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)