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Dishwashing!

Dishwashing!. Introduction .

callum-gill
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Dishwashing!

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  1. Dishwashing!

  2. Introduction • Clean Dishes and utensils are important to family health. Bacteria can grow on dishes and utensils that have not been thoroughly cleaned, rinsed and dried. Dirty dishes, utensils and food scraps left sitting in the kitchen can attract cockroaches, mice, or other pests.

  3. You can make dishwashing easier and faster by organizing your work. You will need: • Hot Water • scouring pad • dish rack • Dish washing detergent • Clean dishcloths and towels- to be used only for dish washing. (Make sure they are absorbent and lint free!)

  4. Step One: Getting Organized • In order to be efficient, keep work surfaces as neat and free of clutter as possible. • Always set dirty dishes in the cleanup area • It is easier to sort and stack similar dishes in piles

  5. Step Two: Preparing the Dishes • Dishwater will stay clean longer if you scrape dishes first. • Scrape the excess grease out of pots with a paper towel. • Soak extra dirty dishes in hot water right after use. • Burned-on food should be soaked as soon as possible.

  6. Step Three: Wash in Order • Wash dishes in the order that will leave the dish water as clean as possible. • Make sure you use hot, soapy water. • If you have a very large batch of dishes to wash, you may need to fill the sink with hot soapy water more than once.

  7. Pots and pans are easy to clean if they have been presoaked. • Burned pans clean more easily if they are filled with water, in which a dish washing detergent has been added, and boiled gently.

  8. Wash dishes in this Order: • Glassware • Flatware (knives, spoons, forks) • Tableware (plates, cups, saucers) • Serving dishes • Pots, pans, other utensils.

  9. Step Four: Rinse • Make sure you use the hottest water available for rinsing dishes. • This helps the dishes dry without spots. • It is more sanitary to rinse dishes under hot, running water than in a basin. • Leave silverware handles up in dish drainer. • It keeps it more sanitary while being put away, and it is not safe to have dangerous knife blades pointing up. • Be sure to rinse both the inside and outside of the cups, glasses, and bowls, and both sides of plates.

  10. Step Five: Sanitize • Place dishes in sanitizing solution for 30 seconds to 1 minute to sanitize. • Sanitizing solution is: • 1 tsp. bleach to 1 gallon of luke warm water in the busser bins.

  11. Step Six: Dry • Save yourself some time and let the dishes air dry; it is more sanitary than using a cloth. • If you have used very hot water, glasses should dry without spotting. In the lab, you will need to use a cloth because there is not time to let them air dry.

  12. Step Seven: Clean up • You are not finished until you use Clorox Bleach wipes to clean the counter, handles to cabinets & range top. • Sweep floor and use a dustpan to pick up bits and pieces. • Close cupboard doors and drawers. Check the range to make sure it is turned off. • Empty the drain catch. Wipe out the sink and leave it clean and dry.

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