The document discusses the basic kitchen layout principle of the work triangle, which is an imaginary line drawn between a kitchen's three primary work stations: the food storage area, the food preparation/cooking area, and the clean-up area. Drawing these lines allows one to assess the distance required to move between each area and determine traffic flow. To avoid traffic problems, work triangles should have a perimeter measuring less than 26 feet.

8. UNDERSTANDING THE BASIC KITCHEN LAYOUT
One of the most basic layout principles is the work
triangle. The work triangle is an imaginary line drawn from
each of the three primary work stations in the kitchen -
the food storage, preparation/cooking, and clean-up
stations. By drawing these lines, you can assess the
distance required to move to and from each area and thus
determine how well the traffic will flow. To help avoid
traffic flow problems, work triangles should have a
perimeter that measures less than 26 feet.

9. The three primary kitchen work stations which
create the work triangle are:

10. Primary Kitchen
Layout Shapes: