TLE- GRADE 9
Methods of
Cleaning and
Sanitizing
Kitchen Tools
and Equipment
Lovely Grace Sampaga-Capuz
Lesson
Objectives
The following presentation and collection of resources
will focus on students developing the skills to achieve
the following:
1 2 3
Clean and sanitize . Store cleaned kitchen
. Prepare cleaning
kitchen tools in tools and equipment
agents in accordance
accordance with safely in the
with manufacturer’s
prescribed standards. designated space
instructions
Listed below are the normal cleaning and
sanitizing of kitchen tools and equipment
based on the materials they are made of.
Plastic. Wash in reasonable water. Wood. Scrub with bristle brush and hot water with
detergent. Rinse and dry.
Marble. Scrub with bristle brush and hot water then dry.
Copper. Remove as much food as possible. Soak. Wash in hot detergent water with
the aid of a brush. Clean the outside with a paste made of sand, vinegar, and flour.
Wash well. Rinse and dry.
Aluminum. Do not wash in water containing soda as the protective film which
prevents corrosion may be damaged. To clean, remove food particles. Soak and wash
in hot detergent water but never soak too long while dishwashing to avoid darkening.
Clean with steel wool or abrasive. Rinse and dry.
Stainless steel. Easy to clean by soaking in hot detergent water. Clean with a brush. Bristle
Rinse and dry.
Brush
Listed below are the normal cleaning and
sanitizing of kitchen tools and equipment
based on the materials they are made of.
• Tin. Those which are used to line pots and pans should be soaked, washed in
detergent water, rinsed, and dried. Tin must be thoroughly dried otherwise they are
likely to rust.
Zinc. This is used to coat storage bins, galvanized iron and it should not be cleaned
with a harsh abrasive.
• Enamel. Clean with a damp cloth and dry. Avoid using abrasives.
• Metals. All metal equipment should be cleaned immediately after use. Abrasives
should only be used in moderation as their constant scratching of the surface makes it
more difficult to clean the item next time. ZINC
Types of Chemicals used in Cleaning and Sanitizing Kitchen
CHEMICALS ToolsDescription
and Equipment
Acetic acid Vinegar
Used as a solvent but can damage plastic
Acetone
Isopropyl or rubbing alcohol
Alcohol
Alkaline compound of Nitrogen and hydrogen NH3
Ammonia A chemical that can dissolve in water, combine with acids to form salts, and
make acids less acidic.
Borax White crystalline compound
Types of Chemicals used in Cleaning and Sanitizing Kitchen
CHEMICALS ToolsDescription
and Equipment
Calcium Powdered bleach
hypochlorite
Similar to sulfuric acid - a highly corrosive towards other materials,
Chromic acid
From juices of lemons, limes, oranges
Citric acid
A potassium based soap
Saltwater soap
Soap or detergent In powder, liquid or bar
Types of Chemicals used in Cleaning and Sanitizing Kitchen
CHEMICALS ToolsDescription
and Equipment
Sodium Baking soda
bicarbonate
Liquid bleach
Sodium
hypochlorite
Sodium Salt with carbonic acid
percarbonate
Tetrachloroethylene Dry cleaning
Trisodium A crystalline compound
phosphate
Types of Chemicals used in Cleaning and Sanitizing Kitchen
CHEMICALS ToolsDescription
and Equipment
Water The most common cleaning agent
Obtained from natural gas or petroleum
Xylene
Techniques in Storing Cleaned
Kitchen Tools and Equipment
After dishwashing, all washed kitchen tools must be properly stored to avoid re-contamination of dust,
insects, and bacteria.
1.Clean and wipe dry all equipment before storing.
2.Use portable carts to transport cleaned and sanitized tools and equipment to storage areas.
3.Wash also the carts with hot water and detergents with the addition of sanitizer.
4.Air dry and store utensils in a self-draining position.
5.Store cleaned tools and equipment at least six inches above the floor.
6.In racking, rack tools according to their sizes. Do not overcrowd resulting to the possibility
of breakages or damages.
7.Keep the storage area clean at all times, protected from pest infestation, dust and other
bacteria.
ACTIVITY 3:
Situation Analysis
Instruction: Read the scenario provided and answer the following questions in a 1/2
sheet of paper..
Scenario
You have just finished preparing a delicious meal in your kitchen. Now, it's time to
clean and store the kitchen tools and equipment you used. As you look around, you see
pots, pans, knives, and cutting boards that need attention.
Assignment! Read
the Material
Provided!
Cleaning Kitchen Surfaces
Maintaining clean utensils, tools, and equipment in the
kitchen are not the only things that should be given emphasis
when engaging in any cooking activity. Kitchen walls,
surfaces and the entire kitchen premises should likewise be
cleaned and sanitized to ensure safety in preparing foods.
Cleaning Kitchen Surfaces
Walls
Wipe away wall splatters by taking a wet cloth or paper towel
to remove mustard, wine and other foods. Wipe down walls
with a clean dampened cleaning cloth. Use an extra spritz of
multi-surface cleaner to remove finger marks, smears, and
stain. This should be done regularly, frequency will depend on
circumstances.
Cleaning Kitchen Surfaces
Floors
As much as possible, floors have to withstand
considerable amount of wear and tear, therefore they
must be capable of being easily cleaned, smooth but not
slippery, even and without cracks or open joints.
Cleaning Kitchen Surfaces
Floors
It is a must to sweep or vacuum the floor then damp-mop. If you spy a
spot, cover the stain with baking soda and then pour some liquid over it.
Scrub with plastic brush and let everything sit for a few hours. Rinse and
repeat until the stain is gone. Pay attention to the areas beneath the sink
(water spots) and stove (grease). Shake any mats or rugs. If the floor is
made of wood, just mix nine parts of water to one part white vinegar to
make it shine.
Cleaning Kitchen Surfaces
Shelves
Shelves should be cleaned. Begin by removing all items from the shelf.
Storage racks should be emptied. Place the items in a box and set it off to
the side.
Cleaning Kitchen Surfaces
Shelves
If there are several shelves, start from the top going down. This way,
dust or debris will land on a shelf that has not been cleaned. Then dust it
with a soft cloth or duster to remove any loose dust. If it has lining,
remove and clean it as well.
Cleaning Kitchen Surfaces
Shelves
After the dust has been removed use a cleaner designed for the material
the shelf is made of. Wipe down the shelf with a soft cloth and the
cleaning product. Rinse if necessary then dry with a soft cloth. Replace
the shelf liner. Return the removed items on the shelf. Continue on the
next shelf.
Cleaning Kitchen Surfaces
Benches and Work Surface
Wooden tables and benches should be scrubbed clean with hot soda water,
rinsed and wiped dry as possible to avoid warping.
Formica or stainless steel topped tables should be washed with hot
detergent water solution, rinsed with hot water and dried. Marble slabs
should be scrubbed with hot water and rinsed. All excess moisture should
be removed with a clean dry cloth. Legs of wooden tables and benches
require scrubbing.
Cleaning Kitchen Surfaces
Cooking Equipment and Appliances
Stoves. Solid tops should be washed clean or wiped clean, when cool.
The stove tops can be more thoroughly cleaned by washing and using an
abrasive. Emery paper can be easily used if necessary. All bars and racks
of open type stove should be removed, immersed in hot water with a
detergent, scrubbed clean, dried and put back in place on the stove.
Enamel parts should also be cleaned while warm with hot water added
with detergent, rinsed and dried.
Cleaning Kitchen Surfaces
Cooking Equipment and Appliances
Scrub stove top by using toothbrush to remove softened food from
around the clean cloth. Rinse the sponge well between wipes. Use
cleaner with a scrub pad or use a good quality degreaser product to
remove any residue left.
Cleaning Kitchen Surfaces
Cooking Equipment and Appliances
Microwave Cooker. Do not allow cleaning agent to soil or
accumulate around the abrasive cleaner to clean the interior of
the oven as it can scratch the metallic walls. Do not use
aerosols either as these may penetrate the internal parts of the
oven. Follow the manufacturers' instructions carefully before
cleaning.
Cleaning Kitchen Surfaces
Cooking Equipment and Appliances
Steamers, Trays and runners should be, cleaned and the inside
of the steamer be cleaned with runners should be washed then
rinsed. The water generating detergent solution and rinsed.
Steamer doors should be lightly greased occasionally and if it
is not in use, leave the door open to allow air to circulate.
Cleaning Kitchen Surfaces
Cooking Equipment and Appliances
Deep Fat Fryers. These should be cleaned daily after use
by doing the following:
1. Turning off the heat and allowing the fat to cool.
2. Draining off and straining the fat.
Cleaning Kitchen Surfaces
Cooking Equipment and Appliances
3. Closing the stopcock, filling the fryer with hot water containing
detergent and boiling for 10-15 minutes.
4. Draining off the detergent water, refilling with clean water plus
1/8 liter of vinegar per 5 liters of water and reboiling for 10-15
mins.
5. Draining off the water, drying the fryer, closing the stopcock
Cleaning Kitchen Surfaces
Cold Storage Equipment
In order to maintain the cold storage equipment such as
refrigerator and freezer at its peak of efficiency, the following
points should be observed:
Cleaning Kitchen Surfaces
Cold Storage Equipment
1. Defrost weekly. If it is not the automatic defrosting type, the control
should be turned to defrost; racks should be emptied, together with the
interior surfaces. It should be washed rinsed and dried. If it is not
defrosted regularly, excess frost accumulates in the cooling system, acts
as an insulator causing the motor to work longer than is necessary, thus
shortening the life of the components.
Cleaning Kitchen Surfaces
Cold Storage Equipment
Food should be stored sensibly in such a way that the cold
air can circulate all around. A qualified service repairman
should be called at the first sign of defect.
Cleaning Kitchen Surfaces
Storerooms and Cupboards
Just like cooking tools, cupboards can get greasy and dirty. Clean by
removing everything from the cupboard. Make some hot soapy
water. Wipe all of the surfaces in the cupboard or add a little dish
soap to a spray bottle with warm water to mist away the grime. Dry
the surface with a microfiber cloth. Sort out the things removed and
discard or disposed items no longer needed.
THANKYOU!
