The content is just an excerpt from the complete note for SS1 Second Term Food and Nutrition Lesson Note – Kitchen Plans Equipment and Tools. Check below to download the complete DOCUMENT
WEEK: 5
SUBJECT: FOOD AND NUTRITION
CLASS: SS 1
TOPIC: Kitchen plans equipment and tools
CONTENT:
- Kitchen plans
- Cooking equipment- selection uses and care.
- Factors to consider: -affordability of the equipment, need for the equipment, availability of space, durability, ease of operation.
Sub-topic 1: Kitchen plans
Kitchen plan is a detailed drawing of a kitchen that shows its size, shape and measurements. A good kitchen plan has maximum output from a given set up. The Kitchen plans may take different shapes depending on the space available in the building for operation and serving of food.
Types of Kitchen plans
- Square shaped kitchen
- Rectangular shaped kitchen
- U- shaped kitchen
- L- shaped kitchen
- Parallel or Corridor shape
- Straight line or I- shaped or one wall kitchen
- Square shaped kitchen: The distance from one wall to another is more and required much walking when working in the kitchen. The equipment and appliances are arranged along the four equal walls.
- Rectangular shaped kitchen: This type of kitchen is used by both family and institution. It provides more space. Institutions and Industries prefer this type.
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