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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 ...
The Frankfurt kitchen was a narrow double-file kitchen measuring 1.9 m × 3.4 m (6.2 ft × 11.2 ft). [10] The entrance was located in one of the short walls, opposite which was the window. Along the left side, the stove was placed, followed by a sliding door connecting the kitchen to the dining and living room.
The double-file kitchen (or two-way galley) has two rows of cabinets on opposite walls, one containing the stove and the sink, the other the refrigerator. This is the classical work kitchen and makes efficient use of space. In the L-kitchen, the cabinets occupy two adjacent walls. Again, the work triangle is preserved, and there may even be ...
Open-source, cross-platform C library to generate PDF files. OpenPDF: GNU LGPLv3 / MPLv2.0: Open source library to create and manipulate PDF files in Java. Fork of an older version of iText, but with the original LGPL / MPL license. PDFsharp: MIT C# developer library to create, extract, edit PDF files. Poppler: GNU GPL
From Amazon to Plain English, these are the best kitchen cabinet brands to buy from. We included every style at every price point so you can renovate in style. 14 Editor-Approved Spots to Buy ...
The term galley kitchen is also used to refer to the design of household kitchen wherein the units are fitted into a continuous array with no kitchen table, allowing maximum use of a restricted space, and work with the minimum of required movement between units. Such kitchens increase storage space by working vertically, with hanging pots, dish ...
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).
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.