LM-Cookery Grade 9

Quarter I

Lesson 1
CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT AND PREMISES (KP)

Cleanliness is very vital in every kitchen where food is cared for, prepared,
cooked and served. In order to avoid food contamination, kitchen tools, equipment and
other utensils used in the preparation of foods as well as its premises should be
cleaned, sanitized, and store properly after each use.

Learning Outcome 1
Clean, Sanitize and Store Kitchen Tools and Equipment

At the end of this lesson, you are expected to:

1. recognize kitchen tools and equipment to be cleaned and sanitized;
2. identify the chemicals to be utilized in cleaning and sanitizing kitchen tools
and equipment;
3. prepare cleaning agents in accordance with the manufacture's
instruction/procedure;
4. clean and sanitize kitchen tools and equipment; and
5. store cleaned kitchen tools and equipment.

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 another.

The following are list of cooking materials, kitchen utensils and equipment that
are commonly found in the kitchen.

Cooking Materials

Aluminum is mostly used in the kitchen and most popular

because it is lightweight, attractive and less expensive. It
requires care to keep it shiny and clean. It also 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 while acid vegetables like tomatoes will brighten it.

Stainless Steel is the most popular material used for

tools and equipment, but it is more expensive. It is easier
to clean and shine and will not wear out easily. 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.

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Glass is used for salad making and dessert but not

practical for top or surface cooking. Great care is needed
to ensure for long shelf life.

How to take care of Glass?

1. To remove stain, use 2 table spoon of liquid bleach per cup of water when
soaking and cleaning.
2. Use baking soda to remove grease crust and boiled vinegar as final rinse.
3. Use nylon scrub.

Cast Iron is durable but must be kept oiled to avoid

rusting. Salad oil with no salt or shortening can be
rubbed inside and out and dried. Wash with soap (not
detergent) before using.

Double boiler is used when temperature must be kept below

boiling, such as for egg sauces, puddings, and to keep food
warm without overcooking.

Teflon is a special coating

applied inside aluminum or steel pots and pans. It
prevents food from sticking to the pan.
It is easier to wash and clean, but 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.

Kitchen Tools

Cans, bottles, cartoons opener is used to open a food

container easily, and comfortably grip and turn knob.

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Colanders also called a vegetable strainer are essential

for various tasks from cleaning vegetables to straining
pasta or contents.

Plastic and Hard Rubber are used for cutting and

chopping, 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.

Cutting boards are wooden or

plastic board where meat, fruits
and vegetables can be cut.

Funnels – are 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.

Graters are used to grate, shred, slice and

separate foods such as carrots, cabbage and
cheese.

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Kitchen shears. They are practical for opening food packages,

cutting tape or string or simply removing labels or tags from
items. Other cutting tools such as box cutters are also handy for
opening packages.

Potato masher is used for mashing cooked potatoes, turnips,

carrots or other soft cooked vegetables.

Rotary egg beater – used for beating small amount of

eggs or batter. The beaters should be made of
stainless steel.

Scraper- a rubber or silicone tool to blend or

scrape the food from the bowl, metal, silicone or
plastic egg turners or flippers

Serving spoons- utensils consisting of a small, shallow

bowl on a handle used in preparing, serving, or eating food.

Serving tongs enable you to grab easily and transfer

larger food items, poultry or meat portions to a serving
platter, hot deep fryer, and plate. It gives you a better grip
especially when used with a deep fryer, a large stock pot or
at the barbecue.

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Spatula – is used to level off ingredients when measuring

and to spread frostings and sandwich fillings.

Spoons – solid, slotted, or perforated which are 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 – are used to measure heat intensity.

Different thermometers are used for different purposes in
food preparation – for meat, candy or deep-fat frying and
other small thermometers are hanged or stand in ovens or
refrigerators to check the accuracy of the equipment's
thermostat.

Whisks. It is used for blending, mixing, 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 are used for creaming, stirring,

and mixing. They should be made of hard wood.

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Measuring Tools

Measuring cup for liquid ingredients – are

commonly made up of heat-proof glass and
transparent so that liquid can be seen.

Household Scales 3 are used to weigh large quantity of ingredients

in kilos, commonly in rice, flour, sugar, legumes or vegetables and
meat up to 25 pounds.

Scoops or dippers – are 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 1/4 teaspoon of salt.

Kinds of knives according to use

French knife –is used to chop, dice, or mince

food. Heavy knives have a saber or flat grind.

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Fruit and salad knife – is used to prepare vegetables,

and fruits.

Kitchen knives often referred to as cook's or chef's

tools, used for all types of kitchen tasks such as peeling
an onion, slicing carrots, carving a roast or turkey, etc.

Citrus knife –has a two-sided blade and serrated edge.

It is used to section citrus fruits.

Paring knife – is used to core, peel, and section fruits and

vegetables. Blades are short, concave with hollow ground.

Vegetable peeler is 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.

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Equipment

Equipment 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.

Oven- a chamber or compartment used for

cooking, baking, heating, or drying.

Microwave ovens used for cooking or heating

food.

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).

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This time, let us try to identify chemicals to be utilized in cleaning and

sanitizing kitchen tools and equipment.

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 Compound

1. Detergents. These are cleaning agents,

solvents or any substance used to wash
tablewares, surfaces, and equipment. Example:
soap, soap powders, cleaners, acids, volatile
solvents and abrasives.
2. Solvent Cleaners commonly
referred to as degreasers used
on surfaces where grease has burned on. Ovens and grills are
examples of areas that need frequent degreasing. These products
are alkaline based and are formulated to dissolve grease.

3. Acid Cleaners. Used periodically in removing mineral

deposits and other soils that detergents cannot eliminate
such as scale in washing machines and steam tables, lime
buildup on dishwashing machines and rust on shelving. (Ex.:
phosphoric acid, nitric acid,etc.) These products vary
depending on the specific purpose of the product.

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4. Abrasives – are generally used to remove heavy

accumulations of soil that are difficult to remove with
detergents, solvents and acids. These products must be
carefully used to avoid damage to the surface being
cleaned.

Other chemicals used for cleaning and/or sanitizing kitchen equipment and
utensils are the following:

1. ammonia
2. dish washing liquid
3. chlorine
4. carbolic acid
5. timsen
6. disinfectants
7. soap

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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.

3.) 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 (66 oC
(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.

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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.

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Tips and Warnings

 Wash glassware first, before greasy pots and pans.
 Rubber gloves will protect hands and manicures, and allow you to use hotter
water for washing and/or rinsing.
 Dishes may be hand dried with a clean cloth.
 Try adding a tablespoon of baking soda to soapy water to soften hands while
cutting grease.
 Never dump sharp knives into soapy dishwater where they cannot be seen.
 Laundry detergents or automatic dishwater detergents should not be used for
hand washing dishes.
 Keep dishwashing liquid out of the reach of children.

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