smith-54 - the water will be ready to begin dish washing....

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BYU COUGAR DISHWASHING REWIEW For each lab session, you have 1 dish cloth and 3 dish towels. Save one clean towel for final drying. 1. Clean as you go. With each item used scrape excess food into garbage and rinse. Begin process below whenever you have extra time between cooking steps. This will allow dishes to be air drying and clean and you enjoy your food. 2. Prepare the dishes. To avoid polluting your sink of water, begin by scraping the dishes of excess food. Stack the dishes in preparation for washing. Tough stuck-on foods may need to be soaked first before washing. However, cooked protein-rich foods like eggs and cheese are easier to remove if they are allowed to dry first, then scrape into garbage and soak what’s left. 3. Prepare the water. Make sure you use the correct water temperature, hot water. Add dish soap and
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Unformatted text preview: the water will be ready to begin dish washing. 4. Wash the lightest soiled items first. This usually includes glasses, cups, and flatware. Washing these items first keeps your water fresher and ready to tackle bigger jobs. Never place sharp knives into the wash water! Set them in your sharps basket by the taps and wash them at the beginning of the washing process. 5. Wash plates, bowls, and serving dishes. 6. Pans and heavily soiled items. Because of the extra residue that they will add to the wash water, reserve these items to wash at the end of the washing process. 7. Drying. Air dry if possible or use a clean towel. Use the corner of the towel in hard to reach places (ex: insert the corner of the towel into the glass and rub thoroughly.)...
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This note was uploaded on 04/06/2011 for the course SFL 110 taught by Professor Annhardman during the Spring '10 term at BYU.

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