Clean and Maintain Kitchen Tools and Premises

Used for salad making and dessert but not practical for top or surface cooking.

Used to grate, shred, slice, and separate vegetables such as carrots, cabbage, and cheese.

Used to chop, dice, or mince food.

Used for cleaning vegetables and for straining pasta or contents.

Used to level off ingredients when measuring and to spread frostings and sandwich fillings.

Which of the following is the proper order in cleaning kitchen premises? 1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solution and food residues. 2. Remove residual food. 3. Scrape and pre-rinse. 4. Rinse all equipment surfaces sanitizing agent.

Wash greasy pots and pans first before glasswares.

Never dump sharp knives into soapy dishwater.

Wear rubber gloves and apron before cleaning the dishes.

Proper ordee in washing the dishes. 1. Silverware 2. Utensils 3. Glassware 4. Chinaware