Kitchen Operations

FREE

Opening The kitchen opening is important because it will help to ensure that service time runs smoothly.

This lesson, will demonstrate how to open a kitchen, in particular through checking and maintaining... Utilities Kitchen area Kitchen equipment

Kitchen Equipment Kitchen equipment should be prepared for service. This includes...

turning on ovens and grills, proofers, griddles, ranges, broilers, fryers and kettles. You may also need to preheat these.

The fridge and freezers should be unlocked, and the keys stored in the designated area. Their temperatures should also be checked and logged.

You should also ensure that garbage bins, gloves, and towels are distributed around the kitchen for easy access.

Cleaning A clean kitchen is crucial to passing health department requirements. It’s also equally important in promoting food safety and efficiency in cooking processes.

Cleaning should be undertaken during opening and closing procedures, but should also consistently be done throughout a shift.

Both Cleaning and Sanitising processes are important steps in ensuring a safe and organised kitchen.

This lesson, will take you through the steps to effectively clean a kitchen, but first let's look at what defines Cleaning, Sanitation and Sterilisation.

The six recommended steps for effective cleaning and sanitising are... Pre-clean Scrape food scraps off surfaces and rinse the surfaces with water. Wash Use hot water and detergent to remove grease and any remaining food residue. Soak if needed. Rinse Rinse off detergent and any residue. Sanitise Use a sanitiser to destroy any remaining microorganisms. Make sure to always read the manufacturers instructions when using a sanitiser. Final rinse Rinse off the sanitiser, per the manufacturer's instructions. Dry Allow the utensils or surface to drip-dry or use single use towels to dry.

Cleaning Cleaning is a critical step before sanitising. Utensils and surfaces should look, feel and smell clean. Effective cleaning involves...

**Use of warm to hot water ** Warm to hot water is generally needed to remove grease or fat, however it should not be so hot that it will bake food residue into the surface of the object. 54ºC to 60ºC has been recommended (Mallman et al 1947) for washing utensils.

Use of detergents Detergents must be of appropriate strength for the washing task. Detergents containing sanitisers are usually not required, but if necessary make sure to follow the recommendations of the manufacturer or supplier.

** Use of a mechanical dishwasher** Use of a mechanical washer is preferred when washing large volumes of plates and utensils.

** Cleaning without water** If cleaning without water is necessary, you should still always make sure that the surface or utensil looks, feels and smells clean.

Cleaning a kitchen involves... Wiping down the walls and splashbacks Wiping down equipment, including inside and underneath Disinfecting food prep surfaces Washing utensils and glasses Cleaning the sinks Sweeping and mopping the kitchen floor Sweeping and mopping refrigerator and storage areas Disinfecting the waste disposal area and taking out the garbage

Sanitising The previous lesson introduced you to cleaning processes, and as you know, the next step after cleaning is to sanitise.

Cleaning surfaces first Before a surface can be sanitised, it must first be cleaned.

** Paying attention to concentration, temperature, and contact time** You should use products with informative labels, and follow the manufacturer's instructions

Covering surfaces Surfaces should be completely covered with the sanitising solution, through a dip or spray. Equipment may need to be dismantled to sanitise surfaces which are difficult to access, such as interior parts of a blender.

Drying After sanitising, utensils and surfaces must be thoroughly dried, and air drying is preferable. If a towel is used instead, it should ideally only be used once.

Storage Sanitised equipment should be packed away by clean hands and stored in a sanitary place.

Some tips for using bleach, include... Use plain bleach For cold water, use 100 ppm chlorine – add 10 ml commercial bleach or 25 ml household bleach to 10L water For warm water, use 50 ppm chlorine – add 5 ml commercial bleach or 12.5 ml household bleach to 10L water Contact time is approximately 10-30 seconds, depending on the manufacturers instructions Throw diluted bleach away after 24 hours

Some tips for using dishwashers include... Always follow the manufacturers instructions Scrape excess food off before placing utensils and plates in the dishwasher Use the longest, hottest cycle Place items neatly, so that water can reach all surfaces Use clean hands to unpack Clean and service the dishwasher regularly

Closing The kitchen closing procedure is extremely important because it involves proper storage of food, and ensures security of the venue before leaving.

Overlooking a simple step, such as turning off an oven, may lead to a fire or other dangerous situations.

This lesson outlines the correct procedures for closing the kitchen, in particular in regard to... Storage Equipment Cleaning Utilities

When closing, proper food storage practices need to be undertaken, such as checking and updating... Select all correct answers.

Utilities After everything has been put away and cleaned, you should check that everything is orderly and ready for the opening procedure the next day.

Final storage processes should be undertaken after cleaning, such as locking up special tools and cooking alcohols. Cabinets should be locked and keys stored appropriately. Lights and air-conditioning units should be turned off and the venue locked.

Quiz Congrats, you've reached the end of this course! This lessons features a series of questions to test your knowledge. Are you now an expert in kitchen operations? Let's see..

When closing, proper food storage practices need to be undertaken, such as checking and updating... Select all correct answers.