ST. JOSEPH’S INSTITUTE, INC.

Technology and Livelihood Education

Candon City, Ilocos Sur GRADE 9
School Year 2021 – 2022 HANDOUT # 1

MAINTAINING KITCHEN TOOLS AND EQUIPMENT

Mise’ En Place is a French term which means “set in place” that is you have everything ready to cook and in its
place. These are advance preparations that you need to perform to save time. You should be able to identify and prepare all
the needed tools and equipment as well as all the ingredients to make the preparation and cooking easy.

Classification of kitchen tools and equipment and their uses

Kitchen tool is a small hand-held tool used for food preparation. This includes the following categories:

1. Cooking cutlery/ cutting tools. These tools are used to cut, chopped, slice, dice or mince ingredients.
(Chef’s knife, Santoku, Carving knife, Serrated knife, Paring knife, Kitchen shears )

2. Measuring tools. These tools determine the exact and precise quantity and weight of the ingredient and the time
needed to ensure the doneness or readiness of the dish.
(Measuring spoon, dry/liquid measuring cup, kitchen scales and timer)

3. Mixing tools. They incorporate air to the mixture through mixing or stirring. These tools are also used for flipping and
turning foods. (Spoons, spatula, tongs and whisks)

4. Baking tool. These tools are commonly used for baking purposes
a. Baking tins – are used to hold runny batters and thick solid masses of food. The foods/mixtures are placed in
the pan then baked in the oven.
b. Cooling rack – helps air to circulate around your freshly baked cake or biscuits, thus sogginess can be avoided.
c. Mixing bowl – is a deep container where ingredients are place and mix.
d. Pastry brush – is used to glaze pastries with egg or milk
e. Rolling pin – is used to shape or flatten dough

5. Food Preparation utensils.

a. Colander – this is used for draining food cooked in water
b. Corkscrew – this is used in piercing and removing cork from a bottle
c. Cutting board – a handy board which can be made of plastic or wood block on which food can be cut.
d. Funnel – channels the liquid or fine-grained substances into containers with small openings
e. Mortar and pestle – this is used to crush food such as garlic and pepper.
6. Cookware.
a. Stockpot – has straight sides and is taller than wider, used to cook large quantities of liquid ranges such as
stocks and soups.
b. Sauté pan – used to fry and sauté foods
c. Wok - it is useful for fast range top cooking. It is well suited for tossing ingredients
d. Cast- iron skillet – is a heavy pan that can withstand high heat. It is useful for frying and sautéing a variety of
items, either on a steady heat or desired heat.

Kitchen equipment, are usually referred to the larger items in our kitchen that handle the bulk of the preparation and cooking
processes. These are usually powered by electricity or gas. This includes the following categories:
1. Storage equipment – are units that can store foods for long period of time (Freezer and cooler)

2. Preparation equipment
a. Slicer – cut food into uniform sizes
b. Bench mixer – is used to mix or whip dough and batters. It can be used to slice, chop, shred or grate foods by
using different attachments
c. Food processor – are used to grind, puree, emulsify, crush and knead foods.
d. Blender – have stainless steel blades that can be used to blend and mix a variety of ingredients. It can also
crush ice.
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ST. JOSEPH’S INSTITUTE, INC. Technology and Livelihood Education
Candon City, Ilocos Sur GRADE 9
School Year 2021 – 2022 HANDOUT # 1

3. Cooking equipment
a. Deep fat fryer – a kitchen appliance used for deep frying or submerging food into oil at high heat.
b. Open burner range – this burner is common in residential gas ranges. It is not sealed underneath, allowing
oxygen to move freely and therefore generates higher heats.
c. Griddle – it can be flat or ridges where food is cooked directly on its surface.
d. Microwave oven – cooks’ food by exposing it to electromagnetic radiation.
e. Broiler – cook food quickly from start to finish using intense and direct heat located above the food.
f. Deck oven – also known as stack oven. It is used for baking, roasting and braising

CLEAN SANITIZEAND STORE KITCHEN TOOLS AND EQUIPMENT

A very important part of the standard operating procedures that make up your food safety program is cleaning and
sanitizing procedures. Any kitchen tools and equipment will last long if given proper care . If they are not properly cleaned
and sanitized, this allows harmful microorganisms to contaminate foods.
Cleaning is the process of taking away food and other types of soil from dishes or any kitchen tools and equipment.
Cleaning is done with a cleaning agent that can remove food, soil or other substances.

Cleaning Compounds
1. Detergents. These are cleaning agents, solvents or any substance used to wash tableware, surfaces, and
equipment. Example: soap, soap powders, cleaners, acids, volatile solvents and abrasives
2. Solvent Cleaners. These are 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.
3. Acid Cleaners. Used periodically in removing mineral deposits and other soils that detergents cannot eliminate
such as scale in steam tables, lime build up on dishwashing machines and rust on shelving. (Ex.: phosphoric
acid, nitric acid, etc.) These products vary depending on the specific purpose of the product.
4. 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.

Steps in maintaining kitchen tools and kitchen

Pre clean Wash and rinse Sanitize Dry

HOW TO CLEAN SOME KITCHEN TOOLS AND EQUIPMENT

KITCHEN TOOLS HOW TO CLEAN
/EQUIPMENT
 Don’t dump knives into a sink of soapy water
 Hold the knife with the blade pointed away from you
 Using a dishcloth, wipe the blade from the top to the sharp edge
Knife
 Hold the handle and rinse the knife thoroughly under very hot running water.
 Wipe dry using the same method as you did for washing
 Put it away

 Remove all food and remove shelves and drawers

 Wipe down refrigerator interior
Refrigerator
 Clean shelves and drawer
 Dry interior

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ST. JOSEPH’S INSTITUTE, INC. Technology and Livelihood Education
Candon City, Ilocos Sur GRADE 9
School Year 2021 – 2022 HANDOUT # 1
 Allow to cool before washing or soaking to prevent accidental burns
 Wash them using warm soapy water
 If food or grease is badly burned in the surface, the pan should be filed with water and allow
Cookware
to boil hard for 5 minutes
 Rub them with steel wool cleaner and rinse thoroughly with warm water.
 Let it dry or wipe with dry cloth

 Use a scraper to clean difficult area

 Wipe to remove debris
Ring burner
 Wash with detergents and hot water, rinse and sanitize
 Rinse and allow to air dry

SANITIZING is the process of reducing or destroying disease causing organisms which may be present on equipment or
tools after cleaning. This can be done either by heating, using chemicals or using radiation

2 methods of sanitizing
1. Thermal/Heat sanitizing. It involves the use of hot water or steam. There are 3 methods on using heat to sanitize
tools or equipment – steam, hot water, and hot air. Hot water is the common method use at home and in most
restaurants.
2. Chemicals. Chlorine, iodine and quaternary ammonium are the approved chemical sanitizers
Remember:
 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.

REFERENCES

ONLINE:
Kitchen tools and equipment and their uses
youtube.com/watch?v=PzmHA7HZzGM
youtube.com/watch?v= sJQSYoy6xB0
Kitchen Essentials: Utensils
youtube.com/watch?v= vqgN2dEzH4c
How to hand wash dishes: 10 Handy Dish Washing Tips
youtube.com/watch?v= qddGMCplL2o
Cleaning and Sanitizing – Food Service
youtube.com/watch?v=r0sWf0jf6t4

Book:
Fulido, R. (2016). Cookery. Solaire Publishing

Learning Module
Department of Education. (2004).Kitchen tools and Equipment. Technology and Livelihood Education – Cookery 9
Learning Module Quarter 1.

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ST. JOSEPH’S INSTITUTE, INC. Technology and Livelihood Education
Candon City, Ilocos Sur GRADE 9
School Year 2021 – 2022 HANDOUT # 1