A place for everything...
Getting your kitchen space efficiently organized may seem like a formidable task. But, there’s a logical place for every kitchen and food item you use, and with some space-juggling, you can have a place for everything.
The next meal you fix, check how many extra steps you take because needed ingredients aren’t within reach. Generally, it’s best to store items as close as possible where they’re used, putting often-used items between hip and eye level.
Ideally, you should have the three work and storage centers - preparation and cleanup, refrigeration, and cooking - arranged in a compact triangle. Organize each center separately.
Preparation and cleanup center- This center, which contains the sink, disposer, dishwasher and compactor is the most frequently used area.
- For maximum efficiency, it should contain cleaning supplies such as dishwasher detergent and dishwashing liquid; scouring pad and powder; appliance, floor and counter cleaners and polishers; dishcloths and towels, trash basket liners, paper bags, or compactor bags; dish drainer if you have no dishwasher; and paper towels.
- You’ll also need a cutlery drawer containing paring knives, grater, measuring spoons, rubber spatula, etc; mixing bowls; baking pans and cookie sheets, casserole dishes, foods requiring water; fresh vegetable and fruits, canned and boxed foods, cake or dessert mixes; spices, flour, sugar, dry milk and shortenings, coffee maker, blender and mixer; and everyday dishes and glasses-preferably kept above the dishwasher for quick return to cabinets.
- The preparation area also frequently has its own sink.
- The refrigerator area may be a secondary mix center, so the items you’ll need here depend on your work habits and your kitchen’s design.
- Near the refrigerator store these items: bread and toaster, jelly, honey and peanut butter; cutting board if not stored in the preparation center; ice cream scoop; ice drinks and bottle opener, dry cereal; and foil, waxed paper, plastic bags and refrigerator storage containers.
- The cooking center and serving area can be combined into one work area or separated, depending on which is best for your kitchen layout.
- The cooking area naturally centers around the stove and should contain pots and pans; electrical appliances used here, along with necessary appliance cords, utensils such as stirring spoons, can opener, tongs, thermometers, turners, skewers, kitchen scissors, hot pads, canned vegetables, soups and food commonly added to dishes while they cook; hot cereal, pastas, tea bags, boxed one dish meals, and other food requiring hot water; cooking oil and paper towels, especially if the towels in the cleanup center aren’t with reach.
