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A passthrough in a kitchen A small passthrough. A passthrough (or serving hatch [1]) is a window-like opening between the kitchen and the dining or family room. [2] Considered to be a conservative approach to the open plan, [3] in a modern family home a passthrough is typically built when a larger opening is either precluded by the locations of structural columns or is impractical due to the ...
Cross ventilation is a natural phenomenon where wind enters an opening, such as a window, flows directly through the space, and exits through an opening on the opposite side of the building (where the air pressure is lower). This produces a cool stream of air and a current across the room from the exposed area to the sheltered area. [1]
The Kitchen in History, Osprey; 1972; ISBN 0-85045-068-3; Kinchin, Juliet and Aidan O'Connor, Counter Space: Design and the Modern Kitchen (MoMA: New York, 2011) Lupton, E. and Miller, J. A.: The Bathroom, the Kitchen, and the Aesthetics of Waste, Princeton Architectural Press; 1996; ISBN 1-56898-096-5.
Check out the slideshow above to go through each item on the checklist and discover our best cleaning tips! Start with the Basics Try to tackle one of these areas in your kitchen each day.
Kitchen Confidential: Adventures in the Culinary Underbelly is a New York Times bestselling nonfiction book written by American chef Anthony Bourdain, first published in 2000. In 2018, following Bourdain's death, it topped the New York Times non-fiction paperback and non-fiction combined e-book and print lists.
The esophageal hiatus is an oval opening [1] in (sources differ) the right crus of the diaphragm [1] /left crus of the diaphragm, with fibres of the right crus looping around the hiatus to form a sling (upon inspiration, this sling would constrict the esophagus, forming a functional (not anatomical) sphincter that prevents gastric contents from refluxing up the esophagus when intra-abdominal ...
The kitchen brigade (Brigade de cuisine, French pronunciation: [bʁiɡad də kɥizin]) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935).
Passive cooling covers all natural processes and techniques of heat dissipation and modulation without the use of energy. [1] Some authors consider that minor and simple mechanical systems (e.g. pumps and economizers) can be integrated in passive cooling techniques, as long they are used to enhance the effectiveness of the natural cooling process. [7]