooking (cooker, stoves)

(v) Cleaning up (sink)

2. In your notebook, draw a sketch of a well-planned kitchen taking into account all the factors that you have looked at above. Shade the various units in different colours to come up with an attractive kitchen.

3. You can share reasons for the choice of your kitchen plan.

2.6: Kitchen layouts

The most efficient kitchen plans are those that are based on the U, L. one wall or parallel line layouts.

(i) The height of working surfaces and storage areas should be comfortable enough for one to work without bending or stooping.

(ii) The sink is usually placed under a window, or on an outside wall for reasons of plumbing and lighting.

(iii) Have work tops on both sides of the cooker to enable pans and serving dishes to be placed.

The different types of kitchen plans/layouts

A neatly laid out kitchen gives you the morale to work in with ease. The kitchen layouts accommodate people and spaces. To make a kitchen that is the right size, it is important to choose the layout correctly. All the different types of kitchen plans should be well-positioned to eliminate unnecessary movement.

The main kitchen areas should be arranged so that work flows from storage to preparation, washing up to cooking and serving. The number of work surfaces vary depending on the type of kitchen plan.

Activity 2.16 Researching kitchen plans

1. Using the internet or text books, find out the sketches and the actual types of kitchen plans.

2. In groups, discuss and state the advantages and disadvantages of the different kitchen plans you have found out.

3. Suggest ways in which one can avoid fatigue while working in the kitchen.