Transcript Working in the Kitchen Foods 2.05

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:
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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
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Center
Includes the sink/dishwasher
Items stored here:
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Soap
Cleaner
Scrubbers
Linens
Work Centers
 Cooking
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and Serving
Includes the range/microwave and small
cooking appliances
Store items such as:
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Pots
Pans
Spices
Dinnerware
Flatware
Casserole Dishes
Work Centers
 Food

Preparation and Storage
Includes the refrigerator
• Store items such as:
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Foil, plastic wrap, containers
Knives
Cutting boards
Canned goods
Boxed foods
Staples (flour and sugar)