Clean, Sanitize and

Store Kitchen Tools

and Equipment
Cleaning and sanitizing kitchen tools and
equipment must be part of the standard
operating procedures that make up your food
safety program. Improper cleaning and
sanitizing kitchen surfaces allow harmful
microorganisms to be transferred from one
food to another.
 Personal Protective Equipment
 Apron
 Hat/hair net
 Mask
 Gloves
 Non slip shoes
The following are list of cooking materials, kitchen utensils
and equipment that are commonly found in the kitchen.
 

Cooking Materials

1. Aluminum - is mostly used in the kitchen and

the 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.
2. Stainless Steel

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
3. Glass

 isused for salad making and dessert but not

practical for top or surface cooking. Great care is
needed to ensure for long shelf life.
4. Cast Iron
 isdurable 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.
5. Double boiler
 is used when temperature must be kept below
boiling, such as for egg sauces, puddings; it is used
to keep food warm without overcooking.
6. Teflon
 is a special coating applied inside aluminum or
steel pots and pans. It prevents food from sticking
to the pan.
 Kitchen Tools

1. Can opener
2. Colanders
3. Plastic and Hard Rubber Knifes
4. Cutting boards
5. Funnels
6. Garlic Press
7. Graters
8. Kitchen shears
9. Potato masher
10. Rotary egg beater
11. Scraper
12. Serving spoons
13. Serving tongs
14. Spatula
15. Spoons
16. Temperature scales
17. Whisks
18. Wooden spoons
 Measuring Tools
19. Measuring cup for liquid ingredients
20. Measuring cup for dry ingredients
21. Measuring spoon
22. Scales
 Kinds of knives according to use:
1. French knife is used to chop, dice,
or mince food. Heavy knives have a
saber or flat grind.

2. Fruit and salad knives are used to

prepare vegetables, and fruits

3. Kitchen knives often referred to as

cook's or chef's tools, used for all types
of kitchen tasks such as peeling an
onion, slicing carrots, carving a roast or
turkey, etc.
 
Citrus knife has a two-sided
blade and serrated edge. It is used
to section citrus fruits.

Paring knife is used to core, peel,

and section fruits and vegetables.
Blades are short, concave with
hollow ground.

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.
 
 Equipment

1. Refrigerators/freezers
2. Oven
3. Microwave ovens
4. Blenders
 

Chemicals used in cleaning and sanitizing kitchen tools and equipment.

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.
Cleaning Compound
1. Detergents These are cleaning agents, solvents or
any substance used to wash tablewares, surfaces,
and equipments.
2. Solvent Cleaners commonly referred to as
degreasers, they are used on surfaces where
grease has burned on.
3. Acid Cleaners 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.
 4. Abrasives are generally used to remove heavy
accumulations of soil that are difficult to remove
with detergents, solvents and acids.

Other chemicals used for cleaning and/or sanitizing

kitchen equipment and utensils are the following:

1. Ammonia 4. Carbonic Acid

2. Dish washing liquid 5. Timsen

3. Chlorine 6. Disinfectants and Soaps