Kitchen
The main functions of a kitchen are to store, prepare and cook food (and to complete related tasks such as dishwashing).
Commercial kitchens are found in restaurants, cafeterias, hotels, hospitals, educational and workplace facilities, army barracks, and similar establishments.
They are inspected periodically by public-health officials, and forced to close if they do not meet hygienic requirements mandated by law.
The items listed in the kitchen were: silver spoons, pewter, brass, iron, arms, ammunition, hemp, flax and "other implements about the room".
The modern built-in kitchens of today use particle boards or MDF, decorated with a variety of materials and finishes including wood veneers, lacquer, glass, melamine, laminate, ceramic and eco gloss.
The design included regular shelves on the walls, ample workspace, and dedicated storage areas for various food items.
Beecher even separated the functions of preparing food and cooking it altogether by moving the stove into a compartment adjacent to the kitchen.
Her ideas were taken up in the 1920s by architects in Germany and Austria, most notably Bruno Taut, Erna Meyer, Margarete Schütte-Lihotzky and Benita Otte, who designed the first fitted kitchen for the Haus am Horn, which was completed in 1923.
The flat pack kitchens industry makes it easy to put together and mix and matching doors, bench tops and cabinets.
Restaurant and canteen kitchens found in hotels, hospitals, educational and workplace facilities, army barracks, and similar institutions are generally (in developed countries) subject to public health laws.
They are inspected periodically by public health officials and forced to close if they do not meet hygienic requirements mandated by law.
As of 2017, restaurant kitchens usually have tiled walls and floors and use stainless steel for other surfaces (workbench, but also door and drawer fronts) because these materials are durable and easy to clean.
Some special appliances are typical for professional kitchens, such as large installed deep fryers, steamers, or a bain-marie.
[10] The kitchens in railway dining cars have presented special challenges: space is limited, and, personnel must be able to serve a great number of meals quickly.
Especially in the early history of railways, this required flawless organization of processes; in modern times, the microwave oven and prepared meals have made this task much easier.
Some campsite kitchen areas have a large tank of propane connected to burners so that campers can cook their meals.
Military camps and similar temporary settlements of nomads may have dedicated kitchen tents, which have a vent to enable cooking smoke to escape.
In schools where home economics, food technology (previously known as "domestic science"), or culinary arts are taught, there are typically a series of kitchens with multiple equipment (similar in some respects to laboratories) solely for the purpose of teaching.
These consist of multiple workstations, each with its own oven, sink, and kitchen utensils, where the teacher can show students how to prepare food and cook it.
stove) and there are many sayings in the Japanese language that involve kamado as it was considered the symbol of a house and the term could even be used to mean "family" or "household" (similar to the English word "hearth").
Many different methods of cooking exist across the country, and the structure and the materials used in constructing kitchens have varied depending on the region.
For example, in the north and central India, cooking used to be carried out in clay ovens called "chulha" (also chullha or chullah), fired by wood, coal or dried cow dung.
