Q2 TLE 8

Cleaning a physical removal of visible soil and food.

Disinfectant a substance used to destroy germs and diseases
Exterminate to destroy totally
Filth anything that is dirty
Grates frames of iron bars for holding fuel while it burns
Infestation the state of being infested as with parasites or vermin
Kitchen a room especially set apart and containing the necessary utensils for cooking
food.
Parts per million (PPM) is commonly used as a measure of small levels of pollutants in
air, water, body fluids, etc. Parts per million is the mass ratio between the pollutant
component and the solution. Usually describes the concentration of something in water
or soil. One ppm is equivalent to 1 milligram of something per liter of water (mg/l) or 1
milligram of something per kilogram soil (mg/kg).
Pedestal a base or support
Sanitizer a chemical agent used for cleansing and sanitizing surfaces and equipment.
Sanitizing process of reducing number of harmful organisms to safe level on food
contact services.
Stack a case compose of several rows of shelves.

LESSON 1: Utilize kitchen tools and equipment

Materials of kitchen utensils and equipment commonly found in the kitchen.
Any cook should be familiar with the correct utensils, devices and equipment in the
kitchen. It is important to consider several things and not only the price when buying
them. The job of cooking requires specific tools, utensils, and equipment for proper and
efficient preparation of food. Each piece has been designed to accomplish a specific job
in the kitchen.
The tools, utensils and equipment are made of different materials, each having
certain advantages and disadvantages. The following lists are materials of kitchen
utensils and equipment commonly found in the kitchen.
Aluminum is the best for all-around use. It is the most popular, lightweight,
attractive and less expensive. It requires care to keep it shiny and clean. Much more, it
gives even 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 utensil unusable. Aluminum turns dark when used with alkalis, such as
potatoes, beets, carrots and other vegetables. Acid vegetables like tomatoes will
brighten it.
Stainless Steel is the most popular material used for tools and equipment, but is
more expensive. It is easier to clean and shine and will not wear out as soon as
aluminum. 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.
Glass is good for baking but not practical on top or surface cooking. Great care is
needed to make sure for long shelf life.
Cast Iron is sturdy but must be kept seasoned to avoid rust. Salad oil with no salt
or shortening can be rub inside and out and dry. Wash with soap (not detergent) before
using.
Ceramic and heat-proof glass is used especially for baking dishes, casseroles,
and measuring cups. Glass and ceramic conduct the heat slowly and evenly. Many of
these baking dishes are decorated and can go from stove or oven to the dining table.
Teflon is a special coating applied to the inside of some aluminum or steel pots
and pans. It helps food from not sticking to the pan. It is easier to wash and clean,
however, take care not to scratch the Teflon coating with sharp instrument such as knife
or fork. Use wooden or plastic spatula to turn or mix food inside.
 Plastic and Hard Rubber are used for cutting and chopping boards, table tops,
bowls, trays, garbage pails and canisters. They are much less dulling to knives than
metal and more sanitary than wood. Plastics are greatly durable and cheap but may not
last long.

Cooking Utensils List That Every Kitchen Needs

1.A baster is handy for returning some of the meat or poultry juices from the
pan, back to the food. Basting brushes can be used for the same purpose, but
they are also convenient for buttering the tops of breads and baked goods after
they come out of the oven.

2. Cans, bottles, cartoons opener use to open a food tin, preferably with a
smooth operation, and comfortable grip and turning knob.

3. Colanders also called a vegetable strainer are essential for various tasks
from cleaning vegetables to straining pasta or tin contents.

4. Cutting Boards a wooden or plastic board where meats and

vegetables can be cut.

5. Dredgers – used to shake flour, salt, and pepper on meat, poultry, and fish.

6. Double boiler – used when temperatures must be kept below boiling, such as for egg
sauces, puddings, and to keep foods warm without overcooking.

7. Emery boards/sharpening steel – used to sharpen long knives.

8. Flipper use for turning hamburgers and other food items

9. Funnels – used to fill jars, made of various sizes of stainless steel, aluminum, or of
plastic

10. Garlic Press is a kitchen tool which is specifically designed for the purpose of
pulping garlic for cooking.

11. Graters used to grate, shred, slice and separate foods such as carrots, cabbage and
cheese.

12. Handy Poultry & Roasting Tools make it easier to lift a hot roasted
turkey from the roaster to the serving platter, without it falling apart.

13. Kitchen Knives often referred to as cook's or chef's tools, knives are a
must for all types of kitchen tasks, from peeling an onion and slicing carrots, to
carving a roast or turkey

14. Kitchen Shears They are practical for opening food packages, cutting tape
or string to package foods or simply to remove labels or tags from items. Other
cutting tools such as box cutters are just as handy, especially for opening
packages.

15. Measuring Cups, Spoons Measuring tools are among the most
important items found in any kitchen, since consistently good cooking
depends upon accurate measurements. Measuring tools should be
standardized. Measuring cups and spoons are also in the home kitchen. Scales are used
to weigh materials of bigger volumes. These are delicate and precision instruments that
must be handled carefully and are more dependable in terms of accuracy.

Commonly used measuring tools in the home or in commercial kitchens include the
following:
 Measuring Cup for Dry Ingredients – is used to measure solids and dry ingredients,
such as flour, fat and sugar. It is commonly made of aluminum or stainless material.
Sizes range from 1, ½, ¾ and ¼ (nested cups) to one gallon. There are cups made of
plastic and come in different colors, but could only be used for cold ingredients. They
could warp, causing inaccurate measure.

 Measuring Cup for Liquid Ingredients - commonly made up of heat-proof glass and
transparent so that liquid can be seen. Quantity of measure of liquid ingredient is
different in a dry measuring cup.
 Portion scales - used to weigh serving portions from one ounce to one pound
 Scoops or dippers – used to measure serving of soft foods, such as fillings, ice cream,
and mashed potato.
 Spoons 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 ¼ teaspoon of salt.
 Household Scales are used to weigh large quantity of ingredients in kilos, commonly
in rice, flour, sugar, legumes or vegetables and meat up to 25 pounds.

16. Pasta Spoon or Server is use to transfer a little or much cooked pasta to a
waiting plate, without mess. Pasta spoons are best used with spaghetti-style or
other long pasta noodles; you can use a large slotted serving spoon for short
pastas.

17. Potato Masher used for mashing cooked potatoes, turnips, carrots or other
soft cooked vegetables.

18. Rotary eggbeater – used for beating small amount of eggs or batter. The
beaters should be made up of stainless steel, and gear driven for ease in
rotating

19. Scraper- a rubber or silicone tools to blend or scrape the food from the bowl;
metal, silicone or plastic egg turners or flippers

20. Seafood Serving Tools make the task of cleaning seafood and removing
the shell much easier. For cooking seafood, utensils will vary depending on what
you are cooking.

21. Serving spoons- a utensil consisting of a small, shallow bowl on a handle, used
in preparing, serving, or eating food.

22. Serving Tongs enables you to more easily grab and transfer larger food
items, poultry or meat portions to a serving platter, to a hot skillet or deep fryer,
or to a plate. It gives you a better grip and the longer the tongs, the better
especially when used with a deep fryer, a large stock pot or at the barbecue.

23. Soup Ladle is used for serving soup or stews, but can also be used for gravy,
dessert sauces or other foods. A soup ladle also works well to remove or skim off
fat from soups and stews.
There are many kinds of knives, each with a specialized use.
 Butcher knife – used to section raw meat, poultry, and fish. It can be used as a
cleaver to separate small joints or to cut bones. Butcher knives are made with heavy
blade with a saber or flat grind
 French knife – used to chop, dice, or mince food. Heavy knives have a saber or flat
grind
 Roast beef slicer – used to slice roasts, ham, and thick, solid cuts of meats
 Boning knife – used to fillet fish and to remove raw meat from the bone
 Fruit and salad knife - used to prepare salad greens, vegetables, and fruits
 Spatula – used to level off ingredients when measuring and to spread frostings and
sandwich fillings
 Citrus knife – used to section citrus fruits. The blade has a two-sided, serrated edge
 Paring knife – used to core, peel, and section fruits and vegetables. Blades are short,
concave with hollow ground.

24. Spoons – solid, slotted, or perforated. 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

25. Temperature Scales - used to measure heat intensity. Different

thermometers are used for different purposes in food preparation – for meat,
candy or deep-fat frying. Other small thermometers are hanged or stand in ovens
or refrigerators to check the accuracy of the
equipment’s thermostat.

26. Two-tine fork – used to hold meats while slicing, and to turn solid pieces of
meat while browning or cooking Made of stainless steel and with heat-proof
handle.

27. Vegetable peeler. 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.

28. Whisks for Blending, Mixing used for 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.

29. Wooden spoons continue to be kitchen essentials because of their

usefulness for used for creaming, stirring, and mixing. They should be made of
hard wood.

Equipment
More complicated tools are called equipment. They 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.

Refrigerators/Freezers are necessary in

preventing bacterial infections from foods. 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. Basically, refrigerator or freezer is an insulated box,
equipped with refrigeration unit and a control to maintain the proper inside temperature
for food storage.
 Auxiliary equipment like griddles, tilting skillets, broilers/grills,
steamers, coffee makers, deep-fat fryers, wok, crockery, cutting
equipment (meat slicer, food choppers, grinders) mixers and bowls, pots
and pans are utilized most commonly in big food establishments, some
with specialized uses and some are optional.

Microwave Ovens have greatly increased their use in the food industry. Foods
can be
prepared ahead of time, frozen or refrigerated during the slack periods, and
cooked or
heated quickly in microwave ovens

Blenders are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of
food. A
blender is a very useful appliance. They vary in the amount of power
(voltage/wattage). Others
vary and do not do the same jobs.

LESSON 1.1: Maintain kitchen tools, equipment and working area

CLEANING AND SANITIZING
Cleaning and sanitizing procedures must be 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 other foods.
Cleaning is the process of removing food and other types of soil from a surface,
such as a dish, glass, or cutting board. Cleaning is done with a 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. (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 label
should indicate if the product can be used on a food-contact surface. The right cleaning
agent must also be selected to make cleaning easy. Cleaning agents are divided into four
categories:
1. Detergents – Use detergents to routinely wash tableware, surfaces, and equipment.
Detergents can penetrate soil quickly and soften it. Examples include dishwashing
detergent and automatic dishwasher detergents.
2. Solvent cleaners – Use periodically on surfaces where grease has burned on. Solvent
cleaners are often called degreasers.
3. Acid cleaners -- Use periodically on mineral deposits and other soils that detergents
cannot remove. These cleaners are often used to remove scale in ware washing
machines and steam tables.
4. Abrasive cleaners -- Use these cleaners to remove heavy accumulations of soil that
are difficult to remove with detergents. Some abrasive cleaners also disinfect. Clean
food-contact surfaces that are used to prepare potentially hazardous foods as needed
throughout the day but no less than every four hours. If they are not properly cleaned,
food that comes into contact with these surfaces could become
contaminated.
Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are
commonly used as a method for sanitizing in a restaurant; radiation rarely is. The item to
be sanitized must first be washed properly before it can be properly sanitized. Some
chemical sanitizers, such as chlorine and iodine, react with food and soil and so will be
less effective on a surface that has not been properly cleaned.
Sanitizing Methods
1. Heat. There are three methods of using heat to sanitize surfaces – steam, hot water,
and hot air. Hot water is the most common method used in restaurants. If hot water is
used in the third compartment of a three-compartment sink, it must be at least 171oF
(77oC). If a high-temperature ware washing machine is used to sanitize cleaned dishes,
the final sanitizing rinse must be at least 180oF (82oC). For stationary rack, single
temperature machines, it must be at least 165oF (74oC). Cleaned items must be
exposed to these temperatures for at least 30 seconds.
2. Chemicals. Chemicals that are approved sanitizers are chlorine, iodine, and
quaternary ammonium. Different factors influence the effectiveness of chemical
sanitizers. The three factors that must be considered are:
 Concentration -- The presence of too little sanitizer will result in an inadequate
reduction of harmful microorganisms. Too much can be toxic.
 Temperature -- Generally chemical sanitizers work best in water that is between
55oF(13oC) and 120oF (49oC).
 Contact time -- In order 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 of time.

Sanitizer Testing
Every restaurant must have the appropriate testing kit to measure chemical sanitizer
concentrations. To accurately test the strength of a sanitizing solution, one must first
determine which chemical is being used, chlorine, iodine, or quaternary ammonium. Test
kits are not interchangeable so check with your chemical supplier to be certain that you
are using the correct kit. The appropriate test kit must then be used throughout the day
to measure chemical sanitizer concentrations.
Advantages and Disadvantages of Different Chemical Sanitizers
Chemical Concentration Contact Time Advantage Disadvantage
Chlorine 50 ppm in 7 seconds Effective on a wide Corrosive, irritating to
water variety of bacteria; the skin,
between highly effective; not effectiveness
75 and100oF affected by hard decreases with
water; generally increasing pH of
inexpensive solution; deteriorates
during storage and
when
exposed to light;
dissipates rapidly;
loses
activity in the
presence
of organic matter
Iodine 12.5-25 ppm 30 Forms brown color Effectiveness
in seconds that indicates decreases
water that is strength; not greatly with an
at affected by hard increase
least 75oF water; less irritating in pH (most active at
to the skin than is pH
chlorine; and 3.0; very low acting
activity at
not lost rapidly in pH 7.0); should not
 the be
presence of used in water that is
organic matter. at
120oF or hotter; and
might discolor
equipment and
surfaces.
Quaternary U to 200 30 Nontoxic, odorless, Slow destruction of
Ammonium ppm seconds colorless, some
Compouds in water that noncorrosive, microorganisms;
is nonirritating; stable not compatible with
at least 75oF to heat and some detergents and
relatively hard water
stable in the
presence of organic
matter; active over
a
wide pH range

LESSON 1.2: Cleaning and sanitizing utensils

There are three steps needed to effectively clean and sanitize utensils:
• washing; • sanitizing; and • drying.
Utensils such as cutting boards, bowls and knives need to be thoroughly
washed in warm soapy water. After washing, the utensils should look clean and there
should be no food or anything else visible on them. Effective cleaning will remove most
of the dangerous bacteria present. Sanitising will then kill any that might remain.
A dishwasher is very effective at sanitizing if it has a hot wash and drying cycle.
If you do not have a dishwasher, you will need to sanitise in a sink using a chemical
sanitizer or very hot water. If using a chemical sanitizer such as a sodium hypochlorite–
or quaternary ammonium–based solution, ensure that it can be safely used for sanitizing
eating, drinking and cooking utensils. Follow the instructions on the container carefully,
as different sanitizers work in different ways. If you are using very hot water, take extra
care to avoid being scalded. All utensils must then be thoroughly dried before they are
re-used. Air-drying is best but tea towels can be used if they are clean.
If you are washing up at an event being held outdoors, make sure 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 provided to last the duration of the
event so that washing up is not necessary.

Cleaning kitchen premises

Cleaning your kitchen regularly is important not only to keep it looking its best, but also
to remove all of the germs and bacteria that accumulate regularly in the kitchen area.
There are several surfaces around the kitchen, and by making a homemade versatile
cleaning solution, you can easily clean most of the surfaces with one basic mixture of
household ingredients that are probably already in your kitchen cupboards.
Things You'll Need
 Broom
 Cleaning rags
 Bucket
Instructions
1. Collect loose dust by sweeping the kitchen floor daily with a broom or static sweeper
and wiping down counter tops, tables and other surfaces with a cleaning rag. To remove
sticky buildup, wipe with a damp cleaning rag and wipe a damp mop over your kitchen
floor.
2. Mix 1 gallon warm water in a bucket with 1/2 cup white vinegar and 1 tsp. dish soap.
Dip your mop into the bucket, wring the mop out and wipe across your kitchen floors.
The diluted vinegar solution makes it safe for any kitchen floor surface while still strong
enough to clean and disinfect. The dish soap assists in cutting through any food residue
that may be on the kitchen floor. Let your floor air dry after cleaning.
3. Make an all-purpose cleaner in a spray bottle. Combine 3 cups warm water with ½ cup
white vinegar and 1 tsp. dish soap.
4. Spray this solution onto kitchen surfaces and wipe off with a damp cleaning rag. This
works well on any type of kitchen surface including cabinetry, sinks, tables, counters and
any other area that requires cleaning.
5. Fill a few bowls with about 1/2 cup each of baking soda. Place these around your
kitchen to absorb odor and keep the kitchen smelling fresh. Open windows to let fresh air
circulate, which is especially useful when cooking strong-smelling foods.

LESSON 1.3: Store and Stack kitchen tools and equipment

How to Clean and Store Cooking Tools and Equipment
1. After measuring and mixing ingredients, soak all used mixing bowls, spatulas,
measuring spoons and cups and mixer accessories in a tub of warm water (add a small
amount of dishwasher detergent to help start the cleaning). Drop soiled items in the soak
as soon as you are through using them. They will be easier to wash later on.
2. Use a damp washcloth to wipe off all cake mix splatter from the mixer. While you're at
it, wipe off any stray spatter from the countertops and nearby areas. If necessary, finish
off with a dry dishcloth.
3. Return electric mixers and other electronic equipment to their designated storage
spaces.
4. After cooking, soak used cake pans and muffin tins in warm water with dishwashing
solution to soften the baked-on or burnt food.
5. Wash all used baking items and accessories by either handwashing or loading in a
dishwasher (if dishwasher-safe).
6. Dry all baking tools and equipment by air-drying on a drying rack or wiping with a dry
dishcloth. Make sure all wooden spoons and accessories are dry before storing.
7. Store all tools and equipment in their designated places. Put frequently used items in
conveniently accessible locations. Gather and secure electrical cords to prevent
entanglement or snagging.
8. Proper Storage and Handling. Proper storage and handling of cleaned and sanitized
equipment and utensils is very important to prevent recontamination prior to use.
Cleaned and sanitized equipment and utensils must be:
• stored on clean surfaces; and
• handled to minimize contamination of food contact surface.

10 Steps for Organizing Kitchen Cabinets

One easy and satisfying place to start is kitchen cabinets.
1. Pretend it has a glass door on it and everyone is going to see what's inside from now
on.
2. Take a look at the photos below for inspiration.
3. Remove EVERYTHING and scrub the shelves with some soapy water.
4. If your a contact-paper type of person, rip out the old and replace it with new. There
are some really cute ones out there lately; I've seen them at Target (please share in the
comments section if you have another good source).
5. Take anything you don't use anymore.
6. Think about what you reach for the most often and make sure it gets a position that's
easy to reach.
7. Arrange everything in a composition that makes you happy. You're on your way.
8. Perhaps take a cabinet full of glasses and line them up by color. Make sure all of the
fronts are facing out and straight, Jeff Lewis-style.
9. Take a step back after one shelf is done.
10. Make someone else come look at what you've done.

Proper Storage of Cleaning Equipment

Storage of Washed Utensils
1. They should be stored in a clean dry place adequately protected against vermin and
other sources of contamination
2. Cups, bowls, and glasses shall be inverted for storage.
3. When not stored in closed cupboards or lockers, utensils and containers shall be
covered or inverted whenever practicable. Utensils shall be stored on the bottom shelves
of open cabinets below the working top level.
4. Racks, trays and shelves shall be made of materials that are imperious,
corrosiveresistant, non-toxic, smooth, durable and resistant to chipping.
5. Drawers shall be made of the same materials and kept clean. Full-lined drawers are
not acceptable, but the use of clean and removable towels for lining drawers is
acceptable
6.
Below are pictures showing proper storage and stacking of tools, utensils and
equipments.
Proper stacking of glassware, chinaware and
silverware

Stacking and storing of spices, herbs and other

condiments

Stacking and storing of spices, herbs and other

condiments

Storage of bottled and canned food items and

other condiments
Storage of equipments , tools utensils and other implements

Stacking and storage of chinaware.