Kitchen Training Resources

Useful Documents

Do we have google docs versions of these we can link to?

Kitchen Cleaning Checklist
Basement Cleaning, bathrooms and hallways
Dining Room Prep cook shifts
Salad Prep, cook shifts

Contents

Training Videos

Welcome video (O'Keeffe Kitchen)

[Welcome Video]

EscherDining Dining Room Segments:

 - dinner food storage
 - guide
 - machine cleaning and restocking

EscherDining Dish Room Segments:

 - on hobart aka "dishwashing machine"
 - cleaning
 - hobart
 - disposal video
 - garbage cans

EscherDining Main Kitchen Segments:

 - can recycling
 - sink drains

Safety First

Safety is the most important part of your work at Escher. Please note unsafe practices as you see them!

Garbage Disposal Safety

• DON'T ever stick your hands down into the garbage disposal UNLESS

1. the garbage disposal is off,
2. the fuse is off,
3. AND everybody in the dishwashing area knows what you're doing.

• DON'T flip the garbage disposal fuse back on UNLESS:

1. you have explicitly let everybody in the immediate area (dishwashing room) know what you are doing and gotten direct, active confirmation of understanding,
2. you have yelled to make sure that people know you are about to flip the fuse back on,
3. AND you have visually checked to make sure nobody has their hands anywhere near the garbage disposal sink.

Stove safety

Never try to cut off all the pilot lights.

• NEVER touch the stove with your bare hands. They are always hot because...
• Our gas is ALWAYS on.  The pilot lights burn up the excess and indicates everything is functioning properly.  You don't want to see any of them off.  You NEVER want to see ALL of them off.
• If, in addition to seeing them all off you also smell an unpleasant odor, open the doors wide and immediately get out of the kitchen.

Training Info

The in-person supplement to the YouTube Kitchen series! :) Every member should be able to do these things.

• With back to stove facing kitchen prep table and pot and pan shelves beyond, should be able to:
  • locate the linen closet
  • dress in aprons
  • locate the checklists opposite the salad wash sinks
  • verbalize that there are probably 3 major areas they’ll be concerned with for the evening

Proper Handwashing Technique

Training tip

When demonstrating, smear something appropriately disgusting-looking yet harmless over the handles, like a paste of coffee grounds and flour and water.

# Wash hands.
#  Dry hands with paper towel BEFORE touching handles again.
#  USE PAPER TOWEL TO TURN HANDLES AND CUT SINK OFF. 

How to use the salad wash sinks and quat-sanitizer units

Vital to making certain every visible surface in the kitchen is clean.  People HAVE to know how to make this, change this out, and use it to make sanitizer bins.

• please fill me out :(

How to use Litmus paper to test for Quat, Bleach, etcetera

• The orange to green paper tests for quat-sanitizer.
  • Green = good.  No green means no sanitizer.
  • Plain water = orange.  No good.
  • Pink soap and water = orange.  STILL no good, even though it may look like sanitizer.
• The City Health Inspector tests this himself, so make sure you ask me to demonstrate how this works if you're unsure.

Note for posterity: The Blue litmus paper, rarely used nowadays, measures BLEACH concentrations, the ingredient sanitizer used to be made with.++

How to clean mold or mildew from the milk machines

• See the [machine video] to start with.
• If you watch, you'll notice Ellen wipe the milk machines and get some black stuff on her cloth. Did you wonder what that was?
• This is what that was -- MOLD.  Potentially dangerous stuff, and a MAJOR health violation if present.
• To clean this, use pink soap and then sanitizer. Do not reuse the same white towel when wiping things down.

Dishwasher (Hobart) Instructions

• set up the hobart
  • check to see if there is enough "solid power" detergent to run the hobart
  • check to see if "rinse dry" bottle" has enough liquid to cover the bulb inside
  • turn on all 4 switches of the hobart (do not touch booster box)
  • fill hobart

• Hobart use
  • Use the hanging spray to rinse larger food particles into the disposal
  • Place items in a clean dish rack
  • Close the door from the left handle when the temperature is >160F
  • Use clean gloves to open the right handle and pull the clean dish rack out
  • know that silverware must be washed twice
    • 1'st time in tray that is no more than 1 layer thick with silverware
    • 2'nd time in silverware holders with HANDLES up, business end down
    • know that this prevents contamination from residents reaching all over silverware en masse in actual dining room use

• Shut down the Hobart
  • I dunno, some stuff
  • check to make sure the hobart has been properly drained (if not, drain it)
  • shut off some switches or something, but not the wrong ones

After dinner food storage

• • verbalize that food is transferred from metal containers to plastic bins
  • verbalize that the food packed into the bins should not be packed higher than the width of 2 fingers
  • verbalize that the food is then stored in the walk-in fridge for about 2 hours, being stirred occasionally
  • Trainees may recognize that food allergen information should be included. 
  • TRAINEES NEED TO BE TAUGHT HOW TO PROPERLY LABEL ITEMS.  This is NOT covered quite completely and correctly in the video.
    • Labels MUST include:
      • • date prepared
        • date to be disposed of
        • some indication of WHAT the item is
        • the day it is to be disposed (circled at the bottom)

Sweeping

• • locate the brooms and dustpans from the linen closet
  • identify the major areas of concern in the outside dining room, including, but not limited to:
    • the cereal section
    • the dishwashing carts (which need to be moved so that area can be swept)
    • underneath tables
    • underneath the fridges
  • TRAINEES NEED TO BE TAUGHT THAT ALL MAJOR FOOD AREAS NEED TO BE SWEPT, not just outside in the dining room.
    • underneath the stove (which can be sectionally moved (carefully!) for better access)
    • under the pot and pan shelves
    • in the walk-in fridge
    • in the pantry
    • in the dishroom
    • in the rec room area (where boxes are thrown for later recycling that evening)

Milk cleaning and restocking

• • defrost milk machine, if necessary
  • clean the interior if given a sanitizer bin
  • clean all applicable areas
  • remove both metal clamps (sending both through the dish machine if necessary)
  • locate the milk stored in the back of the walk-in
  • change whatever needs changing
  • Milk-changing can be done by either 1 person or 2.
    • The individual should be strong enough to handle the weight comfortably from knee to waist to chest height.

clean a complex spill inside the sink

• • remove the bulk of large debris by hand with paper towel and/or other utensils
  • use the drain control lever to open drain to widest point
  • use a butter knife to GENTLY widen the drain opening to remove particles as large as peas, rice or carrots
  • remove bulk of remaining grease, cream or oil with paper towel
  • use pink soap NOT sanitizer, along with the green side of a scrubber sponge, to actually clean grease, cream, or oil residue from sink
  • rinse fully, either with plain water followed by sanitizer, or sanitizer alone, using full force water directed through the sanitizer system to get hard to reach areas.

create a sanitizer solution using bleach and water

• • just enough bleach to cover the bottom of the cap of the bleach bottle
  • water to the fill line of a green-topped lunch prep container
  • mix thoroughly with gloved hand
  • test with the BLUE litmus paper (color should score in middle of chart)

Topic requests

• Cleaning up spills
• Using the can opener properly
  • What NOT to do when crushing cans
  • How to clean can opener properly
• How to clean the floor drains beneath the sink
• How to clean the stove top eyes
  • These just remove, use oven mitts, treat like you handle the foodplates -- washed, rinsed, run through the dishwasher if want, then sanitize them (dump them in the sanitizing-sink bin like the pots and pans) and if need cleaning just scrub them with steel wool.
  • When replacing them, orient them the right way (arch goes front and back, not on the sides), otherwise you risk putting out the pilot light (effectively a gas leak) or superheating it (you will burn yourself on it).
• Proper mopping
  • Do not use the yellow buckets; those are for the bathroom clean.
  • Use the blue buckets or the brown buckets.
  • Use a damp mopping technique (ring it out as much as possible before using it on the floor, rotate in the mop wringer and //then// squeeze the ringer shut on it).