TLE7 LESSON#2 4TH-Q

• Detergents used to wash tableware, surfaces, and equipment. These products can penetrate soil quickly and soften
• Example of Detergents : Dishwashing liquid and Automatic dishwasher detergents
• Solvent cleaners used periodically on surfaces where grease has burned on.
• Solvent cleaners are also often call degreasers
• Acid cleaners used periodically on minerals deposits and other dirt that detergents cannot remove. These cleaners are often used to remove water scale in washing machines & stream table
• Abrasive cleaners used to remove heavy soil accumulated on the surfaces that are hard to remove with detergents. Some abrasive cleaners like bleach can also disinfect
• Trash bins with plastic liners - are for disposal of trashes. the plastic liner helps to capture soil moisture, as well as germs and fungi that would embedded into the lining of the trash can
• Hand gloves protection of cleaners against contamination during the cleaning process
• Grouting brush used for cleaning in between surfaces of tiles
• All-purpose micro-fiber cleaning cloth this type of cloth can be used for drying cook wares, kitchen walls, sink and tiles as well as for wiping tables
• Cleaning & sanitizing appropriate cleaning tools and equipment is essential in maintaining the cleanliness and sanitation of kitchen utensils and the entire kitchen
• Cleaning is the process of removing the food and other types of soil from the surface such as a dish. a glass, or a pan.
• scrape and pre-rinse the removal of the soil from the surface of the dish or material to be washed. The purpose of this is to keep wash water cleaner for a longer while
• Wash in this part the use of warm water at 1100F - 1200F and a good detergent is a must. Scrub well with a brush to remove all the traces of hardened leftover food and grease
• Rinse use clean warm water to rinse off the detergent. Change the water frequently or use running water instead
• Drain and air-dry avoid the use of a towel for drying as this may contaminate the tools and utensils. After sanitizing, drain the water from the cleaned and sanitized tools and utensils and allow them to air-dry on the rack
• Mechanical Dishwashing procedure

  • Scrape and pre-rinse
  • Arrange the dishes on the rack so that the dishwasher spray will strike all the surfaces
  • Run machine for a full cycle
  • Set the sanitizing temp at 1800F for machine sanitation by heat method and 1400F for machine sanitation by chemical solution
  • Air-dry and inspect the dishes. Do not touch food-contact surfaces such as the glass rim or plate's middle surface
• Sanitizing is the procedure done after washing
• Steam the surface is exposed to steam at 170F for 15mins or at higher temp at 200F but for 5mins only
• Hot air in this method. the hot air is applied to the surface at 180F fro 20mins
• Hot water soak the cleaned tools or utensils in hot water with a temp between 171-180F(770C-820C) for at least 30 s