Target

Cleanliness is vital in every kitchen where food is prepared,

cooked and served. In order to avoid contamination, kitchen tools, equipment and
other utensils used in the preparation of food as well as its premises should be
cleaned and sanitized, and store properly after each use.
This Learning Module is designed to equip you wit essential Knowledge,
Skills, and Attitude in performing the task on Clean and Maintain Kitchen Tools
and Premises which will lead you to acquire National Certificate Level II.
This Learning Modules includes information and activities to develop
desirable values, skills and understanding through step-by-step procedures and
helpful techniques that will guide you on how to clean, sanitize and maintain
kitchen tools and premises. Performance tasks and applications to real life
situations are also included for lifelong learning.

After going through this learning module, you are expected to:

Objective:
 Clean, sanitize, and store kitchen tools and equipment.
(TLE_HECK9- 12KP-Ia-1)
Sub-task:
1. Recognize kitchen tools and equipment to be cleaned and sanitized;
2. Identify the chemicals to be utilized in cleaning and sanitizing
kitchen tools and equipment;
3. Prepare cleaning agents in accordance with the manufacture’s
instruction/procedure;
4. Clean and sanitize kitchen tools and equipment; and
5. Store cleaned kitchen tools and equipment.

1
 Jumpstart

Activity 1.1

Directions: Chose the correct name of the tools, equipment and cleaning agent for
each picture. Write the letter of the correct answer on your answer sheet.

1.
A. Casserole
B. Earthenware
C. Glass
D. Pots and Pans

Backfence.net

2. A. Citrus Zest
B. Kitchen Shear
C. Peeler
D. Scissors
Dreamstime.com

3. A. Grater
B. Peeler
C. Potato masher
D. Sifter
PNGio.com

4. A. Baller
B. Coconut grater
C. Knife
D. Peeler
Gograph.com

5. A. Burner
B. Gas stove
C. Gas tank
D. Shellane
Clipart.com

2
6.
A. Bread toaster
B. Microwave oven

C. Oven
D. Oven toaster

Clipart-library.com

7. A. Chiller
B. Cooler
C. Freezer
D. Refrigerator

Clker.com

8.
A. Meat blender
B. Meat chopper
C. Meat grinder
D. Meat slicer
ClipartKey.com

9. A. Cast Iron
B. Glass
C. Plastic container
D. Teflon
Dailycheapskate.com

10. A. Acid cleaner

B. Abrasives
C. Detergents
D. Solvent cleaner

Canstockphoto.com

11. A. Acid cleaner

B. Abrasives
C. Detergents
D. Solvent cleaner
Pngfuel.com

12. A. Acid cleaner

B. Abrasives
C. Detergents

3
 D. Solvent cleaner
Clipartlibrary.com

4
13. A. Blender
B. Juicer
C. Grinder
D. Mincer

ClipartKey.com

14. A. Double boiler

B. Casserole
C. Gas stove
D. Steamer

123RF.com

15. A. Gas range

B. Gas stove
C. Gas tank
D. Shellane
ClipartKey.com

5
 Discover
Learning Outcome 1
Clean,Sanitize and Store Kitchen Tools and Equipment
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
another.

Lesson Information 1.1

The following are list of cooking materials, kitchen utensils and equipment that are
commonly found in the kitchen.

COOKING MATERIALS

Aluminum is mostly used in the kitchen and most popular

because it is lightweight, attractive and less expensive. It
requires care to keep it shiny and clean. It also 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
while acid vegetables like tomatoes will brighten it.
Amazon.com

Stainless Steel is the most popular material used for tools and
equipment, but it is more expensive. It is easier to clean and
shine and will not wear out easily. 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.
Amazon.com

Cast Iron is durable but must be kept oiled to avoid rusting.

Salad oil with no salt or shortening can be rubbed inside and
out and dried. Wash with soap (not detergent) before using.

inductionguide.com

Double boiler is used when temperature must be kept

below
boiling, such as for egg sauces, puddings, and to keep
food
warm without overcooking.

Aliexpress.com

6
KITCHEN TOOLS

Can opener is used to open food containers.

Amazon.com

Colanders also called a vegetable strainer are essential for

various tasks from cleaning vegetables to straining pasta or
contents.
Amazon.com

Strainer is used to sift liquids and separate solid contents from

its juices.
Amazon.com

Cutting boards are wooden or plastic board where meat,

fruits
and vegetables are cut.

Amazon.com

Funnels are used to fill jars, made of various sizes of stainless

steel, aluminum, or of plastic.

Vitlab.com

Garlic Press is a kitchen tool which is specifically designed for

the purpose of pulping garlic.
Quora.com

Grater is used to grate, shred, slice and separate vegetables such

as carrots, cabbage and cheese.

Amazon.com

Kitchen shears are practical for opening food packages, cutting

tapes or strings or simply remove labels or tags from
items.
Other cutting tools such as box cutters are also handy
for
opening packages.
Amazon.com

Potato masher is used for mashing cooked potatoes,

turnips,
carrots or other soft cooked vegetables.

amazon.com

Rotary egg beater is used for beating small amount of eggs or

batter. The beater should be made of stainless steel.

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 Scraper is a rubber or silicone tool used to blend or scrape the
food from the bowl.

Serving spoons are bowl on a handle use serving, or eating

food.

Amazon.com

Serving tongs are used to grab and transfer food items, poultry
or meat portions to a serving platter, hot deep fryer, and plate.
They give you a better grip especially when used with a deep
fryer, or a large stock pot or at then barbecue.
Amazon.com

Spatula is used to level off ingredients when measuring

and to
spread frostings and sandwich fillings.

Amazon.com

Temperature scales are used to measure heat intensity.

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

Whisks are used for blending, mixing, 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.
Amazon.com

Wooden spoons are made of hard wood which are used for
creaming, stirring, and mixing.

Amazon.com

MEASURING TOOLS

Measuring cup for liquid ingredients is commonly made up of

heat-proof glass and transparent so that the liquid can be
seen.
Amazon.com

Measuring spoons are used to measure small amounts of both

liquid and dry ingredients.

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 Amazon.com

Weighing 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.
Amazon.com

Portion Scale is used for weighing light food items.

Amazon.com

Kinds of Knives according to Use

French knife is used to chop, dice, or mince food. Heavy knives

have a saber or flat grind.

Amazon.com

Fruit and salad knife is used to prepare vegetables, and fruits.

Ebay.com

Citrus knife has a two-sided blade and serrated edge. It is used

to section citrus fruits.
Ebay.com

Paring knife is used to core, peel, and section fruits and

vegetables. Blades are short, concave with hollow ground.

Ebay.com

Vegetable peeler is 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.
Ebay.com

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10
EQUIPMENT

Equipment may refer to a small electrical appliance, such as mixer, or a

large expensive power operated appliance such as a range or refrigerator.
Equipment like range, ovens, and refrigerators 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.
Clipartlibrary.com

Oven a chamber or compartment used for cooking, baking,

heating, or drying.

Clipartlibrary .com

Microwave ovens used for cooking or heating food.

Clipartlibrary.com

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).

clipartKey.com

Gas Range is multi-purpose equipment used for

surface cooking as well as baking and roasting.

Amazon.com

Meat Grinder is used for grinding meat.

clipartKey.com

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Lesson Information 1.2

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 COMPOUND

Detergent these are cleaning agents, solvents or any substance

used to wash tableware’s, surfaces, and equipment.
Example: soap, soap powders, cleaners, acids, volatile solvents
and abrasives.

Usatoday.com

Solvent Cleaners commonly referred to as degreasers used on

surfaces where grease has burned on. Ovens and grills are
examples of areas that need frequent degreasing. These products
are alkaline based and are formulated to dissolve grease.

Acid Cleaners is used periodically in removing mineral deposits

and other soils that detergents cannot eliminate such as scale in
washing machines and steam tables, lime buildup on dishwashing
machines and rust on shelving. (Ex.: phosphoric acid, nitric
acid,etc.) These products vary depending on the specific purpose
of the product.
Tractorsupply.com

Abrasives are generally used to remove heavy accumulations of

soil that are difficult to remove with detergents, solvents and
acids. These products must be carefully used to avoid damage to
the surface being cleaned.
Dalconhygeine.com

Other chemicals used for cleaning and/or sanitizing kitchen equipment and
utensils are the following:
1. ammonia 2. dish washing liquid
3. chlorine 4. carbolic acid
5. Timsen 6. disinfectants
7. soap

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Lesson Information 1.3

Safety is the state of being "safe" the condition of being protected from harm or
other non-desirable outcomes. Safety can also refer to the control of recognized
hazard in order to achieve an acceptable level of risk.

The following are the cleaning agents with the manufacture’s

instruction/procedure;

When using cleaning agents

 Remember to follow manufacturers’ instruction.
 Ensure you have the correct chemical for the type of tools/equipment
and the task in hand
 Always follow dilution rates
 Remember to wear PPE when handling cleaning agents
 Do not substitute one type of detergent for another unless the
intended use is stated clearly in the label.

Lesson Information 1.4

Are you ready to clean kitchen tools and equipment? Here are the procedures on
how to wash/clean tools and equipment.

Methods of Cleaning Equipment

 Foam – You use this to increase the contact time of the chemical solutions to
improve cleaning with less mechanical force.
 High Pressure – used to increase mechanical force, aiding in soil removal. In
high pressure cleaning, chemical detergents are often used along with an
increase temperature to make soil removal more effective.
 Clean In Place (CIP) – is utilized to clean the interior surfaces of tanks and
pipelines of liquid process equipment. A chemical solution is circulated
through a circuit of tanks and or lines then return to a central reservoir
allowing the chemical solution to be reused. Time, temperature and
mechanical force are manipulated to achieve maximum cleaning.
 Clean Out of Place (COP ) – is utilized to clean the parts of filters and parts of
other equipment. This requires disassembly for proper cleaning. Parts
removed for cleaning are placed in a circulation tank and cleaned using a
heated chemical solution and agitation.
 Mechanical – it normally involves the use of brush either by hand or a
machine such as a floor scrubber. Mechanical cleaning uses friction for food
soil removal.

Fundamental Cleaning Procedures

1. Scrape and Pre-rinse – soiled equipment surfaces are scraped and rinsed with
warm water to remove loose food soils.
2. Cleaning Cycle – the removal of residual food soils from equipment surfaces is
based on the manipulation of the four basic cleaning factors and the method of
cleaning. Typically, alkaline chemical solutions are used for the cleaning cycle.
3. Rinse – rinse all surfaces with cold to hot water, depending on the temperature
of the cleaning cycle to thoroughly remove all remaining chemical solution and food
soil residues.

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4. Acid Rinse – a mild acid rinse of the equipment neutralizes any alkaline residues
left and removes any mineral soil present.
5. Sanitize – all equipment surfaces are rinsed or flooded with a sanitizing agent.
Both time and chemical concentration are critical for optimum results.

Tips and Warnings

 Wash glassware first, before greasy pots and pans.
 Rubber gloves will protect hands and manicures, and allow you to use hotter
water for washing and/or rinsing.
 Dishes may be hand dried with a clean cloth.
 Try adding a tablespoon of baking soda to soapy water to soften hands while
cutting grease.
 Never dump sharp knives into soapy dishwater where they cannot be seen.
 Laundry detergents or automatic dishwater detergents should not be used for
hand washing dishes.
 Keep dishwashing liquid out of the reach of children.

Tips:
1. Dishes can be washed easily if you keep them under the water while scrubbing
them for particles to lift away. Bring the dish out of the water to check for any
missed spots.
2. Stacking a few dishes in the sink at a time allows dishes a few minutes of
soaking time while you wash another dish.
3. Try drying pots and pans with a paper towel to reduce residue from the pan
which causes staining the dishcloth.
4. Don’t soak aluminum while dishwashing for it may cause darkening. Dish
washing silverware can be tricky. Use a lint free cloth for drying silverware.

Equipment Sanitation Procedures

1. Range
a. Remove all burnt sediments and wipe grease from top of range after each use.
b. Scrape grease from curbs and openings hinges.
c. When cool, wash top of range
d. Run oiled cloth over top of range
e. Clean oven by removing grates, scraping off food deposits, washing and drying.
f. Keep burners clean. Gas burners can be soaked and scrubbed with stiff brush
while electric burners should be cleaned with a brush or with a damp cloth.
g. Before replacing, rub with oil-damped cloth.
2. Dishwashing machine
a. Remove strainer pans, wash and stock outside machine until next use.
b. Scrub inside frequently with stiff brush.
c. Remove and clean the wash and rinse arms and fits daily to remove foreign
particles.
d. Wash tables and top of machine
e. Clean nozzles.
f. Do a special periodic cleaning in hard water area.
3. Slicers
a. Clean immediately after using, especially after slicing vegetables and nuts.
b. Remove all parts to clean
c. Dry and cover knives after cleaning with oil-damped cloth.
d. Wash carriage slides thoroughly.

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e. Wipe outside with cloth.
f. Clean table and pedestal under slicers.
g. Replace guard after cleaning.
4. Refrigerator
a. Wipe up spilled foods immediately
b. Wash inside shelves and trays at least twice a week with baking soda.
c. Rinse and dry thoroughly
d. Flush drains weekly
5. Sink and Drains
1. Keep outlet screened at all times
2. Flush daily with 1 gal. of solution, made up of strong solution soda (4oz.to 2 gal.
of water)
3. Clean and replace greased tray regularly.
4. Use force pump if drain is slow
5. Replace washers immediately on leaking faucets

Lesson Information 1.5

Of course you will not just leave the cleaned and sanitized kitchen tools and
equipment in a place that is exposed to dust and/or microbes, right? The next topic
will give you the complete idea on proper storage of kitchen tools and equipment.

Proper Storage of Kitchen Tools and Equipment

Proper storage and handling of cleaned and sanitized equipment and
utensils are very important to prevent recontamination prior to use.
Cleaned and sanitized equipment and utensils must be:
 stored in clean storage areas; and
 handled properly to minimize contamination of food contact surface.

10 Steps in Organizing Kitchen Cabinets

1. Pretend it has a glass door and that everyone is going to see what’s inside.
2. Remove all the equipment and scrub shelves with soapy water.
3. Think about what you reach most often and make sure it gets a position that’s
easy to reach.
4. 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)
5. Take a step back after one shelf is done and makes someone else look at what
you’ve done.
6. They should be stored in a clean dry place adequately protected against vermin
and other sources of contamination
7. Cups, bowls, and glasses must be inverted for storage.
8. When not stored in closed cupboards or lockers, utensils and containers must
be covered or inverted whenever possible. Utensils must be stored on the bottom
shelves of open cabinets below the working top level.
9. Racks, trays and shelves must be made of materials that are imperious,
corrosive-resistant, non-toxic, smooth, durable and resistant to chipping.
10. Drawers must 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.

15
 Explore

Activity 2. Use Me!!

A. Directions: Complete the table by identifying which tool or equipment is used in

the following kitchen tasks. Write your answers on your answer key.

Tool or Equipment
1. measure 1 cup vinegar in preparing
papaya relish
2. cover the cake with butter cream
frosting
3. open the fruit cocktail can for
macaroni salad
4. transfer the 1000 ml pouched oil in
a plastic container
5. garnish my yema cake with cheese
6. portion cured pork ham for into ½
kg
7. lift the fried chicken wings from the
hot oil to the platter
8. keep the fresh tuna fish to be used 3
days from now
9. make a fruit smoothie for my mother
10. roast chicken for dinner

B. Directions: Complete the table by identifying the cleaning agent to be used in the
following situations. Write your answers on your answer sheet.

Cleaning or Sanitizing Chemical

11. clean the oven grates after roasting
chicken for dinner
12. clean blender after making fruit
smoothie
13. clean counter top after preparing
butter cream frosting
14. clean soy container before
replenishing
15. clean the cutting board after slicing
carrots

16
 Deepen
Activity 3. Name Me!!
Directions: Identify the different kitchen tools and equipment used in doing various
task in the kitchen. Write your answers in your answer sheet.

1. 6.

2. 7.

8.

3.

4. 9.

5. 10.

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 Gauge

Direction: Identify what is asked in the statements. Choose the letter of your
answer and write it on your answer key.

1. What tool is used in washing vegetables and in draining cooked pasta?

A. Can opener C. Funnel
B. Colander D. Wooden spoon
2. What measuring tool is used in measuring the internal temperature of a roast
meat?
A. Candy thermometer C. Oven thermometer
B. Meat thermometer D. none of the above
3. Which of the following types of knife is specifically used when coring, paring and
sectioning fruits?
A. Citrus knife C. Kitchen knife
B. French knife D. Paring knife
4. What type of measuring tool is used to weigh ingredients in large quantity?
A. Dry measuring cups C. Measuring spoons
B. Kitchen scale D. Measuring urn
5. Which of the types of serving spoons is used for dishes with sauces as pork
adobo and caldereta?
A. Perforated C. Solid
B. Slotted D. all of the above
6. What equipment is used when thawing frozen food?
A. Blender C. Refrigerator
B. Microwave oven D. Oven
7. Which equipment is used for various tasks, as whipping, pureeing, and
liquefying ingredients?
A. Blender C. Refrigerator
B. Microwave oven D. Oven
8. What sanitizing agent is commonly used in restaurants?
A. Chlorine C. Hot water
B. Hot air D. Iodine
9. Which of the chemicals is used in cleaning and braking down household grime
or stains from oils and wine stains?
A. Acid cleaner C. Dishwashing liquid
B. Detergents D. Household ammonia
10. Which cleaning chemical is used in removing heavy accumulations of soil from
tools and equipment?
A. Abrasive cleaner C. household ammonia
B. Dishwashing liquid D. Solvent cleaner

18