Which cleaning method includes scraping or soaking prior to washing?

The three-compartment sink method is designed specifically for effectively washing, rinsing, and sanitizing utensils and equipment in food service operations. One of the key steps in this method involves preparing the items for cleaning by scraping off food particles or soaking them to loosen stubborn residue. This pre-cleaning step ensures that when items are placed in the sink for washing, they receive a more thorough clean, as any large pieces of debris or materials are already removed.

In this context, the other options do not necessarily include the step of scraping or soaking as part of their standard procedures. Manual cleaning primarily focuses on cleaning by hand without an established soaking or scraping procedure, while in-place cleaning typically refers to cleaning equipment that cannot be easily removed. Automated cleaning refers to the use of machines for the cleaning process and does not inherently involve scraping or soaking beforehand. Hence, the characteristics of the three-compartment sink method make it the suitable choice that incorporates scraping or soaking prior to the washing phase.