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CLEAN AND MAINTAIN KITCHEN Premises.pptx
- 2. By Jeann Balo CLEANAND MAINTAIN KITCHEN TOOLS AND PREMISES
- 3. Objectives: At the endof the lesson, you are expected to: 1. Clean , sanitize and store kitchen tools and equipment; 2. Clean and sanitize kitchen premises.
- 4. Cleanliness 4 - refers tothe state of being clean, free from dirt, and the practice of maintaining that state through cleaning and hygiene.
- 5.
- 6. Cooking Materials ALUMINUM - itis a common material for cooking utensils due to its lightweight, heat conductivity, and affordability. 6
- 7. Cooking Materials STAINLESS STEEL -it is a popular choice for cooking materials due to its durability, resistance to rust and corrosion, and ability to be easily cleaned. 7
- 8. Cooking Materials GLASS - itis a versatile material used for various cooking and food preparation tasks. Common glass cooking materials include baking dishes, mixing bowls, measuring cups, and cookware like pots and saucepans. 8
- 9. Cooking Materials CAST IRON -it is prized for its excellent heat retention and durability, making it a popular choice for various cooking methods. It's available in both traditional bare cast iron and enameled versions, each with its own advantages. 9
- 10. Cooking Materials TEFLON - Teflon,or more accurately, polytetrafluoroethylene (PTFE), is a non-stick coating commonly used in cookware. It's a synthetic material made of carbon and fluorine atoms that creates a low-friction, easy-to- clean surface for cooking. 10
- 11. Can Opener - atool for opening metal containers of food. 11
- 12. Colander - is akitchen utensil perforated with holes used to strain foods such as pasta or to rinse vegetables. 12
- 13. Cutting Boards - isa durable flat surface on which to place material for cutting. 13
- 14. Funnels - It isa tube or pipe that is wide at the top and narrow at the bottom, used for guiding liquid or powder into a small opening. 14
- 15. Garlic Press - alsoknown as a garlic crusher, is a kitchen utensil to crush garlic cloves efficiently by forcing them through a grid of small holes, usually with some type of piston. 15
- 16. Grater - is akitchen utensil used to grate foods into fine pieces. 16
- 17. Kitchen shears - Usedfor snipping herbs, cutting open food packaging, and breaking down poultry. 17
- 18. Potato masher - isa food preparation utensil used to crush soft food for such dishes as mashed potatoes. 18
- 19. Rotary egg beater -A hand tool that is used to manually mix and beat eggs or other similar ingredients, such as sauces, batter, egg whites, and dressings. 19
- 20. Scraper - are versatiletools designed to aid in food preparation, dough handling, and cleaning tasks in the kitchen. 20
- 21. Serving spoons - areused to serve loose foods conveniently, such as vegetables, fruit, rice or main courses and are highly practical for meals with family and friends. 21
- 22. Spatula - is ahand-held tool that is used for lifting, flipping, or spreading. 22
- 23. Spoons - A typeof cutlery (sometimes called flatware in the United States), especially as part of a place setting, it is used primarily for transferring food to the mouth (eating). Spoons are also used in food preparation to measure, mix, stir and toss ingredients and for serving
- 24. Temperature scales - usedto ensure that cooked food is held at safe temperatures until served.
- 25. Whisks - used toblend ingredients together quickly or to incorporate air into ingredients such as egg whites or heavy cream in order to increase the volume of the mixture.
- 26. Wooden spoon - usedfor stirring many different kinds of food and beverages, especially soups and casseroles during preparation
- 27. Measuring Tools Liquid measuringcup - are essential tools for accurately measuring liquid ingredients in cooking and baking.
- 28. Household Scales - Usedto weigh large quantity of ingredients in kilos / pounds
- 29. Kinds of knives accordingto use:
- 30. French knife -is a type of knife that originated in France. They are typically thin, stiff blades with a pointed end and a curved blade.
- 31. Fruit and saladknives - a small knife, usually having a distinctive handle and a stainless steel blade with a sharp or serrated edge, used at table for paring and cutting fruit.
- 32. Kitchen knives are usedfor a wide range of tasks, from basic chopping and slicing to more delicate work like peeling and carving.
- 33. Citrus and fruitknives are perfect for cutting, slicing, peeling, chopping, and extracting.
- 34. A paring knifeis a small, versatile kitchen knife, typically under 4 inches long, with a plain edge and a pointed tip.
- 35. Vegetable peeler isa kitchen tool, a distinct type of kitchen knife, consisting of a metal blade with a slot with a sharp edge attached to a handle.
- 37. Equipment - may referto small or large expensive power operated appliances. - are mandatory pieces in the kitchen or in any food establishment.
- 38. Refrigerators/freezer - are essentialappliances for keeping food fresh and preventing food waste. They help to slow down the growth of bacteria and other microorganisms that can cause food spoilage.
- 39. Oven - are versatilekitchen appliances used for cooking, baking, roasting, and reheating food using regulated heat.
- 40. Microwave oven - area common kitchen appliance and are popular for reheating previously cooked foods and cooking a variety of foods.
- 41. Blenders - an electricalkitchen appliance used for mixing liquids and soft foods together or turning fruit or vegetables into liquid.
- 42. Chemicals used incleaning and sanitizing kitchen tools and equipment
- 43.
- 44. 44 Cleaning is theprocess of removing dirt, food particles, grease, and other unwanted materials from surfaces, tools, equipment, and utensils using water, soap, or cleaning agents.
- 45. Sanitizing 45 - to reduceor eliminate pathogenic agents (such as bacteria) on the surfaces. - Done using heat, radiation or chemicals.
- 46.
- 47. Thermal Sanitizing 47 - isthe process of using heat, usually hot water or steam, to kill bacteria and other harmful microorganisms on kitchen tools, utensils, and food- contact surfaces after cleaning.
- 48. Chemicals 48 - is asubstance made up of elements or compounds that has a specific composition and properties.
- 49. 49 Chemical Concentration ContactTime Advantage Disadvantage Chlorine 50 ppm in water between 75% and 100% 7 seconds - Effective on a wide variety of bacteria - Highly effective - Not affected by hard water - Generally inexpensive - Corrosive, irritating to the skin - Effectiveness decreases with increasing pH of solution - Deteriorates during storage and when exposed to light - Dissipates rapidly - Loses activity in the presence of organic matter Iodine 12.5–25 ppm in water that is at least 75°F 30 seconds - Forms brown color that indicates strength - Not affected by hard water - Less irritating to the skin than chlorine - Activity not lost rapidly in the presence of organic matter - Effectiveness decreases greatly with an increase in pH - Most active at pH 3.0; very low acting at pH 7.0 - Should not be used in water that is at 120°F or hotter - Might discolor equipment and surfaces Advantages and Disadvantages of Different Chemical Sanitizers
- 50. 50 Chemical Concentration ContactTime Advantage Disadvantage Quaternary Ammonium Compounds Up to 200 ppm in water that is at least 75°F 30 seconds - Non-toxic, odorless, colorless - Non-corrosive, non- irritating - Stable to heat and relatively stable in the presence of organic matter - Active over a wide pH range - Slow destruction of some microorganisms - Not compatible with some detergents and hard water Advantages and Disadvantages of Different Chemical Sanitizers
- 51.
- 52. A cleaning compoundis a chemical substance used to remove dirt, stains, grease, and other unwanted materials from surfaces like kitchen tools, equipment, and appliances. Now let’s proceed to the different types of cleaning compound.
- 53. Detergents 53 - is acleaning agent used to remove dirt, grease, and food particles from dishes, utensils, surfaces, and equipment.
- 54. Solvent Cleaners (Degreasers) 54 - isa cleaning chemical specially made to remove grease, oil, and tough grime from kitchen tools, equipment, and surfaces.
- 55. Acid Cleaners 55 - arestrong chemical cleaning agents used to remove mineral deposits, rust, lime scale, and hard water stains from surfaces and equipment.
- 56. Abrasives 56 - are cleaningsubstances or tools that contain rough or gritty particles used to scrub off tough stains, rust, or stuck-on dirt from hard surfaces.
- 57.
- 58. WHAT DO CALLTHIS ONE? 58
- 59. What do youcall this one?
- 60. 60 What do youcall this one?
- 61. 61 What do youcall this one?
- 62. 62 Are you readyto clean the kitchen tools and equipment now?
- 63.
- 64. 64 Make a narrativereport about what you have learned in the presentation. Be guided by the following questions: 1. What is the video presentation all about? 2. How are kitchen tools and equipment cleaned and sanitized in the presentation?
- 65. 65 3. Why isit important to clean and sanitize kitchen tools and equipment? 4. Is there an appropriate application of safety measures in the presentation?
- 66. 66 Your answer shallbe assessed using the rubrics below: CRITERIA 4 3 2 1 Clear Exceptionally clear; easy to follow Generally clear; easy to follow Lacks clarity; difficult to follow Unclear; impossible to follow Concise The explanation posed and methods used are advanced The explanation posed and methods used are somewhat advanced The explanation posed and methods used are somewhat appropriate The explanation posed and methods used are inadequate Comprehensive Thorough and comprehensive explanation Substantial explanation Partial or not comprehensive explanation Misunderstanding or serious misconception on the explanation Relevant Highly relevant Generally relevant Somewhat relevant Irrelevant
Editor's Notes
- #3 In your own understanding, what is cleanliness?
- #4 Why is cleanliness important? It is important to take the necessary steps to clean before, during, and after preparing and eating your food to keep you and your family safe from food poisoning. This involves regular cleaning of surfaces, utensils, and appliances, as well as proper food handling practices to prevent cross-contamination and the growth of bacteria. Before we proceed to our discussion lets watch first a video.
- #6 However, it's important to note that aluminum cookware can react with acidic or alkaline foods, which may alter the taste and, in rare cases, cause allergies or sensitivity.
- #7 This type of material is also perfect for cooking with acidic ingredients as it is non-reactive.
- #8 EXAMPLE: known brand is pyrex . It is elegant to see.
- #9 EXAMPLE: one example is the one that is used in sizzling sisig dishes.
- #10 Use silicon or wood ladle.
- #13 Cutting boards are often color-coded in kitchens to prevent cross-contamination during food preparation. Common color associations include: red for raw meat, blue for raw fish and seafood, green for fruits and vegetables, yellow for cooked meat, and white for dairy products and baked goods.
- #20 Effortlessly remove stubborn dough, or sticky residue from your surfaces.
- #21 In cooking, a kitchen spoon helps combine ingredients evenly. It can also be used to taste dishes while cooking. Serving spoons are perfect for allowing people to safely serve themselves food from larger dishes without any risk of cross-contamination or the germs that can come from people using their own utensils.
- #22 Spatulas are also routinely used for mixing and folding ingredients, particularly in baking, where they help achieve uniformity in batters and doughs.
- #24 Also called food thermometer. Cold food should be held at 40 °F or below. Hot food should be kept hot, at 140 °F or above.
- #25 The main function of a whisk is to incorporate air into mixtures, which is essential for achieving a light, fluffy, or smooth texture.
- #26 Wooden spoons give you a firm strong handle to hold, making stirring easier and more effective–and without any fear of the handle breaking.
- #28 when we use this tool, it provides a visual representation of equality.
- #29 when we use this tool, it provides a visual representation of equality.
- #30 also known as a chef's knife, is a versatile kitchen tool primarily used for chopping, slicing, and mincing vegetables, fruits, and meats. the French knife is your go-to tool for everyday cooking.
- #32 General term Composed of Different types of knives designed for specific purposes, allowing for efficient and precise food preparation. Chef's Knife, Paring Knife, Carving Knife, Slicing Knife, Utility Knife, Bread Knife, Boning Knife, Chopper
- #35 used to remove the outer layer (the "skin" or "peel") of some vegetables such as potatoes, broccoli stalks, and carrots, and fruits such as apples and pears.
- #37 Why is it important to use the correct tools and equipment when cooking? The answer is simple: it makes the cooking process more efficient and safer. Without these tools, cooking meals can be frustrating and tiring.
- #38 Refrigerators maintain temperatures above freezing, typically between 35-40°F (1-4°C), to keep fresh food and beverages fresh for longer periods, while freezers maintain temperatures below freezing, usually around 0°F (-18°C), for long-term storage of frozen items.
- #39 Refrigerators maintain temperatures above freezing, typically between 35-40°F (1-4°C), to keep fresh food and beverages fresh for longer periods, while freezers maintain temperatures below freezing, usually around 0°F (-18°C), for long-term storage of frozen items.
- #40 The primary difference between a microwave and an oven lies in their heating methods. Microwaves use electromagnetic radiation to heat food by exciting water molecules, while ovens use radiant heat from electric or gas heating elements to cook food. This leads to differences in cooking speed, temperature range, and suitability for different types of cooking. An OTG requires preheating before cooking, while a Microwave oven starts cooking as soon as it is turned on.
- #41 It’s a versatile appliance that saves time and helps make healthy, well-prepared food.
- #42 There are many cleaning compound that can be used in cleaning and sanitizing but we will discuss the following.
- #44 It does NOT kill germs, but it removes them physically. Cleaning is the first step before sanitizing or disinfecting.
- #45 It means that you are lowering the number of germs to a safe level. It helps prevent food contamination and illness. Sanitizing is done using heat (like hot water or steam) or chemicals (like bleach or alcohol-based solutions). Cleaning removes dirt, while sanitizing kills germs. Both steps are important!
- #47 Thermal sanitizing uses heat instead of chemicals to kill germs. It is safe, effective, and widely used in food service operations to keep tools and surfaces sanitary and germ-free.
- #48 Chemicals can be natural (from plants, animals, or the earth) or man-made (synthetic), and they are used in many processes—including cleaning, medicine, food preparation, and manufacturing. In cleaning, chemicals help remove dirt, sanitize surfaces, and keep environments safe and hygienic.
- #49 Chemicals can be natural (from plants, animals, or the earth) or man-made (synthetic), and they are used in many processes—including cleaning, medicine, food preparation, and manufacturing. In cleaning, chemicals help remove dirt, sanitize surfaces, and keep environments safe and hygienic.
- #50 Chemicals can be natural (from plants, animals, or the earth) or man-made (synthetic), and they are used in many processes—including cleaning, medicine, food preparation, and manufacturing. In cleaning, chemicals help remove dirt, sanitize surfaces, and keep environments safe and hygienic.
- #52 ✅ Purpose of Cleaning Compounds:Maintain cleanliness and hygienePrevent cross-contaminationProlong the life of kitchen tools and equipmentEnsure safe food preparation
- #53 Can be liquid, powder, or gel. It helps break down oils and fats, making them easier to wash away with water. Again it does not kill germs, but prepares surfaces for sanitizing.
- #54 Can be liquid or spray form. Cleaning stove tops and ovens. Make sure to use gloves and make sure that the area is well-ventilated. Expensive Grime is a thick layer of dirt, often mixed with grease, oil, or dust, that builds up on surfaces over time — especially in places that aren't cleaned regularly.
- #55 examples muriatic acid, lysol, domex and mr. muscle. Made from acidic substances like hydrochloric acid, phosphoric acid, or citric acid Very effective in removing tough stains that regular cleaners can’t Must be handled with care due to their strong chemical content. Cleaning toilets, tiles, and bathroom fixtures Removing calcium deposits in kettles or coffee makers. Never mix with bleach — it can produce toxic gas Descaling dishwashers or steamers in kitchens Eliminating rust stains from metal surfaces
- #56 Scouring pads (e.g., steel wool, green scrubbing pads) Abrasive powders (e.g., baking soda, commercial scouring powders) Cream cleansers with tiny gritty particles Not applicable to non stick pans and glassware to avoid scratching
- #57 There are many cleaning compound that can be used in cleaning and sanitizing but we will discuss the following.
- #58 Colander
- #59 Microwave oven
- #60 Detergents
- #61 Abrasives
- #62 Abrasives
- #63 Abrasives
- #64 Abrasives
- #65 Abrasives
- #66 Chemicals can be natural (from plants, animals, or the earth) or man-made (synthetic), and they are used in many processes—including cleaning, medicine, food preparation, and manufacturing. In cleaning, chemicals help remove dirt, sanitize surfaces, and keep environments safe and hygienic.