1. Dishwashing

2. Overall Expectations
Clean up here is important, since class periods are short you need to clean up while you work. At home you may have an automatic dishwasher but at school you need to do dishes by hand.

3. Overall Expectations
It is important to follow our rules so that germs are killed and sickness is not spread through poor sanitation habits. Germs need 3 things:
- food
- moisture
- warmth
to live, and they will have all of these if you don’t wash and dry your dishes correctly.

4. Dishwashing Rules Scrape and stack the dishes.
Some dishes may need to be rinsed before washing. When rinsing make sure to have the sink strainer in place to catch food particles. Food particles and leftover grease can easily clog up sink pipes. Make sure to pour all leftover grease into a grease can which is located in the refrigerator.

5. Dishwashing rules 2 Wash dishes cleanest to dirtiest.
Wash in this order:
Glasses
Silverware
Plates
Pots and pans

6. Dishwashing Rules 3. Wash in hot soapy water.
Fill the sink half full with hot water and add one squirt of detergent.

7. Dishwashing Rules 4. Rinse in hot water.
Rinsing in hot water will kill germs and help the dishes dry faster.

8. Dishwashing Rules 5. Dry dishes with a clean, dry towel.
Do not use dishtowels to dry your hands or put over your shoulder while doing dishes. This passes bacteria from you, to the dishtowel, to the dishes. Paper towels for drying your hands can be fo und in your kitchen in the towel drawer.

9. Dishwashing Rules 6. Put dishes away in proper places.
This will help you find them quickly when you need to use them again.

10. Kitchen Cleanup Every time you cook you will expected to:
wipe off the counter, stove and tables
dry out your sink with a dishtowel
put dishcloth and dishtowel in the dirty laundry basket

11. Kitchen Cleanup
After you’re done-fill out your evaluation sheet as a group and take your packets to the teacher to sign your evaluation page.

12. Kitchen Cleanup
There are 5 rotating extra chores that will need to be performed each lab. You can find the schedule chart on the door under your sink and on the refrigerators.

13. Kitchen Cleanup
The first duty of Schedule A is to start the laundry. You will use ¼” of laundry detergent and place in the detergent dispenser.

14. Kitchen Cleanup
Since towels are made of cotton, the washer will be set on “cotton” settings. Wait until the end of the period to start the washer in order to get towels from all labs.

15. Kitchen Cleanup
The second duty of Schedule A is to transfer towels to the dryer and empty the lint filter.

16. Kitchen Cleanup
The lint filter must be removed and the lint scraped and placed into the waste basket.

17. Kitchen Cleanup
Reminder- the dryer must be set on the cotton settings.

18. Kitchen Cleanup
Once the dryer is set, towels can be folded so that all folded edges are on the same side and placed in the towel storage cupboard.

19. Kitchen Cleanup
The 3rd duty on schedule A is to wipe the supply table and help set up the next lab. This may also include putting food away for the last labs of the day.

20. Kitchen Cleanup
The 4th schedule A cleaning duty is to wipe refrigerators handles and shelves using washcloth or a magic clean bar.
Check ice trays and empty when needed.

21. Kitchen Cleanup
The last (5th) schedule A duty is to pull apart the stove burner units (if dirty) and place the drip pan by the sink for each kitchen to wash, dry, and replace.
Check to be sure the stove settings are off and report to the teacher.

22. Dishwashing
Soon you will be cooking. Good luck on your lab experiences and may your cooking at SE be enjoyable!