(I) Description of kitchen function The kitchen consists of a main and non-staple food processing room, a staple food warehouse, a non-staple food warehouse, a pantry, a cold room, etc. The menu customized by professional chefs according to the scientific meal plan can cook dishes that are safe, non-toxic, reasonable in diet structure, reasonable in nutrition ratio, sufficient in heat energy and suitable for children's digestive function. (2) kitchen design goal 1. Educational objectives ① Do a good job in diet management to ensure that children get enough nutrition and promote their healthy growth. ② Manage kindergarten meals in strict accordance with scientific methods. (3) According to the operation process and hygiene requirements of children's kitchen, make a reasonable meal collocation design. 2. Color ① Use dry and quiet white tones to make the space look clean and bright. 3. Modeling ① The layout should be carried out according to the standard when modeling, which will not affect the evaluation standard. 4. Contents ① Clean and concise, with outstanding functions and good lighting and ventilation effect. (3) The kitchen design idea is easy to operate, and the kitchen operation streamline is managed and designed in strict accordance with scientific methods. Abide by the standards of food hygiene and disinfection in kindergartens, and strictly control food quality by scientific design. (4) kitchen design method 1. Layout ① The kitchen should be equipped with functional rooms such as main and non-staple food processing room, staple food warehouse, non-staple food warehouse and catering room, and the area should meet the requirements of kindergarten scale. The functions of each room in the kitchen should be clearly divided and the configuration should be reasonable. (2) Kitchen decoration standards and facilities configuration should meet the requirements of local health departments. The kitchen should have a vertical flue on the roof. (3) Due to the different fuels in different places, whether to set up a fire room and the size of the use area should be adapted to local conditions. If canned gas is used, a gas cylinder room should be set up. (4) When the kindergarten is a building, it is appropriate to set up a small vertical lift food ladder. ⑤ When the kitchen and children's dining point are not in the same building, they should be connected by awning corridor. ⑥ A special exit should be set to facilitate the separation of goods flow line and children's activity flow line.