Overview
This lecture covers the proper cleaning and sanitizing of kitchen tools, equipment, and utensils, as well as effective dishwashing methods by hand and using a dishwasher.
Cleaning and Cleaning Agents
- Cleaning removes unwanted smells, dust, dirt, or stains from surfaces.
- Four categories of cleaning agents: detergents, solvent cleaners, acid cleaners, and abrasive cleaners.
- Detergents wash tableware, surfaces, and equipment.
- Solvent cleaners are for greasy or burned-on surfaces.
- Acid cleaners remove mineral deposits and soils not removed by detergents.
- Abrasive cleaners handle heavy, hard-to-remove soil.
Sanitizing and Methods
- Sanitizing removes harmful bacteria using heat, water, chemicals, or a combination.
- Heat sanitizing methods: steam, hot water, or hot air.
- Chemical sanitizing relies on appropriate chemical products.
Dishwashing Methods
- Remove leftover food from plates before washing.
- Fill sink halfway with hot water and add one tablespoon (15 ml) dish soap.
- Wash lightly soiled items first, using a sponge or dishcloth.
- Rinse off soap with clean hot water.
- Let dishes air-dry in a rack or on a clean towel.
Dishwasher Use
- Remove leftover food before loading dishes.
- Place cups, plastics, and bowls on the top dishwasher rack.
- Load plates and cookware on the bottom rack.
- Put silverware in the designated compartment.
- Use detergent made for dishwashers in the correct compartment.
- Select appropriate cycle: normal for regular wash, delicate for light soil or glassware, heavy duty for pots and pans.
Key Terms & Definitions
- Cleaning — Removing unwanted smell, dust, dirt, or stains from surfaces.
- Sanitizing — Eliminating harmful bacteria using heat, water, chemicals, or both.
- Detergents — Agents used to wash dishes, surfaces, and equipment.
- Solvent Cleaners — Products used for greasy or burned-on surfaces.
- Acid Cleaners — Used for mineral deposits and tough soils.
- Abrasive Cleaners — Used for heavy, hard-to-remove dirt.
Action Items / Next Steps
- Practice both hand and machine dishwashing methods.
- Review and identify cleaning agents and their uses.
- Ensure kitchen sanitizing procedures are followed.