Dishwashing
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The term dishwashing refers to cleaning eating and cooking utensils, not just dishes.
The correct dishwashing method, like all traditions, vary greatly not only geographically but also due to family tradition.
Dishwashing requires an implement for the washer to wield, unless done using an automated dishwasher. Commonly used implements includes sponges, scourers, cloths, brushes or even steel wool when tackling particularly intransigent stuck-on food particles. Dishwashing detergent (aka "washing up liquid") is also generally used. But in principle all that is required is water. Rubber gloves may be worn when washing dishes in hot water.
In some European countries the dishes are generally washed in a separate tub placed inside the sink. This was a matter of hygiene, as the kitchen sink was the only sink available for all the household water. The clothes were washed in the sink; the water used to wash the floor went down the sink, and so it made sense to separate the dishwater from the sink. There were two other possible reasons. Kitchen sinks tended to be very large in a time when heating water was considered to be a major household expense -- a tub used less water. Also kitchen sinks were usually made of hard ceramic; any contact between the sink and plates was liable to cause chips, but a tub could be made of more forgiving material. Using a separate washing-up bowl in the sink also provides a place (down the gap between bowl and sink) to dispose of unfinished drink, soaking-water, etc.
There are two basic guiding principles. Principle one is "Clean Before Dirty" (CBD), and Principle two is "Small Before Large" (SBL).
- CBD means you wash the cleanest -- e.g. the least dirty dishes -- before the most dirty ones. For example: always do the glassware first while the water is clean. That way you will not get greasy smears on the glasses.
- SBL is aimed at making stacking easier. Place all the small items underneath and the large items stacked on top. Place everything upside down to aid draining.
Use water that is as hot as you can stand; it makes cleaning easier and draining quicker.
Dishes with baked-on stains should be pre-soaked if possible.
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[edit] Sanitizing
Where dishes are to be shared among many -- such as in restaurants -- sanitizing may be desirable. These are some steps to sanitize dishes.
- Scrape & rinse to remove visible food particles.
- Soak items briefly in soapy warm water, scrub, sponge.
- Rinse in clean water to remove soap.
- Rinse in dilute bleach solution (50-100 parts per million chlorine; about 2ml of 5% bleach per litre of water, approximately one capful bleach per gallon water).
- Allow to air dry.
Most institutions have a dishwashing machine which sanitizes dishes by a final rinse in either very hot water or a chemical sanitizing solution (e.g. bleach solution). Dishes are placed on large trays and fed onto rollers through the machine.
While not environmentally friendly, the use of bleach is critical to sanitation when large groups are involved: it evaporates completely, is cheap and kills most germs. Cabinets, refrigerators, countertops and anything else touched by people in a large group setting should be periodically wiped or sprayed with a dilute bleach solution after being washed with soapy water and rinsed in clean water.
Soap and water gets it clean, bleach solution sanitizes it.
[edit] Restaurants
Washing dishes is considered the traditional punishment for being unable to pay a bill at a restaurant. However, evidence that this is actually practised is anecdotal.
[edit] Traditional Dishwashing Practice
[edit] Indonesia
Traditionally, dishwashing is done by scrubbing the utensils with wet fabric dipped in scrub ash (abu gosok) to scrub away the dirts and wash it in clean water, and hang the utensils to drip dry. Scrub ash is specially made by burning wood for dishwashing.
