Clean, Sanitize and Store

Kitchen Tools and

Equipment
PREPARED BY: MECHILLE E. LUGO
At the end of this lesson, you are expected to:
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
store cleaned 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.
PRE-TEST

Direction: Below are jumbled letters. Write the

correct spelling opposite the scrambled letters.
Write your answer on board.

1. AINSZTEI -
2. PENMEQUTI -
3. NGILCAEN -
4. CNKTIEH -
5. LCEHIMAC -
PRE-TEST

6. RBNSGICUB–
7. EKFNIE-
8. EONTFL-
9. SRNEI-
10. GOENPS-
•COOKING MATERIALS
TOOLS/ EQUIPMENT DESCRIPTION

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
Aluminum it.
TOOLS/ EQUIPMENT DESCRIPTION

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
Stainless Steel bought in many gauges, from
light to heavy.
TOOLS/ EQUIPMENT DESCRIPTION

Glass is use for salad making and dessert

but not practical for top or surface
cooking. Great care is needed to ensure
for long shelf life. How to take care of
Glass?
1. To remove stain, use 2 table spoon of
liquid bleach per cup of water when
soaking and cleaning.
2. Use baking soda to remove grease
crust and boiled vinegar as final rinse.
Stainless Steel 3. Use nylon scrub.
TOOLS/ EQUIPMENT DESCRIPTION

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.

Cast Iron
TOOLS/ EQUIPMENT DESCRIPTION

is a special coating applied

inside aluminum or steel pots
and pans. It prevents food from
sticking to the pan.
It is easier to wash and clean,
but take care not to scratch the
Teflon coating with sharp
instrument such as knife or fork.
Use wooden or plastic spatula
to turn or mix food inside.
Teflon
 Care of the Cooking Ware

• After using any cookware, they must be allowed to

cool before washing and soaking to prevent accidental
burns from handling and to prevent damage. They
should be free from all grease, food, etc. by washing
them using warm soapy water and rubbing them with a
steel wool cleaner and rinse thoroughly with warm
water.
Care of the Cooking Ware

• Drying them using a cloth after washing may preserve its

appearance. If food or grease is badly burned on the surface of a
utensil, the pan should be filled with water and allowed to boil hard
for five minutes. This will loosen the burned food and the pan may
be clean in the usual manner.
Kitchen Tools

is used to open a food

containers.

Can Opener
Kitchen Tools

also called a vegetable

strainer which are essential
for various tasks from
cleaning vegetables to
straining pasta or contents.
Colander
Kitchen Tools

are used for cutting and

chopping. They are dull than
knives. Plastics are greatly
durable and cheap but may
not last long.

Plastic and Hard

Rubber Scrapers
Kitchen Tools

are wooden or plastic board

where meat, fruits and
vegetables are cut. Using plastic
cutting board is more sanitary
than wooden board as it does not
absorb food juices that can serve
as medium for bacterial growth.

Cutting boards
Kitchen Tools

are used to fill jars, made of

various sizes of stainless steel,
aluminum, or of plastic.

Funnel
Kitchen Tools

is a kitchen tool which is

specifically designed for the
purpose of pulping garlic.

Garlic Press
Kitchen Tools

are used to grate, shred, slice

and separate foods such as
carrots, cabbage and cheese.

Graters
Kitchen Tools

They are practical for opening

food packages, cutting tape or
string or simply remove labels or
tags from items. Other cutting
tools such as box cutters are also
handy for opening packages.

Kitchen shears
Kitchen Tools

a rubber or silicone tool used to

blend or scrape the food from
the bowl.

Scraper
Kitchen Tools

are commonly made up of heat-

proof glass and transparent so
that liquid can be seen.

Measuring Glass
Kitchen Tools

are used to weigh large quantity

of ingredients in kilos, commonly
in rice, flour, sugar, legumes or
vegetables and meat up to 25
pounds.

Household Scales
Kitchen Tools

come in variety of sizes, shapes,

materials and colors. These are
used to measure smaller
quantities of ingredients called
for in the recipe like: 1
tablespoon of butter or 1⁄4
teaspoon of salt.
Measuring Spoons
Kitchen Tools

It is 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.
Whisks
SHORT ACTIVITY

1.GROUP YOURSELVES INTO TWO

2.MATCH THE FOLLOWING TOOLS
WITH THEIR APPROPRIATE WAY OF
CLEANING/ SANITIZING OR ITS
USES.
CUTTING TOOLS
 CARING FOR KNIVES
1. SHARPEN KNIVES
OFTEN WITH A
SHAPENING STEEL
AND
OCCASIONALLY
WITH A STONE.
 CARING FOR KNIVES
2. DRY KNIVES
AFTER WASHING IT,
ESPECIALLY THE
ONES MADE OF
CARBON STEEL.
CARING FOR KNIVES
3. DO NOT CUT
FOODS
DIRECTLY ON A
METAL
SURFACE.
CARING FOR KNIVES
4. USE KITCHEN
KNIVES ONLY
FOR CUTTING
FOOD.
CARING FOR KNIVES
5. WASH
THOROUGHLY IN
HOT WATER AND A
MILD SOAP AND
DRY THOROUHGLY
WITH A CLEAN
 CARING FOR KNIVES
6. WHEN WASHING
KNIVES IN A THREE-
COMPARTMENT SINK,
LEAVE KNIFE ON THE
PRE-SCRAPE AREA
FOR SAFETY.
 CARING FOR KNIVES
7. WHEN DRYING A
KNIFE, DO NOT
LEAVE THE KNIFE’S
EDGE IN A
MANNER THAT
CAN BE HARMFUL.
 CARING FOR KNIVES
8. FOR PLATER
KNIVES, CLEAN
CAREFULLY TO
ENSURE PLATTING
IS NOT SCRATCHED
ORWORN OFF.
CARING FOR KNIVES
9. NEVER
ALLOW A
WOODEN-
HANDED KNIFE
TO SOAK IN
CUTTING BOARDS
CUTTING BOARDS
•THE KITCHEN CUTTING
BOARD GETS A LOT AND THIS
MEANS THAT IT GETS A LOT
EXPOSURE TO BACTERIA.
CLEANING THE CUTTING BOARD
1. AFTER USING THE CUTTING
BOARD TO SCLICE, DICE OR CHOP
ALL KINDS
OF MEAT, USE A METAL SCRAPER OR
SPATULA TO SCRAPE AWAY ANY
REMAINING BITS OF FOOD.
CLEANING THE CUTTING BOARD

• 2. SCRUB THE BOARD WITH HOT, SOAPY WATER

THOROUGHLY ALLOW THE BOARD TO AIR DRY.

 REMOVING STAINS FROM THE
CUTTING BOARD
1. WET THE
STAINED AREA
WITH WATER AND
SPRINKLE IT WITH
KOSHER SALT.
REMOVING STAINS FROM THE CUTTING BOARD

2. RINSE THE
SALT FROM THE
CUTTING BOARD
WITH CLEAN
WATER.
REMOVING STAINS FROM THE CUTTING BOARD

3. USE A CLEAN
NYLON SCRUBBING
SPONGE TO SCRUB
THE PASTE ON THE
STAINED AREA OF
THE CUTTING
BOARD.
REMOVING STAINS FROM THE CUTTING BOARD

4. RINSE THE
AREA CLEAN
WITH
FASTER
REMOVING STAINS FROM THE CUTTING BOARD

5. RINSE THE
BOARD CLEAN,
WIPE WITH DRY
CLOTH.
SANITIZING CUTTING BOARD
•PLASTIC AND WOODEN
CUTTING BOARDS CAN
BE SANITIZED USING
DILUTED LIQUID
CHLORINE BLEACH
SOLUTION.
SANITIZING CUTTING BOARD
•IF YOU PREFER,
YOU MAY USE A
VINEGAR SOLUTION
IN PLACE OF THE
BLEACH SOLUTION.
STORING CUTTING BOARD
•CUTTING BOARD
SHOULD BE STORED
VERTICALLY OR IN
UPRIGHT
POSITION.
MEASURING AND MIXING TOOLS
 CLEANING BAKING TOOLS
1. AFTER BAKING,
SOAK USED CAKE
PANS AND MUFFIN
TINS IN WARM WATER
WITH DISHWASHING
SOLUTION TO SOFTEN
THE BURNT FOOD.
 CLEANING BAKING TOOLS
2. WASH ALL USED
BAKING ITEMS
AND ACCESSORIES
BY EITHER HAND
WASHING.
 BAKING TOOLS
3. DRY ALL BAKING
TOOLS AND
EQUIPMENT BY AIR-
DRYING ON A DRYING
RACK OR WIPING
WITH A DRY
DISHCLOTH.
BAKING TOOLS
4. STORE ALL
BAKING TOOLS
AND EQUIPMENT
IN THEIR
DESIGNATED
PLACES.