@Home with the Practical Washing up


Being able to wash utensils and equipment is not only important for the practical exam, but a vital skill for life.


Guidelines for washing up


• Stack all dirty dishes to the side of the sink, not on the draining board.


• Rinse off any food debris and soak any pots to make them easier to clean afterwards. • Half-fill the sink or basin with hot water and a small amount of washing-up liquid. • Start with the cleanest items first. This is usually glassware. If you start with the dirtiest items, the water will become dirtier quicker.


• Use a washing-up brush or sponge to remove any stubborn dirt. • If possible, rinse the suds off the dishes with hot water. • Place the dishes upside down on the draining board. Allow the water to drain for a minute or two.


• Using a clean tea towel, dry the dishes inside and out. • Display the dishes for your teacher or examiner to inspect before putting them back where they belong.


• Polish your sink and draining board. Make sure there are no bits of food left in the sink as these can attract vermin.


Equipment that requires special attention when washing and drying


Wooden items such as wooden spoons and rolling pins


Tin baking trays and metal sieves


Non-stick pans


Wooden chopping boards


Burnt pots


Dry thoroughly before putting away. If they are still damp, moisture or bacteria can penetrate the wood, causing the wood to split or bacteria to grow.


Dry thoroughly before putting away. If still damp, the metal will begin to rust.


Do not use a metal scrubber as it can damage the non-stick surface.


Every few weeks, generously sprinkle coarse salt over the surface of the board, rub it with a halved lemon, then rinse well with hot water. The salt and lemon will destroy any bacteria on the board.


Sprinkle the bottom of the pot with bicarbonate of soda (baking soda) and a little vinegar. This will soften the burnt-on food and make it easier to remove. Leave it for a few hours and then wash it with hot water.


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