LESSON 1

Use and maintain Kitchen

tools and
Equipment 
Cleaning -a physical removal of visible soil and food.
Disinfectan -a substance used to destroy germs and diseases
Exterminate -to destroy totally
Filth -anything that is dirty
Grates -frames of iron bars for holding fuel while it burns
Infestation -the state of being infested as with parasites or vermin
Kitchen -a room especially set apart and containing the necessary utensils for cooking
food.
Parts per million (PPM) -is commonly used as a measure of small levels of pollutants in
air, water, body fluids, etc. Parts per million is the mass ratio between the pollutant
component and the solution. Usually describes the concentration of something in water or
soil. One ppm is equivalent to 1 milligram of something per liter of water (mg/l) or 1
milligram of something per kilogram soil (mg/kg).
Pedestal -a base or support
Sanitizer -a chemical agent used for cleansing and sanitizing surfaces and
equipment.
Sanitizing -process of reducing number of harmful organisms to safe level on
food contact services.
Stack -a case compose of several rows of shelves.

LEARNING OUTCOME 1

Materials of kitchen utensils and equipment

commonly found in the kitchen.
Any cook should be familiar with the correct utensils, devices and equipment in the
kitchen. It is important to consider several things and not only the price when buying
them. The job of cooking requires specific tools, utensils, and equipment for proper and
efficient preparation of food. Each piece has been designed to accomplish a specific job
in the kitchen. The tools, utensils and equipment are made of different materials, each
having certain advantages and disadvantages. The following lists are materials of
kitchen utensils and equipment commonly found in the kitchen.

Aluminum is the best for all-around use. It is the most popular, lightweight, attractive
and less expensive. It requires care to keep it shiny and clean. Much more, it gives even
heat distribution no matter what heat temperature you have. It is available in sheet or
cast aluminum. Since it is a soft metal, the lighter gauges will dent and scratch easily,
making the utensil unusable. Aluminum turns dark when used with alkalis, such as
potatoes, beets, carrots and other vegetables. Acid vegetables like tomatoes will
brighten it.
Stainless Steel is the most popular material used for tools and equipment, but is more
expensive. It is easier to clean and shine and will not wear out as soon as aluminum.
Choose those with copper, aluminum or laminated steel bottoms to spread heat and
keep the pot from getting heat dark spots. Stainless steel utensils maybe bought in
many gauges, from light to heavy.

Glass is good for baking but not practical on top or surface cooking. Great care is
needed to make sure for long shelf life.

Cast Iron is sturdy but must be kept seasoned to avoid rust. Salad oil with no salt or
shortening can be rub inside and out and dry. Wash with soap (not detergent) before
using.

Ceramic and heat-proof glass is used especially for baking dishes, casseroles, and
measuring cups. Glass and ceramic conduct the heat slowly and evenly. Many of these
baking dishes are decorated and can go from stove or oven to the dining table.

Teflon is a special coating applied to the inside of some aluminum or steel pots and
pans. It helps food from not sticking to the pan. It is easier to wash and clean, however,
take care not to scratch the Teflon coating with sharp instrument such as knife or fork.
Use
wooden or plastic spatula to turn or mix food inside.

Plastic and Hard Rubber are used for cutting and chopping boards, table tops, bowls,
trays, garbage pails and canisters. They are much less dulling to knives than metal and
more sanitary than wood. Plastics are greatly durable and cheap but may not last long.

Baster- is handy for returning some of the meat or poultry juices from the pan, back to
the food. Basting brushes can be used for the same purpose, but they are also
convenient for buttering the tops of breads and baked goods after they come out of the
oven.

Cans, bottles, cartoons opener- use to open a food tin, preferably with a smooth
operation, and comfortable grip and turning knob.
Colanders- also called a vegetable strainer are essential for various tasks from
cleaning vegetables to straining pasta or tin contents.

Cutting Boards- a wooden or plastic board where meats and vegetables can be cut.

Dredgers- used to shake flour, salt, and pepper on meat, poultry, and fish.
Double boiler-  used when temperatures must be kept below boiling, such as for egg
sauces, puddings, and to keep foods warm without overcooking.

Emery boards/sharpening steel- used to sharpen long knives.

Flipper- use for turning hamburgers and other food items

Funnels- used to fill jars, made of various sizes of stainless steel, aluminum, or of

plastic 
Garlic Press- is a kitchen tool which is specifically designed for the purpose of pulping
garlic for cooking. 

Graters- used to grate, shred, slice and separate foods such as carrots, cabbage and
cheese. 

Handy Poultry & Roasting Tools- make it easier to lift a hot roasted turkey from the
roaster to the serving platter, without it falling apart. 

Kitchen Knives- often referred to as cook's or chef's tools, knives are a must for all
types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or
turkey   
Kitchen Shears- They are practical for opening food packages, cutting tape or string to
package foods or
simply to remove labels or tags from items. Other cutting tools such as box cutters are
just as handy, especially for opening packages. 

Measuring Cups, Spoons- Measuring tools are among the most important items found
in any kitchen, since
consistently good cooking depends upon accurate measurements. Measuring tools
should be standardized. Measuring cups and spoons are also in the home kitchen.
Scales are used to weigh materials of bigger volumes. These are delicate and precision
instruments that must be handled carefully and are more dependable in terms of
accuracy.

Commonly used measuring tools in the home or in commercial kitchens include the
following:

 Measuring Cup for Dry Ingredients – is used to measure solids and dry
ingredients, such as flour, fat and sugar. It is commonly made of aluminum or
stainless material. Sizes range from 1, ½, ¾ and ¼ (nested cups) to one gallon.
There are cups made of plastic and come in different colors, but could only be
used for cold ingredients. They could warp, causing inaccurate measure.
 Measuring Cup for Liquid Ingredients - commonly made up of heat-proof glass
and transparent so that liquid can be seen. Quantity of measure of liquid
ingredient is different in a dry measuring cup.
 Portion scales - used to weigh serving portions from one ounce to one pound
 Scoops or dippers – used to measure serving of soft foods, such as fillings, ice
cream, and mashed potato.
 Spoons come in variety of sizes, shapes, materials and colors. These are used to
measure smaller quantities of ingredients called for in the recipe like: 1
tablespoon of butter or ¼ teaspoon of salt.
 Household Scales are used to weigh large quantity of ingredients in kilos,
commonly in rice, flour, sugar, legumes or vegetables and meat up to 25 pounds.

Pasta Spoon or Server- is use to transfer a little or much cooked pasta to a waiting
plate, without mess. Pasta
spoons are best used with spaghetti-style or other long pasta noodles; you can use a
large slotted serving spoon for short pastas.

Potato Masher- used for mashing cooked potatoes, turnips, carrots or other soft
cooked vegetables. 

Rotary eggbeater- used for beating small amount of eggs or batter. The beaters should
be made up of stainless steel, and gear driven for ease in rotating
 

Scraper- a rubber or silicone tools to blend or scrape the food from the bowl; metal,
silicone or plastic egg turners
or flippers  
Seafood Serving Tools- make the task of cleaning seafood and removing the shell
much easier. For cooking seafood, utensils will vary depending on what you are
cooking. 

Serving spoons- a utensil consisting of a small, shallow bowl on a handle, used in

preparing, serving, or eating food. 

Serving Tongs enables you to more easily grab and transfer larger food items, poultry
or meat portions to a serving platter, to a hot skillet or deep fryer, or to a plate. It gives
you a better grip and the longer the tongs, the
better especially when used with a deep fryer, a large stock pot or at the barbecue.

Soup Ladle is used for serving soup or stews, but can also be used for gravy, dessert
sauces or other foods. A soup ladle also works well to remove or skim off fat from soups
and stews.
There are many kinds of knives, each with a specialized use
· Butcher knife – used to section raw meat, poultry, and fish. It can be used as a
cleaver to separate small joints or to cut bones. Butcher knives are made with heavy
blade with a saber or flat grind
· French knife – used to chop, dice, or mince food. Heavy knives have a saber or flat
grind
· Roast beef slicer – used to slice roasts, ham, and thick, solid cuts of meats
· Boning knife – used to fillet fish and to remove raw meat from the bone
· Fruit and salad knife - used to prepare salad greens, vegetables, and fruits
· Spatula – used to level off ingredients when measuring and to spread frostings and
sandwich fillings
· Citrus knife – used to section citrus fruits. The blade has a two-sided, serrated edge
· Paring knife – used to core, peel, and section fruits and vegetables. Blades are short,
concave with hollow ground.

Spoons- solid, slotted, or perforated. Made of stainless steel or plastic, the solid ones
are used to spoon liquids over foods and to lift foods, including the liquid out of the pot 

Temperature Scales -used to measure heat

intensity. Different thermometers are used for different
purposes in food preparation – for meat, candy or deep-fat
frying. Other small thermometers are hanged or stand in
ovens or refrigerators to check the accuracy of the
equipment’s thermostat.
 
Two-tine fork - used to hold meats while slicing, and to turn solid
 pieces of meat while browning or cooking Made of stainless steel and with heat-proof
handle.
 

Vegetable peeler- used to scrape vegetables, such as

carrots and potatoes and to peel fruits. The best ones are
made of stainless steel with sharp double blade that
swivels. 

Whisks for Blending, Mixing - used for whipping eggs or

batter, and for blending gravies, sauces, and soups. The
beaters are made of looped steel piano wires which are
twisted together to form the handle

Wooden spoons- continue to be kitchen essentials

because of their usefulness for used for creaming,
stirring, and mixing. They should be made of hard wood
 
Equipment
More complicated tools are called equipment. They may refer to a small electrical
appliance, such as a mixer, or a large, expensive, power-operated appliance such a
range or
a refrigerator.
Equipment like range, ovens, refrigerators (conventional, convection and microwave)
are mandatory pieces in the kitchen or in any food establishment.

 Refrigerators/Freezers are necessary in
preventing bacterial infections from foods. Most
refrigerators have special compartment for meat,
fruits and vegetables to keep the moisture content
of each type of food. Butter compartment holds
butter separately to prevent food odors from
spoiling its flavor. Basically, refrigerator or freezer
is an insulated box, equipped with refrigeration
unit and a control to maintain the proper inside
temperature for food storage.

Microwave Ovens- have greatly increased their use in the food industry.                        

Foods can be prepared ahead of time, frozen or refrigerated during the slack periods,
and cooked or
heated quickly in microwave ovens

Blenders are used to chop, blend, mix, whip,

puree, grate, and liquefy all kinds of food. A
blender is a very useful appliance. They vary in
the amount of power (voltage/wattage). Others
vary and do not do the same jobs.

Self-Check 1.1 Learning Outcome 1

LEARNING OUTCOME 2
Maintain kitchen tools, equipment and working area

PERFORMANCE STANDARDS
 Chemicals are selected and used for cleaning and/or sanitizing kitchen
equipment and utensils
 Equipment and/or utensils are cleaned and/or sanitized safely and according to
manufacturer’s instructions
 Cleaning equipment are stored safely in the designated position and area

Materials 
 Cleaning agents
 Chemical sanitizers
 Cleaning tools 

Insert "What Do You Already Know?" Test here

What Do You Need To Know?

Read the Information Sheet 2.1 very well then find out how much you can remember
and how much you learned by doing Self-check 2.1. 

Information Sheet 2.1

CLEANING AND SANITIZING
               Cleaning and sanitizing procedures must be part of the standard operating
procedures that make up your food safety program. Improperly cleaned and sanitized
surfaces allow harmful microorganisms to be transferred from one food to other foods.
              Cleaning is the process of removing food and other types of soil from a
surface, such as a dish, glass, or cutting board. Cleaning is done with a cleaning agent
that removes food, soil, or other substances. The right cleaning agent must be selected
because not all cleaning agents can be used on food-contact surfaces. (A food-contact
surface is the surface of equipment or utensil that food normally comes into contact.)
For example, glass cleaners, some metal cleaners, and most bathroom cleaners cannot
be used because they might leave an unsafe residue on the food contact surface. The
label should indicate if the product can be used on a food-contact surface. The right
cleaning agent must also be selected to make cleaning easy. Cleaning agents are
divided into four categories: 
 1. Detergents – Use detergents to routinely wash tableware, surfaces, and
equipment. Detergents can penetrate soil quickly and soften it. Examples include
dishwashing detergent and automatic dishwasher detergents.
2. Solvent cleaners – Use periodically on surfaces where grease has burned on.
Solvent cleaners are often called degreasers.
3. Acid cleaners -- Use periodically on mineral deposits and other soils that
detergents cannot remove. These cleaners are often used to remove scale in
ware washing machines and steam tables.
4. Abrasive cleaners -- Use these cleaners to remove heavy accumulations of soil
that are difficult to remove with detergents. Some abrasive cleaners also
disinfect. Clean food-contact surfaces that are used to prepare potentially
hazardous foods as needed throughout the day but no less than every four
hours. If they are not properly cleaned, food that comes into contact with these
surfaces could become contaminated.

                Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are
commonly used as a method for sanitizing in a restaurant; radiation rarely is. 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.

Sanitizing Methods

1. Heat. There are three methods of using heat to sanitize surfaces – steam, hot
water, and 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 171oF (77oC). If a high-temperature ware washing machine is used to
sanitize cleaned dishes, the final sanitizing rinse must be at least 180oF (82oC).
For stationary rack, single temperature machines, it must be at least 165oF
(74oC). Cleaned items must be exposed to these temperatures for at least 30
seconds.
2. Chemicals. Chemicals that are approved sanitizers are chlorine, iodine, and
quaternary ammonium. Different factors influence the effectiveness of chemical
sanitizers. The three factors that must be considered are:

 Concentration -- The presence of too little sanitizer will result in an inadequate

reduction of harmful microorganisms. Too much can be toxic.
 Temperature -- Generally chemical sanitizers work best in water that is between
55oF(13oC) and 120oF (49oC).
 Contact time -- In order for the sanitizer to kill harmful microorganisms, the
cleaned item must be in contact with the sanitizer (either heat or approved
chemical) for the recommended length of time.

Sanitizer Testing
               Every restaurant must have the appropriate testing kit to measure chemical
sanitizer concentrations. To accurately test the strength of a sanitizing solution, one
must first determine which chemical is being used -- chlorine, iodine, or quaternary
ammonium. Test kits are not interchangeable so check with your chemical supplier to
be certain that you are using the correct kit. The appropriate test kit must then be used
throughout the day to measure chemical sanitizer concentrations. 
Advantages and Disadvantages of Different Chemical
Sanitizers 

Put "How Much Have You Learned?" link here

Information Sheet 2.2
Cleaning and sanitizing utensils 
There are three steps needed to effectively clean and sanitize utensils:

 washing;
 sanitizing; and
 drying.

               Utensils such as cutting boards, bowls and knives need to be thoroughly

washed in warm soapy water. After washing, the utensils should look clean and there
should be no food or anything else visible on them. Effective cleaning will remove most
of the dangerous bacteria present. Sanitising will then kill any that might remain. A
dishwasher is very effective at sanitizing if it has a hot wash and drying cycle. If you do
not have a dishwasher, you will need to sanitise in a sink using a chemical sanitiser or
very hot water. If using a chemical sanitizer such as a sodium hypochlorite– or
quaternary ammonium–based solution, ensure that it can be safely used for sanitizing
eating, drinking and cooking utensils. Follow the instructions on the container carefully,
as different sanitizers work in different ways. If you are using very hot water, take extra
care to avoid being scalded. All utensils must then be thoroughly dried before they are
re-used. Air-drying is best but tea towels can be used if they are clean. If you are
washing up at an event being held outdoors, make sure you have access to plenty of
hot water. If hot water is not available, disposable eating and drinking utensils should be
used and enough cooking utensils provided to last the duration of the event so that
washing up is not necessary.

link "How Much Have You Learned?" here

Information Sheet 2.3
Cleaning kitchen premises 
              Cleaning your kitchen regularly is important not only to keep it looking its best,
but also to remove all of the germs and bacteria that accumulate regularly in the kitchen
area. There are several surfaces around the kitchen, and by making a homemade
versatile cleaning solution,
you can easily clean most of the surfaces with one basic mixture of household
ingredients that are probably already in your kitchen cupboards.
Things You'll Need

 Broom
 Cleaning rags
 Bucket

Instructions

1. Collect loose dust by sweeping the kitchen floor daily with a broom or static
sweeper and wiping down counter tops, tables and other surfaces with a cleaning
rag. To remove sticky buildup, wipe with a damp cleaning rag and wipe a damp
mop over your kitchen floor.
2. Mix 1 gallon warm water in a bucket with 1/2 cup white vinegar and 1 tsp. dish
soap. Dip your mop into the bucket, wring the mop out and wipe across your
kitchen floors. The diluted vinegar solution makes it safe for any kitchen floor
surface while still strong enough to clean and disinfect. The dish soap assists in
cutting through any food residue that may be on the kitchen floor. Let your floor
air dry after cleaning.
3. Make an all-purpose cleaner in a spray bottle. Combine 3 cups warm water with
1/2 cup white vinegar and 1 tsp. dish soap.
4. Spray this solution onto kitchen surfaces and wipe off with a damp cleaning rag.
This works well on any type of kitchen surface including cabinetry, sinks, tables,
counters and any other area that requires cleaning.
5. Fill a few bowls with about 1/2 cup each of baking soda. Place these around your
kitchen to absorb odor and keep the kitchen smelling fresh. Open windows to let
fresh air circulate, which is especially useful when cooking strong-smelling foods.
LEARNING OUTCOME 3
Store and Stack kitchen tools and equipment 

PERFORMANCE STANDARDS
 Cleaned equipment and utensils are stored or stacked safely and in
thedesignated place
 Cleaning equipment are used safely in accordance with manufacturer’s 

Materials
 Actual kitchen tools and equipment
 Storage room/storage cabinet
 Drawers

insert "What Do You Already Know? " here

What Do You Need To Know? 
Read the Information Sheet 1.1 very well then find out how much you can remember
and how much you learned by doing Self-check 1.1. 
Information Sheet 3.1
How to Clean and Store Cooking Tools and Equipment
1. After measuring and mixing ingredients, soak all used mixing bowls, spatulas,
measuring spoons and cups and mixer accessories in a tub of warm water (add a
small amount of dishwasher detergent to help start the cleaning). Drop soiled
items in the soak as soon as you are through using them. They will be easier to
wash later on.
2. Use a damp washcloth to wipe off all cake mix splatter from the mixer. While
you're at it, wipe off any stray spatter from the countertops and nearby areas. If
necessary, finish off with a dry dishcloth.
3. Return electric mixers and other electronic equipment to their designated storage
spaces.
4. After cooking, soak used cake pans and muffin tins in warm water with
dishwashing solution to soften the baked-on or burnt food.
5. Wash all used baking items and accessories by either handwashing or loading in
a dishwasher (if dishwasher-safe).
6. Dry all baking tools and equipment by air-drying on a drying rack or wiping with a
dry dishcloth. Make sure all wooden spoons and accessories are dry before
storing.
7. Store all tools and equipment in their designated places. Put frequently used
items in conveniently accessible locations. Gather and secure electrical cords to
prevent entanglement or snagging.
8. Proper Storage and Handling. Proper storage and handling of cleaned and
sanitized equipment and utensils is very important to prevent recontamination
prior to use. 
Cleaned and sanitized equipment and utensils must be:

 stored on clean surfaces; and

 handled to minimize contamination of food contact surface.


10 Steps for Organizing Kitchen Cabinets

One easy and satisfying place to start is kitchen cabinets.

1. Pretend it has a glass door on it and everyone is going to see what's inside from
now on.
2. Take a look at the photos below for inspiration.
3. Remove EVERYTHING and scrub the shelves with some soapy water.
4. If your a contact-paper type of person, rip out the old and replace it with new.
There are some really cute ones out there lately; I've seen them at Target
(please share in the comments section if you have another good source).
5. Take anything you don't use anymore.
6. Think about what you reach for the most often and make sure it gets a position
that's easy to reach.
7. Arrange everything in a composition that makes you happy. You're on your way.
8. Perhaps take a cabinet full of glasses and line them up by color. Make sure all of
the fronts are facing out and straight, Jeff Lewis-style.
9. Take a step back after one shelf is done.
10. Make someone else come look at what you've done.

Proper Storage of Cleaning Equipment

Storage of Washed Utensils 
1. They should be stored in a clean dry place adequately protected against vermin and
other sources of contamination
2. Cups, bowls, and glasses shall be inverted for storage.
3. When not stored in closed cupboards or lockers, utensils and containers shall be
covered or inverted whenever practicable. Utensils shall be stored on the bottom
shelves of open cabinets below the working top level.
4. Racks, trays and shelves shall be made of materials that are imperious,
corrosiveresistant, non-toxic, smooth, durable and resistant to chipping.
5. Drawers shall 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
6. Below are pictures showing proper storage and stacking of tools, utensils and
equipments. 

Proper stacking of glassware, chinaware and silverware

Stacking and storing of spices, herbs and other condiments

Stacking and storing of spices, herbs and other condiments 

Storage of bottled and canned food items and other condiments

Storage of equipments , tools utensils and other implements 

Stacking and storage of chinaware.