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Hospitality Year 12 > Clean Kitchen Premises and Equipment > Flashcards

Clean Kitchen Premises and Equipment Flashcards

1
Q

What does PPE stand for?

A

Personal Protective Equipment

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2
Q

What is PPE?

A

Essential items that must be worn whilst performing specific tasks to reduce the risk of injury.

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3
Q

What is sanitising?

A

Killing or reducing the number and other micro-organisms to a safe level using a chemical or heat.

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4
Q

What is linen?

A

Garments or articles made from cloth, such as napkins and tablecloths.

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5
Q 
Task: BENCHES = 
Performed: 
When: 
Equipment/ chemicals:
Products:
Who:
A

Performed: Twice daily

When: Morning and afternoon

Equipment/ chemicals: Wash with hot soapy water, a scourer and sponge. Sanitise and wipe with a soft cloth.

Products: Detergent Sanitiser

Who: Chefs

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6
Q 
Task: SINKS = 
Performed: 
When: 
Equipment/ chemicals:
Products:
Who:
A

Performed: Twice daily

When: Morning and Afternoon

Equipment/ chemicals: Wash with Abrasive cleanser and a scourer. Sanitise and wipe with a cloth

Products: Cleanser sanitiser

Who: Kitchen hand

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7
Q 
Task: UTENSILS = 
Performed: 
When: 
Equipment/ chemicals:
Products:
Who:
A

Performed: After use and between raw cooked foods

When: As required

Equipment/ chemicals: Wash, sanitise and dry in dishwasher or with a tea towel.

Products: Detergent sanitiser

Who: Chefs and kitchen hand

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8
Q 
Task: MEAT SLICER = 
Performed: 
When: 
Equipment/ chemicals:
Products:
Who:
A

Performed: After use and between raw cooked foods

When: As required

Equipment/ chemicals: Follow instruction on slicer and take apart before washing. Wash, sanitise and dry in the sink or dishwasher.

Products: Detergent sanitiser

Who: Chef

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9
Q 
Task: BAIN-MARIE = 
Performed: 
When: 
Equipment/ chemicals:
Products:
Who:
A

Performed: Daily and as required

When: Before close

Equipment/ chemicals: Make sure it is turned off. Wash with hot soapy water. Sanitise and wipe with a soft cloth.

Products: Detergent sanitiser

Who: Chef

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10
Q 
Task:  FLOORS = 
Performed: 
When: 
How: 
Chemicals: 
Who:
A

Performed: Daily and as required

When: Before close

How: Sweep, Mop with hot soapy water that has a sanitiser in it.

Chemicals: Detergent, spray sanitiser.

Who: Kitchen hand

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11
Q 
Task: WALLS = 
Performed: 
When: 
How: 
Chemicals: 
Who:
A

Performed: Monthly

When: as required

How: Wash with a wall mop and mild detergent

Chemicals: Detergent

Who: Kitchen hand

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12
Q 
Task: REFRIGERATOR = 
Performed: 
When: 
How: 
Chemicals: 
Who:
A

Performed: Daily and as required

When: Morning

How: Wipe down with hot soapy water and sponge. Sanitise and wipe with cloth

Chemicals: Detergent Sanitiser

Who: Kitchen hand

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13
Q 
Task: BINS = 
Performed: 
When: 
How: 
Chemicals: 
Who:
A

Performed: Daily and as required

When: Before close

How: Wash inside and outside of bins with hot soapy water. Sanitise and leave to air dry. Hose down outside area.

Chemicals: Detergent sanitiser

Who: Kitchen hand

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14
Q

How to clean a dishwasher:

A
  • Empty the food tray
  • Drain the machine
  • Use chemicals to clean the inside of the dishwasher
  • Rinse and allow to air dry
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15
Q

How to clean gas stove burner:

A
  • Clean under rings at the end of the shift
  • Scrape difficult areas with a scraper
  • Wipe to remove
  • Wash with hot water and detergent, rinse and sanitise
  • Rinse and allow to air dry
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16
Q

How to clean a microwave:

A
  • Wipe away loose dirt with a cloth
  • Wash with detergent and hot water, rinse and sanitise
  • Allow to air dry
17
Q

How to clean a oven:

A
  • An oven cleaner should be used and left on the surface for a short period of time
  • Rinse off the cleaner with a damp cloth
  • Give the oven a final wipe with a hot cloth
  • Leave oven door open to air dry
18
Q

How to clean extraction fans:

A
  • Clean at the end of each week
  • Wipe with a wet cloth to remove surface grease
  • Was with detergent, hot water, rinse and sanitise
  • Air dry

Hospitality Year 12 (8 decks)

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