D.

Cutting
Tools
 1. Butcher knife
is used to section
raw meat, poultry,
and fish. It can be
used as a cleaver to
separate small joints
or to cut bones.
 1. Butcher knife
Butcher knives
are made with heavy blades
with a saber or flat
grind.
2. French knife
is used to chop,
dice, or mince
food. Heavy
knives have a
saber or flat
grind.
 3. Roast beef slicer
is used to slice
roasts, ham,
and thick, solid
cuts of meats.
4. Kitchen knives
often referred to as
cook's or chef's tools,
are a must for all
kitchen tasks, from
peeling an onion and
slicing carrots to
carving a roast or
turkey.
 5. Citrus Knife
is used to section
citrus fruits. The
blade has two-
sided, serrated
edge.
6. Paring knife
is used to core,
peel, and section
fruits and
vegetables. Blades
are short and
concave with
hollow ground.
 7. A vegetable peeler
is used to scrape
vegetables,
such as carrots
and potatoes, and
to peel fruits.
 7. A vegetable peeler
The best ones are
stainless steel with a
sharp double
blade that swivels
E. Equipment
Equipment
They may refer to a small electrical
appliance, such as a mixer, or a large,
expensive, power-operated appliance, such
as a range or a refrigerator.
Equipment like ranges, ovens, and
refrigerators (conventional, convection, and
microwave) are mandatory in the kitchen or
any food establishment.
1. Refrigerators/
freezers
A refrigerator or freezer
is an insulated box
equipped with a
refrigeration unit
and controls to maintain
the proper inside
temperature for food
storage.
 2. Oven
a chamber or
compartment
used for
cooking, baking,
heating, or
drying.
3. Microwave ovens
Foods can be prepared
ahead of time, frozen or
refrigerated during the
slack periods, and
cooked or heated
quickly in microwave
ovens.
 4. Auxiliary
equipment
like griddles, tilting
skillets,
broilers/grills,
steamers, coffee
makers, deep-fat
fryers, wok, crockery,
cutting equipment.
5. Blenders
are used to chop,
blend, mix, whip,
puree, grate, and
liquefy all kinds of
food. A blender
is a handy appliance.
 6. Food Processor
To puree’ cooked
food, chopped nuts,
and emulsify sauces.
Special disks that
slice, shred like
julienne foods can be
added.
Food Service
Tools and
Equipment
 Holloware
is used to hold
foods and with
hollow space.
 Holloware
It is a hollow container
made from silver metal
material tableware such as
sugar bowls, coffee
creamers, coffee pots,
teapots, soup tureens, hot
food covers, water jugs,
platters, butter pat plates.
Flatware
refers to table utensils made
from silver, acrylic, plastic,
and stainless steel used to
hold, serve, and eat foods,
such as spoons, forks,
knives, and plates designed
flat to be placed on the
table.
 Glassware
is an object made
of glass used for
drinking liquids or
beverages.
Crockery or Chinaware

refers to
tableware made
from a ceramic
material usually
made in China.
 Cutlery
refers to hand-held table
implements used by
guests for cutting and
eating food. It includes
spoons, forks,
knives, and tongs.
Proper Maintenance of
Kitchen or Food Preparation
Tools, Utensils and Equipment
Can anyone from the
class describe
what the photo
would like to tell us?
1. Are you helping
your mom clean or
wash the dishes
after eating your
meals at home?
2. Why must you
clean and sanitize
all your kitchen
tools, utensils,
and equipment at
home?
Can anyone from the
class describe
what the photo
would like to tell us?
 Cleaning
removes food and other soil
types from a surface, such as a
dish, glass, or cutting board.
Cleaning is done with a cleaning
agent that eliminates
food, soil, or other substances.
Categories
of Cleaning
Agents
 a. Detergents
Routinely wash tableware,
surfaces, and equipment.
Detergents can penetrate soil
quickly and soften it.
Examples include
dishwashing detergent and
automatic dishwasher
detergent.
b. Solvent cleaners

Use periodically on
surfaces where grease
has burned.
Solvent cleaners are
often called
degreasers.
 c. Acid cleaners
Use periodically on mineral
deposits and other soils
that detergents cannot
remove. These cleaners
often remove scale in
washing machines and
steam tables.
d. Abrasive cleaners
Use these cleaners to
remove heavy
accumulations of
soil that are difficult to
remove with detergents.
Some abrasive cleaners
also disinfect.
 Sanitizing
is done using heat,
radiation, or chemicals.
Heat and chemicals
are commonly used to
sanitize a restaurant;
radiation is rarely used.
Heat
There are three
methods of using
heat to sanitize
surfaces – steam,
hot water, and hot
air.
Chemicals-
Approved chemical
sanitizers are
chlorine, iodine, and
quaternary
ammonium.
Different factors
influence the
effectiveness of
chemical
sanitizers.
The three factors
that must be
considered are:
 1. Concentration
Too little sanitizer will
result in an inadequate
reduction of harmful
microorganisms.
Too much can be toxic.
2. Temperature
Generally, chemical
sanitizers work best
in water that is
between 55°F (13°C)
and 120°F (49°C).
 3. Contact time
For the sanitizer to kill
harmful microorganisms,
the cleaned item must be
in contact with the
sanitizer (either heat or
approved chemical) for
the recommended length.
Cleaning
and
sanitizing
utensils:
There are three
steps needed to
clean and
sanitize utensils
effectively:
1. Cutting boards, bowls, and knives
must be thoroughly washed in warm
After washing, the utensils should look
clean, with no food or anything else
visible. Effective cleaning will remove
most of the dangerous bacteria present.
Sanitizing will then kill any that might
remain.
2. A dishwasher sanitizes
effectively if it has a hot wash
and drying cycle. If you do not
have a dishwasher, you must
sanitize in a sink using a
chemical sanitizer or boiling
water.
3. If you are washing up at an event being
held outdoors, ensure you have access to
plenty of hot water. If hot water is not
available, disposable eating and drinking
utensils should be used, and enough
cooking utensils should be provided to last
the duration of the event so that washing
up is unnecessary.
Cleaning
kitchen
premises
Cleaning your kitchen
regularly is vital to keep it
looking its best and remove
all the germs and bacteria
that accumulate periodically
in the kitchen area.
Storing of
Washed
Utensils:
1. They should be
stored in a clean, dry
place that is
adequately protected
against vermin and
other sources of
contamination.
2. Cups, bowls,
and glasses must
be inverted
for storage.
3. When not stored
in closed cupboards
or lockers, utensils
and containers must
be covered or
inverted whenever
possible.
4. Racks, trays, and
shelves must be made
of imperious, corrosive-
resistant materials,
non-toxic, smooth,
durable, and resistant
to chipping.
5. Drawers must be made
of the same materials and
kept clean. Full-lined
drawers are not
acceptable, but using
clean and removable
towels for lining drawers
is acceptable.
10 Steps for
Organizing
Kitchen
Cabinets:
1. Pretend it has
a glass door, and
everyone will see
what's inside
from now on.
2. Take a look
at the photos
above for
inspiration.
3. Remove
EVERYTHING and
scrub the shelves
with some soapy
water.
4. If you are a
contact paper type,
rip out the old one
and replace it with
a new one.
5. Take
anything you
don't use
anymore.
6. Think about
what you reach
most often and
ensure it is placed
in a position
that's easy to get.
7. Arrange
everything in
places that
make you
happy.
8. Perhaps take a
cabinet full of glasses
and line them up by
color. Make sure
all fronts are facing out
and straight, Jeff
Lewis-style.
9. Take a
step back
after one
shelf is done.
10. Make
someone else
look at what
you've done.