Explain the features of a good layout. Add a note on the worker's area of reach and standard heights of work tables.
How to lay out the answer. Follow the frame, then write it in your own words.
1 · Open in two lines. A layout is the arrangement of work areas, equipment and space so that food, people and work flow smoothly. A good layout saves time, energy and money and keeps food safe.
2 · Draw the flow of work. [Flow: receiving → storage → pre-preparation → cooking → holding → service → dining → dishwashing]
3 · Features of a good layout.
Straight one-way flow; clean and dirty separated.
Related centres together; adequate space and aisles.
Short distances; easy to clean and supervise.
Safe; flexible for expansion.
4 · Area of reach. Normal working area (forearm, about 40 cm) and maximum working area (full arm, about 60 cm).
5 · Standard heights of work tables. About 5-10 cm below the elbow (commonly 85-90 cm); lower for heavy work, higher for fine work; depth 60-75 cm.
6 · In a real kitchen. Place the wet grinder beside the soaking sink and the steamer beside the service counter.
7 · Close in one line. A well-planned layout fits the work to the worker and keeps food moving one way.
Scoring tip: The flow diagram plus a small sketch of the normal and maximum reach arcs earns diagram marks. Say that books give slightly different figures.
