Mar 26 2008
The Working Kitchen
The working kitchen divides into six sections:
2. Preparation
3. Cooking
4. Serving
5. Dishwashing
6. Storage of crockery.
For efficiency and comfort of operation, it is not only necessary to ensure the layout is right; utensils, gadgets, saucepans must be in the right places.
Storage of food
Just because the larder has always traditionally held all the food, condiments and spices, there is no reason why things should not be changed around to give greater convenience.
What is the point of crossing to the other side of the kitchen to find the stock cubes or sugar when they are required at the cooker or the table? The larder can then be used for longer-term storage of cans, packets and bottles. Continue Reading »
