TASK SHEET 4.

1-2
Title: Clean the area for preparation of production of concoctions

Performance Objective:
Given the necessary tool, materials, and equipment you need to
prepare the area for the production of various concoctions. You must be
able to execute the preparation of the area for the various concoctions
based on the standard procedure for 1 and half hours.
Supplies/Materials :
 Aprons
 Waste cans/bags
 Rugs

Tools/Equipment :
 Storage area/Concoction area

Steps/Procedure:
A. Pre clean
1. sweep dirt from the floor before you wash
2. dust cobwebs from shelves before you wipe
3. rinse plates with high pressure water before you stack them in the
dishwasher
4. scrape food from cooking utensils before you put them in the
dishwasher.

B. Wash and rinse

1. Wash the rest of the dirt and grease from the item or surface.
2. Use the correct cleaning product, equipment, water temperature and
cleaning methods e.g. scrubbing, wiping, scouring or dishwasher.

C. Sanitise
1. This reduces germs that make food unsafe to eat. You must
sanitise all surfaces and equipment used in food preparation. You
can sanitise using chemicals or heat.

D. Dry
1. It is best to let things air dry. Drying with a cloth or tea towel can
spread germs and put lint on items.

Assessment Method:
Direct Observation, Performance Criteria Checklist