This Lesson Includes: * Types of Cleaning Agent for Cleaning and Sanitizing Equipment and Utensils * Steps in the Cleaning Process * Methods for the Final Sanitization * How to Clean and Store Cooking Tools and Equipment * Steps to an Orderly Kitchen

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LESSON 2:
Maintenance of
Tools and Equipment
Prepared By:
Mr. Benandro A. Palor

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identify various types of chemicals for cleaning and
sanitizing kitchen tools, equipment, and paraphernalia
At the end of the lesson, you should be able to:
Participate in class discussion
Demonstrate how to clean and sanitize
kitchen tools and equipment

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N E G A L C N I

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G I N I S A Z I N T

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H I N G S A W

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N I N G R I S

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T R E G E D E N T

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ABRASIVE
CLEANERS
Used to remove heavy
accumulations of soil often found
in small area.

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DETERGENTS
Helps to emulsify fats and suspend
solid soil particles. They can
penetrate soil quickly and soften it.

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ACID CLEANERS
Used periodically on mineral
deposits and other soils that
detergents cannot remove.

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SOLVENT CLEANERS
Used occasionally on surfaces
where grease has burned on. Also
known as Degreasers.

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STEPS IN THE
CLEANING
PROCESS

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CLEANING
Removing as much solids as
possible to minimize the use of
water in the next steps.

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WASHING
The most time-consuming of the
entire process which removes
99.99% microorganisms in the
environment when done correctly

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RINSING
Removes most of the
suspended soil, bacteria, and
cleaning compounds from the
equipment and utensils that are
not removed from the previous
step.

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SANITIZING
Process of removing
potentially harmful
microorganisms from a
surface or an object.

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STEPS TO AN ORDERLY KITCHEN
Pull everything out of
each cabinet and go
through it. Discard those
things that are not
frequently used,
duplicate items, broken
items. Sort the remaining
useful items.
Consider what is best
in terms of how to
group items. Group the
items you use regularly
and occasionally
Utensils should be in the
drawer nearest to the
preparation area.
Glassware might be best
near the sink or
refrigerator. Make a coffee
or tea station that
includes sugar, mugs and
filters and place it near
the water source
Use containers to
streamline the inside
cabinets. Group together
things like packets of
sauce mixes, gravy mixes,
hot cereal packets and hot
cocoa envelopes, to avoid
being scattered all over
the cabinet

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After cooking, soak all cooking
utensils in a tub of warm water.
(Add small amount of
dishwasher detergent to help
start the cleaning) Drop soiled
items in the soak as soon as
you are through using them.
Put on the cleaning gloves.
Scrape off any excess debris
from the appliances or
equipment with a scrubber
sponge or scraper into the
trash can. Scrub with hot soapy
water using a sponge.
Store the equipment. After
everything is dry, store in the proper
place in your kitchen. Cutting boards
should be stored vertically to avoid
moisture collection. Make sure the
areas where you are storing the
equipment are clean, dry, and not
overcrowded
Sanitize the kitchen equipment. Use
a large bucket or sink, and create a
mixture of 1 tbsp bleach to 1 gallon
of warm, not hot, water. Soak the
equipment in this mixture for a
couple of minutes, fitting as much
as you can into the bucket at a time
Remove stain from the
equipment if necessary. For
wood and plastic soak it in
water then sprinkle salt onto
the stain, letting is sit for about
24 hours. Rinse it with clean
water
HOW TO CLEAN AND
STORE COOKING
TOOLS AND
EQUIPMENT

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Store your knives safely in a
butcher’s block or drawer,
putting them away right after
washing, Keep knives sharp for
safe, smooth cutting and cut
food only on a cutting board,
angling the blade away from you
HOW TO CLEAN AND
STORE COOKING
TOOLS AND
EQUIPMENT
Keep your cutlery clean, but never
toss a blade into a sink or wash basin
in case someone reaches unaware
into the dishwater. Adults should
supervise children when they use
knives and teach them to always hold
them point down and to avoid
distraction when cutting
Put frequently used items in
conveniently accessible
locations. Gather and secure
electrical cords to prevent
entanglement or snagging
Cleaned and sanitized equipment
and utensils must be:
a. Stored on clean surfaces
b. Handled to minimize
contamination of food
contact surface
Proper storage and handling of
cleaned and sanitized
equipment and utensils is very
important to prevent
recontamination prior to use

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Prepare your cleaning
materials
CLEANING
THE
KITCHEN
Throw away trash, collect and put
away objects that belong in some
other rooms
Fill the sink with water and
bubbles
Clean the oven first so that any
smoke or fumes are removed
from the kitchen by frequent
cleaning
Put the dishes in their proper
place. Wash the dishes or run
the dishwasher. Clear as much
of the counter as you can

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THANK YOU
REFERENCE:
Skills for a Lifetime in TLE 8
By: Virginia C. Esmilla-Sercado