COOKERY 9 #2

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.

These are cleaning agents, solvents or any substance used to wash tablewares, surfaces, and equipment.

Used periodically in removing mineral deposits and other soils that detergents cannot eliminate such as scale in washing machines and steam tables, lime buildup on dishwashing machines and rust on shelving.

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.

Other chemicals used for cleaning and/or sanitizing kitchen equipment and utensils

– are generally used to remove heavy accumulations of soil that are difficult to remove with detergents, solvents and acids.

Wash pots and pans last. Soak them first. Wash the pans thoroughly and don’t forget to clean the bottoms.

Lay your dishes out on a rack to air-dry or wipe them clean with a towel.

Scrape all the large pieces of food on the dishes and place it in a compost bin or garbage can

commonly referred to as degreasers used on surfaces where grease has burned on.

Wash the lightest soiled items first. Start with glasses, cups, and flatware.

Wipe down the sink and your tools. Wipe down the sink, dish drainer, and dishpan.