It was taken from the module of grade 7 and 8 as part of the exploratory courses being offered by the DepEd. I'm hoping that this would be a great help on your part, most especially when students need to see those kitchen tools in just simply form in pictures.
It was taken from the module of grade 7 and 8 as part of the exploratory courses being offered by the DepEd. I'm hoping that this would be a great help on your part, most especially when students need to see those kitchen tools in just simply form in pictures.
Cookery 9 Lesson 1: Cleaning and Maintaining Kitchen Tools, Equipment and Pre...Benandro Palor
LEARNING OUTCOMES:
* Identify the equipment and utensils that may require cleaning and sanitizing
* Value the importance of cleaning and sanitizing equipment and utensils
* Clean and sanitize kitchen tools and equipment
This Lesson includes:
* Cleaning and Sanitizing Kitchen Tools and Equipment
* Types of Chemicals Used in Cleaning and Sanitizing Tools and Equipment
* Sanitizing
Cookery 9 Lesson 1: Cleaning and Maintaining Kitchen Tools, Equipment and Pre...Benandro Palor
LEARNING OUTCOMES:
* Identify the equipment and utensils that may require cleaning and sanitizing
* Value the importance of cleaning and sanitizing equipment and utensils
* Clean and sanitize kitchen tools and equipment
This Lesson includes:
* Cleaning and Sanitizing Kitchen Tools and Equipment
* Types of Chemicals Used in Cleaning and Sanitizing Tools and Equipment
* Sanitizing
Types of Articles and Care of Articles Ujjwal Patel
This presentation is on topic of Types of Articles, Care of Articles and introduction to ward inventory and indent. Nursing Foundation is the core subject of First Year B.Sc. Nursing and this topic is important for the theory and the practical. This presentation briefs the detailed care of article used in hospital.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
2. STEPS IN WASHING DISHES
1. Prepare
Wear rubber gloves if you have dry
hands or other skin problem. If you
are wearing long sleeves, roll them up
or put them under the gloves. Wear
aprons too.
3. 2. Scrape
All the large pieces of food on the
dishes and place it in a compost bin or
garbage can.
4. 3. Stack the dishes in the proper
order namely: glassware,
silverware, chinaware, and
utensils. Stack them to the right of
the sink so that work progresses
5. 4. Fill the sink with water and add a
considerable amount of detergent.
The hotter the water, the better it’s
sanitizing and greasecutting properties but
use tolerable heat (66oC (150oF) or above.)
so not to scald yourself. Use rubber gloves.
6. 5. Wash the lightest soiled items first.
Start with glasses, cups, and flatware.
Soap each piece individually and rinse in
hot water.
7. 6. Wash plates, bowls, and serving dishes.
Remember to scrape these items before
washing. Soap each piece gently and
individually and rinse in hot water.
Remember to keep an eye when you
should change the dish washing water.
8. 7. Wash pots and pans last.
Soak them first. Wash the pans
thoroughly and don’t forget to clean the
bottoms. If anything was burnt or
overcooked to pots or casserole dishes,
put a little extra soap and water in it and
let it stand while you wash the other
9. 8. Lay your dishes out on a rack to air-
dry or wipe them clean with a towel.
10. 9. There should be no visible matter
and no "greasy" feel.
Run a hand over the dish to ensure
that they are thoroughly cleaned. If
there are still some grease remaining,
consider rewashing the item.
11. 10. Rinse out brush, sponge and allow to
dry.
Sterilize your equipment often using
boiling water with bleach. When a
sponge or brush starts to smell
unpleasant, throw it away.
12. 11. Wipe down the sink and your tools.
Wipe down the sink, dish drainer, and
dishpan. Any rags, dish cloths, or sponges
need to be left out to air dry, or thrown into
the washing machine. Remember to
replace sponges and rags frequently.
