Quarter I Teflon 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
Lesson 1
coating with sharp instrument such as knife or fork. Use wooden or plastic spatula to turn or
CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT INCLUDING KITCHEN PREMISES (KP) mix food inside.

Care of the Cooking Ware

Cleanliness is vital in every kitchen where food is prepared, cooked and served. In order to
avoid food contamination, kitchen tools, equipment and other utensils used in the After using any cookware, they must be allowed to cool before washing and soaking to
preparation of foods as well as its premises should be cleaned and sanitized, and store prevent accidental burns from handling and to prevent damage. They should be free from all
properly after each use. grease, food, etc. by washing them using warm soapy water and rubbing them with a steel
wool cleaner and rinse thoroughly with warm water. Drying them using a cloth after washing
Learning Outcome 1
may preserve its appearance. If food or grease is badly burned on the surface of a utensil,
Clean, Sanitize and Store Kitchen Tools and Equipment
the pan should be filled with water and allowed to boil hard for five minutes. This will loosen
The following are list of cooking materials, kitchen utensils and equipment that are the burned food and the pan may be clean in the usual manner.
commonly found in the kitchen.
Kitchen Tools
Cooking Materials
Can opener is used to open a food containers.
Aluminum is mostly used in the kitchen and most popular because it is lightweight,
Colanders also called a vegetable strainer which are essential for various tasks from cleaning
attractive and less expensive. It requires care to keep it shiny and clean. It also gives even
vegetables to straining pasta or contents.
heat distribution no matter what heat temperature you have. It is available in sheet or cast
aluminum. Since it is a soft metal, the lighter gauges will dent and scratch easily, making the Plastic and Hard Rubber are used for cutting and chopping. They are dull than knives.
utensil unusable. Aluminum turns dark when used with alkalis, such as potatoes, beets, Plastics are greatly durable and cheap but may not last long.
carrots and other vegetables while acid vegetables like tomatoes will brighten it.
Cutting boards are wooden or plastic board where meat, fruits and vegetables are cut. Using
Stainless Steel is the most popular material used for tools and equipment, but it is more plastic cutting board is more sanitary than wooden board as it does not absorb food juices
expensive. It is easier to clean and shine and will not wear out easily. Choose those with that can serve as medium for bacterial growth.
copper, aluminum or laminated steel bottoms to spread heat and keep the pot from getting
Funnels – are used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic.
heat dark spots. Stainless steel utensils maybe bought in many gauges, from light to heavy.
Garlic Press is a kitchen tool which is specifically designed for the purpose of pulping garlic.
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 Graters are used to grate, shred, slice and separate foods such as carrots, cabbage and
2 table spoon of liquid bleach per cup of water when soaking and cleaning. 2. Use baking cheese.
soda to remove grease crust and boiled vinegar as final rinse. 3. Use nylon scrub.
Kitchen shears. They are practical for opening food packages, cutting tape or string or simply
Cast Iron is durable but must be kept oiled to avoid rusting. Salad oil with no salt or remove labels or tags from items. Other cutting tools such as box cutters are also handy for
shortening can be rubbed inside and out and dried. Wash with soap (not detergent) before opening packages.
using.
page 2
page 1
Potato masher is used for mashing cooked potatoes, turnips, carrots or other soft cooked Measuring Spoons come in variety of sizes, shapes, materials and colors. These are used to
vegetables. measure smaller quantities of ingredients called for in the recipe like: 1 tablespoon of butter
or 1⁄4 teaspoon of salt.
Rotary egg beater – used for beating small amount of eggs or batter. The beaters should be
made of stainless steel. Kinds of knives according to use:

Scraper- a rubber or silicone tool used to blend or scrape the food from the bowl. French knife – or commonly called as chief’s knife is used to chop, dice, or mince food.
Heavy knives have a saber or flat grind. Fruit and salad knife – is used to prepare vegetables,
Serving spoons- a small, shallow bowl on a handle used in preparing, serving, or eating food.
and fruits.
Serving tongs used to grab and transfer food items, poultry or meat portions to a serving
Kitchen knives often referred to as cook's or chef's tools, used for all types of kitchen tasks
platter, hot deep fryer, and plate. It gives you a better grip especially when used with a deep
such as peeling an onion, slicing carrots, carving a roast or turkey, etc.
fryer, a large stock pot or at the barbecue.
Citrus knife –has a two-sided blade and serrated edge. It is used to section citrus.
Spatula – is used to level off ingredients when measuring and to spread frostings and
sandwich fillings. Paring knife – is used to core, peel, and section fruits and vegetables. Blades are short,
concave with hollow ground.
Spoons – 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 Vegetable peeler is used to scrape vegetables, such as carrots and potatoes, and to peel
pot. fruits. The best ones are made of stainless steel with sharp double blade that swivels.

Temperature scales – are used to measure heat intensity. Different thermometers are used Equipment
for different purposes in food preparation – for meat, candy or deep-fat frying and other
Equipment may refer to a small electrical appliance, such as a mixer, or a large, expensive,
small thermometers are hanged or stand in ovens or refrigerators to check the accuracy of
power-operated appliance such a range or a refrigerator. Equipment like range, ovens,
the equipment’s thermostat.
refrigerators (conventional, convection and microwave) are mandatory pieces in the kitchen
Whisks. It is used for blending, mixing, whipping eggs or batter, and for blending gravies, or in any food establishment.
sauces, and soups. The beaters are made of looped, steel piano wires which are twisted
Refrigerators/freezers are necessary in preventing bacterial infections from foods. Most
together to form the handle.
refrigerators have special compartment for meat, fruits and vegetables to keep the moisture
Wooden spoons are made of hard wood which are used for creaming, stirring, and mixing. 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
Measuring Tools
with refrigeration unit and a control to maintain the proper inside temperature for food
Measuring cup for liquid ingredients – are commonly made up of heat-proof glass and storage.
transparent so that liquid can be seen.
Oven- a chamber or compartment used for cooking, baking, heating, or drying.
Household Scales – are used to weigh large quantity of ingredients in kilos, commonly in
Microwave ovens used for cooking or heating food.
rice, flour, sugar, legumes or vegetables and meat up to 25 pounds.
Blenders are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food. A
Scoops or dippers – are used to serve or scoop soft foods, such as fillings, ice cream, and
blender is a very useful appliance. They vary in the amount of power (voltage/wattage).
mashed potato. page 3
page 4
Care of Kitchen Tools and Equipment Chemicals used in cleaning and sanitizing kitchen tools and equipment.
Any kitchen tools and equipment will last long if given proper care. The stove, sink Cleaning is the process of removing food and other types of soil from a surface, such as a
and cabinets should be cleaned and sanitized regularly. The garbage can should be kept dish, glass, or cutting board. Cleaning is done with a cleaning agent that removes food, soil,
covered, cleaned and emptied often. Small tools and equipment such as paring and butcher or other substances. The right cleaning agent must be selected because not all cleaning
knives, kettles, pots and other tools should receive regular care by cleaning and sanitizing agents can be used on food-contact surfaces. (A food-contact surface is the surface of
them after using. Warm water will facilitate removing of grease. The use of vinegar added to equipment or utensil that food normally comes into contact.) For example, glass cleaners,
water is very good disinfectant and stain/grease remover. Be sure to air dry them before some metal cleaners, and most bathroom cleaners cannot be used because they might leave
storing because moist utensils will attract cockroaches and wet shelves can develop an unsafe residue on the food contact surface. The label should indicate if the product can
disagreeable odor. be used on a food-contact surface. The right cleaning agent must also be selected to make
cleaning easy.
Factors that influence the cleaning process
Cleaning Compound
 Soil – varying degrees of food soil will be deposited on the equipment during production.
These food soils will require complete removal during the cleaning process and will affect 1. Detergents. These are cleaning agents, solvents or any substance used to wash
the cleaning compound used, along with the method of cleaning. tablewares, surfaces, and equipment. Example: soap, soap powders, cleaners, acids, volatile
solvents and abrasives.
 Time – the longer a cleaning solution remains in contact with the equipment surface, the
greater the amount of food soil that is removed. More time in contact with the soil reduces 2. Solvent Cleaners commonly referred to as degreasers used on surfaces where grease has
the chemical concentration requirements. burned on. Ovens and grills are examples of areas that need frequent degreasing. These
products are alkaline based and are formulated to dissolve grease.
 Temperature – soils are affected by temperature in varying degrees. In the presence of a
cleaning solution most soils become more readily soluble as the temperature increases. 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
 Chemical concentrations – it varies depending on the chemical itself, type of food soil, and buildup on dishwashing machines and rust on shelving. (Ex.: phosphoric acid, nitric acid,etc.)
the equipment to be cleaned. Concentration will normally be reduced as time and These products vary depending on the specific purpose of the product.
temperature are increased.
4. Abrasives – are generally used to remove heavy accumulations of soil that are difficult to
 Mechanical force – is as simple as hand scrubbing with a brush or as complex as turbulent remove with detergents, solvents and acids. These products must be carefully used to avoid
flow and pressure inside a pipeline. This aids in soil removal and typically reduces time, damage to the surface being cleaned.
temperature and concentration requirements.
Other chemicals used for cleaning and/or sanitizing kitchen equipment and utensils are
 Water – minerals in hard water can reduce the effectiveness of some detergents or a the following:
sanitizers. Water pH ranges generally from pH5-8.5. However, highly acidic water may 1. ammonia
require additional buffering agents. Water used for cleaning and sanitizing must be potable 2. dish washing liquid
and pathogen free. 3. chlorine
4. carbolic acid
5. timsen
page 5 6. disinfectants
7. soap page 6