Working in the Kitchen

Foods

2.05

Clean as you go!

• Washing dishes as you go will keep dirty equipment from accumulating and will make clean up easier.

• It also helps with SAFETY AND SANITATION!

Washing Dishes by Hand

• Use hot, soapy water.

• Use a clean dishtowel to dry.

• Do not use a towel that has been used to dry hands or wipe up spills!

Wash dishes in this order: (cleanest to dirtiest…)

• Glasses

• Flatware (fork, knife, etc.)

• Plates

• Bowls

• Pots and Pans

• Greasy Utensils

Dirty Linens

• Put dirty linens in the wash at the end of the day to:– Prevent cross-contamination– Prevent bacteria from growing in warm, moist

linens.

Using the Dishwasher

• Wash asap when a meal is finished.

• More sanitary due to high water temps.

• Always fill dishwasher before running.

• Only use DISHWASHING DETERGENT!!

Using the Dishwasher

• Remove as much debris as possible

• Place dishes so they face the water source

• Point flatware (not knives) upward

• Run only when full to save energy

• Clean the outside with mild soap and water.

Refrigerator/Freezer

• Keep clean! Clean it out at least twice a month.

• Throw away items past expiration date, things that look or smell funny, or with mold on it.

• Wipe down shelves and take out drawers.

Refrigerator/Freezer

• Wipe up spills immediately.

• Place meats on bottom shelf in the back for thawing and storing.

• Place eggs in the back. (The coldest part of fridge)

• Freezer items should be labeled with the date they are put in the freezer.

Kitchen Organization

• Store items where they are most often used.

• This saves time when gathering equipment and returning after cleaning.

Kitchen Work Centers

• Kitchens are organized into 3 work centers.

• The work triangle connects the 3 work centers.

• You want to have a clear work triangle to have an efficient kitchen design!

Work Centers

• Cleaning Center– Includes the sink/dishwasher– Items stored here:

• Soap• Cleaner• Scrubbers• Linens

Work Centers

• Cooking and Serving– Includes the range/microwave and small

cooking appliances– Store items such as:

• Pots• Pans• Spices• Dinnerware• Flatware• Casserole Dishes

Work Centers

• Food Preparation and Storage– Includes the refrigerator

• Store items such as:– Foil, plastic wrap, containers– Knives– Cutting boards– Canned goods– Boxed foods– Staples (flour and sugar)