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Working in the Kitchen

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.

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Working in the Kitchen

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  1. Working in the Kitchen Foods 2.05

  2. 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!

  3. 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!

  4. Wash dishes in this order: (cleanest to dirtiest…) • Glasses • Flatware (fork, knife, etc.) • Plates • Bowls • Pots and Pans • Greasy Utensils

  5. 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.

  6. 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!!

  7. 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.

  8. 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.

  9. 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.

  10. Kitchen Organization • Store items where they are most often used. • This saves time when gathering equipment and returning after cleaning.

  11. 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!

  12. Work Centers • Cleaning Center • Includes the sink/dishwasher • Items stored here: • Soap • Cleaner • Scrubbers • Linens

  13. Work Centers • Cooking and Serving • Includes the range/microwave and small cooking appliances • Store items such as: • Pots • Pans • Spices • Dinnerware • Flatware • Casserole Dishes

  14. 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)

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