PNHS Cookery 9

Part of Module for T.L.E Grade Level: 9 Area:____________

CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT INCLUDING KITCHEN PREMISES (KP)
LO 1- Clean, sanitize, and store kitchen tools and equipment
D. Clean, Sanitize and Store Kitchen Tools and Equipment.

INFORMATION 1.1

Clean, sanitize, and store kitchen tools and equipment

The kitchen is the place where foods are being prepared to consume. It is also the place where tools and equipment
needed for preparation are stored. To maintain its cleanliness, the use of cleaning and sanitizing agents is a great help.
Remember, when using cleaning and sanitizing agents, reading and following the manufacturer’s instruction is a must because it
contains the essential reminders to the user on how to use the product properly in order to avoid unnecessary occurrences, like
poisoning.

Steps in Washing Dishes

1. Prepare. Wear rubber gloves if you have dry hands or other skin problem. If you are wearing long sleeves, roll them up or put
them under the gloves. Wear aprons too.
2. Scrape all the large pieces of food on the dishes and place it in a compost bin or garbage can. Stack the dishes in the proper
order namely: glassware, silverware, chinaware, and utensils. Stack them to the right of the sink so that work progresses from
right to left.
4. Fill the sink with water and add a considerable amount of detergent. The hotter the water, the better it’s sanitizing and grease-
cutting properties but use tolerable heat (66oC (150oF) or above.) so not to scald yourself. Use rubber gloves.
5. Wash the lightest soiled items first. Start with glasses, cups, and flatware. Soap each piece individually and rinse in hot water.
6. Wash plates, bowls, and serving dishes. Remember to scrape these items before washing. Soap each piece gently and
individually and rinse in hot water. Remember to keep an eye when you should change the dish washing water.
7. Wash pots and pans last. Soak them first. Wash the pans thoroughly and don’t forget to clean the bottoms. If anything was burnt
or overcooked to pots or casserole dishes, put a little extra soap and water in it and let it stand while you wash the other dishes.
Take note that any oil residue left will lead to burn food during the next cooking session.
8. Lay your dishes out on a rack to air-dry or wipe them clean with a towel.
9. There should be no visible matter and no "greasy" feel. Run a hand over the dish to ensure that they are thoroughly cleaned. If
there are still some grease remaining, consider rewashing the item.
10. Rinse out brush, sponge and allow to dry. Sterilize your equipment often using boiling water with bleach. When a sponge or
brush starts to smell unpleasant, throw it away.
11. Wipe down the sink and your tools. Wipe down the sink, dish drainer, and dishpan. Any rags, dish cloths, or sponges need to be
left out to air dry, or thrown into the washing machine. Remember to replace sponges and rags frequently.

Tips:
1. Dishes can be washed easily if you keep them under the water while scrubbing them for particles to lift away. Bring the dish out of
the water to check for any missed spots.
2. Stacking a few dishes in the sink at a time allows dishes a few minutes of soaking time while you wash another dish.
3. Try drying pots and pans with a paper towel to reduce residue from the pan which causes staining the dishcloth.
4. Do not soak aluminum while dishwashing for it may cause darkening.
Dish washing silverware can be tricky. Use a lint free cloth for drying silverware.

Fundamental Cleaning Procedures

1. Scrape and Pre-rinse – soiled equipment surfaces are scraped and rinsed with warm water to remove loose food soils.
2. Cleaning Cycle – the removal of residual food soils from equipment surfaces is based on the manipulation of the four basic
cleaning factors and the method of cleaning. Typically, alkaline chemical solutions are used for the cleaning cycle.
3. Rinse – rinse all surfaces with cold to hot water, depending on the temperature of the cleaning cycle, to thoroughly remove all
remaining chemical solution and food soil residues.
4. Acid Rinse – a mild acid rinse of the equipment neutralizes any alkaline residues left and removes any mineral soil present.
5. Sanitize – all equipment surfaces are rinsed or flooded with a sanitizing agent. Both time and chemical concentration are critical
for optimum results.

Equipment Sanitation Procedures

1. Range
a. Remove all burnt sediments and wipe grease from top of range after each use.
b. Scrape grease from curbs and openings hinges.
c. When cool, wash top of range
d. Run oiled cloth over top of range
e. Clean oven by removing grates, scraping off food deposits, washing and drying.
f. Keep burners clean. Gas burners can be soaked and scrubbed with stiff brush while electric burners should be cleaned with
a brush or with a damp cloth.
PNHS Cookery 9
g. Before replacing, rub with oil-damped cloth.
3. Slicers
a. Clean immediately after using, especially after slicing vegetables and nuts.
b. Remove all parts to clean
c. Dry and cover knives after cleaning with oil-damped cloth.
d. Wash carriage slides thoroughly.
e. Wipe outside with cloth.
f. Clean table and pedestal under slicers.
g. Replace guard after cleaning.
4. Refrigerator
a. Wipe up spilled foods immediately
b. Wash inside shelves and trays at least twice a week with baking soda.
c. Rinse and dry thoroughly
d. Flush drains weekly
5. Sink and Drains
a. Keep outlet screened at all times
b. Flush daily with 1 gal. of solution, made up of strong solution soda (4oz.to 2 gal. of water)
c. Clean and replace greased tray regularly.
d. Use force pump if drain is slow
e. Replace washers immediately on leaking faucets.

The following topics include the methods of sanitizing and importance of sanitizing kitchen tools and equipment after cleaning them.

Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are commonly used as a method for sanitizing in a
restaurant than radiation. The item to be sanitized must first be washed properly before it can be properly sanitized. Some chemical
sanitizers, such as chlorine and iodine, react with food and soil and so will be less effective on a surface that has not been properly
cleaned.

Methods of Sanitizing
1. Thermal Sanitizing. It involves the use of hot water or steam.
Three methods of using heat to sanitize surfaces:
a. steam b. hot water c. hot air
Hot water is the most common method used in restaurants. If hot water is used in the third compartment of a three-compartment
sink, it must be at least 171 F (77 C). If a high- temperature ware washing machine is used to sanitize cleaned dishes, the final
sanitizing rinse must be at least 180 F (82 C). For stationary rack, single temperature machines, it must be at least 165oF (74 C).

Note: Cleaned items must be exposed to these temperatures for at least 30 seconds.

2. Chemicals. Approved chemicals sanitizers are chlorine, iodine, and quaternary ammonium. Different factors influence the
effectiveness of chemical sanitizers. The three factors that must be considered are:
a. Concentration. The presence of too little sanitizer will result in an inadequate reduction of harmful
microorganisms. Too much can be toxic.
b. Temperature. Generally, chemical sanitizers work best in water that is between 55F (13C) and 120F (49C).
c. Contact time. For the sanitizer to kill harmful microorganisms, the cleaned item must be in contact with the
sanitizer (either heat or approvedchemical) for the recommended length of time.

TRIVIA: Sanitizer testing is used to accurately test the strength of a sanitizing solution.

Characteristics of ideal chemical sanitizer

 Approved for food contact surface application
 Have a wide range or scope of activity
 Destroy microorganisms rapidly
 Be stable under all types of conditions
 Tolerate a broad range of environmental conditions
 Readily solubilized and possess some detergency
 Low in toxicity and corrosivity
 Inexpensive

Of course, you will not just leave the cleaned and sanitized kitchen tools and equipment in a place that is exposed to dust and/or
microbes, right? The next topic will give you the complete idea on proper storage of kitchen tools and equipment.

Proper Storage of Kitchen Tools and Equipment

Proper storage and handling of cleaned and sanitized equipment and utensils are very important to prevent recontamination prior to
use. Cleaned and sanitized equipment and utensils must be:
 stored in clean storage areas; and
 handled properly to minimize contamination of food contact surface.
PNHS Cookery 9
10 Steps in Organizing Kitchen Cabinets

1. Pretend it has a glass door and that everyone is going to see what’s inside.
2. Remove all the equipment and scrub shelves with soapy water.
3. Think about what you reach most often and make sure it gets a position that’s easy to reach.
4. Take a cabinet full of glasses and line them up by color. Make sure all of the front is facing out and straight. (Jeff Lewis-
Style)
5. Take a step back after one shelf is done and make someone else look at what you have done.
6. They should be stored in a clean dry place adequately protected against vermin and other sources of contamination
7. Cups, bowls, and glasses must be inverted for storage.
8. When not stored in closed cupboards or lockers, utensils and containers must be covered or inverted whenever possible.
Utensils must be stored on the bottom shelves of open cabinets below the working top level.
9. Racks, trays and shelves must be made of materials that are imperious, corrosive- resistant, non-toxic, smooth, durable and
resistant to chipping.
10. Drawers must be made of the same materials and kept clean. Full-lined drawers are not acceptable, but the use of clean and
removable towels for lining drawers is acceptable.

Assessment
Test I. Fill in the blank. Write your answers on your activity sheet. Please avoid erasures.

1. _________It is a process of using heat, radiation, or chemicals to clean, and sanitize kitchen tools.
2. _________This is one of the sanitizing procedures which has three methods commonly known as steam, hot water, and hot air.
3. _________Another type of sanitizing procedure that has three factors such as, concentration, temperature and contact time.
4. _________It is a process that must be done to accurately test the strength of sanitizing solution.
5. _________Deals with keeping cleaned and sanitized tools and equipment in specific areas to prevent recontamination prior to use.
6. _________soiled equipment surfaces are scraped and rinsed with warm water to remove loose food soils.
7. _________the removal of residual food soils from equipment surfaces is based on the manipulation of the four basic cleaning factors
and the method of cleaning. Typically, alkaline chemical solutions are used for the cleaning cycle.
8. _________rinse all surfaces with cold to hot water, depending on the temperature of the cleaning cycle, to thoroughly remove all
remaining chemical solution and food soil residues.
9. __________a mild acid rinse of the equipment neutralizes any alkaline residues left and removes any mineral soil present.
10. _________all equipment surfaces are rinsed or flooded with a sanitizing agent. Both time and chemical concentration are critical for
optimum results.
11. _________is done using heat, radiation, or chemicals. Heat and chemicals are commonly used as a method for sanitizing in a
restaurant than radiation.
12. _________ is used to accurately test the strength of a sanitizing solution.
13. _________is the most common method used in restaurants.
14. _________ It involves the use of hot water or steam.
15. _________ is the process of removing dust and dirt at the surface pf kitchen tool and equipment.

Test II. Sequencing. Arrange the 10 steps in Organizing kitchen Cabinet by arranging it according to number. Write your answers on
your activity sheet.

_____1. When not stored in closed cupboards or lockers, utensils and containers must be covered or inverted whenever possible.
Utensils must be stored on the bottom shelves of open cabinets below the working top level.
_____2. Think about what you reach most often and make sure it gets a position that is easy to reach.
_____3. Remove all the equipment and scrub shelves with soapy water
_____4. Take a cabinet full of glasses and line them up by color. Make sure all the front is facing out and straight. (Jeff Lewis-Style)
_____5. Take a step back after one shelf is done and make someone else look at what you have done.
_____6. Drawers must be made of the same materials and kept clean. Full-lined drawers are not acceptable, but the use of clean and
removable towels for lining drawers is acceptable.
_____7. Cups, bowls, and glasses must be inverted for storage.
_____8. Pretend it has a glass door and that everyone is going to see what is inside.
_____9. Racks, trays and shelves must be made of materials that are imperious, corrosive-resistant, non-toxic, smooth, durable and
resistant to chipping.
_____10. They should be stored in a clean dry place adequately protected against vermin and other sources of contamination.

Test IIl. Enumeration. Enumerate 10 steps in organizing kitchen cabinets

1.
2.
3.
4.
5.
6.
7.
8.
PNHS Cookery 9
9.
10.