This document provides instructions for cleaning, sanitizing, and storing kitchen tools and equipment. It discusses recognizing items that need to be cleaned, identifying appropriate cleaning chemicals, and properly preparing cleaning agents. Key steps include cleaning with soap and water, sanitizing with bleach or vinegar, and allowing items to air dry before storage. Proper cleaning and sanitizing of kitchen surfaces is important for food safety.

1. Clean, Sanitize
and Store
Kitchen Tools
and Equipment
PREPARED BY: MECHILLE E. LUGO

2. At the end of this lesson, you are expected to:
1. recognize kitchen tools and equipment to be
cleaned and sanitized;
2. identify the chemicals to be utilized in
cleaning and sanitizingkitchen tools and
equipment;
3. prepare cleaning agents in accordance with
the manufacture’sinstruction/procedure;
4. clean and sanitize kitchen tools and
equipment; and
store cleaned kitchen tools and equipment.

3. • Cleaning and sanitizing kitchen tools and equipment
must be part of the standard operating procedures that
make up your food safety program.
• Improper cleaning and sanitizing kitchen surfaces
allow harmful microorganisms to be transferred from one
food to another.

4. PRE-TEST
Direction: Below are jumbled letters. Write the
correct spelling opposite the scrambled letters.
Write your answer on board.
1. AINSZTEI-
2. PENMEQUTI -
3. NGILCAEN -
4. CNKTIEH -
5. LCEHIMAC -

5. 6. RBNSGICUB–
7. EKFNIE-
8. EONTFL-
9. SRNEI-
10. GOENPS-
PRE-TEST

6. •COOKING MATERIALS

7. TOOLS/ EQUIPMENT DESCRIPTION
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 evenheat
distribution no matter what heat
temperature you have. It is available in
sheet or cast aluminum.
Since it isa soft metal, the lighter gauges
will dent and scratch easily, making the
utensil unusable. Aluminum turns dark
when used with alkalis, such as potatoes,
beets, carrots and other vegetables while
acid vegetables like tomatoes will brighten
it.
Aluminum

8. TOOLS/ EQUIPMENT DESCRIPTION
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. Choose
those with copper, aluminum or
laminated steel bottoms to
spread heat and keep the pot
from getting heat dark spots.
Stainless steel utensils maybe
bought in many gauges, from
light to heavy.
Stainless Steel

9. TOOLS/ EQUIPMENT DESCRIPTION
Glass is use for salad making and
dessert but not practical for top or surface
cooking. Great care is needed to ensure
for long shelf life. How to take care of
Glass?
1. To remove stain, use 2 table spoon of
liquid bleach per cupof water when
soaking and cleaning.
2. Use baking soda to removegrease
crust and boiled vinegar as final rinse.
3. Use nylon scrub.
Stainless Steel

10. TOOLS/ EQUIPMENT DESCRIPTION
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.
Cast Iron

11. TOOLS/ EQUIPMENT DESCRIPTION
is a special coating applied
inside aluminum or steel pots
and pans. It prevents food from
sticking tothe pan.
It is easier to wash and clean,
but take care not to scratch the
Teflon coating with sharp
instrument such asknife or fork.
Use wooden or plastic spatula to
turn or mix food inside.
Teflon

12. Care of the Cooking Ware
• After using any cookware, they must be allowed to
cool before washing and soaking to prevent accidental
burns from handling and to prevent damage. They
should be free from all grease, food, etc. by washing
them using warm soapy water and rubbing them with a
steel wool cleaner and rinse thoroughly with warm
water.

13. Care of the Cooking Ware
• Drying them using a cloth after washing may preserve its
appearance. If food or grease is badly burned on the surface of a
utensil, the pan should be filled with water and allowed to boil hard
for five minutes. This will loosen the burned food and the pan may
be clean in the usual manner.

14. Kitchen Tools
is used to open a food
containers.
Can Opener

15. Kitchen Tools
also called a vegetable
strainer which are essential
for various tasks from
cleaning vegetables to
straining pasta or contents.
Colander

16. Kitchen Tools
are used for cutting and
chopping. They are dull than
knives. Plastics are greatly
durable and cheap but may
not last long.
Plastic and Hard
Rubber Scrapers

17. Kitchen Tools
are wooden or plastic board
where meat, fruits and
vegetables are cut. Using plastic
cutting board is more sanitary
than wooden board as it does
not absorb food juices that can
serve as medium for bacterial
growth.
Cutting boards

18. Kitchen Tools
are used to fill jars, made of
various sizes of stainless steel,
aluminum, or of plastic.
Funnel

19. Kitchen Tools
is a kitchen tool which is
specifically designed for the
purpose of pulping garlic.
Garlic Press

20. Kitchen Tools
are used to grate, shred, slice
and separate foods such as
carrots, cabbage and cheese.
Graters

21. Kitchen Tools
They are practical for opening
food packages, cutting tape or
string or simply remove labels or
tags from items. Other cutting
tools such as box cutters are also
handy for opening packages.
Kitchen shears

22. Kitchen Tools
a rubber or silicone tool used to
blend or scrape the food from
the bowl.
Scraper

23. Kitchen Tools
are commonly made up of heat-
proof glass and transparent so
that liquid can be seen.
Measuring Glass

24. Kitchen Tools
are used to weigh large quantity
of ingredients in kilos, commonly
in rice, flour, sugar, legumes or
vegetables and meat up to 25
pounds.
Household Scales

25. Kitchen Tools
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.
Measuring Spoons

26. Kitchen Tools
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.
Whisks

27. SHORT ACTIVITY
1.GROUP YOURSELVES INTO TWO
2.MATCH THE FOLLOWING TOOLS
WITH THEIR APPROPRIATE WAY OF
CLEANING/ SANITIZING OR ITS
USES.

28. CUTTING TOOLS

29. CARING FOR KNIVES
1. SHARPEN KNIVES
OFTEN WITH A
SHAPENING STEEL
AND
OCCASIONALLY
WITH A STONE.

30. CARING FOR KNIVES
2. DRY KNIVES
AFTER WASHING IT
,
ESPECIALLY THE
ONES MADE OF
CARBON STEEL.

31. CARING FOR KNIVES
3. DO NOT CUT
FOODS
DIRECTLY ON A
METAL
SURFACE.

32. CARING FOR KNIVES
4. USE KITCHEN
KNIVES ONLY
FOR CUTTING
FOOD.

33. CARING FOR KNIVES
5. WASH
THOROUGHLY IN
HOT WATER AND A
MILD SOAP AND DRY
THOROUHGLY WITH
A CLEAN TOWEL.

34. CARING FOR KNIVES
6. WHEN WASHING
KNIVES IN A THREE-
COMPARTMENT SINK,
LEAVE KNIFE ON THE
PRE-SCRAPE AREA FOR
SAFETY.

35. CARING FOR KNIVES
7. WHEN DRYING A
KNIFE, DO NOT
LEAVE THE KNIFE’S
EDGE IN A MANNER
THAT CAN BE
HARMFUL.

36. CARING FOR KNIVES
8. FOR PLATER
KNIVES, CLEAN
CAREFULLY TO
ENSURE PLATTING
IS NOT SCRATCHED
OR WORN OFF
.

37. CARING FOR KNIVES
9. NEVER ALLOW
A WOODEN-
HANDED KNIFE
TO SOAK IN
WATER.

38. CUTTING BOARDS

39. CUTTING BOARDS
•THE KITCHEN CUTTING
BOARD GETS A LOTAND THIS
MEANS THAT IT GETS A LOT
EXPOSURE TO BACTERIA.

40. CLEANING THE CUTTING BOARD
1. AFTER USING THE CUTTING BOARD
TO SCLICE, DICE OR CHOP ALL KINDS
OF MEAT
, USE A METAL SCRAPER OR
SP
ATULA TO SCRAPE AWA
Y ANY
REMAINING BITS OF FOOD.

41. CLEANING THE CUTTING BOARD
• 2. SCRUB THE BOARD WITH HOT
, SOAPY WATER
THOROUGHL
YALLOW THE BOARD TOAIR DR
Y
.

42. REMOVING STAINS FROM THE
CUTTING BOARD
1. WET THE
STAINED AREA WITH
WATER AND
SPRINKLE IT WITH
KOSHER SALT
.

43. REMOVING STAINS FROM THE CUTTING BOARD
2. RINSE THE
SALT FROM THE
CUTTING BOARD
WITH CLEAN
WATER.

44. REMOVING STAINS FROM THE CUTTING BOARD
3. USE A CLEAN
NYLON SCRUBBING
SPONGE TO SCRUB
THE PASTE ON THE
STAINED AREA OF THE
CUTTING BOARD.

45. REMOVING STAINS FROM THE CUTTING BOARD
4. RINSE THE
AREA CLEAN
WITH FASTER
WATER.

46. REMOVING STAINS FROM THE CUTTING BOARD
5. RINSE THE
BOARD CLEAN,
WIPE WITH DRY
CLOTH.

47. SANITIZING CUTTING BOARD
•PLASTIC AND WOODEN
CUTTING BOARDS CAN
BE SANITIZED USING
DILUTED LIQUID
CHLORINE BLEACH
SOLUTION.

48. SANITIZING CUTTING BOARD
•IF YOU PREFER, YOU
MAY USE A VINEGAR
SOLUTION IN PLACE
OF THE BLEACH
SOLUTION.

49. STORING CUTTING BOARD
•CUTTING BOARD
SHOULD BE STORED
VERTICALLY OR IN
UPRIGHT
POSITION.

50. MEASURING AND MIXING TOOLS

51. CLEANING BAKING TOOLS
1. AFTER BAKING,
SOAK USED CAKE
P
ANS AND MUFFIN
TINS IN WARM WATER
WITH DISHWASHING
SOLUTION TO SOFTEN
THE BURNT FOOD.

52. CLEANING BAKING TOOLS
2. WASH ALL USED
BAKING ITEMS AND
ACCESSORIES BY
EITHER HAND
WASHING.

53. BAKING TOOLS
3. DRY ALL BAKING
TOOLS AND
EQUIPMENT BY AIR-
DRYING ON A DRYING
RACK OR WIPING
WITH A DRY
DISHCLOTH.

54. BAKING TOOLS
4. STORE ALL
BAKING TOOLS AND
EQUIPMENT IN
THEIR DESIGNATED
PLACES.