4. Step 2:
Scrape all food
and food
particles from
dishes and
equipment
using a rubber
spatula or paper
towel.
5. Step 3:
Stack the dishes in the
proper order namely:
glassware, silverware,
chinaware, and
utensils. Soak pots
and pans if necessary
6. Step 4:
Fill the sink with water and add a
considerable amount of detergent.
7. Step 5:
Wash the lightest
soiled items first.
Wash plates,
bowls, and serving
dishes.
Wash pots and
pans last.
8. Step 5:
Wet a sponge or dish cloth and
drizzle dish detergent on it.
9. Step 6:
Wash dishes under HOT
running water,
allowing the water to
run over the stacked
dishes in the sink.
Start with drinking
glasses and silverware
then proceed to dirtiest
items leaving pots and
pans for last.
ALWAYS RINSE
DISHES IN HOT
RUNNING WATER
10. Step 7:
Place dishes upside
down in the dish
rack on the CLEAN
SIDE of the sink so
water drains from
them.
11. Step 8:
Use pan scrapers and
SOS / BRILLO
pads to scrub pots
and pans.
16. TIPS
Wash first, before pots
and pans.
Rubber will protect hands and
manicures, and allow you to use hotter water
for washing and/or rinsing.
Try adding a tablespoon of to
soapy water to soften hands while cutting
grease.
Never dump sharp into soapy
dishwater where they cannot be seen.
GLASSWARES GREASY
GLOVES
BAKING SODA
KNIVES
17. Activity
Answer the jumbled letters to form the words
and opposite each word write 1 if it is the 1st
step, 2 for the 2nd, 3 for the 3rd and so on.
REPACS SCRAPE 1
SIREN RINSE
SHAW
3
WASH 2
TINASIZE SANITIZE 4
5AIR DRYRIA YRD
18. Washing with the Dishwasher
Don't crowd the dishes.
Fill your dishwasher logically.
Load it up.
Turn it on.
Dry the dishes.
Add detergent.
FIRST
FOURTH
SECOND
THIRD
FIFTH
SIXTH
19. How Much Have You Learned?
Quiz
Put a if the statement is correct and if
incorrect.
1. Utensils need to be thoroughly washed in cold
soapy water.
2. Wash the lightest soiled items first.
3. Try adding a tablespoon of baking soda
to soapy water to soften hands while cutting
grease.
4. Cleaning will kill most of the dangerous bacteria
present in the utensils.
5. Place dishes upside down in the dish rack on
CLEAN SIDE of the sink so water drains from
20. 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.
21. 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.
Scrub the board with hot, soapy water
thoroughly. Allow the board to air dry.
22. Removing Stains from the Cutting
Board
1. Wet the stained area with water and sprinkle it
with salt and allow the salt to sit undisturbed for
twenty-four hours.
2. 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.
3. Rinse the area clean with fresh water.
4. Repeat the procedure to guarantee that you have
removed all of the stain. Rinse the board clean.
5. Scrub the cutting board with hot, soapy water and
rinse with clean water.
6. Allow it to air dry.
23. 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.
24. Storing the Cutting Board
Once the cutting board has completely
dried, it is time to store it. Cutting boards
should be stored vertically or in an
upright position. This helps to avoid
moisture from getting trapped underneath
the board and the accumulation of dust or
grime.
26. RANGE
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 grates, 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.
g. Before replacing, rub with oil-damped cloth.
a. Remove all burnt sediments and wipe grease from top
of _________ after each use.range
27. 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
28. 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.
29. Methods of Cleaning Equipment
1. Foam – You use
this to increase the
contact time of the
chemical solutions to
improve cleaning
with less mechanical
force.
30. 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.
2. High Pressure
31. 3. CLEAN IN PLACE
is utilized to clean
the interior
surfaces of tanks
and pipelines of
liquid process
equipment.
CIP
32. 4. CLEAN OUT OF PLACE (COP)
Is utilized to clean
the parts of filters
and parts of
other equipment.
This requires
disassembly for
proper cleaning.
33. 5. 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.
34. HOW MUCH DO YOU KNOW
MODIFIED TRUE OF FALSE: Write T if the
statement is correct and if incorrect modify the
underlined word.
1. Use a wooden spoon to scrape away any
remaining bits and pieces of food.
2. In mechanical form of cleaning, chemical
detergents are often used along with an
increase temperature to make soil removal
more effective.
3. Mechanical cleaning uses friction for food
soil removal.
35. 4. To remove stains from the cutting board, create a
paste made of salt and water.
5. Diluted liquid chlorine bleach solution and vinegar
solution can be used as sanitizing solution for
cutting boards.
6. Cutting boards should be stored along the
dishdrainer.
7. CIP- means cooking in place.
8. Use foam to increase the contact time of the
chemical solutions.
9. Clean out of place is utilized to clean the parts of
filters and parts of other equipment.
10. CLAYGO means clean as you go.
36. Quiz
Match Column A to Column B. Write only the letter of
the correct answer.
Column A Column B
1. CIP a. Clean out of place
2. COP b. sanitizing agent
3. salt & water c. for removing stains
4. vinegar solution d. clean the interior surfaces
5. hot & soapy water e. cleaning the cutting board
f. Cooking in place
