Chapter 1

Clean and Maintain Kitchen Premise

Kitchen tools, equipment and premises
At the end of the chapter, students are expected to:
 Clean, sanitize, and store kitchen tools and equipment
 Clean and sanitize kitchen premises
 Identify types and uses of cleaning agents
 Identify sanitation procedures observed in cleaning kitchen tools, equipment and
premises
Tools and equipment used in the kitchen should always be cleaned and sanitized before
use. To prevent food contamination, utensils, tools and equipment surfaces that are in
contact with food must be cleaned as often as necessary. Equipment surfaces that are not in
contact with food should also be cleaned frequently to minimize accumulation of dust, dirt,
food particles, and others.

Cleaning Kitchen Tools and Equipment Used in Cookery

Cutting Tools and Equipment

Cutting tools and equipment such as knives, choppers, and cutting blades on machines
should never be misused. Correct knives should be used for appropriate job. Knives must always
be sharp and clean. Using blunt knife is more likely to cause a cut owing to excessive pressure
having to be used. Handles should be free from grease. They should be placed flat on the board
or table so that the blade is not exposed upwards. It should always be wiped clean with the edge
away from the hands.
Choppers should be kept sharp and clean when in use; care should be taken that no
other knives, saws, hooks, etc. can be struck by the chopper which could cause them to fly into
the air.
Cutting blades on machines should be given attention also. Guards should be in place
when the machine is in use. Before the guards are removed for cleaning, the blades must have
stopped revolving, and it should not be left unattended.

Measuring Tools and Equipment

Measuring tools such as measuring spoons, measuring cups, weighing scale and oven
thermometer need cleaning and sanitizing as well
Wash the measuring spoons in warm soapy water, and then rinse them in clear water.
You can use a soft sponge or cloth for regular cleaning. Be sure to clean the entire spoon
including the handle and then dry thoroughly with a dry, clean dish towel.
To make measuring cup easier to clean, add hot water, keep for a few minutes, rinse and
dry.
Weighing scales are cleansed by using a small brush to gently sweep any residue from the
balance. Use a moistened thin wipes with water and carefully clean the pan and around the
scales. Wipe dry. Remove the pan to facilitate more thorough cleaning. Don’t turn the scales
upside down to remove the residue.
In food preparation, it is not only the ingredients that are to be measured. Temperature of
the food, water, air and the humidity should also be considered. Thermometer is best for this
purpose. Hence, cleaning and sanitizing is important. An unsanitized thermometer can become a
food safety hazard rather than a preventive tool. Clean it by washing in hot soapy water. Rinse
and sanitize the probe with a clean sanitizing cloth dipped in a container of sanitizing solution.

Mixing Tools and Equipment

Mixing tools made of rubber are cleaned by scrubbing with hot water and then dried using
a dish towel.
Mixing bowls should be soaked for a few minutes, washed with water and detergent,
rinsed in clean water then dried upside down.
Food mixer should be lubricated frequently in accordance with manufacturer’s
instructions. All components as well as the main machine should be thoroughly washed and
dried. Care should be taken to see that no rust occurs on any part. The mincer attachment knife
and plates will rust if not given sufficient care.
Top-of-the-Range Equipment
For effective washing of pots and pans the following method should be observed:
 Pans should be scraped and all food particles placed in a bin
 Hot pans should be allowed to cool before being plunged into water
 Pans with food particles that have stucked to them should be soaked
 Frying pans should be thoroughly wiped with a clean cloth, they should not be washed
unless absolutely necessary
 Pots and pans and other equipment should be washed and clean with a stiff brush, steel
wool or similar article in hot detergent water

Baking Tools and Equipment

Baking sheets are made of various sizes of black wrought steel. The less they are washed,
the less they are likely to cause food to stick. New baking sheets should be well-heated in a hot
oven, thoroughly wiped with a piece of clean cloth and then lightly oiled. Before being used,
baking trays should be lightly greased with pure fat or oil. Immediately after use and while still
warm, they should be cleaned by scraping and wiping. If washing is necessary, hot soda or
detergent water should be used.
Rolling pins, wooden spoons and spatulas should be scrubbed in hot water with
detergent, rinsed in clean water and dried. Rolling pins should not be scraped with knife; this
can cause wood to splinter. Adhering paste can be removed with a cloth.
Trays and tins used for pastry work should be thoroughly cleaned with a dry cloth while
warm.

Cleaning of Large Electrical Kitchen Equipment

The following are some tips on how to clean large electrical equipment properly:
 Switch off the machine and remove the electric plug
 Remove particles of food with cloth, palette knife, needle or brush as appropriate
 Clean with hand and hot detergent water all removable and fixed parts. Pay particular
attention to threads and plates with holes or mincers
 Rinse the cutting tools and equipment thoroughly
 Dry and reassemble
 While cleaning, see that the exposed blades are not left uncovered or unguarded and that
the guards are replaced when cleaning is completed
 Any specific manufacturer’s instructions should be observed
 Test that the machine is properly assembled by plugging in and switching on

Methods of Cleaning and Sanitizing Kitchen Tools Equipment

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 then 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.
Rinse and dry.
 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 to item next time.

Proper Dishwashing Technique

To make sure dishwashing results in completely clean and sanitary kitchen tools, follow
the given techniques
1. Use three compartment sink when washing, rinsing and sanitizing tools and equipment
by hand.
2. Sinks must be large enough so that the items can be completely covered with water when
cleaned.
3. Each compartment of the sink must be supplied with hot or cold potable running water.
4. Suitable equipment must be made available if washing, rinsing and sanitizing cannot be
accomplished by immersion
5. Drain boards or dish tables must be prepared for soiled kitchen tools before washing and
at the same time for clean tools after sanitizing

Prior to the washing operations, the following must be observed:

 Scrape leftover found in the kitchen tools and equipment.
 Prewash the soiled tools to prevent large remnants of food to enter the sink. Food
remnants hamper the washing operation and can cause a breakdown of detergent
concentration which results in dirty film on dishes. Grease and food debris left after
washing will soil the rinse water
 Presort to systematize the storing of the tools

Procedure in Washing, Rinsing, and Sanitizing

1. Clean sinks before using it
2. Wash- rinse- sanitizes utilizing a 3- sink method or the so called three bucket
method.
a. First compartment or sin- wash with a hot detergent solution
b. Second compartment or sink- Rinse off with clean, hot water to remove the
detergent and to be successful in washing , the rinse water should be kept clean
and once soiled, it should be replaced at once
c. Third compartment or sink- sanitize food contact surfaces of all equipment and
utensils using the immersion method with the addiction of clean solution such
as hydrochloride, iodine or ammonium compound
Equipment too large to be sanitized by immersion must be rinsed, sprayed or
swabbed with solution at least twice the strength required for immersion sanitizing.
In the hand washing operation, do not use dishcloths, dish mops or soft sponges
because they become soiled, soggy and provide a medium for bacteria growth. Plastic
brushes with firm bristles provide the friction necessary for cleaning.
Clean thoroughly for effective sanitation. Keep the sinks and brushes clean. Drain
wash water frequently, refill with clean, fresh hot water and proper amount of detergent.

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.
 Clean and wipe dry all equipment before storing
 Use portable carts to transport cleaned and sanitized tools and equipment to storage
areas
 Wash also the carts with hot water and detergents with the addition of sanitizer
 Air dry and store utensils in a self-draining position
 Store cleaned tools and equipment at least six inches above the floor
 In racking, rack tools according to their sizes. Do not overcrowd resulting to the possibility
of breakages or damages
 Keep the storage area clean at all times, protected from pest infestation, dust and other
bacteria