This is a lesson for Grade 7/8 TLE students entitled Alphabet of Lines.

2. The kitchen is the part of a house or dining establishment where the
homemaker or the cook, spends most of the time in preparing and
cooking meals for the family and guests. Dishwashing and
housekeeping are also done in the kitchen premises. As such, it
should be clean, orderly, attractive, comfortable, and safe to work in.
Efficiency can be achieved by arranging areas in the workplace to
allow movement from one area to another without retracing back
steps. The principle of work triangle is very considerable. It is an
imaginary line drawn from each of the three primary work areas
(washing, cooking, and storage) that help avoid traffic flow problems
in the kitchen. The alphabet of lines as well as the architectural
kitchen symbols and diagrams will be of great help in reading,
interpreting , and preparing the different kitchen layout.

3. ALPHABET
OF LINES
Different kinds of lines are used in
drawing a sketch. Each line has a specific
purpose or representation. This set of
lines is popularly called alphabet of lines.

4. Is a thick lines used to show the
outline of an object. It is also known
as object line.
Visible Line
01

5. Is a medium thick line made of short
dashes (2-3mm long) with a space in
between dashes (1-2mm). It is used
to represent the surfaces or edges
that are invisible to the eyes.
Hidden Line
02

6. Is a thin line composed of two long
dashes and a short dash drawn
alternately with a gap of at least 2
mm. It is used to represent the axis or
center of symmetrical shapes.
Center Line
03

7. Is a set of inclined thin lines and is
used to show the surface that has
been cut.
Section Line
04

8. 6 cm
Is a thin line with arrowheads in both ends
indicating the measurements as of an
object.
Dimension Line
05

9. Is a thin line extending from the object
to show dimension limits.
Extension Line
06

10. Is a medium thick line composed of
broken and straight lines drawn
alternately. It is used to limit the
length of an elongated object without
changing the size of its view.
Long-break Line
07

11. Is a thick line drawn by freehand
representing the details of a part that
has been cut off or broken out.
Short-break Line
08

12. Is a short slanting line with an
arrowhead at the end and a short
horizontal line on the other end. This
is used to give emphasis to a feature
on a drawing.
Leader Line
09

13. Is a thin line drawn using two short
dashes and a long dash. It is used to
show the position/s of the part of an
object that moves.
Phantom Line
10

14. Is a series of thick lines indicating an
imaginary cut through an object along
the line.
Cutting Plane Line
11

15. Architectural Kitchen
Symbols and Diagram
A floor plan is important in preparing a kitchen
layout. It must be planned with great care, the
measurements of work spaces as well as the
space for the kitchen equipment, appliances,
and tools especially.

20. Kitchen Types and
Layouts
WORK AREAS
The following are the specific spaces in the
kitchen where a series of activities are done,
such as washing, storing, preparing, and
cooking food.

21. a. Receiving area – includes an outside platform or
loading dock, adjacent floor space that is large enough
to check, examine, weigh, and count food when they
are delivered.
b. Food storage area – the refrigerator for storing
perishable food is an important equipment in this area
with cupboards and shelves for grocery items placed
next to it.
c. Preparation area – usually near the cooking area, the
preparation area is accessible to food storage facilities
and all kitchen tools and equipment.

22. d. Cooking area – the cooking range and the oven are
the major equipment housed in this area, which should
be placed next to the preparation area for easy access
to the prepared food ingredients.
e. Washing area - the sink is the essential equipment in
this area. The food is washed here before preparation.
f. Support services area - also called as auxiliary
services area. Space for employees’ restroom,
lookers, shower, and handwashing facilities are found
here.

23. KITCHEN TYPES
One of the factors that make a kitchen work
and look well is its layout. It determines the
position of the doors, windows, sinks, and
appliances. The following are the different
types of kitchen layout.

24. One-wall
Kitchen or
Pullman Kitchen
All the three areas –
washing, cooking, and
storage are placed alomg
one wall. This type is
applicable to apartments
and small houses due to
limited space.

25. Two-wall
Kitchen or
Gallery Kitchen
Is good but narrow spaces
or corridors. The storage
area is placed nest to the
washing area to save
steps. The range and the
oven are put on the
opposite side or wall.

26. L-shaped
Kitchen
This is considered as the
ideal kitchen in adapting
the work triangle principle.

27. U-shaped
Kitchen
Is appropriate for houses of
all sizes. The idea of work
triangle is very adaptable
because of the three
continuous walls that from
the U shape.

28. G-shaped
Kitchen
A G-shaped kitchen is
nearly like a U-shaped
kitchen, except that it is
larger and more functional.

29. Penensula or
Island Kitchen
Is pracically good for many
persons working at the
same time. Usually
structured as L-shaped but
required more working
spaces through the
creation of an island.