Explain the methods of dish washing used in quantity food service.

1. 1 · Open in two lines. Dish washing removes food soil and germs from crockery, cutlery, glassware and pots. Unclean dishes can spread infection to every diner.
2. 2 · Draw the three-sink layout. [Layout: scraping area → sink 1 wash → sink 2 rinse → sink 3 sanitise → drying rack]
3. 3 · Manual method. Scrape and pre-rinse; wash with hot water and detergent; rinse; sanitise with very hot water or chlorine; air-dry; store inverted.
4. 4 · Machine methods.
   • Door (hood) type for small units.
   • Conveyor (rack) type for large hostels and hospitals.
   • Flight type for very large kitchens.
5. 5 · Pot washing and comparison. Pots soaked and scrubbed in deep sinks; manual is cheap but slow, machines are fast and uniform but costly.
6. 6 · Rules. Separate dirty and clean areas; correct chemical doses; least soiled first; air-dry; discard chipped ware; clean machines daily.
7. 7 · In food service. Hospital dishes from infectious wards need a proper sanitising step before reuse.
8. 8 · Close in one line. Clean, sanitised dishes are as important as safe food.

Scoring tip: Draw the three-sink layout; it shows the whole manual method in one picture.