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Clean & Maintain Kitchen Tools, Equipment and Premises.pptx

The document outlines learning objectives for a cookery course focused on cleaning and sanitizing kitchen tools, equipment, and premises. It emphasizes the importance of cleanliness in food preparation to avoid contamination and provides extensive lists of various kitchen materials, utensils, and cleaning agents, along with their proper care. Additionally, it details procedural steps for effective dishwashing and equipment sanitation, ensuring safe food handling practices.

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COOKERY 9 Quarter 1 ā€“ Learning Objective 1
COOKERY 9 Quarter 1 ā€“ Learning Objective #1 Letā€™s Learn Together!
Objectives: 1. Clean, sanitize and store kitchen tools and equipment 2. Clean and sanitize kitchen premises
COOKERY 9 Quarter 4 ā€“ Learning Activity Sheet #1 Letā€™s Play a Game: Given the scrambled letters below, unscramble them to get a word or a group of words related to cleaning and maintaining kitchen premises.
COOKERY 9 Quarter 4 ā€“ Learning Activity Sheet #1 AINSZTEI Sanitize
COOKERY 9 Quarter 4 ā€“ Learning Activity Sheet #1 CNKTIEH Kitchen
COOKERY 9 Quarter 4 ā€“ Learning Activity Sheet #1 NGILCAEN Cleaning
COOKERY 9 Quarter 4 ā€“ Learning Activity Sheet #1 STOOL Tools
COOKERY 9 Quarter 4 ā€“ Learning Activity Sheet #1 PENMEQUTI Equipment
COOKERY 9 Quarter 4 ā€“ Learning Activity Sheet #1
At the end of this lesson, you are expected to: 2. Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment; 1. Recognize kitchen tools and equipment to be cleaned and sanitized; 3. Clean and sanitize kitchen tools and equipment; and 4. Store cleaned kitchen tools and equipment.
Where do you prefer to stay?
What is Cleanliness? CLEANLINESS - is very vital in every kitchen where food is cared for, prepared, cooked and served. In order to avoid food contamination, kitchen tools, equipment and other utensils used in the preparation of foods as well as its premises should be cleaned, sanitized, and store properly after each use.
What is Cleaning and Sanitizing? CLEANING & SANITIZING - are procedures that must part of the standard operating procedures that make up your food safety program. Improperly cleaned and sanitized surfaces allow harmful microorganisms to be transferred from one food to another. CLEANING & SANITIZING - are procedures that must part of the standard operating procedures that make up your food safety program. Improperly cleaned and sanitized surfaces allow harmful microorganisms to be transferred from one food to another.
List of Cooking Materials, Kitchen Utensils and Equipment
List of Cooking Materials, Kitchen Utensils and Equipment Cooking Materials Kitchen tools Measuring tools Cutting tools Equipment
List of Cooking Materials, Kitchen Utensils and Equipment Cooking Materials
List of Cooking Materials, Kitchen Utensils and Equipment Cooking Materials Aluminum - is mostly used in the kitchen and most popular because it is lightweight, attractive and less expensive
List of Cooking Materials, Kitchen Utensils and Equipment Cooking Materials Stainless steel - is the most popular material used for tools and equipment, but it is more expensive. It is easier to clean and shine.
List of Cooking Materials, Kitchen Utensils and Equipment Cooking Materials Glass - 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
List of Cooking Materials, Kitchen Utensils and Equipment How to take care of glass? 1. To remove stain, use 2 tablespoon 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.
List of Cooking Materials, Kitchen Utensils and Equipment Cooking Materials Cast Iron - 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.
List of Cooking Materials, Kitchen Utensils and Equipment Cooking Materials Double boiler - is used when temperature must be kept below boiling, such as for egg sauces, puddings, and to keep food warm without overcooking.
List of Cooking Materials, Kitchen Utensils and Equipment Cooking Materials Teflon - is a special coating applied inside aluminum or steel pots and pans. It prevents food from sticking to the pan. Use wooden or plastic spatula to turn or mix food inside.
List of Cooking Materials, Kitchen Utensils and Equipment Kitchen Tools Can, Bottle & Cartoon Opener - is used to open a food container easily, and comfortably grip and turn knob.
List of Cooking Materials, Kitchen Utensils and Equipment Kitchen Tools Colanders also called a vegetable strainer are essential for various tasks from cleaning vegetables to straining pasta or contents
List of Cooking Materials, Kitchen Utensils and Equipment Kitchen Tools Funnels are used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic.
List of Cooking Materials, Kitchen Utensils and Equipment Kitchen Tools Garlic Press is a kitchen tool which is specifically designed for the purpose of pulping garlic
List of Cooking Materials, Kitchen Utensils and Equipment Kitchen Tools Grater are used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
List of Cooking Materials, Kitchen Utensils and Equipment Kitchen Tools Kitchen Shears 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
List of Cooking Materials, Kitchen Utensils and Equipment Kitchen Tools Potato mashers used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.
List of Cooking Materials, Kitchen Utensils and Equipment Kitchen Tools Rotary Egg beater used for beating small amount of eggs or batter. The beaters should be made of stainless steel
List of Cooking Materials, Kitchen Utensils and Equipment Kitchen Tools Scraper a rubber or silicone tool to blend or scrape the food from the bowl, metal, silicone or plastic egg turners or flippers
List of Cooking Materials, Kitchen Utensils and Equipment Kitchen Tools Serving spoon utensils consisting of a small, shallow bowl on a handle used in preparing, serving, or eating food
List of Cooking Materials, Kitchen Utensils and Equipment Kitchen Tools Serving tongs 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
List of Cooking Materials, Kitchen Utensils and Equipment Kitchen Tools Spatula is used to level off ingredients when measuring and to spread frostings and sandwich fillings
List of Cooking Materials, Kitchen Utensils and Equipment Kitchen Tools 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 pot.
List of Cooking Materials, Kitchen Utensils and Equipment Kitchen Tools Temperature scale are used to measure heat intensity
List of Cooking Materials, Kitchen Utensils and Equipment Kitchen Tools Whisks It is used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups
List of Cooking Materials, Kitchen Utensils and Equipment Kitchen Tools Wooden spoon are used for creaming, stirring, and mixing. They should be made of hard wood
List of Cooking Materials, Kitchen Utensils and Equipment Measuring Tools Measuring Glass are commonly made up of heat-proof glass and transparent so that liquid can be seen.
List of Cooking Materials, Kitchen Utensils and Equipment Cutting Tools French Knife is used to chop, dice, or mince food. Heavy knives have a saber or flat grind Kinds of Knives according to uses:
List of Cooking Materials, Kitchen Utensils and Equipment Cutting Tools Fruit & Salad Knife is used to prepare vegetables, and fruits. Kinds of Knives according to uses:
List of Cooking Materials, Kitchen Utensils and Equipment Cutting Tools Kitchen knives 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. Kinds of Knives according to uses:
List of Cooking Materials, Kitchen Utensils and Equipment Cutting Tools Citrus knife has a two-sided blade and serrated edge. It is used to section citrus fruits. Kinds of Knives according to uses:
List of Cooking Materials, Kitchen Utensils and Equipment Cutting Tools Paring knife is used to core, peel, and section fruits and vegetables. Blades are short, concave with hollow ground Kinds of Knives according to uses:
List of Cooking Materials, Kitchen Utensils and Equipment Cutting Tools Vegetable Peeler 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 Kinds of Knives according to uses:
List of Cooking Materials, Kitchen Utensils and Equipment Equipment Refrigerators/Freezers are necessary in preventing bacterial infections from foods. Basically, refrigerator or freezer is an insulated box, equipped with refrigeration unit and a control to maintain the proper inside temperature for food storage
List of Cooking Materials, Kitchen Utensils and Equipment Equipment Oven a chamber or compartment used for cooking, baking, heating, or drying.
List of Cooking Materials, Kitchen Utensils and Equipment Equipment Microwave Oven used for cooking or heating food.
List of Cooking Materials, Kitchen Utensils and Equipment Equipment Blenders are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food. A blender is a very useful appliance Equipment
WRITTEN EXAM #1 I. Identify the kitchen tools and equipment being described. 1. These are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food. 2. It is used to chop, dice, or mince food. Heavy knives have a saber or flat grind 3. They are practical for opening food packages, cutting tape or string or simply removing labels or tags from items.
WRITTEN EXAM #1 Identify the kitchen tools and equipment being described. 4. It has a chamber or compartment used for cooking, baking, heating, or drying. 5. It is used to scrape vegetables, such as carrots and potatoes, and to peel fruits. 6. It is used to core, peel, and section fruits and vegetables.
WRITTEN EXAM #1 Identify the kitchen tools and equipment being described. 7. It is a 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. 8. It is often referred to as cook's or chef's tools
WRITTEN EXAM #1 Identify the kitchen tools and equipment being described. 9. It is used for creaming, stirring, and mixing. They should be made of hard wood. 10. It is used when temperature must be kept below boiling, such as for egg sauces, puddings, and to keep food warm without overcooking. 9. It is used for creaming, stirring, and mixing. They should be made of hard wood.
WRITTEN EXAM #1 II. Identify the pictures being shown. 1.
WRITTEN EXAM #1 II. Identify the pictures being shown. 2.
WRITTEN EXAM #1 II. Identify the pictures being shown. 3.
WRITTEN EXAM #1 II. Identify the pictures being shown. 4.
WRITTEN EXAM #1 II. Identify the pictures being shown. 5.
WRITTEN EXAM #1 II. Identify the pictures being shown. 6.
WRITTEN EXAM #1 II. Identify the pictures being shown. 7.
WRITTEN EXAM #1 II. Identify the pictures being shown. 8.
WRITTEN EXAM #1 II. Identify the pictures being shown. 9.
WRITTEN EXAM #1 II. Identify the pictures being shown. 10.
WRITTEN EXAM #1 III. Enumeration 21 ā€“ 25. What are the different groups of kitchen wares in the kitchen premises? GOOD LUCK ļŠ
ļ¶Search for the different cleaning compounds? ļ¶Give examples of each. Additional Activity: (short coupon, with margin and handwritten not printed)
Letā€™s Check It!
CLEANING COMPUNDS
Cleaning is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board. ļƒ˜ Cleaning is done with a cleaning agent that removes food, soil, or other substances. ļƒ˜ The right cleaning agent must be selected because not all cleaning agents can be used on food-contact surfaces. ļƒ˜ The label should indicate if the product can be used on a food-contact surface. CLEANING COMPOUNDS
1.Detergents These are cleaning agents, solvents or any substance used to wash tableware's, surfaces, and equipment. ļƒ˜ Examples: ļƒ˜ Soap ļƒ˜ Soap powders ļƒ˜ Cleaners ļƒ˜ acids CLEANING COMPOUNDS
2.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. CLEANING COMPOUNDS
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. CLEANING COMPOUNDS
4.Abrasives are generally used to remove heavy accumulations of soil that are difficult to remove with detergents, solvents and acids. CLEANING COMPOUNDS
ļƒ¼ Ammonia ļƒ¼ Dishwashing liquid ļƒ¼ Chlorine ļƒ¼ Carbolic acid ļƒ¼ Timsen ļƒ¼ Disinfectants ļƒ¼ Soap Other chemicals used for cleaning and/or sanitizing kitchen equipment and utensils are the following:
1. Smart dishwashing paste 2. Tide powders 3. Abrasive cleaners 4. Chlorine 5. Ammonia 6. Disinfectants 7. Detergents 8. Acid cleaners Identify if it is CLEANING AGENT or SANITIZING AGENT.
STEPS IN DISHWASHING
Steps in Washing 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.
Steps in Washing Dishes 2.) Scrape. Scrape all the large pieces of food on the dishes and place it in a compost bin or garbage can.
Steps in Washing Dishes 3.) Stack. Stack the dishes in the proper order namely: glassware silverware chinaware utensils Stack them to the right of the sink so that work progresses from right to left.
Steps in Washing Dishes 4.) Fill the sink with water and add a considerable amount of detergent
Steps in Washing Dishes 5.) Wash the lightest soiled items first. Start with glasses, cups, and flatware. Soap each piece individually and rinse in hot water.
Steps in Washing Dishes 6.) Wash plates, bowls and serving dishes. Start with glasses, cups, and flatware. Soap each piece individually and rinse in hot water.
Steps in Washing Dishes 7.) Wash pots and pans. Soak them first. Wash the pans thoroughly and donā€™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.
Steps in Washing Dishes 8.) Lay your dishes out on a rack to air-dry or wipe them clean with towel.
Steps in Washing Dishes 9.) There should be no visible matter and no ā€œgreasyā€™ feel.
Steps in Washing Dishes 10.) Rinse out brush, sponge and allow to dry.
Steps in Washing Dishes 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.
WASHING USING DISHWASHER
Fundamental Cleaning Pocedures: 1.Scrape and Pre-rinse 2.Cleaning Cycle 3.Rinse 4.Acid Rinse 5.Sanitize
PERFORMANCE TASK #1 Make a slogan on proper cleaning and sanitizing kitchen tools, utensils, equipment and working premises using Oslo paper, coloring materials, pencil, pentel pen and ruler. Your slogan will be rated using the scoring rubric below: Create and Post SCORE CRITERIA 20 Creatively and neatly done showing much relevance to the given topic 18 Creatively done and neat enough with relevance to the given topic 16 Creatively done and neat enough but no relevance to the given topic 14 Simply done and neat enough but not so relevant to the given topic 10 Poorly done with erasures and irrelevant to the given topic
Equipment Sanitation Procedures 1. Range a. Remove all burnt sediments and wipe grease from top of range after each use. b. Scrape grease from curbs and openings hinges. c. When cool, wash top of range d. Run oiled cloth over top of range e. Clean oven by removing grates, scraping off food deposits, washing and drying. f. Keep burners clean. Gas burners can be soaked and scrubbed with stiff brush while electric burners should be cleaned with a brush or with a damp cloth. g. Before replacing, rub with oil-damped cloth.
Equipment Sanitation Procedures 2. Dishwashing machine a. Remove strainer pans, wash and stock outside machine until next use. b. Scrub inside frequently with stiff brush. c. Remove and clean the wash and rinse arms and fits daily to remove foreign particles. d. Wash tables and top of machine e. Clean nozzles. f. Do a special periodic cleaning in hard water area.
Equipment Sanitation Procedures 3. Slicers a. Clean immediately after using, especially after slicing vegetables and nuts. b. Remove all parts to clean c. Dry and cover knives after cleaning with oil-damped cloth. d. Wash carriage slides thoroughly. e. Wipe outside with cloth. f. Clean table and pedestal under slicers. g. Replace guard after cleaning.
Equipment Sanitation Procedures 4. Refrigerator 1. Wipe up spilled foods immediately 2. Wash inside shelves and trays at least twice a week with baking soda. 3. Rinse and dry thoroughly 4. Flush drains weekly
Equipment Sanitation Procedures 5. Sink and Drains 1. Keep outlet screened at all times 2. Flush daily with 1 gal. of solution, made up of strong solution soda (4oz.to 2 gal. of water) 3. Clean and replace greased tray regularly. 4. Use force pump if drain is slow 5. Replace washers immediately on leaking faucets.
WRITTEN EXAM #2 I. Identify if it is CLEANING AGENT or SANITIZING AGENT. 1. Smart dishwashing paste 6. Hot water 2. Tide powders 7. Detergents 3. Abrasive cleaners 8. Dry heat 4. Chlorine 9. Surf powders 5. Ammonia 10. Phosphoric acid
WRITTEN EXAM #2 II. Enumerate the FUNDAMENTAL CLEANING PROCEDURES. 1. 2. 3. 4. 5.
WRITTEN EXAM #2 II. Identify the following: 16. It is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board.
WRITTEN EXAM #2 II. Identify the following: 17. It is used to remove heavy accumulations of soil that are difficult to remove with detergents, solvents and acids.
WRITTEN EXAM #2 II. Identify the following: 18. It is commonly referred to as degreasers used on surfaces where grease has burned on.
WRITTEN EXAM #2 II. Identify the following: 19. It is used periodically in removing mineral deposits and other soils that detergents cannot eliminate
WRITTEN EXAM #2 II. Identify the following: 20. These are cleaning agents, solvents or any substance used to wash tableware's, surfaces, and equipment.
III. Tell me a Story! (5 points) Situation: Your mother assigned you to clean all the tools and kitchen utensils used in the preparation of food of your family for lunch. In two or three paragraphs, what you will do to accomplish the task successfully.
PERFORMANCE TASK #2 Record a video of yours introducing at least 10 tools and equipment which can be found in your kitchen premises. Send your video through messenger. Messenger Acct: Sharon Velasco Lopez
ā€œThank

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Clean & Maintain Kitchen Tools, Equipment and Premises.pptx

  • 1.
    COOKERY 9 Quarter 1ā€“ Learning Objective 1
  • 2.
    COOKERY 9 Quarter 1ā€“ Learning Objective #1 Letā€™s Learn Together!
  • 3.
    Objectives: 1. Clean, sanitizeand store kitchen tools and equipment 2. Clean and sanitize kitchen premises
  • 4.
    COOKERY 9 Quarter 4ā€“ Learning Activity Sheet #1 Letā€™s Play a Game: Given the scrambled letters below, unscramble them to get a word or a group of words related to cleaning and maintaining kitchen premises.
  • 5.
    COOKERY 9 Quarter 4ā€“ Learning Activity Sheet #1 AINSZTEI Sanitize
  • 6.
    COOKERY 9 Quarter 4ā€“ Learning Activity Sheet #1 CNKTIEH Kitchen
  • 7.
    COOKERY 9 Quarter 4ā€“ Learning Activity Sheet #1 NGILCAEN Cleaning
  • 8.
    COOKERY 9 Quarter 4ā€“ Learning Activity Sheet #1 STOOL Tools
  • 9.
    COOKERY 9 Quarter 4ā€“ Learning Activity Sheet #1 PENMEQUTI Equipment
  • 10.
    COOKERY 9 Quarter 4ā€“ Learning Activity Sheet #1
  • 11.
    At the endof this lesson, you are expected to: 2. Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment; 1. Recognize kitchen tools and equipment to be cleaned and sanitized; 3. Clean and sanitize kitchen tools and equipment; and 4. Store cleaned kitchen tools and equipment.
  • 13.
    Where do youprefer to stay?
  • 14.
    What is Cleanliness? CLEANLINESS -is very vital in every kitchen where food is cared for, prepared, cooked and served. In order to avoid food contamination, kitchen tools, equipment and other utensils used in the preparation of foods as well as its premises should be cleaned, sanitized, and store properly after each use.
  • 15.
    What is Cleaningand Sanitizing? CLEANING & SANITIZING - are procedures that must part of the standard operating procedures that make up your food safety program. Improperly cleaned and sanitized surfaces allow harmful microorganisms to be transferred from one food to another. CLEANING & SANITIZING - are procedures that must part of the standard operating procedures that make up your food safety program. Improperly cleaned and sanitized surfaces allow harmful microorganisms to be transferred from one food to another.
  • 16.
    List of CookingMaterials, Kitchen Utensils and Equipment
  • 17.
    List of CookingMaterials, Kitchen Utensils and Equipment Cooking Materials Kitchen tools Measuring tools Cutting tools Equipment
  • 18.
    List of CookingMaterials, Kitchen Utensils and Equipment Cooking Materials
  • 19.
    List of CookingMaterials, Kitchen Utensils and Equipment Cooking Materials Aluminum - is mostly used in the kitchen and most popular because it is lightweight, attractive and less expensive
  • 20.
    List of CookingMaterials, Kitchen Utensils and Equipment Cooking Materials Stainless steel - is the most popular material used for tools and equipment, but it is more expensive. It is easier to clean and shine.
  • 21.
    List of CookingMaterials, Kitchen Utensils and Equipment Cooking Materials Glass - 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
  • 22.
    List of CookingMaterials, Kitchen Utensils and Equipment How to take care of glass? 1. To remove stain, use 2 tablespoon 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.
  • 23.
    List of CookingMaterials, Kitchen Utensils and Equipment Cooking Materials Cast Iron - 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.
  • 24.
    List of CookingMaterials, Kitchen Utensils and Equipment Cooking Materials Double boiler - is used when temperature must be kept below boiling, such as for egg sauces, puddings, and to keep food warm without overcooking.
  • 25.
    List of CookingMaterials, Kitchen Utensils and Equipment Cooking Materials Teflon - is a special coating applied inside aluminum or steel pots and pans. It prevents food from sticking to the pan. Use wooden or plastic spatula to turn or mix food inside.
  • 26.
    List of CookingMaterials, Kitchen Utensils and Equipment Kitchen Tools Can, Bottle & Cartoon Opener - is used to open a food container easily, and comfortably grip and turn knob.
  • 27.
    List of CookingMaterials, Kitchen Utensils and Equipment Kitchen Tools Colanders also called a vegetable strainer are essential for various tasks from cleaning vegetables to straining pasta or contents
  • 28.
    List of CookingMaterials, Kitchen Utensils and Equipment Kitchen Tools Funnels are used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic.
  • 29.
    List of CookingMaterials, Kitchen Utensils and Equipment Kitchen Tools Garlic Press is a kitchen tool which is specifically designed for the purpose of pulping garlic
  • 30.
    List of CookingMaterials, Kitchen Utensils and Equipment Kitchen Tools Grater are used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
  • 31.
    List of CookingMaterials, Kitchen Utensils and Equipment Kitchen Tools Kitchen Shears 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
  • 32.
    List of CookingMaterials, Kitchen Utensils and Equipment Kitchen Tools Potato mashers used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.
  • 33.
    List of CookingMaterials, Kitchen Utensils and Equipment Kitchen Tools Rotary Egg beater used for beating small amount of eggs or batter. The beaters should be made of stainless steel
  • 34.
    List of CookingMaterials, Kitchen Utensils and Equipment Kitchen Tools Scraper a rubber or silicone tool to blend or scrape the food from the bowl, metal, silicone or plastic egg turners or flippers
  • 35.
    List of CookingMaterials, Kitchen Utensils and Equipment Kitchen Tools Serving spoon utensils consisting of a small, shallow bowl on a handle used in preparing, serving, or eating food
  • 36.
    List of CookingMaterials, Kitchen Utensils and Equipment Kitchen Tools Serving tongs 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
  • 37.
    List of CookingMaterials, Kitchen Utensils and Equipment Kitchen Tools Spatula is used to level off ingredients when measuring and to spread frostings and sandwich fillings
  • 38.
    List of CookingMaterials, Kitchen Utensils and Equipment Kitchen Tools 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 pot.
  • 39.
    List of CookingMaterials, Kitchen Utensils and Equipment Kitchen Tools Temperature scale are used to measure heat intensity
  • 40.
    List of CookingMaterials, Kitchen Utensils and Equipment Kitchen Tools Whisks It is used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups
  • 41.
    List of CookingMaterials, Kitchen Utensils and Equipment Kitchen Tools Wooden spoon are used for creaming, stirring, and mixing. They should be made of hard wood
  • 42.
    List of CookingMaterials, Kitchen Utensils and Equipment Measuring Tools Measuring Glass are commonly made up of heat-proof glass and transparent so that liquid can be seen.
  • 43.
    List of CookingMaterials, Kitchen Utensils and Equipment Cutting Tools French Knife is used to chop, dice, or mince food. Heavy knives have a saber or flat grind Kinds of Knives according to uses:
  • 44.
    List of CookingMaterials, Kitchen Utensils and Equipment Cutting Tools Fruit & Salad Knife is used to prepare vegetables, and fruits. Kinds of Knives according to uses:
  • 45.
    List of CookingMaterials, Kitchen Utensils and Equipment Cutting Tools Kitchen knives 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. Kinds of Knives according to uses:
  • 46.
    List of CookingMaterials, Kitchen Utensils and Equipment Cutting Tools Citrus knife has a two-sided blade and serrated edge. It is used to section citrus fruits. Kinds of Knives according to uses:
  • 47.
    List of CookingMaterials, Kitchen Utensils and Equipment Cutting Tools Paring knife is used to core, peel, and section fruits and vegetables. Blades are short, concave with hollow ground Kinds of Knives according to uses:
  • 48.
    List of CookingMaterials, Kitchen Utensils and Equipment Cutting Tools Vegetable Peeler 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 Kinds of Knives according to uses:
  • 49.
    List of CookingMaterials, Kitchen Utensils and Equipment Equipment Refrigerators/Freezers are necessary in preventing bacterial infections from foods. Basically, refrigerator or freezer is an insulated box, equipped with refrigeration unit and a control to maintain the proper inside temperature for food storage
  • 50.
    List of CookingMaterials, Kitchen Utensils and Equipment Equipment Oven a chamber or compartment used for cooking, baking, heating, or drying.
  • 51.
    List of CookingMaterials, Kitchen Utensils and Equipment Equipment Microwave Oven used for cooking or heating food.
  • 52.
    List of CookingMaterials, Kitchen Utensils and Equipment Equipment Blenders are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food. A blender is a very useful appliance Equipment
  • 54.
    WRITTEN EXAM #1 I.Identify the kitchen tools and equipment being described. 1. These are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food. 2. It is used to chop, dice, or mince food. Heavy knives have a saber or flat grind 3. They are practical for opening food packages, cutting tape or string or simply removing labels or tags from items.
  • 55.
    WRITTEN EXAM #1 Identifythe kitchen tools and equipment being described. 4. It has a chamber or compartment used for cooking, baking, heating, or drying. 5. It is used to scrape vegetables, such as carrots and potatoes, and to peel fruits. 6. It is used to core, peel, and section fruits and vegetables.
  • 56.
    WRITTEN EXAM #1 Identifythe kitchen tools and equipment being described. 7. It is a 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. 8. It is often referred to as cook's or chef's tools
  • 57.
    WRITTEN EXAM #1 Identifythe kitchen tools and equipment being described. 9. It is used for creaming, stirring, and mixing. They should be made of hard wood. 10. It is used when temperature must be kept below boiling, such as for egg sauces, puddings, and to keep food warm without overcooking. 9. It is used for creaming, stirring, and mixing. They should be made of hard wood.
  • 58.
    WRITTEN EXAM #1 II.Identify the pictures being shown. 1.
  • 59.
    WRITTEN EXAM #1 II.Identify the pictures being shown. 2.
  • 60.
    WRITTEN EXAM #1 II.Identify the pictures being shown. 3.
  • 61.
    WRITTEN EXAM #1 II.Identify the pictures being shown. 4.
  • 62.
    WRITTEN EXAM #1 II.Identify the pictures being shown. 5.
  • 63.
    WRITTEN EXAM #1 II.Identify the pictures being shown. 6.
  • 64.
    WRITTEN EXAM #1 II.Identify the pictures being shown. 7.
  • 65.
    WRITTEN EXAM #1 II.Identify the pictures being shown. 8.
  • 66.
    WRITTEN EXAM #1 II.Identify the pictures being shown. 9.
  • 67.
    WRITTEN EXAM #1 II.Identify the pictures being shown. 10.
  • 68.
    WRITTEN EXAM #1 III.Enumeration 21 ā€“ 25. What are the different groups of kitchen wares in the kitchen premises? GOOD LUCK ļŠ
  • 69.
    ļ¶Search for thedifferent cleaning compounds? ļ¶Give examples of each. Additional Activity: (short coupon, with margin and handwritten not printed)
  • 70.
  • 71.
  • 72.
    Cleaning is theprocess of removing food and other types of soil from a surface, such as a dish, glass, or cutting board. ļƒ˜ Cleaning is done with a cleaning agent that removes food, soil, or other substances. ļƒ˜ The right cleaning agent must be selected because not all cleaning agents can be used on food-contact surfaces. ļƒ˜ The label should indicate if the product can be used on a food-contact surface. CLEANING COMPOUNDS
  • 73.
    1.Detergents These are cleaningagents, solvents or any substance used to wash tableware's, surfaces, and equipment. ļƒ˜ Examples: ļƒ˜ Soap ļƒ˜ Soap powders ļƒ˜ Cleaners ļƒ˜ acids CLEANING COMPOUNDS
  • 74.
    2.Solvent Cleaners commonly referredto 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. CLEANING COMPOUNDS
  • 75.
    3.Acid Cleaners Used periodicallyin 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. CLEANING COMPOUNDS
  • 76.
    4.Abrasives are generally usedto remove heavy accumulations of soil that are difficult to remove with detergents, solvents and acids. CLEANING COMPOUNDS
  • 77.
    ļƒ¼ Ammonia ļƒ¼ Dishwashingliquid ļƒ¼ Chlorine ļƒ¼ Carbolic acid ļƒ¼ Timsen ļƒ¼ Disinfectants ļƒ¼ Soap Other chemicals used for cleaning and/or sanitizing kitchen equipment and utensils are the following:
  • 78.
    1. Smart dishwashingpaste 2. Tide powders 3. Abrasive cleaners 4. Chlorine 5. Ammonia 6. Disinfectants 7. Detergents 8. Acid cleaners Identify if it is CLEANING AGENT or SANITIZING AGENT.
  • 79.
  • 80.
    Steps in WashingDishes 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.
  • 81.
    Steps in WashingDishes 2.) Scrape. Scrape all the large pieces of food on the dishes and place it in a compost bin or garbage can.
  • 82.
    Steps in WashingDishes 3.) Stack. Stack the dishes in the proper order namely: glassware silverware chinaware utensils Stack them to the right of the sink so that work progresses from right to left.
  • 83.
    Steps in WashingDishes 4.) Fill the sink with water and add a considerable amount of detergent
  • 84.
    Steps in WashingDishes 5.) Wash the lightest soiled items first. Start with glasses, cups, and flatware. Soap each piece individually and rinse in hot water.
  • 85.
    Steps in WashingDishes 6.) Wash plates, bowls and serving dishes. Start with glasses, cups, and flatware. Soap each piece individually and rinse in hot water.
  • 86.
    Steps in WashingDishes 7.) Wash pots and pans. Soak them first. Wash the pans thoroughly and donā€™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.
  • 87.
    Steps in WashingDishes 8.) Lay your dishes out on a rack to air-dry or wipe them clean with towel.
  • 88.
    Steps in WashingDishes 9.) There should be no visible matter and no ā€œgreasyā€™ feel.
  • 89.
    Steps in WashingDishes 10.) Rinse out brush, sponge and allow to dry.
  • 90.
    Steps in WashingDishes 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.
  • 91.
  • 93.
    Fundamental Cleaning Pocedures: 1.Scrapeand Pre-rinse 2.Cleaning Cycle 3.Rinse 4.Acid Rinse 5.Sanitize
  • 94.
    PERFORMANCE TASK #1 Makea slogan on proper cleaning and sanitizing kitchen tools, utensils, equipment and working premises using Oslo paper, coloring materials, pencil, pentel pen and ruler. Your slogan will be rated using the scoring rubric below: Create and Post SCORE CRITERIA 20 Creatively and neatly done showing much relevance to the given topic 18 Creatively done and neat enough with relevance to the given topic 16 Creatively done and neat enough but no relevance to the given topic 14 Simply done and neat enough but not so relevant to the given topic 10 Poorly done with erasures and irrelevant to the given topic
  • 95.
    Equipment Sanitation Procedures 1.Range a. Remove all burnt sediments and wipe grease from top of range after each use. b. Scrape grease from curbs and openings hinges. c. When cool, wash top of range d. Run oiled cloth over top of range e. Clean oven by removing grates, scraping off food deposits, washing and drying. f. Keep burners clean. Gas burners can be soaked and scrubbed with stiff brush while electric burners should be cleaned with a brush or with a damp cloth. g. Before replacing, rub with oil-damped cloth.
  • 96.
    Equipment Sanitation Procedures 2.Dishwashing machine a. Remove strainer pans, wash and stock outside machine until next use. b. Scrub inside frequently with stiff brush. c. Remove and clean the wash and rinse arms and fits daily to remove foreign particles. d. Wash tables and top of machine e. Clean nozzles. f. Do a special periodic cleaning in hard water area.
  • 97.
    Equipment Sanitation Procedures 3.Slicers a. Clean immediately after using, especially after slicing vegetables and nuts. b. Remove all parts to clean c. Dry and cover knives after cleaning with oil-damped cloth. d. Wash carriage slides thoroughly. e. Wipe outside with cloth. f. Clean table and pedestal under slicers. g. Replace guard after cleaning.
  • 98.
    Equipment Sanitation Procedures 4.Refrigerator 1. Wipe up spilled foods immediately 2. Wash inside shelves and trays at least twice a week with baking soda. 3. Rinse and dry thoroughly 4. Flush drains weekly
  • 99.
    Equipment Sanitation Procedures 5.Sink and Drains 1. Keep outlet screened at all times 2. Flush daily with 1 gal. of solution, made up of strong solution soda (4oz.to 2 gal. of water) 3. Clean and replace greased tray regularly. 4. Use force pump if drain is slow 5. Replace washers immediately on leaking faucets.
  • 100.
    WRITTEN EXAM #2 I.Identify if it is CLEANING AGENT or SANITIZING AGENT. 1. Smart dishwashing paste 6. Hot water 2. Tide powders 7. Detergents 3. Abrasive cleaners 8. Dry heat 4. Chlorine 9. Surf powders 5. Ammonia 10. Phosphoric acid
  • 101.
    WRITTEN EXAM #2 II.Enumerate the FUNDAMENTAL CLEANING PROCEDURES. 1. 2. 3. 4. 5.
  • 102.
    WRITTEN EXAM #2 II.Identify the following: 16. It is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board.
  • 103.
    WRITTEN EXAM #2 II.Identify the following: 17. It is used to remove heavy accumulations of soil that are difficult to remove with detergents, solvents and acids.
  • 104.
    WRITTEN EXAM #2 II.Identify the following: 18. It is commonly referred to as degreasers used on surfaces where grease has burned on.
  • 105.
    WRITTEN EXAM #2 II.Identify the following: 19. It is used periodically in removing mineral deposits and other soils that detergents cannot eliminate
  • 106.
    WRITTEN EXAM #2 II.Identify the following: 20. These are cleaning agents, solvents or any substance used to wash tableware's, surfaces, and equipment.
  • 107.
    III. Tell mea Story! (5 points) Situation: Your mother assigned you to clean all the tools and kitchen utensils used in the preparation of food of your family for lunch. In two or three paragraphs, what you will do to accomplish the task successfully.
  • 108.
    PERFORMANCE TASK #2 Recorda video of yours introducing at least 10 tools and equipment which can be found in your kitchen premises. Send your video through messenger. Messenger Acct: Sharon Velasco Lopez
  • 109.

Editor's Notes

  • #1Ā What can you say about the picture?
  • #2Ā We are on the Learning Objective #1 in our lesson which focuses on the cleanliness and maintenance of the kitchen tools, equipment and premises. What is Kitchen? > it is room or area where food is prepared and cooked. > Kitchen is came from different origin (Latin ā€“ coquere which mean to cook) (German ā€“ Kuche) (Dutch ā€“ keuken)
  • #3Ā Objectives At the end of the lesson, you are expected to: 1. clean, sanitize and store kitchen tools and equipment and 2. clean and sanitize kitchen premises.
  • #4Ā Before we start our discussion, I want to drill your mind first in terms of reading the scrambled letters. Given the scrambled letters below, unscramble them to get a word or a group of words related to cleaning and maintaining kitchen premises.
  • #5Ā AINSZTEI - Sanitize Sanitize ā€“ to make it clean and hygienic or to disinfect/sanitize
  • #6Ā CNKTIEH - Kitchen Kitchen ā€“ it is a place or a room where foods are prepared and cooked
  • #7Ā NGILCAEN - CLeaning Cleaning ā€“ it is the process of removing unwanted substances such as dirt, infectious agents and other from an object or environment
  • #8Ā Tools ā€“ or in kitchen it is also called as kitchen tools, it refers to everything that you can handle in your hand.
  • #9Ā PENMEQUTI - Equipment Equipment ā€“ or in kitchen it is also called as kitchenware, means it is the equipment that includes stoves, ovens, broilers, fryers and the surfaces in the vicinity of the kitchen. Equipment can also be large and it refers to anything that requires powers to operate in the kitchen.
  • #10Ā Our lesson for today is all about the Learning Objective #1 in Preparing Desserts which is all about Mise En Place focusing the tools, utensils and equipment used in preparing desserts.
  • #12Ā What is dessert?
  • #13Ā For me, both because I donā€™t care kung bahay kubo man sya or bonga-low because what matters the most is the cleanliness of the place especially of the the kitchen. So what is cleanliness?
  • #14Ā Cleanliness is next to Godliness. In tagalog, ang kalinisan ay kasunod ng kabanalan. It is used to say that it is almost as important to be clean as it is to be good. What is food contamination means? Food contamination is defined as foods that are spoiled because of the contain microorganisms such as bacteria or parasites that make them unfit for consumption or to eat.
  • #16Ā Before we proceeds of the chemicals used for cleaning and sanitizing, I want you to familiarize first the different cooking materials, kitchen utensils and equipment that are commonly found in the kitchen.
  • #17Ā Let us now identify the uses or the functions of each tools, utensil and equipment.
  • #18Ā Let us now identify the uses or the functions of each tools, utensil and equipment.
  • #19Ā It requires care to keep it shiny and clean. It also gives even heat distribution no matter what heat temperature you have. Aluminum turns dark when used with alkalis, such as potatoes, beets, carrots and other vegetables while acid vegetables like tomatoes will brighten it. Alkali ā€“ a chemical compound that neutralizes with acids and turns into litmus blue such as lime or soda.
  • #20Ā 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.
  • #21Ā How do you take care of glass?
  • #22Ā Liquid bleach ā€“ it is a chlorine releasing bleaching agent widely used for whiten clothes, remove satins and kill germs
  • #23Ā 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.
  • #24Ā is used when temperature must be kept below boiling, such as for egg sauces, puddings, and to keep food warm without overcooking. Kung walang double boiler pwedeng i-substitute ang pot in a boiling water and bowl on top. Example in melting chocolate or in making crĆØme anglaise and custards
  • #25Ā It is easier to wash and clean, but take care not to scratch the Teflon coating with sharp instrument such as knife or fork.
  • #26Ā is used to open a food container easily, and comfortably grip and turn knob.
  • #27Ā also called a vegetable strainer are essential for various tasks from cleaning vegetables to straining pasta or contents
  • #28Ā are used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic.
  • #29Ā is a kitchen tool which is specifically designed for the purpose of pulping garlic
  • #30Ā are used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
  • #31Ā 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
  • #32Ā used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.
  • #33Ā used for beating small amount of eggs or batter. The beaters should be made of stainless steel
  • #34Ā a rubber or silicone tool to blend or scrape the food from the bowl, metal, silicone or plastic egg turners or flippers
  • #35Ā utensils consisting of a small, shallow bowl on a handle used in preparing, serving, or eating food
  • #36Ā 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
  • #37Ā is used to level off ingredients when measuring and to spread frostings and sandwich fillings
  • #38Ā 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.
  • #39Ā Different thermometers are used for different purposes in food preparation ā€“ 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 equipmentā€™s thermostat.
  • #40Ā The beaters are made of looped, steel piano wires which are twisted together to form the handle
  • #43Ā Saber ā€“ curved blade and single cutting edge
  • #49Ā Equipment may refer to a small electrical appliance, such as a mixer, or a large, expensive, power-operated appliance such a range or a refrigerator. Equipment like range, ovens, refrigerators (conventional, convection and microwave) are mandatory pieces in the kitchen or in any food establishment. 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.
  • #51Ā It is not advisable to stand in front of microwaves while cooking because it is harmful. The radiation it emits is dangerous. And for cooking babyā€™s foods, it is very dangerous. Sabi nila ang radiation daw ng microwaves is harmful pero sabi sa research, microwaves are both radio waves and visible lights which is they are non-ionizing radiation. And the only ionizing radiation that causes cancer is the UV light. Therefore, microwave ovens are safe to use and will not cause cancer and other health conditions.
  • #52Ā They vary in the amount of power (voltage/wattage).
  • #54Ā Written exam is 30% of your grades. 1. Blenders 2. French Knife 3. Kitchen shears
  • #55Ā 4. Ovens 5. Vegetable peelers 6. Paring knife
  • #56Ā 7. Spoons 8. Kitchen knives
  • #57Ā 9. Wooden spoons 10. Double boiler
  • #58Ā Blenders - These are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.
  • #59Ā French knife It is used to chop, dice, or mince food. Heavy knives have a saber or flat grind
  • #60Ā Kitchen shears They are practical for opening food packages, cutting tape or string or simply removing labels or tags from items.
  • #61Ā Ovens It has a chamber or compartment used for cooking, baking, heating, or drying.
  • #62Ā Vegetables peelers It is used to scrape vegetables, such as carrots and potatoes, and to peel fruits.
  • #63Ā Paring knife It is used to core, peel, and section fruits and vegetables.
  • #64Ā Spoons It is a 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.
  • #65Ā Kitchen knives It is often referred to as cook's or chef's tools
  • #66Ā Wooden spoon It is used for creaming, stirring, and mixing. They should be made of hard wood.
  • #67Ā Double boiler It is used when temperature must be kept below boiling, such as for egg sauces, puddings, and to keep food warm without overcooking.
  • #68Ā Cooking materials Kitchen tools Measuring tools Cutting tools Equipment
  • #71Ā This time, let us try to identify chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment. What is compound? It is composed of or more separate elements or mixture. For example, water is compound because water is composed of H2O which is composed of 2 or more kinds of atom. Ekan syang 2 hydrogen atom and 1 oxygen. And this is a compound. In cleaning, we also have the different cleaning compounds that work together to come up with the target cleanliness of the kitchen premises.
  • #72Ā  (A food-contact surface is the surface of equipment or utensil that food normally comes into contact.) For example, glass cleaners, some metal cleaners, and most bathroom cleaners cannot be used because they might leave an unsafe residue on the food contact surface. The right cleaning agent must also be selected to make cleaning easy.
  • #74Ā Alkaline ā€“ it containing or having the properties of an alkali or alkali metal
  • #75Ā 3. Acid Cleaners. (Ex.: phosphoric acid, nitric acid) These products vary depending on the specific purpose of the product.
  • #76Ā 4. Abrasives ā€“These products must be carefully used to avoid damage to the surface being cleaned. Abrasives- nakakasakit
  • #77Ā Other chemicals used for cleaning and/or sanitizing kitchen equipment and utensils are the following: 1. ammonia ā€“ is a colorless highly irritating gas with a suffocating odor (NH3), in agriculture, they used it as fertilizer 2. dish washing liquid ā€“ it is used primarily fro removing food from used dishes and tablewares (ex. Joy) 3. chlorine ā€“ is a chemical element not a compound, atimic number is 17, it is an antiseptic and used to make drinking water safe and minsan sa swimming pools 4. carbolic acid ā€“ it is used as disinfectant 5. timsen- disinfectant din 6. disinfectants 7. soap
  • #78Ā Cleaning agent Cleaning agent Cleaning agents Sanitizing agent Sanitizing Sanitizing Cleaning Cleaning
  • #79Ā This time, let us try to identify chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment. What is compound? It is composed of of two or more separate elements or mixture. In cleaning, we also have the different cleaning compounds that work together to come up with the target cleanliness of the kitchen premises. For example, water is compound because water is composed of H2O which is composed of 2 or more kinds of atom. Ekan syang 2 hydrohen atom and 1 oxygen. And this is a compound.
  • #80Ā 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.
  • #81Ā 2.) Scrape.
  • #83Ā 4.) Fill the sink with water and add a considerable amount of detergent. The hotter the water, the better itā€™s sanitizing and grease-cutting properties but use tolerable heat (66oC (150oF) or above.) so not to scald yourself. Use rubber gloves.
  • #85Ā Soap each piece gently and individually and rinse in hot water. Remember to keep an eye when you should change the dish washing water.
  • #87Ā 8.) Lay your dishes out on a rack to air-dry or wipe them clean with a towel.
  • #88Ā 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.
  • #89Ā 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.
  • #92Ā How to Clean, Remove Stains, Sanitize, and Store Your Cutting Board After you used the cutting board for slicing, dicing, or chopping all kinds of neat goodies, use a metal scraper or spatula to scrape away any remaining bits and pieces of food. To remove stains from the cutting board, you can use the following procedure: wet the stained area with water and sprinkle it with salt and allow the salt to sit undisturbed for twenty-four hours. Storing the Cutting Board Once the cutting board has completely dried, it is time to store it. Cutting boards should be stored vertically or in an upright position. This helps to avoid moisture from getting trapped underneath the board and the accumulation of dust or grime.
  • #93Ā Fundamental Cleaning Procedures 1. Scrape and Pre-rinse ā€“ soiled equipment surfaces are scraped and rinsed with warm water to remove loose food soils. 2. Cleaning Cycle ā€“ the removal of residual food soils from equipment surfaces is based on the manipulation of the four basic cleaning factors and the method of cleaning. Typically, alkaline chemical solutions are used for the cleaning cycle. 3. Rinse ā€“ rinse all surfaces with cold to hot water, depending on the temperature of the cleaning cycle,to thoroughly remove all remaining chemical solution and food soil residues. 4. Acid Rinse ā€“ a mild acid rinse of the equipment neutralizes any alkaline residues left and removes any mineral soil present. 5. Sanitize ā€“ all equipment surfaces are rinsed or flooded with a sanitizing agent. Both time and chemical concentration are critical for optimum results.
  • #97Ā  3. Slicers 4. Refrigerator 1. Wipe up spilled foods immediately 2. Wash inside shelves and trays at least twice a week with baking soda. 3. Rinse and dry thoroughly 4. Flush drains weekly LM-Cookery Grade 9 41 5. Sink and Drains 1. Keep outlet screened at all times 2. Flush daily with 1 gal. of solution, made up of strong solution soda (4oz.to 2 gal. of water) 3. Clean and replace greased tray regularly. 4. Use force pump if drain is slow 5. Replace washers immediately on leaking faucets.
  • #98Ā  4. Refrigerator 5. Sink and Drains 1. Keep outlet screened at all times 2. Flush daily with 1 gal. of solution, made up of strong solution soda (4oz.to 2 gal. of water) 3. Clean and replace greased tray regularly. 4. Use force pump if drain is slow 5. Replace washers immediately on leaking faucets.