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

2. Objectives
At the end of the lesson, you are expected to:
•Clean, sanitize and store kitchen tools
and equipment and
•Clean and sanitize kitchen premises.

3. CLEANLINESS
The practice of keeping oneself
or one’s surroundings clean.

4. Why Cleanliness is vital in every kitchen?
AVOID
•Food contaminations
•Contamination of kitchen tools
•Kitchen equipment
•Kitchen utensil
•Kitchen premises

5. Clean, Sanitize and Store Kitchen Tools and
Equipment
Cleaning and sanitizing kitchen tools and
equipment must be part of the standard
operating procedures that make up your food
safety program.
Improper cleaning and sanitizing kitchen
surfaces allow harmful microorganisms to be
transferred from one food to another.

6. 31
Stainless Steel is the most popular
material used for tools and equipment,
but it is more expensive
Glass is use for salad making and dessert but not
practical for top or surface cooking. Great care is
needed to ensure for long shelf life.
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.
Cooking Materials

7. 32
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.

8. Care of the Cooking Ware
After using any cookware, they must be allowed to
cool before washing and soaking to prevent
accidental burns from handling and to prevent
damage.

9. Colanders also called a vegetable
strainer which are essential for
various tasks from cleaning
vegetables to straining pasta or
contents.
Can opener is used to
open a food
containers
Kitchen Tools

10. Cutting boards are wooden
or plastic board where
meat, fruits and vegetables
are cut.
Plastic and Hard Rubber are
used for cutting and chopping.
They are dull than knives.
Plastics are greatly durable and
cheap but may not last long.

11. 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.

12. Kitchen shears. They are
practical for opening food
packages, cutting tape or string
or simply remove labels or tags
from items.
Potato masher is used for
mashing cooked potatoes,
turnips, carrots or other soft
cooked vegetables

13. 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 used to
blend or scrape the
food from the bowl.

14. Serving spoons- a small,
shallow bowl on a handle
used in preparing, serving, or
eating food.
Serving tongs used to grab and transfer
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.

15. 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.

16. Temperature scales –
are used to measure
heat intensity..
Whisks. It is used for
blending, mixing,
whipping eggs or batter,
and for blending
gravies, sauces, and
soups
Wooden spoons are made of hard
wood which are used for creaming,
stirring, and mixing.

17. 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
Measuring cup for liquid
ingredients – are commonly made
up of heat-proof glass and
transparent so that liquid can be
seen

18. Measuring Spoons come
in variety of sizes, shapes,
materials and colors.
Scoops or dippers – are used
to serve or scoop soft foods,
such as fillings, ice cream,
and mashed potato.

19. Fruit and salad knife – is
used to prepare
vegetables, and fruits.
French knife – or commonly
called as chief’s knife is used to
chop, dice, or mince food.
Heavy knives have a saber or
flat grind

20. Citrus knife –has a two-
sided blade and serrated
edge. It is used to section
citrus.
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.

21. Vegetable peeler is used to
scrape vegetables, such as
carrots and potatoes, and
to peel fruits.
Paring knife – is used to
core, peel, and section fruits
and vegetables. Blades are
short, concave with hollow
ground.

22. 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.

23. 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.
Oven- a chamber or
compartment used for
cooking, baking, heating, or
drying

24. • 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).
•Microwave ovens
used for cooking or
heating food