Answer :
Final answer:
Cleaning in culinary arts involves removing visible dirt, grease, and food debris, while sanitizing is the process of reducing the number of bacteria and other microorganisms. Different methods of sanitizing include using hot water, chemical sanitizers, and heat. Surfaces should be cleaned and sanitized before and after food preparation, and items should be washed and stored properly.
Explanation:
Cleaning: In culinary arts, cleaning refers to the removal of visible dirt, grease, and food debris from surfaces, utensils, and equipment. It is an important step to prevent the growth of bacteria and maintain a safe and hygienic kitchen environment.
Sanitizing: Sanitizing is the process of reducing the number of bacteria and other microorganisms to a safe level. It involves using chemicals, heat, or radiation to kill or inhibit the growth of pathogens that can cause foodborne illnesses.
Different Methods of Sanitizing: Some common methods of sanitizing in the culinary industry include using hot water, using chemical sanitizers, and using heat through steam or hot air. It is important to follow the manufacturer's instructions and regulations to ensure the effectiveness of the sanitizing methods.
How and When to Clean and Sanitize Surfaces: Surfaces should be cleaned and sanitized before and after food preparation, especially after handling raw meat, poultry, or seafood. It is important to use separate cutting boards and utensils to prevent cross-contamination. Surfaces can be cleaned using soap and water, and then sanitized using an appropriate sanitizing solution.
How to Wash Items in a Dishwasher or Three-compartment Sink and How to Store Them: In a dishwasher or three-compartment sink, items should be pre-scraped or pre-rinsed to remove excess food particles. Then, they should be washed with hot soapy water and rinsed thoroughly. After drying, they can be stored in a clean and dry area.
How to Use and Store Cleaning Tools and Supplies: Cleaning tools should be used properly and stored appropriately to prevent contamination. For example, sponges and cleaning cloths should be rinsed thoroughly and air-dried after use. Cleaning supplies should be stored in a designated area away from food and food-contact surfaces.
How to Develop a Cleaning Program: A cleaning program should include a schedule for regular cleaning and sanitizing, identification of areas and surfaces that need to be cleaned, and maintenance of cleaning records. It should also involve training employees on proper cleaning techniques and the use of cleaning chemicals.
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