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Clean, Sanitize & Store Kitchen Tools and Equipment - Copy [Autosaved].ppt
- 1. Clean,Sanitize & Clean,Sanitize & StoreKitchen Store Kitchen Tools & Equipment Tools & Equipment
- 2. Cleaning & sanitizingkitchen tools & equipment must be part of the standard operating procedures that make up your food safety program. Improper cleaning & sanitizing kitchen surfaces allow harmful microorganisms to be transferred from one food to another.
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- 4. ALUMINUM • is mostlyused in the kitchen & the most popular because it is lightweight, attractive & less expensive. • It requires care to keep it shiny & clean. • It also gives even heat temperature you have. • It is available in sheet or cast aluminum.
- 5. STAINLESS STEEL • isthe most popular material used for tools & equipment, but it is more expensive. • It is easier to clean & shine not wear out easily.
- 6. GLASS • It isused for salad making and dessert but not practical for top or surface cooking. • Great care is needed to ensure for long shelf life.
- 7. How to takecare of Glass? 1.To remove stain, use 2 table spoon of liquid bleach per cup of water when soaking & cleaning. 2. Use baking soda to remove grease crust & boiled vinegar as final rinse. 3. Use a nylon scrub.
- 8. CAST IRON • Itis durable but must be kept oiled to avoid rusting. Salad oil with no salt or shortening can be rubbed inside & out & dried. Wash with soap (not detergent) before using.
- 9. DOUBLE BOILER • isused when temperature must be kept below boiling, such as for egg sauces, puddings. • it is used to keep food warm without overcooking.
- 10. TEFLON • It isa special coating applied inside aluminum or steel pots & pans. It prevents food from sticking to the pan. • It is easier to wash & clean, but be careful not to scratch the Teflon coating with sharp instrument such as knife or fork. • Use a wooden or spatula to turn or mix food inside.
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- 12. CAN OPENER • itis used to open food container
- 13. COLANDERS • also calleda vegetable strainer, are essential for various tasks from cleaning vegetables to staining pasta or contents.
- 14. PLASTIC & HARD RUBBER •are used fro cutting & chopping. • They are duller than knives. Plastic are greatly durable & cheap but may not last long.
- 15. CUTTING BOARDS • arewooden or plastic board where meat, fruits and vegetables are out.
- 16. FUNNELS • are usedto fill jars, made of various sizes of stainless steel, aluminum, or of plastic.
- 17. GARLIC PRESS • itis a kitchen tool which is specifically designed for the purpose of pulping garlic.
- 18. GRATERS • are usedto grate, shred, slice and separate vegetables such as carrots, cabbage, & cheese.
- 19. KITCHEN SHEARS • Theyare practical for opening food packages, cutting tapes or string or simply remove labels or tags from items. • Other cutting tools such as box cutter are also handy for opening packages.
- 20. POTATO MASHER • itis used for mashing cooked potatoes, turnips, carrots, or other soft cooked vegetables.
- 21. ROTARY EGG BEATER •used for beating small amount of eggs or batter. The beater should be made of stainless steel.
- 22. SCRAPER • is arubber or silicone tool used o blend or scrape the food from the bowl.
- 23. SERVING SPOONS • aresmall, shallow bowl on a handle used in preparing, serving, or eating food.
- 24. SERVING TONGS • usedto grab & transfer food items, poultry or meat portions to a serving platter, hot deep fryer, & plate. • they give you a better grip especially when used with a deep fryer, or a large stock pot or at the barbeque.
- 25. SPATULA • used tolevel off ingredients when measuring & to spread frosting & sandwich fillings.
- 26. SPOONS • are solid,slotted, or perforated, which are made of stainless steel or plastic. The solid ones are used to spoon liquids over food & to lift foods, including the liquid out of the spot.
- 27. TEMPERATURE SCALE • usedto measure heat intensity. Different thermometers are used for different purposes in food preparation. For meat, or deep fat frying & other small therometers are hanged or stand in ovens or refrigerators to check the accuracy of the equipment’s thermostat.
- 28. WHISKS • used forblending, mixing, whipping eggs or batter, and for blending gravies, sauces, & soups. • The beaters are made of looped, steel piano wires which are twisted together to form the handle.
- 29. WOODEN SPOONS • aremade of hard wood which are used for creaming, stirring, and mixing.
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- 31. MEASURING CUP FOR LIQUIDINGREDIENTS • is commonly made up of heat-proof glass & transparent so that the liquid can be seen.
- 32. HOUSEHOLD SCALES • usedto weigh large quantity of ingredients in kilos, commonly in rice, flour, sugar, legumes or vegetables & meat up to 25 pounds.
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- 34. FRENCH KNIFE • usedto chop, dice, or mince food. Heavy knives have a saber or flat grind.
- 35. FRUIT & SALADKNIFE • used to prepare vegetables & fruits.
- 36. KITCHEN KNIVES • referredto 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.
- 37. CITRUS KNIFE • hasa two-sided blade and serrated edge. It is used to section citrus fruits.
- 38. PARING KNIFE • usedto core, peel, and section fruits and vegetables. • Blades are short, concave with hollow ground.
- 39. VEGETABLE PEELER • usedto 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.
- 40.
- 41. What is Equipment? •Equipment may refer to a small electrical appliance, such as a mixer, or a large, expensive, power-operated appliance such as ranges or a refrigerator. • Equipment like ranges, ovens, refrigerators are mandatory pieces in the kitchen or in any food establishment.
- 42. REFRIGERATOR/ FREEZER • used inpreventing bacterial infections from foods. Most refrigerators have special compartment for meat, fruits & vegetables to keep the moisture content of each type of food.
- 43. OVEN • is achamber or compartment used for cooking, baking, heating, or drying.
- 44. MICROWAVE OVENS • areused for cooking or heating food.
- 45. BLENDERS • are usedto chop, blend, mix, whip, puree, grate, and liquify all kinds of food. • a blender is a very useful appliance. They vary in the amount of power (voltage/wattage)
- 46. CHEMICAL USED IN CLEANINGAND SANITIZING KITCHEN TOOLS & EQUIPMENT
- 47. What is Cleaning? •it is the process of cleaning food and other types of soil from a surface, such as a dish, glass, or cutting board. • cleaning is done with cleaning agent that removes food, soil, or other substances. • the right cleaning agent must be selected because not all cleaning agents can be used on food-contact surfaces.
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- 49. DETERGENTS • are cleaningagents, solvents or any substance used to wash tablewares, surfaces, and equipments. • Example: soap, soap powders, cleaners, acids, volatile solvents and abrasives.
- 50. SOLVENT CLEANERS • commonlyreferred to as degreasers, they are used on surfaces where grease has burned on. Ovens and grills are examples of areas that need frequent degreasing.
- 51. ACID CLEANERS • usedperiodically in removing mineral deposits and other soils that detergents cannot eliminate such as scale in washing machine & steam tables. • Examples: Phosphoric acid, nitric acid, muriatic acid, etc…
- 52. ABRASIVES • are generallyused to remove heavy accumulations of soil that are difficult to remove with detergents, solvents and acids. • These product must be carefully used to avoid damage to the surface being cleaned.
- 53. OTHER CHEMICAL USEDFOR CLEANING OR SANITIZING KITCHEN EQUIPMENT AND UTENSILS ARE THE FOLLOWING 1. Ammonia 2. Dish washing liquid 3. Chlorine 4. Carbonic Acid 5. Timsen 6. Disinfectants and Soaps
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- 55. WEAR • wear rubbergloves if you have dry hands or another skin problem. If you wear long sleeves, roll them up or put them under the gloves. Wear aprons too.
- 56. SCRAPE • scrape allthe large pieces of food on the dishes and place it in a compost bin or garbage can.
- 57. STACK • stack thedishes 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.
- 58. FILL THE SINKWITH WATER • 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 (66 degree celcius or above) so not to scald yourself.
- 59. WASH THE LIGHTEST SOILEDITEMS FIRST • wash the lightest soiled item first. Start with glasses, cups, and flatware. Soap each piece individually and rinse in hot water.
- 60. WASH • wash plates,bowls, and serving dishes. Remember to scrape these items before washing. Soap each pieces gently and individually and rinse in hot water.
- 61. WASH POTS &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 & water in it and let it stand while you wash the other dishes.
- 62. LAY YOUR DISHES •lay your dishes out on a rack to air-dry or wipe them clean with a towel.
- 63. THERE • there shouldbe no visible matter and no ‘grease” 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.
- 64. RINSE OUT • rinseout brush, sponge and allow to dry. Sterilize your equipment often using boiling water with bleach. • when a sponge or brush starts smell unpleasant, throw it away.
- 65. WIPE • wipe downthe sink and your tools, wipe 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 sponge and rags frequently.
- 66. STEPS IN WASHINGTHE DISHES