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Types of Kitchen:
There are two styles of kitchen. (1) Foreign or
standing type and (2) Indian or sitting type.
(1) Foreign or standing type:
(a) Pullman or strip Kitchen
(b) U-shaped Kitchen
(c) Corridor Kitchen or Two Wall Kitchen
(d) L-shaped Kitchen
(e) Broken U-shaped Kitchen
(f) Island Shaped Kitchen
(2) Indian Style or Sitting Type Kitchen
Preparation centre
Sink
Cooking Centre
Storage Centre
Serving Centre
The Work Trinagle
Serving Centre
Bigger Kitchen 2 purpose
Cooking and serving
Serving space should be adequate
Serving centre should be continuous to the
cooking centre /separate table may be provided
in the cooking area.
Small window, storage space for table-ware,
pickles, salt and pepper etc.
HOME SCIENCE
FACILITATOR JASMINA S
Storage Centre
Adequate space near the table,
stove and sink,
Groceries
Cooking utensils
Pots and pans
Cleaning materials
HOME SCIENCE
FACILITATOR JASMINA S
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Measuring Devices:
- Standard measuring equipments are essential
for the accurate measurement of ingredients.
- Invariably the measuring equipments, used in
kitchen are based on volumetric measures.
- These measuring cups and spoons re
necessary. The top diameter of one cup-measure
type must exceed 3 inches and the capacity must
be indicated on the side.
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transmitted to
surface finish
metal surface
finish absorbs
Pressure Sauce-pans: These are much in use nowa-days. Essentially, they consist of a sturdy pan with
a cover fitting tightly enough so that steam does not
leak and desired pressure can be built up inside it.
Selecting Dinner-ware
Beauty:
i) Color can be introduced in dishes to produce an
interesting and entertaining effect. Subtle colors are
used for formal services, and strong brillant colors for
innformal service.
ii) Texture of dinnerware depends upon the materials
from which they are made.
iii) Beauty of dinner-ware is enhanced by good
design. The design can be naturalistic, conventional
and geometrical.
Care of Dinner-ware:
- When washing dishes, use plenty of hot
water and suds made from mild soaps.
- If the water is hard, mild water softners such
as borax or washing soda can be used along
with.
- Change the water occasionally when it
becomes soiled and rinse in plenty of hot
water.
- A towel of rubber mat laid on the board
protects fine dishes from sliping ad damages .
Selection Of Cutlery:
(i) Glassware: The glassware should be selected to
harmonize with elegance or simplicity, color, texture
of the other items over the table.
The quality of glassware selected depends on
certain characteristics, such as brillance, clarity,
hardness, smoothness and color which are
determined by the quality of the compounds of which
glass is made.
Tumblers for everyday use can also be of
unbreeakable aluminium or stainless steel or of
plastic. Coloured glassware enlivens a table.
Care of Silverware:
- All Silverware must be used in order to develop and
maintain a beautiful luster.
- Seldom used silverware should be cleaned, dried and
polished thoroughly before and after the use and then
stored in a tarnish-proof chest or wrapped air-tight.
- Silverware should be used and handled carefully.
- Never use tableware in the kitchen for stirring.
- Careless handling throwing them loosely into a drawer
may cause dents, nicks and bends.
- They should be sorted, stacked and stored in a
partitioned drawer after cleaning and wiping dry.
Cleaning of Silverware:
- Polishing material may be bought in paste,
powder or liquid form. Liquid is perhaps the most
convenient.
- Form polishes when used with a damp sponge,
remove both tarnish and grease.
- Silver is then washed to remove the form and
polished with a duster.
Table Setting:
The success of a meal is not measured only by its
nutritive content, its skillful preparation or the amount
of money spent. The manner in which it is served
and the attractive appearance of the table contribute
much to its total appeal. Food that appears attractive
stimulates the flow of digestive jucies. Artistic tablesetting need not mean expensive tableware, table
linen or cutlery.
Gracious serving of the food is essential to maintain
a cheerful and pleasant mood at meal times. The
family enjoy these in day-to-day living, for they form
a background for good manners and sound family
relationships.
- The fork and spoon for the desert is placed near the
top edge of the plate.
- The glass for water can be placed on the right near the
tip of the knife.
- If a separate plate is used for bread, it is set at the tip
of the forks. The butter knife is placed parallel to the
edge of the table with its handle to the right convenient
use.
- Salt cellars can be placed for an individual use or
shared between two or more people.
- Napkins are placed to the left of the fork on the side
plate in such a way that they can be conveniently
opened out.
Formal Meals:
- The hostess sits at the head of the table and
nearest to the kitchen end. This helps her in
supervising and controlling the serving of food.
- The chief lady guest sits to the rightof the host.
The second most important lady guest sits on
the left of the host.
- Careful thought to the placing of guests
ensures a happy combination which permits
good conversation.
- The children sit at a separate table for mealspreferable earlier to the eating time of the adults.
Buffet Arrangement:
- Buffet arrangements are common when there
are many guests and the space available is
limited.
- These are similar to self-help counterstand
hence an orderly layout of the cutlery, linen and
food is essential.
- Tables may have menu card or at least
vegetarian and non-veg food may be separated
to guide guests to the right place.
- Here the serving is done by guests for
- Large dinner plates help to prevent overcrowding so that different food items may be
kept separate.
- Usually buffet offer an opportunity to the
hostess to provide a fairly large variety of dishes
from which the guests may choose their food.
- A separate service table is useful for the plates
on after the guests have finished eating.