Outline should include following the FDA Food Code for each of the following steps:

• Precleaning: Food debris shall be scrapped over a waste disposal unit or garbage receptacle.
• Washing: Utensils and equipment shall be effectively washed to remove soils by using the manual or mechanical means necessary, such as the application of detergents, hot water, brushes, and high-pressure sprays.
• Rinsing: All abrasives and cleaning chemicals shall be removed.
• Sanitizing: Sanitizing chemicals shall be applied by immersion, manual swabbing, brushing, or pressure spraying methods.
• Air-drying: Utensils shall be air-dried after adequate draining.

Process/Skill Questions:

Thinking

• What is the difference between "cleaned" and "sanitized"? How do these terms apply to small appliances and utensils used for food preparation?
• How important is it that a small appliance be easy to clean? Why?
• What factors determine our selection and purchase of small appliances and utensils for food preparation? Should ease of cleaning be a major factor? Why, or why not?

Communication

• What communication skills can we use to compare methods of cleaning and sanitizing food preparation utensils and equipment?
• How can we teach others to clean and maintain small appliances for food preparation?
• How does ease of cleaning the small appliances we own influence the food we choose to prepare?

Leadership

• What environmental concerns might prompt us to use a small appliance rather than a large piece of kitchen equipment that performs the same function?
• What leadership skills can we use to help others understand the importance of cleaning and sanitizing food preparation utensils and equipment properly?

Management

• How can small appliances help us manage meal preparation more efficiently?
• What management skills can help us clean and maintain food preparation utensils in a consistently thorough manner?