The document provides guidance on cleaning and maintaining kitchen tools, equipment, and premises. It details the various kitchen tools and equipment, cleaning methods and chemicals, and proper procedures for washing dishes and sanitizing surfaces. The goal is to educate on properly cleaning and organizing the kitchen to ensure food safety.

1. Clean And Maintain
Kitchen Tools, Equipment,
And Premises
Prepared by:
Ma’am Jeannie G. Dacion
Subject-teacher, Cookery 9

2. 01 02
03 04
Lesson Objectives:
Identify different kitchen
tools and equipment to be
cleaned and sanitized
Explain the general guidelines
in cleaning kitchen tools,
equipment, and premises.
Name the different cleaning
equipment, supplies,
materials and cleaning
chemicals and specific use.
Identify the different
kitchen surfaces to be
cleaned.
05 Cite the general rules on using the
cleaning equipment.
At the end of the lesson, you are expected to:

3. Activity #1:
Name Me
Label the
different
kitchen utensils
and group them
according to
their category.
Write your
answer on the
space provided.

4. Cutting tools and equipment
1. ______________
2. ______________
3. ______________
4. ______________
5. ______________
Mixing tools and equipment
1. ______________
2. ______________
3. ______________
4. ______________
5. ______________
Cooking tools and equipment
1. ______________
2. ______________
3. ______________
4. ______________
5. ______________
Measuring tools and
equipment
1. ______________
2. ______________
3. ______________
4. ______________
5. ______________
Baking tools and
equipment
1. ______________
2. ______________
3. ______________
4. ______________
5. ______________
Auxiliary equipment
1. ______________
2. ______________
3. ______________
4. ______________
5. ______________

5. A ”kitchen utensil” is a
small
handheld tool used for
food preparation.
“Kitchen equipment”
usually refer to the larger
items in the kitchen that
handle the bulk of the prep
and cooking processes.
• Mixing
• Measuring
• Cooking
• Baking
• Cutting
• Auxiliary

6. Mixing Tools
Wooden spoons
- are used for
stirring and mixing.

7. Mixing Tools
Slotted spoons
- are used to
remove pieces of
food from liquid.

8. Mixing Tools
Heavy metal
spoons
- are used to stir
thick mixtures.

9. Mixing Tools
Rotary beater
- used to beat, blend,
and incorporate air
into food

10. Mixing Tools
Whisk
- is a mixing tool
made of loops of wire
attached to a handle, to
incorporate air into food.

11. Cutting Tools
Kitchen shears
-used to cut herbs
and trim vegetables.

12. Cutting Tools
Poultry shears
-cut through fowl
and fish bones.

13. Cutting Tools
Cutting boards
- are used when
cutting and chopping
foods to protect tables
and countertop.

14. Cutting Tools
Shredder/Grater
- a four-sided metal tool
used to shred and grate
food (cheese and
cabbage).

15. Sifter
- used to blend dry
ingredients and
remove lumps.

16. Pastry blender
- is made of several thin,
curved pieces of metal
attached to a handle
-Used to blend shortening,
butter, and cheese.

17. Pastry brushes
-used to brush
butter or sauce on
foods.

18. Pastry cloth
- keeps the dough
from sticking to the
counter.

19. Rolling pin
- used when
rolling out dough
or pastry.

20. Cooking Tools
Ranges
- a kitchen stove, often called
simply a stove or a cooker, is a
kitchen appliance designed for
the purpose of cooking food.

21. Cooking Tools
Oven
- they are used for
cooking, baking,
roasting, and
browning.

22. Cooking Tools
Broiler pan
-an open, rectangular
metal container, often with
a frame of metal bars inside,
on which food is cooked under
a very hot surface in a stove.

23. Griddles
- they are flat plates
made of iron, stainless
steel, or aluminum, which
transfer heat to the food.

24. Cooking Tools
Fryers
- a deep fryer is a
kitchen appliance
used for deep frying.

25. Cooking Tools
Steamer
- a food steamer or steam
cooker is a small kitchen
appliance used to cook or
prepare various foods with
steam heat by means of
holding the food in a closed
vessel reducing steam escape.

26. Measuring Cups
- a basic set for measuring
dry ingredients which
include 1/4, 1/3, 1/2, and 1
cup measures.

27. Measuring Glass
- use to measure
liquid ingredients.

28. Measuring spoons
- will typically come in
1/8, 1/4, 1/2, and 1
teaspoon and 1
tablespoon.

29. Digital scale
- measures grams,
kilograms, ounces, or
pounds is the best
option.

30. Oven Thermometer
- is the only way
to know how
accurate your oven.

31. Tongs are helpful
for turning meats
and fried foods.

32. Kitchen forks use
them when
transferring heavy
meats and poultry.

33. Ladles use for dipping
and pouring, serve
punches, soups, sauces,
gravies, and salad.
dressings.

34. Baster uses suction to
collect juices from
meat and poultry for
basting (covering food
with liquid).

35. Colanders are
perforated bowls used
to drain fruits,
vegetables, and pasta.

36. Strainers are devices
that have holes
punched in it or made
of crossed wires for
removing liquid.

37. Can opener
remove tops
of cans.

38. “Types of Chemicals Used in
Cleaning And Sanitizing
Kitchen Tools and Equipment”

39. Cleaning
- is the process of
removing food and
other types of soil from
a surface, such as a dish,
glass, or cutting board.

40. 1. Detergents
These are cleaning agents,
solvents or any substance used
to wash table wares, surfaces,
and equipment.
Example: soap, soap
powders, cleaners, acids,
and abrasives.

41. 2. Solvent Cleaners
Ovens and grills are examples of
areas that need frequent
degreasing. These products are
alkaline based and are
formulated to dissolve grease.

42. 3. 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. These products vary depending
on the specific purpose of the product.
(Examples: phosphoric
acid, nitric acid, etc.)

43. 4. Abrasives
are generally used to remove
heavy accumulations of soil that
are difficult to remove with
detergents, solvents and acids.

44. Steps in Washing
the Dishes 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.

45. 2. Scrape all the
large pieces of food
on the dishes and
place it in a compost
bin or garbage can.
Steps in Washing
the Dishes

46. 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.
Steps in Washing
the Dishes

47. Steps in Washing
the Dishes 4. Fill the sink with
water and add a
considerable amount of
detergent.

48. Steps in Washing
the Dishes
5. Wash the lightest
soiled items first. Start
with glasses, cups, and
flatware. Soap each
piece individually and
rinse in hot water.

49. Steps in Washing
the Dishes 6. Wash plates, bowls,
and serving dishes.
Remember to scrape
these items before
washing.

50. Steps in Washing
the Dishes 7. Wash pots and pans
last. Soak them first.
Wash the pans
thoroughly and don’t
forget to clean the
bottoms.

51. Steps in Washing
the Dishes 8. Lay your dishes
out on a rack to
air-dry or wipe
them clean with a
towel.

52. Steps in Washing
the Dishes 9. Run a hand
over the dish to
ensure that they
are thoroughly
cleaned.

53. Steps in Washing
the Dishes
10. Rinse out
brush, sponge
and allow to
dry.

54. Steps in Washing
the Dishes 11. Wipe down the
sink and your tools.
Wipe down the sink,
dish drainer, and
dishpan.

55. Methods of Cleaning and Sanitizing
Kitchen Tools and Equipment
Preparation
o Remove loose dirt
and food particles.
o Rinse with warm,
potable water.
Cleaning
o Wash with hot
water (60 °C) and
detergent.
o Rinse with clean
potable water.
Sanitizing
o Treat with very hot,
clean, potable water
(75 °C) for at least 2
minutes.
o Apply sanitizer as
directed on the label.
Air Drying
o Leave benches,
counters and
equipment to air dry.
The most hygienic
way to dry equipment
is in a draining rack.
Step
1
Step
2
Step
3
Step
4

56. ● 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.

57. ● 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.

58. ● 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.
● Stacking a few dishes in the sink at a time
allows dishes a few minutes of soaking time
while you wash another dish.
● Try drying pots and pans with a paper towel to
reduce residue from the pan which causes
staining the dishcloth.
● Don’t soak aluminum while dishwashing for it
may cause darkening

59. Equipment to be Sanitized
❑ sink and drains
❑ refrigerator
❑ exhaust fan
❑ garbage bins
❑ preparing tools (chopping board,
containers)
❑ cutting tools (cutlery, knives)
❑ cooking utensils (pots, pans, kettle,
casserole)
❑ eating utensils (plates, spoons, fork,
glasses, cups and saucers)

60. – You use this to increase
the contact time of the
chemical solutions to
improve cleaning with
less mechanical force.
Foam
Methods of Cleaning Equipment

61. – used to increase
mechanical force, aiding in
soil removal. In high pressure
cleaning, chemical detergents
are often used along with an
increase temperature to
make soil removal more
effective.
High Pressure
Methods of Cleaning Equipment

62. – is utilized to clean the interior surfaces of
tanks and pipelines of liquid process
equipment. A chemical solution is
circulated through a circuit of tanks and or
lines then return to a central reservoir
allowing the chemical solution to be
reused. Time, temperature and mechanical
force are manipulated to achieve
maximum cleaning.
Clean in Place (CIP)
Methods of Cleaning Equipment

63. – is utilized to clean the parts of
filters and parts of other equipment.
This requires disassembly for proper
cleaning. Parts removed for cleaning
are placed in a circulation tank and
cleaned using a heated chemical
solution and agitation.
Clean Out of Place (COP)
Methods of Cleaning Equipment

64. – it normally involves
the use of brush either by hand
or a machine such as a floor
scrubber. Mechanical cleaning
uses friction for food soil
removal.
Mechanical
Methods of Cleaning Equipment

65. 1. They should be stored in a clean dry place adequately
protected against vermin and other sources of contamination.
2. Cups, bowls, and glasses shall be inverted for storage.
3. When not stored in closed cupboards or lockers, utensils and
containers shall be covered or inverted whenever practicable.
Racks, trays and shelves shall be made of materials that are
corrosive-resistant, non-toxic, smooth, durable and resistant
to chipping.
4. Drawers shall be made of the same materials and kept
clean. Full lined drawers are not acceptable, but the use
of a clean and removable towels for lining drawers
is acceptable.
Storage of Washed Utensils

66. Sanitizationis a process of
cleaning certain area or surface in
such a manner so that it is made
bacteria-free and elementally
clean all types of microbes and
viruses that can infect the human
body and cause different kinds of
diseases.

67. Methods of Sanitizing
1. Thermal Sanitizing.
It involves the use of hot
water or steam. There
are three methods of
using heat to sanitize
surfaces – steam, hot
water, and hot air.
Hot water is the most
common method
used in restaurants.
Hot steam
Hot air
Hot water

68. Methods of Sanitizing
Approved chemicals
sanitizers are
chlorine, iodine, and
quaternary
ammonium. Different
factors influence the
effectiveness of
chemical sanitizers.
2. Chemicals.

69. ● Approved for food contact surface application
● Have a wide range or scope of activity
● Destroy microorganisms rapidly
● Be stable under all types of conditions
● Tolerate a broad range of environmental
conditions
● Readily solubilized and possess some
detergency
● Low in toxicity and corrosivity
● Inexpensive
Characteristics of
Ideal Chemical Sanitizer

70. It’s because it:
● can penetrate small cracks and
gaps;
● is non-corrosive to metal surfaces;
● is non-selective to microbial groups;
● leaves no residues; and
● is easily measurable.
Don’t you know that heat sanitizing has several
advantages over chemical sanitizing agents?

71. Activity 2. Guess What
Direction: Identify the chemicals below. Write your
answer on the space provided.
Activities:
Activity #3: Word Hunt
Direction: Find and circle all of the given words that are
hidden in the grid. The words may be hidden in any
direction.
Activity #5. Name Me
Direction: Identify the chemicals below. Write your
answer on a space provided.

72. Activity #6: Where Do I Belong?
Direction: List down five tools and equipment according
to their classification.
Activities:
Activity #7. Test Yourself
Direction: Below is a list of competencies in cleaning and
maintaining kitchen tools, equipment and premises. Write
the number that best represents how you feel in each of
the given competencies.
3 a lot 2 a little 1 not much

73. Activity #8: How to Wash Dishes
Direction: Suppose you are ready to start washing the
dishes, number the sentences from 1 to 10 to reveal the
correct procedure in washing the dishes. Write your answer
on the space provided.
Activities:

74. Activity 9. View the Way
Direction: Watch a video presentation on how to sanitize kitchen
tools and equipment and make a narrative report about what you
have learned in the presentation. Be guided by the following
questions:
Activities:
Activity 10. Tell me a Story
Direction: In two or three paragraphs, write in your test
notebook what you will do to accomplish the task
successfully.
Situation: Your mother assigned you to clean all the tools
and kitchen utensils used in the preparation of food of
your family for lunch.
D
E
E
P
E
N

75. DEEPEN Activity #11: What I have Learned
Check the appropriate column:
CRITERIA YES NO
• I can identify different kitchen tools and equipment to be
cleaned and sanitized
• I can identify the different kitchen surfaces to be cleaned.
• I can explain the general guidelines in cleaning kitchen
tools, equipment, and premises.
• I can name the different cleaning equipment, supplies,
materials and cleaning chemicals and specific use.
• I can cite the general rules on using the cleaning
equipment.
• •

76. If your answers are
all YES, you may
now go on with the
assessment. If some
of your answers are
NO, read the lesson
again.

77. Short Quiz
Answer the following questions by choosing
the correct answer. Write your answer on the
space provided.
Assessment: