Cleaning, sanitizing, and storing kitchen tools and equipment properly is important for food safety. The document provides details on various materials used for kitchen tools, such as aluminum, stainless steel, glass, and cast iron. It also discusses many different types of kitchen tools and their uses, cleaning chemicals and methods, dish washing steps, and tips for cleaning tools by hand and using the dishwasher. Proper cleaning and sanitization of kitchen equipment and work surfaces helps prevent bacterial growth and foodborne illness.

1. Learning Outcome 1
Clean, Sanitize and Store Kitchen
Tools and Equipment

2. 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.

3. A I N S Z T E I
S A N I T I Z E

4. P E N M E Q U T I
E Q U I P M E N T

5. N G I L C A E N
C L E A N I N G

6. C N K T I E H
K I T C H E N

7. L C E H I M A C
C H E M I C A L

8. P E R A E T P I Z
A P P E T I Z E R

9. E L S H E R I S
R E L I S H E S

10. Cooking Materials

11. Aluminum

12. • 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.
• It also gives even heat distribution no matter
what heat temperature you have

13. Stainless Steel

14. • is the most popular material used for tools
and equipment, but it is more expensive.
• It is easier to clean and shine and will not
wear out easily.
• Stainless steel utensils maybe bought in many
gauges, from light to heavy.

15. Glass

16. • is used for salad making and dessert but not
practical for top or surface cooking. Great care
is needed to ensure for long shelf life.

17. How to take care of Glass?
1. To remove stain, use
Table spoon of liquid bleach per cup of water
when soaking and cleaning.
2. Use baking soda to remove grease crust and
boiled vinegar as final rinse.
3. Use nylon scrub.

18. Cast Iron

19. • 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.

20. Double Boiler

21. • is used when temperature must be kept below
boiling, such as for egg sauces, puddings, and
to keep food warm without overcooking.

22. Teflon

23. • is a special coating applied inside aluminum or
steel pots and pans. It prevents food from
sticking to the pan.
• It is easier to wash and clean, but take care
not to scratch the
• Teflon coating with sharp instrument such as
knife or fork. Use wooden or plastic spatula to
turn or mix food inside.

24. Kitchen Tools

25. Cans , Bottles and Cartoon Opener

26. • is used to open a food container easily, and
comfortably grip and turn knob.

27. Colanders

28. • also called a vegetable strainer are essential
for various tasks from cleaning vegetables to
straining pasta or contents.

29. Plastic and Hard Rubber Chopping
Board

30. • are used for cutting and chopping, table tops,
bowls, trays, garbage pails and canisters.
• They are much less dulling to knives than
metal and more sanitary than wood.
• Plastics are greatly durable and cheap but may
not last long.

31. Wooden Chopping Boards

32. • are wooden or plastic board where meat,
fruits and vegetables can be cut.

33. Funnels

34. • are used to fill jars, made of various sizes of
stainless steel, aluminum, or of plastics

35. Garlic Press

36. • is a kitchen tool which is specifically designed
for the purpose of pulping garlic.

37. Graters

38. • are used to grate, shred, slice and separate
foods such as carrots, cabbage and cheese.

39. Kitchen Shears

40. • They are practical for opening food packages,
cutting tape or string or simply removing
labels or tags from items. Other cutting tools
such as box cutters are also handy for opening
packages.

41. Potato Mashers

42. Rotary Egg Beater

43. • – used for beating small amount of eggs or
batter. The beaters should be made of
stainless steel.

44. Scraper

45. • - a rubber or silicone tool to blend or scrape
the food from the bowl, metal, silicone or
plastic egg turners or flippers

46. Serving Spoons

47. • utensils consisting of a small, shallow bowl on
a handle used in preparing, serving, or eating
food.

48. Serving Tongs

49. • enable you to grab easily and transfer larger
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.

50. Spatula

51. • – is used to level off ingredients when
measuring and to spread frostings and
sandwich fillings.

52. Temperature Scale

53. • are used to measure heat intensity. Different
thermometers are used for different purposes
in food preparation – for meat, candy or deep-
fat frying and other small thermometers are
hanged or stand in ovens or refrigerators to
check the accuracy of the equipment’s
thermostat.

54. Spoons

55. • solid, slotted, or perforated which are made of
stainless steel or plastic. The solid ones are
used to spoon liquids over foods and to lift
foods, including the liquid out of the pot.

56. Whisks

57. • It is used for blending, mixing, whipping eggs
or batter, and for blending gravies, sauces, and
soups. The beaters are made of looped, steel
piano wires which are twisted together to
form the handle.

58. Wooden Spoons

59. • are used for creaming, stirring, and mixing.
They should be made of hard wood.

60. Measuring Tools

61. Measuring cup for liquid ingredients

62. • – are commonly made up of heat-proof glass
and transparent so that liquid can be seen.

63. Household Scales

64. • – are used to weigh large quantity of
ingredients in kilos, commonly in rice, flour,
sugar, legumes or vegetables and meat up to
25 pounds.

65. Scoops or dippers

66. • – are used to measure serving of soft foods,
such as fillings, ice cream, and mashed potato.
Spoons come in variety of sizes, shapes,
materials and colors. These are used to
measure smaller quantities of ingredients
called for in the recipe like: 1 tablespoon of
butter or 1⁄4 teaspoon of salt.

67. Kinds of knives
according to use

68. French knife

69. • –is used to chop, dice, or mince food. Heavy
knives have a saber or flat grind.

70. Fruit and salad knife

71. • – is used to prepare vegetables, and fruits.

72. Kitchen knives

73. • 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.

74. Citrus knife

75. • has a two-sided blade and serrated edge. It is
used to section citrus fruits.

76. Paring knife

77. • – is used to core, peel, and section fruits and
vegetables. Blades are short, concave with
hollow ground.

78. Vegetable peeler

79. • is used to scrape vegetables, such as carrots
and potatoes, and to peel fruits. The best ones
are made of stainless steel with sharp double
blade that swivels.

80. Equipment

81. Refrigerators/freezers

82. • 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.
Butter compartment holds butter separately to
prevent food odors from spoiling its flavor.
Basically, refrigerator or freezer is an insulated
box, equipped with refrigeration unit and a
control to maintain the proper inside
temperature for food storage.

83. Oven

84. • - a chamber or compartment used for cooking,
baking, heating, or drying.

85. Microwave ovens

86. • used for cooking or heating food.

87. Blenders

88. • 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).

89. Cleaning
• is the process of removing food and other
types of soil from a surface, such as a dish,
glass, or cutting board.
• Cleaning is done with a cleaning agent that
removes food, soil, or other substances.

90. Cleaning
Compound

91. • Detergents. These are
cleaning agents,
solvents or any
substance used to wash
tablewares, surfaces,
and equipment.
Example: soap, soap
powders, cleaners,
acids, volatile solvents
and abrasives.

92. • Solvent Cleaners
commonly referred to
as degreasers used on
surfaces where grease
has burned on. Ovens
and grills are examples
of areas that need
frequent degreasing.
These products are
alkaline based and are
formulated to dissolve
grease.

93. • 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. (Ex.: phosphoric
acid, nitric acid,etc.) These
products vary depending
on the specific purpose of
the product.

94. • Abrasives – are
generally used to
remove heavy
accumulations of soil
that are difficult to
remove with
detergents, solvents
and acids. These
products must be
carefully used to avoid
damage to the surface
being cleaned.

95. Other chemicals used for cleaning
and/or sanitizing kitchen equipment
and utensils are the following:
• 1. ammonia
• 2. dish washing liquid
• 3. chlorine
• 4. carbolic acid
• 5. timsen
• 6. disinfectants
• 7. soap

96. Steps in Washing Dishes

97. • 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

98. • 2.) Scrape all the large
pieces of food on the
dishes and place it in a
compost bin or garbage
can.

99. • 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

100. • 4.) Fill the sink with
water and add a
considerable amount of
detergent. The hotter
the water, the better it’s
sanitizing and grease-
cutting properties but
use tolerable heat
(66oC (150oF) or
above.) so not to scald
yourself. Use rubber
gloves.

101. • 5.) Wash the
lightest soiled
items first. Start
with glasses, cups,
and flatware. Soap
each piece
individually and
rinse in hot water.

102. • 6.) Wash plates, bowls, and serving dishes.
Remember to scrape these items before
washing. Soap each piece gently and
individually and rinse in hot water. Remember
to keep an eye when you should change the
dish washing water.

103. • 7.) Wash pots and pans last. Soak them first.
Wash the pans thoroughly and don’t forget to
clean the bottoms. If anything was burnt or
overcooked to pots or casserole dishes, put a
little extra soap and water in it and let it stand
while you wash the other dishes. Take note
that any oil residue left will lead to burn food
during the next cooking session.

105. • 8.) Lay your dishes out
on a rack to air-dry or
wipe them clean with a
towel.

106. • 9.) There should be no
visible matter and no
"greasy" feel. Run a
hand over the dish to
ensure that they are
thoroughly cleaned. If
there are still some
grease remaining,
consider rewashing the
item.

107. • 10.) Rinse out brush,
sponge and allow to
dry. Sterilize your
equipment often using
boiling water with
bleach. When a sponge
or brush starts to smell
unpleasant, throw it
away.

108. • 11.) Wipe down the sink and your tools. Wipe
down the sink, dish drainer, and dishpan. Any
rags, dish cloths, or sponges need to be left
out to air dry, or thrown into the washing
machine. Remember to replace sponges and
rags frequently.

109. Tips and Warnings
• 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.

110. • 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.

111. Tips:
• 1. 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.
• 2. Stacking a few dishes in the sink at a time
allows dishes a few minutes of soaking time
while you wash another dish.
• 3. Try drying pots and pans with a paper towel
to reduce residue from the pan which causes
staining the dishcloth.

112. • 4. Don’t soak aluminum while dishwashing for
it may cause darkening.
• Dish washing silverware can be tricky. Use a
lint free cloth for drying silverware.

113. Washing with the Dishwasher
• Load it up.

114. • Fill your
dishwasher
logically. Establish
a routine, and
stick with it for
most loads.

115. • Don't crowd the dishes.
Fill your dishwasher full,
but not crammed—
you'll maximize the
cleaning capacity of
your dishwasher and
minimize excessive
water usage.

116. • Add detergent. Fill the
detergent dispenser with
cleanser either liquid or
powder and close it up.
• You can add extra cleanser
in a secondary cup should
your dishes be excessively
filthy.
• Add a rinsing agent to
prevent spotting, if
necessary.

117. • Turn it on. Set the
timer as
necessary. A
shorter time for
lightly-soiled
dishes, or a longer
time for heavily-
soiled pots, pans,
and dishes.

118. • Dry the dishes. You can
use a heated dry (but
be careful of plastic
dishes or containers), or
use air drying. Dishes
will still dry relatively
quickly, as dishwasher
water is usually heated
to 140°F.