COOKERY WHAT IS CLEANING, SANITIZINGAND DISINFECTING?

KNIFE SKILL AND MAINTAIN KITCHEN PREMISES Sanitizing should be done by either cleaning, disinfecting, or both. Sanitizing
CLEAN AND MAINTAIN KITCHEN PREMISES means that you are lowering the number of germs to a safe level. What is
Any cook should be familiar in cleaning tools and equipment. today in time of considered a safe level depends on the public health standards or
pandemic, it is important to identify and classify the tools and equipment requirements at a workplace, school, etc. for example, there are sanitizing
needs in cleaning kitchen premises. In this information sheet the procedures for restaurants and other facilities that prepare food. What you
students/trainees identify and classify the following tools and equipment do to sanitize will vary, depending on your needs.
needs to clean and maintain kitchen premises. 5S
RUBBER  Rubber gloves are a must in every kitchen since you 5S is a system for organizing spaces so work can be performed efficiently,
GLOVES would want to protect your tender and beautiful hands from effectively, and safely. The system focused on putting everything where it
the abrasive surface and cleaning chemicals including washing belongs and keeping the workplace clean, which makes it easier for people to
bar or liquid do their jobs without wasting time or risking injury
BRUSH  Kitchen tile and chimney can be cleaned monthly SORT  remove unnecessary items from each area
with brushes and sponges to remove any oil stains SET IN ORDER  organize and identify storage for efficient use
SPIN MOP  A pin mop with wheels can help is easier mopping SHINE  clean and inspect each area regularly
kitchen spills and general floor cleaning without having to STANDARDIZE  incorporates 5S into standard operating
strain your back. The bendable neck of the mop helps you procedures
reach beneath fridge and tables to clean well. Usage in SUSTAIN  assign responsibility, track progress, and
aromatic anti-bacterial cleaning liquid will maintain hygiene in continue the cycle
the kitchen. 5S was created in Japan, and the original “S” terms were in Japanese, so
SPRAY  Spray window wipe can ease the weekly window English translations or each of the five steps may vary. The basic ideas and
WINDOW cleaning an easier task. It helps in even spread of cleaning connections between them are easy to understand, though.
liquid or water; wipes can clean the glass panes very well. ENGLESH TERM JAPANESE TERM DESCRITION
SPONGE  This sponge wipe can be used to clean the surface of Sort Seiri Tidiness
the kitchen appliances once in a while to avoid any oily Set in order Seiton Orderliness
accumulations Shine Seiso Cleanliness
STEEL  Steel scrub, scrub with sponge and fiber scrub pads Standardize Seiketsu Standardization
Sustain shitsuke Discipline
SCRUB are a very must in every kitchen to clean the daily utensils and
cutlery. Scrub with sponge can be used on ceramic dinner ware
and any glass and melamine utensils STOCKS AND THICKENING AGENTS
PLASTIC  A plastic garbage bag holder can be convenient to HOW TO PRODUCE STOCK?
GARBAGE dump the kitchen waste, especially while cutting veggies and STOCK STOCK MAIN INGREDIENTS
BAG fruits on the countertop. You could fix it to one of your kitchen Chicken stock Chicken bones/ meat
HOLDER drawers until the day’s preparation for cooking is duly Fish stock/feud made(??) Fish bone / meat
completed Vegetable stock vegetable
WIRE  Wire brushes exclusive for cleaning; it could be very WHITE METHODS OF COOKING Boiling
BRUSH helpful to tidy the least accessed areas like window rails, STOCK (Moist heat cooking)
faucet, and taps or clogged gas burners. Have multiple wire MAIN INGREDIENTS Meat/bones: Poultry, Pork,
brushes specifically meant for their job and clean the brushes Seafood, Beef
evert time after use PROCEDURE lagay lang onion, carrots,
MINI  Mini dust pan and broom are helpful in collecting the celery, chicken (leg part,
DUST PAN scraped peels and discards veggies and fruits or food leftovers salt, pepper, bay leaf, 1
liter water then boil
TYPES OF CLEANING AGENTS BROWN METHODS OF COOKING Browning and boiling
 Different cleaning agents are used depending on the item to be STOCK (Combination cooking)
cleaned the cleaning method and the type of soiling found on the item there MAIN INGREDIENTS Meat/bones: Poultry, Pork,
are four (4) main types of cleaning agents used in commercial kitchens: Seafood, Beef
DETERGENT  Are most common type of cleaning agent and are PROCEDURE sauté butter, onion,
S used in home and commercial kitchens. They work by carrots, celery sauté then
breaking up dirt or soil, making it easy to ash it away. The add chicken(wings) brown
detergents used in commercial kitchens are usually lang ng konti pa then add 1
synthetic detergents made from petroleum products and liter water and boil.
may be in the form of powder, liquid, gel or crystals INGREDIENT White Onion, carrots, celery, chicken, black pepper,
DEGREASER  Are sometimes known as solvent cleaners and are S salt, bay leaf
used to remove grease from surfaces such as oven tops and PREPARATIONS / PRONOUNCIATION
grill backsplashes. Methylated spirits or white spirit were MIREPOIX  is the aromatic flavor base made by lightly cooking
commonly used as degreasers in the past most food /Meer- onions, celery, and carrots. ... Mirepoix is traditionally used as
businesses now try to use non-toxic, non-fuming degreasers Pwah/ a flavoring ingredient, which means the vegetables are
in their operations to prevent chemical contamination typically strained out or removed from the final dish before
ABRASIVE  Are substances or chemicals that depend on the end of the cooking process.
rubbing or scrubbing action to clean dirt from hard surfaces BOUQUET  Is a bundle of herbs usually tied together with string
in commercial kitchens, abrasives are usually used to clean GARNI and mainly used to prepare soup, stock, casseroles and
floors, pots and pans abrasive should be used with care as /Bukey various stews.
they may scratch certain types of materials used for kitchen Garni /  Nakabalot sa cheese cloth
equipment such as plastic or stainless steel
MISE EN  a culinary process in which ingredients are prepared
ACID  Are the most powerful type of cleaning agent and PLACE and organized (as in a restaurant kitchen) before cooking
CLEANERS should be used with care. If they are not diluted correctly, /Mis-En - Wash and chop vegetables the night before the party:
acid cleaners can be very poisonous and corrosive, acid Plas/ Professionals call it mise-en place; we call it making life easier.
cleaners are generally used to remove mineral deposits and
 Organization of tools and ingredients
are useful for descaling dishwashers or removing rust from
restroom facilities
 THICKENING AGENT
ROUX  Roux is a perfect way to add viscosity to various
soups and sauces, especially 4 out of the 5 mother sauces
used in the French cuisine. Equal parts flour and fat are
whisked in a hot pan until smooth, and then cooked to either
a white, blonde, or brown roux depending on desired
caramelization and depth. Gluten free flours can be used in
place of the more common flours to offer more options for
your gluten sensitive patrono
 INGREDIENTS: butter and flour
 RATIO/MASUREMENT: 1:1
NOTE
WHITE  Butter, flour (mix until maging
ROUX parang paste)

BROWN  Butter (susunugin), Flour

ROUX  Oily dahil sa sunog na butter
 Ginagamit sa gravy, espanola sauce
SLURRY  Using starches such as cornstarch, arrowroot
powder, and the like require more than simply adding the
powder to your batch of soup. If added straight to the pot in
this way, the starch will ------- and not homogenously
disperse throughout our dish
 INGREDIENTS: water and cornstarch
 RATIO/MASUREMENT: N/A

SUBTOPIC
Broth  For short time
cubes  Pwede naman
 Enhancer
Vetsin  Pwede
 Enhancer