Kitchen Planning

TOPIC: KITCHEN PLANNING
Learning Objectives: at the end of the lesson, students should be able to:
 Define Kitchen
 State factors to consider when planning Kitchen
 Mention 4 Kitchen Units
 Define First Aid
 Mention 5 items kept in First Aid Box
Keywords: Kitchen, Unit, Plan, Safety, First Aid.
The kitchen is a working room and, in order for it to be easy and efficient to
work in, it must be well planned.
The equipment and kitchen units should be positioned in a logical order so that
they form a continuous working area to suit the sequence and stages of the
main activities carried out in kitchen. For meal preparation this sequence would
be:
Food storage –> preparation –> cooking –> serving -> clearing up
The kitchen should be designed so that time and energy are not wasted by
moving from one area to another, and that excessive bending and stretching in
order to use equipment are avoided.
Kitchens often contain a dining area, and some have a separate utility room for
laundering. The following kitchen plans are examples of different working
layouts. The most efficient layouts are based on a U, L, or parallel lines plan.
Types of Kitchen Unit
1. Base unit: are fixed to the walls and floor, and usually have a work top fitted
on them.
2. Tall unit: may fit from floor to ceiling, and may include an oven housing, as
well as cupboards, drawers, and broom cupboards.
3. Peninsular units: are base unit that do not adjoin a wall, but jut out into the
kitchen.
4. Wall unit: provide useful extra space, and can be fitted along the walls and
into the corners.
5. Island unit: are separate base units, which usually stand in the centre of a
large kitchen, with a hob or sink unit in the work top.
FACTORS TO CONSIDER WHEN PLANNING A KITCHEN
1. Ceiling: Kitchen ceiling must be free of cracks and flaking’s. It should
be constructed with materials that do not chip easily.
2. Walls: Paint walls with a gloss paint for easy cleaning. They should
have good paint preferably light coloured.
3. Floor: It should be made of concrete flooring or easy to clean flooring
that is not slippery.
4. Lighting System: There should be good source of light, preferably
fluorescent bulbs should be used in order to prevent accidents.
Because fluorescent does not form shadows and it generates less
heat.
5. Ventilation: provide cross ventilation to avoid excessive heat by using
large windows. It will help to prevent development of undesirable
odour.
6. Position in the house: must be near the dining room.
7. Size: Suitable for the family.
8. Shape: select a good kitchen layout e. g. U – shape, L- shape or
corridor.
9. Arrangement of equipment in a good sequence to prevent
unnecessary accidents for instance
 Sink should be located near the cooker under a window and on an
outside wall for easy drainage.
 The refrigerator should be located near the cooker
 The cooker should be near a window.
10.Drainage: Ensure good drainage within the kitchen and also proper
channelization of the used water outside the kitchen.
SAFETY IN THE KITCHEN

Safety in the kitchen is freedom from being injured by sharp objects, fire,
hot water etc. Working in the kitchen involves the use of sharp objects,
electricity and hot liquids, therefore different accidents are likely to occur.
COMMON ACCIDENTS THAT COULD OCCURRED IN THE KITCHEN
 Falls
 Burns and scalds
 Cuts
 Suffocation
 Electric shock
 Accidental poisoning
CAUSES OF ACCIDENTS IN THE KITCHEN
These are can be detected in an unplanned kitchen
 Lack of concentration
 Disorderliness
 Being in a hurry
 Use of wrong equipment
 Poor lighting and ventilated
 Wearing wrong clothing and shoes
 Slippery floor
 Distractions
 Failure to apply safety rules
FIRST AID BOX

A first aid box is a box containing essential chemical substance and other
materials needed treat accidents in an emergency situation before going to
the hospital or seeing the doctor. It helps in treating simple accidents.
CONTENT OF A FIRST AID BOX
 Cotton wool
 Absorbent bandage
 Assorted bandages
 Disinfectant e.g. Dettol or Savon
 Iodine solution
 Sterile dressing
 Embrocation and ointment
 Petroleum jelly
 Hydrogen peroxide
 Antiseptic cream
 Scissors
 Crepe bandage
 Methylated spirit
 Blade
 Soap
SIMPLE FIRST AID TREATMENT
First aid is the treatment given to sustain the victim before the arrival of
a medical expert. It is not a substitute to proper medical treatment.
CUTSss
Are fresh wounds on the body caused by any sharp object such as
knives, broken bottles, can, broken glass etc.
TREATMENT
Prevent excessive loss of blood by holding the points together. Wash in
water containing a few drops of mild antiseptic. Apply a plaster, lint or
bandage. Seek medical help if it is a deep cut.
BURNS AND SCALDS
A burn is an injury to the skin caused by fire and dry hot object e.g. hot
plate, hot spoon, hot Iron etc.
While scald is an injury to the skin caused by hot oil liquid. Burns and
scalds are dangerous and need careful attention when treating because
large areas of the skin is often affected. It is always accompanied with
severe pains which weaken the victim. It forms blister and can leave
permanent scars on the victim.
TREATMENT
Do not burst the blisters. Place the injured part under slowly running
cold water for 10 minutes until the pain cease. A piece of clean cloth
should be dabbed in palm oil or melted shea butter “ori” or Vaseline and
apply it on the surface of the burns or scald. Cold corn paste “ogi” can
also be used before seeking further medical help
PREVENTION OF ACCIDENTS IN THE KITCHEN
MEASURES TO PREVENT FALLS
- Wear low heeled shoes
- Mop spilled liquid from the floor
- Repair loose floor tiles immediately
- Avoid lifting items that are too heavy
- Use good light in the kitchen.
- Do not litter the floor with peeling of food such as potatoes, yam,
bananas etc.
- Arrange kitchen equipment properly to give room for free
movement.
MEASURES TO PREVENT BURNS AND SCALDS
- Wear smart dress/ clothes to prevent them from catching fire or
spilling hot liquid e.g. buba sleeves or boubou may spill hot liquid.
- Kettle spout should be kept away from people
- Do not use wet cloth to carry hot objects.
- Handles of pots or pans should not point directly to the user.
- Avoid putting hot liquid carelessly in the kitchen
- Do not lift a hot pot with bare hands, use gloves or a pot holder.
- Do not pass a hot pan over somebody who is bending down.
- Prevent young children from entering the kitchen
- Avoid the use of long curtain in the kitchen.
MEASURES TO PREVENT CUTS
- Arrange all knives on the knife racks or in partitioned drawer.
- Wash knives separately immediately after use.
- Do not leave them inside a washing up bowl or sink.
- Peel vegetables or yam away from the worker.
- Use the correct knife for the appropriate job.
- Use a chopping board when cutting or chopping or dicing
foodstuffs.
- Handle all utensils especially glass ware with care.
MEASURES TO PREVENT SUFFOCATION AND ACCIDENTIAL
POISONING.
- Ensure good ventilation. Open all windows and doors in the
kitchen.
- Keep empty plastic bags away from children.
- Use a fan or chimney to prevent heat and smoke.
- Use safety devices on gas and electrical appliances.
- Store cleaning agents away from food
- Label food containers appropriately.
- Keep a first aid box key out of the reach the children.
MEASURE TO PREVENT ELECTRIC SHOCK
- Read and understand the incrustations about the use of any
appliances before using them.
- Always switch off all kitchen appliances immediately after use.
- Avoid touching electrical appliances with wet hands.
- Repair damaged cords immediately
- Do not pull cord or wire to remove a plug out of the socket
- Discard broken plugs immediately.
- Always ensure that wires are not exposed.
- A blown fuse should be replaced with a new one immediately.
- Always put on dry slipper or shoes before using electric
appliances.

Kitchen Planning

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TOPIC: KITCHEN PLANNING

SAFETY IN THE KITCHEN

FIRST AID BOX

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