The document provides instructions for cleaning, sanitizing, and storing kitchen tools and equipment. It defines cleaning as removing dirt and sanitizing as removing microorganisms to make items free from bacteria. It recommends planning cleaning activities, using proper protective equipment, and preparing cleaning agents as instructed. Methods for sanitizing kitchen tools include boiling them for 5 minutes or soaking in a bleach-water solution before rinsing. The document also discusses acceptable and economical sanitizing methods like sunlight, hot water, electric sterilizers, and heating.

1. Clean, sanitize, and store
kitchen tools and
equipment
Cookery 9
Quarter 1 Week 1
Jessica T. Claustro

4. 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.

6. Cleaning
 is the process that span the whole aspect of human life.
 Hygiene is a state were humans clean their body to prevent any
discomfort and diseases.
 Household and workplaces also requires cleaning and the process of
cleaning varies on their respective specific requirements.
 Cleaning refers to “ the action of making something clean, especially
inside of house ” (Oxford Languages, 2020). It is “ the activity of
removing dirt from things and places especially in the house “
(Cambridge English Dictionary, 2020). “It is the process of removing
unwanted substances, such as dirt, infectious agents, and other
impurities from an object or environment (Wikipedia, Internet).

7. Sanitizing
is defined as cleaning something to make it free from
bacteria or disease causing elements (yourdictionary.com).
Sanitation is the process of making something completely
clean and free from bacteria (Cambridge English Dictionary,
2020).
So, if cleaning is about removing dirt, sanitizing is about
removing microorganisms.
Sanitizing will also mean sterilizing.
Cleaning and sanitizing has to be done together in order to
make something clean and safe.

8. Before your start cleaning, you need to
know the following:
 1. Plan you Cleaning Activity;
 2. Make a Cleaning Schedule;
 3. Identify the PPEs to be used during the cleaning process;
 4. Identify the chemicals to be utilized in cleaning and sanitizing kitchen
tools and equipment;
 5. Prepare cleaning agents in accordance with manufacturer’s instruction;
 6. Clean and and sanitize kitchen tools in accordance with prescribed
standards;
 7. Store cleaned kitchen tools and equipment safely in designated space.

9. CLEANING AND SANITIZING KITCHEN
TOOLS
1. Soap and Detergents
– commercially available cleaning agent that primarily contains
surfactants. These can come in powdered, liquid and bar forms.
2. Cleaning pads, sponges, brushes and scourers
– these will provide the cleaning action with the soap/detergents in
removing dirts, grease and other impurities.

12. Sanitizing Kitchen Tools and Equipment
 a. Put your utensils in a large pan, covering them fully in
water. Carefully bring the water to the boil, putting a lid on
the pan, for 5 minutes.
 b. Remove the lid and wait for the water to stop boiling
before removing the utensils with prongs.
 c. Another method for cleaning and sanitizing kitchen utensils
is to combine a tablespoon of bleach with a gallon of water,
leaving your tools to soak before rinsing them thoroughly
with hot water.

13. Sanitizing Kitchen Tools and Equipment
 a. Put your utensils in a large pan, covering them fully in
water. Carefully bring the water to the boil, putting a lid on
the pan, for 5 minutes.
 b. Remove the lid and wait for the water to stop boiling
before removing the utensils with prongs.
 c. Another method for cleaning and sanitizing kitchen utensils
is to combine a tablespoon of bleach with a gallon of water,
leaving your tools to soak before rinsing them thoroughly
with hot water.

14. When sanitizing kitchen tools, there are
acceptable and economical means:
 a. Sunlight
– the ultraviolet rays is the cheapest and the most effective sanitizing agent;
 b. Hot water
– effective but with economic issues (electricity and fuel cost);
 c. Electric sterilizer
– effective but expensive due to electric cost;
 d. Heating
– effective but expensive due to electric and fuel cost;
 e. Bleach
– effective for non-food contact surfaces but is not suitable for kitchen tools.

15. ASSIGNMENT