KITCHEN EFFICIENCY

Press, Volume CXI, Issue 32777, 30 November 1971, Page 7

KITCHEN EFFICIENCY

Today’s shopping practices have created a crisis in the kitchen. In minimal storage space we have to accommodate not just staples, but an increasing number of convenience food s—“specials,” and bulk buys, says a press release from the Department of University Extension at the University of Otago.

We cram them in whereever we can, and this can lead to frantic searches for hidden items and extra walking to get others.

A kitchen full of cupboards is not necessarily the

answer to the problem. In discussions with housewives, the department has found that the situation is sometimes aggravated by poor use of existing facilities. Space is wasted because there are too few shelves and other space divisions. As well, the limited storage at the various work centres may be taken up by items that belong elsewhere.

In its bulletin, ‘‘Kitchen Planning,” the department gives these principles of good kitchen storage:— Store in position of first use. Arrange in order of use. Ensure clear visibility and ready accessibility. In applying these principles, separate bulk supplies from the weekly rations, and move them where storage conditions are better than in a hot steamy kitchen. Then fill the kitchen supply from the bulk store as required. The department’s leaflet “Bulk Food Storage” gives detailed information on the storage requirements of various j foods. WORK AREAS i Keep the regular kitchen ' supplies in the work areas where they are used. For example, flour, sugar, and I baking needs are best stored |in a mixing area near the I refrigerator. Near the sink, put the supplies that are used there first, such as many dried foods and cereals, fruits, and vegetables. Put beverages and i tinned foods close to the 1 stove. Ready-to-eat items such as bread, breakfast cereals, spreads, sauces, and I pickles are used without I further preparation, so their logical position is in the serv- ; ing area. Once items are sorted into their rightful home bases, then arrange them in cupboards and drawers, according to how often they are , used. Those used every day should be put where they are easiest to get at, that is, above finger-tip level and below shoulder height. This means flour, sugar, bread, and other items in daily use go just above or below bench level. With a I little more effort it is possible ' to stretch and bend to about ■ a foot above and below these first storage positions, so in I this range keep those foods I used regularly. Cut stooping!

and climbing to a minimum by using top and bottom cupboards for seasonal foods and those used,only occasionally. ACCESS IMPORTANT Good space division is the third key factor in efficient food storage. All should be seen at a glance, and be removed without shifting or reaching over anything else. This means single-row storage in cupboards and drawers.

Accessibility is improved if there are drawers below bench height, and vertical space dividers in top cupboards. Make use of the inside of doors to bring more storage within easy reach. In many kitchens there is only one shelf in each cupboard, making good use of space impossible. Extra shelves can be fitted by a home handyman, and there are ' also! plastic and wire storage devices which can be fitted by anyone wishing to improve the efficiency of their kitchen food storage.