Fundamentals of Plating.

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

2. Preliminary Activity
Given the scrambled letters
below, unscramble them to
get a word or a group of words
related to cleaning and
maintaining kitchen premises.

3. A I N S Z T E I

4. S A N I T I Z E

5. P E N M E Q U T I

6. E Q U I P M E N T

7. N G I L C A E N

8. C L E A N I N G

9. C N K T I E H

10. K I T C H E N

11. L C E H I M A C

12. C H E M C A L

13. P E R A E T P I Z

14. A P P E T I Z E R

15. E L S H E R I S

16. RE L I S H E S

17. Cooking Materials

18. Aluminum

19. • 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

20. Stainless Steel

21. • 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.
• Stainless steel utensils maybe bought
in many gauges, from light to heavy.

22. Glass

23. • 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.

24. How to take care of Glass?
1.To remove stain, use tablespoon 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.

25. Cast Iron

26. •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.

27. Double Boiler

28. •is used when temperature
must be kept below
boiling, such as for egg
sauces, puddings, and to
keep food warm without
overcooking.

29. Teflon

30. • 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.

31. Kitchen Tools

32. Cans , Bottles and Cartoon Opener

33. •is used to open a food
container easily, and
comfortably grip and turn
knob.

34. Colanders

35. •also called a vegetable
strainer are essential for
various tasks from cleaning
vegetables to straining
pasta or contents.

36. Plastic and Hard Rubber Chopping
Board

37. • 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.

38. Wooden Chopping Boards

39. •are wooden or plastic
board where meat,
fruits and vegetables
can be cut.

40. Funnels

41. •are used to fill jars,
made of various sizes
of stainless steel,
aluminum, or of
plastics

42. Garlic Press

43. •is a kitchen tool
which is specifically
designed for the
purpose of pulping
garlic.

44. Graters

45. • are used to grate, shred,
slice and separate foods
such as carrots, cabbage
and cheese.

46. Kitchen Shears

47. • 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.

48. Potato Mashers

49. Rotary Egg Beater

50. • used for beating small
amount of eggs or batter.
The beaters should be made
of stainless steel.

51. Scraper

52. • a rubber or silicone tool to
blend or scrape the food
from the bowl, metal,
silicone or plastic egg turners
or flippers

53. Serving Spoons

54. • utensils consisting of a small, shallow bowl on
a handle used in preparing, serving, or eating
food.

55. Serving Tongs

56. • 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.

57. Spatula

58. •is used to level off
ingredients when
measuring and to
spread frostings and
sandwich fillings.

59. Temperature Scale

60. • 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.

61. Spoons

62. • 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.

63. Whisks

64. • 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.

65. Wooden Spoons

66. •are used for creaming,
stirring, and mixing. They
should be made of hard
wood.

67. Measuring Tools

68. Measuring cup for liquid ingredients

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

70. Household Scales

71. • – are used to weigh large quantity of
ingredients in kilos, commonly in rice, flour,
sugar, legumes or vegetables and meat up to
25 pounds.

72. Scoops or dippers

73. • – 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.

74. Kinds of knives
according to use

75. French knife

76. •is used to chop, dice,
or mince food. Heavy
knives have a saber or
flat grind.

77. Fruit and salad knife

78. • – is used to prepare vegetables, and fruits.

79. Kitchen knives

80. • 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.

81. Citrus knife

82. •has a two-sided blade
and serrated edge. It is
used to section citrus
fruits.

83. Paring knife

84. • – is used to core, peel, and section fruits and
vegetables. Blades are short, concave with
hollow ground.

85. Vegetable peeler

86. • 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.

87. Equipment

88. Refrigerators/freezers

89. • 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.

90. Oven

91. • - a chamber or compartment used for cooking,
baking, heating, or drying.

92. Microwave ovens

93. • used for cooking or heating food.

94. Blenders

95. • 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).

96. 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.

97. Cleaning
Compound

98. • 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.

99. • 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.

100. • 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.

101. • 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.

102. 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

103. Steps in Washing Dishes

104. • 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

105. • 2.) Scrape all the large
pieces of food on the
dishes and place it in a
compost bin or garbage
can.

106. • 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

107. • 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.

108. • 5.) Wash the
lightest soiled
items first. Start
with glasses, cups,
and flatware. Soap
each piece
individually and
rinse in hot water.

109. • 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.

110. • 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.

112. • 8.) Lay your dishes out
on a rack to air-dry or
wipe them clean with a
towel.

113. • 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.

114. • 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.

115. • 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.

116. 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.

117. • 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.

118. 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.

119. • 4. Don’t soak aluminum while dishwashing for
it may cause darkening.
• Dish washing silverware can be tricky. Use a
lint free cloth for drying silverware.

120. Washing with the Dishwasher
• Load it up.

121. • Fill your
dishwasher
logically. Establish
a routine, and
stick with it for
most loads.

122. • Don't crowd the dishes.
Fill your dishwasher full,
but not crammed—
you'll maximize the
cleaning capacity of
your dishwasher and
minimize excessive
water usage.

123. • Add detergent. Fill the
detergent dispenser with
cleanser either liquid or
powder and close it up.
• You can add extra cleanser
in a secondary cup should
your dishes be excessively
filthy.
• Add a rinsing agent to
prevent spotting, if
necessary.

124. • Turn it on. Set the
timer as
necessary. A
shorter time for
lightly-soiled
dishes, or a longer
time for heavily-
soiled pots, pans,
and dishes.

125. • Dry the dishes. You can
use a heated dry (but
be careful of plastic
dishes or containers), or
use air drying. Dishes
will still dry relatively
quickly, as dishwasher
water is usually heated
to 140°F.