TLE

COOKERY 7/8
Quarter 1
Module 2: Maintain Appropriate Kitchen Tools,
Equipment, and Paraphernalia

TLE_HECK7/8MT-0b-2
 OBJECTIVES
1. select various types of chemicals for cleaning and
sanitizing kitchen tools, equipment, and paraphernalia;
2. clean and sanitize kitchen tools and equipment
following manufacturer’s instructions use
cleaning tools, equipment, and paraphernalia in
accordance to
standard operating procedures maintain kitchen tools,
equipment, and work areas.
 Cleaning and sanitizing are common activities we
do in our kitchen aside from cooking. You should
be able to use the right cleaning agent as others
might be harmful for you and ones who will use
them. Example is cleaning agent we use for
dishes cannot be laundry bar soap as it might be
too strong and difficult to rinse. With that, we need
to be able to identify the right cleaning agent.
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.
CATEGORIES OF CLEANING AGENTS

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.
CATEGORIES OF CLEANING AGENTS

Solvent cleaners – Use periodically on surfaces

where grease has burned on. Solvent cleaners
are often called degreasers.
CATEGORIES OF CLEANING AGENTS

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.
CATEGORIES OF CLEANING AGENTS
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 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
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.
 Sanitizing Methods
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.
ADVANTAGES AND DISADVANTAGES OF
DIFFERENT CHEMICAL SANITIZERS
Chlorine
❖ Advantage- highly effective on variety of bacteria;
not affected by hard water; generally inexpensive.
❖ Disadvantage- Corrosive, irritating to the skin,
effectiveness; deteriorates during storage and
when exposed to light; dissolves rapidly; loses
activity in the presence of organic matter.
ADVANTAGES AND DISADVANTAGES OF
DIFFERENT CHEMICAL SANITIZERS
Iodine
❖ Advantage- Forms brown color that indicates strength;
not affected by hard water; less irritating to the skin
than is chlorine; and activity not lost rapidly in the
presence of organic matter.
❖ Disadvantage- Effectiveness decreases greatly with
an increase in acidity; should not be used in water that
is at 48-degree Celsius or hotter; and might discolor
equipment and surfaces.
ADVANTAGES AND DISADVANTAGES OF
DIFFERENT CHEMICAL SANITIZERS
Quaternary Ammonium Compounds
❖ Advantage- Nontoxic, odorless, colorless,
noncorrosive, nonirritating; stable to heat and
relatively stable in the presence of organic matter
❖ Disadvantage- Slow destruction of some
microorganisms; not compatible with some
detergents and hard water.
Cleaning and Sanitizing Utensils
3 Steps needed to Effectively Clean and
Sanitize Utensils
1. Washing
2. Sanitizing
3. 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. Sanitizing 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 sanitize 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.
 Three Sink Dishwashing Method

1. Scrape food from utensils and pots.

2. Wash in clean, hot, soapy water.
3. Rinse in clean water not lower than 43 degree
Celsius (110-degree Fahrenheit).
4. Sanitize in clean hot water at least 77 degree
Celsius (170-degree Fahrenheit for 45 seconds.
5. Air Dry on a corrosion resistant draining rack.
 Cleaning Dishes and Kitchen Utensils by
Hand
Remove any leftover food from your plates into
the trash or garbage disposal.
Tip: Don't pour any grease down your drain since it
could solidify and clog your pipes.
 Cleaning Dishes and Kitchen Utensils by
Hand

Fill your sink halfway with hot water and pour 1

tbsp. (15 ml) of dish soap.
Cleaning Dishes and Kitchen Utensils by
Hand
Work from lightly to heavily soiled dishes.
Start by cleaning drinking glasses then move onto
cleaning your plates and bowls. Lastly, soak and
clean any pots, pans, or other cookware.
 Cleaning Dishes and Kitchen Utensils by
Hand
Wash your dishes underwater with a sponge or
dishcloth.
Keep the dishes underwater as you scrub them to
loosen any stuck-on food.
Cleaning Dishes and Kitchen Utensils by
Hand
Rinse off the soap with clean hot water.
After you wash a dish, rinse it underneath
the hottest water you can handle until the
suds are gone.
 Cleaning Dishes and Kitchen Utensils by
Hand
Let the dishes dry in a rack or on a clean towel.
Set the dishes inside of a drying rack on your
counter. If you don’t have a drying rack, set the
dishes upside-down on a clean towel so they have
a chance to dry.
Cleaning Dishes and Kitchen Tools Using
Dishwasher Machine
Remove leftover food on your plates.
Try to remove as much as you can so it doesn’t
clog your dishwasher. After you scrape the food
from the dishes, rinse them in the sink to remove
any smaller pieces that still may be stacked.
Cleaning Dishes and Kitchen Tools Using
Dishwasher Machine
Put cups, plastics, and bowls on the top shelf
of your dishwasher.
Make sure all your dishes are dishwasher-safe, or
else they may melt or get destroyed when you run
a cleaning cycle.
Cleaning Dishes and Kitchen Tools Using
Dishwasher Machine
Load plates and cookware on the bottom rack.
Keep large flat pans on the sides or the back of the
bottom rack so it doesn’t block the detergent
compartment. Stand your plates on end so the dirty
side faces the water sprayer.
Cleaning Dishes and Kitchen Tools Using
Dishwasher Machine
Put the silverware into the compartment on the
bottom rack or door.
Make sure the handles of your silverware are at the
bottom of the compartment, so the dirty parts get
cleaned. Leave space in between each utensil so
the water can get in between the surfaces.
Cleaning Dishes and Kitchen Tools Using
Dishwasher Machine
Fill the designated compartment with a
detergent made for use in a dishwasher.
Avoid using liquid dish soap since it will leave
foamy residue on your dishes.
 Cleaning Dishes and Kitchen Tools Using
Dishwasher Machine
Turn on the dishwasher.
Close the dishwasher door, select the cycle you
want to run, and press start. Let the dishwasher run
until it’s completed.
 Cleaning Dishes and Kitchen Tools Using
Dishwasher Machine
NOTE
• Set your dishwasher in normal cycle if you are
doing a regular wash.
• Set your dishwasher in delicate cycle if your
dishes are lightly soiled or if you have glassware
in your dishwasher.
• Set your dishwasher in heavy duty cycle if you’re
cleaning pots and pans.