43,364 research outputs found
Kitchen Planning Principles: Equipment, Appliances
No full textGives a detailed, illustrated discussion of fundamental kitchen design principles and considerations, including basic planning standards, kitchen cabinets and equipment, and design procedures.Made available in DSpace on 2014-09-23T21:46:13Z (GMT). No. of bitstreams: 2
license.txt: 4922 bytes, checksum: 910b249b4beec47e7ab768910c8f966f (MD5)
1206812_1975_jones_kapple_kitchen_planning_principles_opt.pdf: 62510823 bytes, checksum: 1ad8a810d55423338a52455349731603 (MD5)
Previous issue date: 1975American Institute of Kitchen Dealer
Kitchen cleaning 1
No full textBlack and white photo of a kitchen worker using the dishwasher of the Modbury Hospital kitchen
Dr. David Kitchen – Faculty Author Interview
No full textDavid Kitchen, Associate Dean of Strategic Planning and Summer Programs in the School of Professional & Continuing Studies, discusses his new book, Global Climate Change: Turning Knowledge into Action, published recently by Prentice-Hall. Taking a cross-disciplinary approach, Dr. Kitchen examines not only the physical science, but the social, economic, political, energy, and environmental issues surrounding climate change. His goal is to turn knowledge into action, equipping students with the knowledge and critical skills to make informed decisions, and participate in the public debate
Palynological Research Related to the Oaxaca Project (with S. Kitchen)
No full textFish on study of surface samples is incomplete.: Summaries of field and laboratory work undertaken 1967-70. Supplemental report by S. KitchenAdditional Report by Suzanne Kitchen (Arizona State University):The Pollen Surface-Sampling Program f:or the Oaxaca Projec
The Domestic Student Kitchen: A Microbiological Hazard?
No full textThe domestic kitchen is increasingly being recognized as the most important area in relation to the incidence of foodborne disease. Literature relating to bacterial contamination and hygiene practices in shared kitchens is limited. This study aimed to investigate the microbiological quality of a shared student kitchen with 2 main objectives: to determine the level of bacterial contamination in three wet sites, and to identify the predominant isolates. Samples from the kitchen sponge, draining rack and sink drain were cultured on agar plates of varying selectivity. Gram-staining and biochemical tests were used to identify predominant colonies. The kitchen sponge showed the highest levels of bacterial contamination, followed by the draining rack and then the sink drain. Staphylococcus spp., Micrococcus spp., Pseudomonas spp., Bacillus spp. and Enterobacteriaceae were identified
Kitchen Life 2, 2021-2022
No full textAbstract copyright UK Data Service and data collection copyright owner.The Kitchen Life 2 study (KL2) used motion-sensitive cameras to explore food safety behaviours in 70 households and 31 food business operator (FBO) kitchens. It also captured data using surveys, interviews, and fridge and freezer thermometers. KL2 was commissioned in February 2021 and completed in June 2023. It was commissioned by the Food Standards Agency (FSA) and delivered by Basis Social, with support from Leeds University Business School. The project aimed to identify the key food safety behaviours that occur in household and business kitchens and understand the factors influencing these behaviours.
Kitchen Life 2 is a behavioural research project that used video capture to understand real-life behaviour in household and business kitchens. This data collection includes information about the kitchens that took part in the research, all of the time-stamped coded variables from the video footage, and temperature data (captured from fridge and freezer thermometers).An earlier Kitchen Life study commissioned by the FSA, containing qualitative data from a project conducted in 2012, is held by UKDS under SN 7434. The earlier study was designed to investigate, document, analyse and interpret domestic kitchen practices and generate insights about reducing the burden of foodborne disease. Data formatsThe Kitchen Life 2 data were deposited in Excel format, with all worksheets (data and documentation) included in one file. Users who prefer this format should download the Excel zip file. To ensure that a range of alternative formats are available for users, the following actions were also taken:The Excel worksheets containing numeric data ('kitchen info', 'labels data', and 'sensors data') were extracted and converted to statistical software formats (SPSS, Stata and Tab-delimited text) for easier analysis. The Excel worksheets containing documentation information ('datasets info' and 'labels glossary') were extracted and are presented as single Excel files (see the Documentation tab).Main Topics:Food hygiene behaviour in household and business kitchens.</p
The CFD analysis of the effects of the size and location of an Air-Inlet in domestic kitchen extraction
No full textAn investigation has been carried out to understand the optimal size and location for air-inlets within confined spaces such as domestic kitchens for improved ventilation processes. This analysis was carried out using Computational Fluid Dynamics (CFD) techniques and Indoor Air Quality (IAQ) factors and comfort levels were used as performance indicators.
A model kitchen was constructed including a gas range cooker and an Extraction Hood and the cooking process was simulated. Carbon Dioxide (CO2) concentration was used as the IAQ indicator to establish efficiency of the ventilation process. The effects of the various air-inlet sizes and locations were determined by observing the performance of the kitchen hood in maintaining the recommended level of CO2 within the room
Romanticism and film: Franz Liszt and audio-visual explanation
No full textThe relationship between Romanticism and film remains one of the most neglected topics in film theory and history, with analysis often focusing on the proto-cinematic significance of Richard Wagner's music-dramas. One new and interesting way of examining this relationship is by looking beyond Wagner, and developing a concept of audio-visual explanation rooted in Romantic philosophical aesthetics, and employing it in the analysis of film discourse and representation.Using this concept of audio-visual explanation, the cultural image of the Hungarian pianist and composer Franz Liszt, a contemporary of Wagner and another significant practitioner of Romantic audio-visual aesthetics, is examined in reference to specific case studies, including the rarely-explored films Song Without End (1960) and Lisztomania (1975).This multifaceted study of film discourse and representation employs Liszt as a guiding-thread, structuring a general exploration of the concept of Romanticism and its relationship with film more generally. This exploration is supported by new theories of representation based on schematic cognition, the philosophy of explanation, and the recently-developed film theory of Jacques Rancière.Individual chapters address the historical background of audio-visual explanation in Romantic philosophical aesthetics, Liszt's role in the historical discourses of film and film music, and various filmic representations of Liszt and his compositions. Throughout these investigations, Will Kitchen explores the various ways that films explain, or 'make sense' of things, through a 'Romantic' aesthetic combination of sound and vision
The dinner kitchen cook book, including report for 1928-1929 of the Smith College community kitchen,
No full text"The second section [p. 12-15] continues the report of the experiment ... of a dinner kitchen [which was published, 1928, under title: Cooked food supply experiments in an eastern college community, by Ethel P. Howes and Dorothea Beach."--Introd.Introductory.--Summary of dinner kitchen experiment, 1928-1929.--The practical dinner kitchen.--The dinner kitchen cook book, menus and recipes.Mode of access: Internet
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