Working in the Kitchen

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)