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Shared meal preparation in residential kitchens: implications for kitchen planning
Author(s) -
OLSON WANDA W.,
YUST BECKY L.
Publication year - 1987
Publication title -
journal of consumer studies and home economics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 0309-3891
DOI - 10.1111/j.1470-6431.1987.tb00138.x
Subject(s) - meal , work (physics) , meal preparation , business , engineering , food science , chemistry , mechanical engineering
A comparison was made of the use of residential kitchen work centres by one worker and by two workers during a dinner meal preparation in which a microwave oven was utilized. When the meal was prepared by two workers they divided the work load by menu item and utilized separate work stations; typically, only one worker prepared the menu items requiring actual cooking. However, whether the meal preparation was individual or shared, the sink and preparation centres were the most frequently used.