3.4 Flashcards
1
Q
Wares
A
pots, pans, utensils, and tableware
2
Q
Sanitization of wares
A
Wares need to be sanitized after use, they can be sanitized in a three compartment sink or an automatic dishwasher
3
Q
Ware Washing
A
- Pre-Cleaning
- Washing
- Rinsing
- Sanitizing
- Air drying •Proper storage
4
Q
Three Compartment Sink
A
Clean, Rinse, Sanitize
5
Q
Wash and rinse
A
110 F Water
6
Q
Sanitize
A
Hot water, 171oF 30 seconds
OR
Bleach 50ppm, 75oF, 30 seconds
7
Q
Sanitize Monitor
A
You need a thermometer and a clock and a test strip
8
Q
Air Dry & Store
A
- Allow wares to air dry
- Do not towel-dry
- Do not use fans
- Do not stack wares before dry •Once dry, store wares in a clean and dry place
9
Q
When to clean
A
After each use. Switching from raw to cooked foods, When interrupted, or after four hours
