Explain the planning of an efficient kitchen with reference to the work triangle, work centres and work heights.
How to lay out the answer. Follow the frame, then write it in your own words.
1 · Open in two lines. An efficient kitchen lets the homemaker work with the least time, steps and strain. Three ideas guide its planning.
2 · The work triangle. Joins sink, stove and refrigerator; commonly about 12-22 ft in total; no through traffic; L- and U-shapes suit it best.
3 · Sketch a plan. [Diagram: L-shaped kitchen plan with sink, stove and refrigerator joined by a dotted triangle]
4 · Work centres.
Storage centre: groceries and refrigerator.
Preparation centre: cutting, grinding, mixing.
Cooking centre: stove with oil and spice box at hand.
Cleaning centre: sink, dish rack, waste bin.
Serving centre: plates and bowls near the dining area.
5 · Work heights from anthropometry.
Anthropometry measures the worker's body.
Counter a little below standing elbow height; lower for kneading.
Daily items between hip and shoulder level; top shelf within reach.
6 · Other features. Store at the point of first use; good light and ventilation; safe, easy-clean surfaces.
7 · Nutrition link. Diet and hostel kitchens follow the same layout rules to cut walking and keep raw and cooked food apart.
8 · Close in one line. A compact triangle, well-stocked work centres and correct heights make the kitchen safe and less tiring.
Scoring tip: A small labelled plan with the triangle drawn in, plus a list of body measurements and the heights they set, covers all three parts of the question.
