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TLE Report

The document outlines detailed procedures for washing dishes, including wearing gloves, scraping food, and proper stacking. It also covers cleaning and sanitizing cutting boards, as well as methods for cleaning kitchen equipment. Additionally, it provides tips for using dishwashers and maintaining cleanliness in various kitchen appliances.

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lokihan04
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6 views32 pages

TLE Report

The document outlines detailed procedures for washing dishes, including wearing gloves, scraping food, and proper stacking. It also covers cleaning and sanitizing cutting boards, as well as methods for cleaning kitchen equipment. Additionally, it provides tips for using dishwashers and maintaining cleanliness in various kitchen appliances.

Uploaded by

lokihan04
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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PROCEDURES ON

HOW TO WASH
DISHES
1.) Wear rubber gloves if you have dry hands or
other skin problem. If you are wearing long
sleeves, roll them up or put them under the gloves.
Wear aprons too.

2.) Scrape all the large pieces of food on the


dishes and place it in a compost bin or
garbage can.
3.) Stack the dishes in the proper order
namely: glassware, silverware, chinaware,
and utensils. Stack them to the right of the
sink so that work progresses from right to
left.

4.) Fill the sink with water and add a


considerable amount of detergent.
5.) Wash the lightest soiled
items first.

6.) Wash plates, bowls, and


serving dishes.
7.) Wash pots and pans last.

8.) Lay your dishes out on a rack


to air-dry or wipe them clean
with a towel.
9.) There should be no visible matter and
no "greasy" feel.

10.) Rinse out brush, sponge and allow


to dry

11.) Wipe down the sink and your


tools.
TIPS AND WARNINGS TO OBSERVE IN
WASHING THE DISHES
• Wash glassware first, before greasy pots and pans.
• Rubber gloves will protect hands and manicures, and allow you to use hotter water
for washing and/or rinsing.
• Dishes may be hand dried with a clean cloth.
• Try adding a tablespoon of baking soda to soapy water to soften dirt while cutting
grease.
• Never dump sharp knives into soapy dishwater where they cannot be seen.
• Laundry detergents or automatic dishwater detergents should not be used for hand
washing dishes.
• Keep dishwashing liquid out of the reach of children.
1. Dishes can be washed easily if you keep
them under the water while scrubbing them for
particles to lift away. Bring the dish out of the
water to check for any missed spots.

2. Stacking a few dishes in the sink at a time


allows dishes a few minutes of soaking time
while you wash another dish.
3. Try drying pots and pans with a paper towel
to reduce residue from the pan which causes
staining the dishcloth.

4. Don’t soak aluminum while dishwashing for it


may cause darkening. Dish washing silverware
can be tricky. Use a lint free cloth for drying
silverware.
WASHING WITH THE DISHWASHER

• Load it up
• Fill your dishwasher logically
• Don't crowd the dishes
• Add detergent
• Turn it on
• Dry the dishes
HOW TO CLEAN, REMOVE STAINS,
SANITIZE, AND STORE YOUR CUTTING
BOARD
• The kitchen cutting board gets a lot of
use and this means that it gets a lot of
exposure to bacteria. Proper cleaning of
the cutting board is essential to your
good health. Whether you use a wood or
a plastic cutting board, you should clean
and sanitize it after every use
CLEANING THE CUTTING BOARD

• After you used the cutting board for slicing, dicing, or chopping all kinds
of neat goodies, use a metal scraper or spatula to scrape away any
remaining bits and pieces of food. Throw the scrapings into the garbage
disposal, garbage receptacle, or trash bin. After you used the cutting
board for slicing, dicing, or chopping all kinds of neat goodies, use a
metal scraper or spatula to scrape away any remaining bits and pieces of
food. Throw the scrapings into the garbage disposal, garbage receptacle,
or trash bin.
• Scrub the board with hot, soapy water
thoroughly. If your dishwasher reaches a
temperature of at least 165°F, then you can
probably place a high-density plastic cutting
board into the dishwasher. Moreover, if your
dishwasher has an antibacterial cycle, use it
to wash the cutting board. Otherwise, scrub
it by hand. Allow the board to air dry.
REMOVING STAINS FROM THE CUTTING
BOARD

• To remove stains from the cutting board you can use the
following procedure: wet the stained area with water and sprinkle it with vinegar,
kalamansi and allow to melt undisturbed for twenty-four hours. Stains can also
better remove by using diluted bleaching agent or natural acid like calamansi or
vinegar.
• Rinse the salt from the cutting board with clean
water. Using the salt and clean water, create a paste.
Use a clean nylon scrubbing sponge or a clean
toothbrush to scour or scrub the paste on the stained
area of the cutting board. Rinse the area clean with
fresh water. Repeat the procedure to guarantee that
you have removed all of the stain. Rinse the board
clean. Scrub the cutting board with hot, soapy water
and rinse with clean water. Allow it to air dry .
SANITIZING THE CUTTING BOARD

• Plastic and wooden cutting boards can be


sanitized using a diluted liquid chlorine bleach
solution. For this solution, combine one
teaspoon of bleach to one quart of water. Pour
the solution onto the entire surface area of the
board and allow it to sit undisturbed for several
minutes. Rinse the board clean with water.
Allow it to air dry or use a clean cloth to dry it
• If you prefer, you may use a vinegar
solution in place of the bleach solution.
Simply combine one part vinegar to five
parts water. Use this solution in the same
manner as the one explained for the
bleach solution.
STORING THE CUTTING BOARD

• Once the cutting board has completely dried, store it


vertically or in an upright position. This helps to avoid
moisture from getting trapped underneath the board and
the accumulation of dust or grime.
METHODS OF CLEANING EQUIPMENT

• Foam – You use this to increase the contact


time of the chemical solutions to improve
cleaning with less mechanical force.
• High Pressure – used to increase mechanical
force, aiding in soil removal. In high pressure
cleaning, chemical detergents are often used
along with an increase temperature to make
soil removal more effective
• Clean In Place (CIP) – is utilized to clean the
interior surfaces of tanks and pipelines of
liquid process equipment. A chemical solution
is circulated through a circuit of tanks and or
lines then return to a central reservoir
allowing the chemical solution to be reused.
Time,temperature and mechanical force are
manipulated to achieve maximum cleaning.
• Clean Out of Place (COP) – is utilized to
clean the parts of filters and parts of
other equipment. This requires
disassembly for proper cleaning. Parts
removed for cleaning are placed in a
circulation tank and cleaned using a
heated chemical solution and agitation.
• Mechanical – it normally involves the use
of brush either by hand or a machine
such as a floor scrubber. Mechanical
cleaning uses friction for food soil
removal.
FUNDAMENTAL CLEANING
PROCEDURES
• 1. Scrape and Pre-rinse – soiled equipment
surfaces are scraped and rinsed with warm water
to remove loose food soils.
• 2. Cleaning Cycle – the removal of residual food
soils from equipment surfaces is based on the
manipulation of the four basic cleaning factors and
the method of cleaning. Typically, alkaline chemical
solutions are used for the cleaning cycle.
• 3. Rinse – rinse all surfaces with cold to hot
water, depending on the temperature of the
cleaning cycle,to thoroughly remove all
remaining chemical solution and food soil
residues.
• 4. Acid Rinse – a mild acid rinse of the
equipment neutralizes any alkaline residues
left and removes any mineral soil present.
• 5. Sanitize – all equipment surfaces are
rinsed or flooded with a sanitizing agent.
Both time and chemical concentration are
critical for optimum results.
EQUIPMENT
SANITATION
PROCEDURES
1. RANGE
a. Remove all burnt sediments and wipe grease from top of range after each
use.
b. Scrape grease from curbs and openings hinges.
c. When cool, wash top of range
d. Run oiled cloth over top of range
e. Clean oven by removing grits, scraping off food deposits, washing and
drying.
f. Keep burners clean. Gas burners can be soaked and scrubbed with stiff
brush while electric burners should be cleaned with a brush or with a damp
cloth
2. DISHWASHING MACHINE

• a. Remove strainer pans, wash and stock outside machine until next use.
• b. Scrub inside frequently with stiff brush.
• c. Remove and clean the wash and rinse arms and fits daily to remove
foreign particles.
• d. Wash tables and top of machine
• e. Clean nozzles.
• f. Do a special periodic cleaning in hard water area.
3. SLICERS

a. Clean immediately after using, especially after slicing vegetables and nuts.
b. Remove all parts to clean
c. Dry and cover blades after cleaning with oil-damped cloth.
d. Wash carriage slides thoroughly. e. Wipe outside with cloth.
f. Clean table and pedestal under slicers.
g. Replace guard after cleaning.
4. REFRIGERATOR

• 1. Wipe up spilled foods immediately


• 2. Wash inside shelves and trays at least twice a week with baking soda.
• 3. Rinse and dry thoroughly
• 4. Flush drains weekly
5. SINK AND DRAINS

• 1. Keep outlet screened at all times


• 2. Flush daily with 1 gal. of solution, made up of strong solution soda
(4oz.to 2 gal. of water)
• 3. Clean and replace greased tray regularly.
• 4. Use force pump if drain is slow
• 5. Replace washers immediately on leaking faucets.

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