Consuming
Thoughts
by
Fay Strickler
J enn State Extension Home
Economist For Berks Co.
Planning kitchens for work
ers as well as the work done
there are functional and create
an atmosphere for easy prepara
tion, cooking, and serving of
meals. A well-planned kitchen
can help eliminate the frustra
tion of finding and getting sup
plies and utensils by locating
them in logical places. Work can
be accomplished in comfortable
positions because of the height
of the work surfaces, the sink,
range, and oven have been
adjusted to your body require
ments.
The first step in designing a
functional kitchen is to develop
a personalized work center and
then arrange it in an effective
layout. A center is a place where
you can do a particular type or
work: Everything you need for
the task is together (equipment,
supplies, and utensils), storage
space is provided for these
things, and there is work space.
A center provides a way to
organize. They key is to plan for
function so you can perform par
ticular tasks. For example, you
will need a place for wet work—
a sink center, which includes a
source of water, a place for
drainage, a work basin, and a
storage area. Storage space is
needed for storing dishwashing
supplies and equipment and for
non-refrigerated foods such as
potatoes and onions, initially
prepared at the sink. In addi
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tion, the knives, peeler, and cut
ting board used to prepare the
food at the sink and the pans in
which they are cooked should be
kept in that area. The counter to
the right and left of the sink
should provide space for prepar
ing food and for holding dirty
dishes and clean, rinsed dishes.
Generally kitchens have at
least five centers for the differ
ent types of work for meal
preparation and cleanup:
1. A sink center —to provide
water and drainage for food
preparation and cleanup.
2. A range center—to provide
heat for cooking. If you have a
two-piece range, you will need
an oven center and a surface
cooking center.
3. A mix center—to provide
facilities for assembling and
mixing food.
4. A refrigerator center—to
provide refrigeration of perish
able supplies.
5. A china center—to provide
equipment for serving and eat
ing food.
Although the place or places
where you eat are not centers,
you should consider them as you
plan your kitchen. The dining
area may be in the kitchen or
another room, or in more than
one room.
If you have a microwave
oven, it may be placed in a sepa
rate center or combined with
another center. Your menus and
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how you use the oven will make
a difference in your planning.
Centers save effort and time
because you have organized the
supplies and equipment where
you first use them and you have
provided appropriate storage
and work space. Centers reduce
the distance you walk since you
make many trips between the
appliances, counter, and storage
space. If these are within reach
of one another, you can work
more continuously with fewer
changes of location and less
searching.
Once the function or purpose
of a workplace is decided, you
can then determine the supplies,
utensils, and small tools you
need for preparing foods, for
serving them, and for cleaning
up. These decisions are an
important part of planning a
center.
The amount of storage and
ways to make everything easy to
see, reach, grasp, and replace
will be determined by the items
needed for the special type of
work to be done.
The amount of work surface
at each center will be related
primarily to the work to be car
ried on since some tasks require
more space than others. The
quantity and kind of food pre
pared and the number of per
sons served are a consideration
for some centers.
The height of the work sur
face and some appliances will be
related to the elbow height of
the main user and the type of
work done. The work level
should always be lower than the
worker’s elbow height
The design of the appliance
also affects one’s ease of work.
This is especially true of the
sink and range because they are
used most often. Remember too,
that a functional kitchen should
be designed for the individual
who uses it most, and should be
adapted for handicapped per
sons with special needs.
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Selected to represent Berks County dairy promotion are
Berks County Dairy Princess Alicia Gross, right, Alternate
Erica Sholienberger, and Li’l Miss Brittany Haag.
Berks County
Selects New Royalty
LEESPORT (Berks Co.)
Former Berks County Dairy Prin
cess Erica Davis crowned Alicia
Gross to take over county promo
tioanl duties at the county pageant
on May 9.
Assisting Alicia, daughter of
David and Marilyn Gross of Ham
burg, is Alternate Erica Shollen
berger. She is the 16-year-old
daughter of Arlan and CJ. Shol
lenberger, Wolmeisdorf. Li’l Miss
Dairy Princess Brittany Haag was
also crowned to help in promotion.
She is the daughter of David and
Mary Haag of Centerport
Seventeen-year-old Alicia is a
member of the Tulpehocken High
School FFA chapter, a member of
the Northern Berks 4-H Dairy
ntrary
Lancaster Fai
Club, and has been a dairy ambas
sador for the past four years. Alicia
plans to attend Reading Area Com
munity College to prepare fpr
elementary education.
Each contestant prepared a skit
to entice the audience to use more
dairy products. Ashley Stoltzfus,
former Li’l Miss dairy princess,
sang a farewell song. Erica Davis
shared experiences of her year
serving as the county dairy prin
cess and said, “Dreams and dedi
cation are a powerful
combination.”
Former Berks County and Pen
nsylvania Stale Dairy Princess
Jennifer Grimes served as master
of ceremonies for the pageant held
at the Berks County Agriculture
Center.
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