Professional Documents
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Cookery Ncii: Clean and Maintain Kitchen Premises
Cookery Ncii: Clean and Maintain Kitchen Premises
COOKERY
NCII
MODULE 1
CLEAN AND
MAINTAIN KITCHEN
PREMISES
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Introduction:
This unit deals with the skills and knowledge involve in cleaning, sanitizing and
maintaining kitchens, equipment and utensils for food preparation and storage in
commercial/institutional kitchens.
Nominal Duration:
Learning Outcomes:
Assessment Criteria:
1. Chemicals and clean potable water are selected and used for cleaning and/or
sanitizing kitchen equipment utensils, and working surfaces
2. Equipment and/or utensils are cleaned and/or sanitized safely using
clean/potable water and according to manufacturer’s instructions
3. Clean equipment and utensils are stored or stacked safely in the designated
place
4. Cleaning equipment and supplies are used safely in accordance with
manufacturer’s instructions
5. Cleaning equipment are assembled and disassembled safely
6. Cleaning equipment are stored safely in the designated position and area
Assessment Method:
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Culinary art
(Culinary profession)
Food and Beverage Controller – Purchase and source ingredients in large hotels as
well as manage the stores and stock control.
Entrepreneurship – Deepen and invest in businesses, such as bakeries, restaurants,
or specialty foods (such as chocolates, cheese, etc.).
Food and Beverage Managers – Manage all food and beverage outlets in hotels and
other large establishments.
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Food Stylists and Photographers – Work with magazines, books, catalogs and other
media to make food visually appealing.
Food Writers and Food Critics – Communicate with the public on food trends, chefs
and restaurants though newspapers, magazines, blogs, and books. Notables in this
field include Julia Child, Craig Claiborne and James Beard.
Research and Development Kitchens – Develop new products for
commercial manufacturers and may also work in test kitchens for publications,
restaurant chains, grocery chains, or others.
Sales – Introduce chefs and business owners to new products and equipment
relevant to food production and service.
Instructors – Teach aspects of culinary arts in high school, vocational schools,
colleges, recreational programs, and for specialty businesses (for example, the
professional and recreational courses in baking)
Chef
A chef is a person who cooks professionally for other
people. Traditionally it refers to a highly skilled
professional cook who is proficient in all aspects of
food preparation.
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The various titles given to those working in a professional kitchen and each can be
considered a title for a type of chef. Many of the titles are based on the brigade de
cuisine (or brigade system), while others have a more general meaning depending on
the individual kitchen.
Chef de cuisine, executive chef, chef manager, head chef, and master chef
Responsible for all sautéed items and their sauce. This is usually the highest
Sauté Chef saucier
stratified position of all the stations.
Prepares fish dishes and often does all fish butchering as well as appropriate
Fish Chef poissonnier
sauces. This station may be combined with the saucier position.
Roast Chef rôtisseur Prepares roasted and braised meats and their appropriate sauce.
Grill Chef grillardin Prepares all grilled foods; this position may be combined with the rotisseur.
Prepares hot appetizers and often prepares the soups, vegetables, pastas
Vegetable
entremetier and starches. In smaller establishments, this station may also cover those
Chef
tasks performed by the potagerand legumier.
Roundsman tournant Also referred to as a swing cook, fills in as needed on stations in the kitchen.
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Butchers meats, poultry, and sometimes fish. May also be responsible for
Butcher boucher
breading meats and fish.
Makes baked goods such as pastries, cakes, breads and desserts. In larger
Pastry Chef pâtissier establishments, the pastry chef often supervises a separate team in their own
kitchen.
Commis (Chef)
A commis is a basic chef in larger kitchens who works under a chef de partie to learn
the station's responsibilities and operation. This may be a chef who has recently
completed formal culinary training or is still undergoing training.
Kitchen assistants
Kitchen assistants are of two types, kitchen-hands and stewards. Kitchen-hands assist
with basic food preparation tasks under the chef's direction. They carry out relatively
unskilled tasks such as peeling potatoes and washing salad. Stewards are involved in
the scullery, washing up and general cleaning duties. In a smaller kitchen, these duties
may be incorporated.
A communard is in charge of preparing the meal for the staff during a shift. This meal is
often referred to as the staff or family meal.
The escuelerie (from 15th century French and a cognate of the English "scullery, or the
more modern plongeur or dishwasher, is the keeper of dishes, having charge of dishes
and keeping the kitchen clean. A common humorous title for this role in some modern
kitchens is "chef de plonge" or "head dishwasher".
Culinary education
Culinary education is available from many institutions offering diploma, associate, and
bachelor degree programs in culinary arts. Depending on the level of education, this can
take one to four years. An internship is often part of the curriculum. Regardless of the
education received, most professional kitchens follow the apprenticeship system, and
most new cooks will start at a lower-level 2nd or 1st cook position and work their way
up.
The training period for a chef is generally four years as an apprentice. A newly qualified
chef is advanced or more commonly a torquecommis-chef, consisting of first-
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yearcommis, second-year commis, and so on. The rate of pay is usually in accordance
with the training status. Commis chefs, like all other chefs except the executive-chef,
are placed in sections of the kitchen (e.g., the starter (appetizer) or entrée sections)
under the guidance of a demi-chef de partie and are given relatively basic tasks. Ideally,
over time, a commis will spend a certain period in each section of the kitchen to learn
the basics. Unaided, a commis may work on the vegetable station of a kitchen.
The usual formal training period for a chef is two to four years in catering college. They
often spend the summer in work placements. In some cases this is modified to 'day-
release' courses; a chef will work full-time in a kitchen as an apprentice and then would
have allocated days off to attend catering college. These courses can last between one
to three years.
Uniform
A chef
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An apron is worn to just below knee-length, also to
assist in the prevention of burns because of spillage. If
hot liquid is spilled onto it, the apron can be quickly
removed to minimize burns and scalds. Shoes and
clogs are hard-wearing and with a steel-top cap to
prevent injury from falling objects or knives. According
to some hygiene regulations, jewelry is not allowed
apart from wedding bands and religious jewelry. If
wound dressings are required they should be blue—an
unusual color for foodstuffs—so that they are
noticeable if they fall into food. Facial hair and longer
hair are often required to be netted, or trimmed, for food safety. Bandages on the hands
are usually covered with latex gloves.
Brigade de cuisine
Brigade de cuisine (French: kitchen brigade) is a system of hierarchy found in
restaurants and hotels employing extensive staff, commonly referred to as "kitchen
staff" in English speaking countries.
The concept was developed by Georges AugusteEscoffier This structured team system
delegates responsibilities to different individuals who specialize in certain tasks.
List of positions
This is an exhaustive list of the different members of the kitchen brigade system. Only
the largest of establishments would have an extensive staff of this size. As noted under
some titles, certain positions are combined into other positions when such a large staff
is unnecessary. Note: Despite the use of chef in English as the title for a cook, the word
actually means "chief" or "head" in French. Similarly, cuisine means "kitchen," rather
than referring to food or cooking generally, or a type of food or cooking.
Chef de cuisine (kitchen chef; literally "chief of kitchen")
Is responsible for overall management of kitchen; supervises staff, creates menus and
new recipes with the assistance of the restaurant manager, makes purchases of raw
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food items, trains apprentices, and maintains a sanitary and hygienic environment for
the preparation of food.
Sous-chef de cuisine (deputy kitchen chef; literally "sub-chief")
Receives orders directly from the chef de cuisine for the management of the kitchen,
and often serves as the representative when the chef de cuisine is not present.
Chef de partie (senior chef; literally "chief of party"; party used here as a group,
in the sense of a military detail)
Is responsible for managing a given station in the kitchen, specializing in preparing
particular dishes there. Those who work in a lesser station are commonly referred to as
a demi-chef.
Cuisinier (cook)
Is an independent position, usually preparing specific dishes in a station; may also be
referred to as a cuisinier de partie.
Commis (junior cook)
Also works in a specific station, but reports directly to the chef de partie and takes care
of the tools for the station.
Apprenti(e) (apprentice)
Are often students gaining theoretical and practical training in school and work
experience in the kitchen. They perform preparatory work and/or cleaning work.
Plongeur (dishwasher)
Cleans dishes and utensils, and may be entrusted with basic preparatory jobs.
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Friturier (fry cook)
In larger kitchens, prepares fried foods instead of the rôtisseur.
Poissonnier (fish cook)
Prepares fish and seafood dishes.
Entremetier (entrée preparer)
Prepares soups and other dishes not involving meat or fish, including vegetable dishes
and egg dishes.
Potager (soup cook)
In larger kitchens, reports to the entremetier and prepares the soups.
Legumier (vegetable cook)
In larger kitchen, also reports to the entremetier and prepares the vegetable dishes.
Garde manger (pantry supervisor; literally "food keeper")
is responsible for preparation of cold hors d'oeuvres, pâtés, terrines and aspics;
prepares salads; organizes large buffet displays; and prepares charcuterie items.
Tournant (spare hand/roundsman)
Moves throughout the kitchen, assisting other positions in kitchen.
Pâtissier (pastry cook)
Prepares desserts and other meal-end sweets, and for locations without a boulanger,
also prepares breads and other baked items; may also prepare pasta for the restaurant.
Confiseur
In larger restaurants, prepares candies and petits fours instead of the pâtissier.
Glacier
In larger restaurants, prepares frozen and cold desserts instead of the pâtissier.
Décorateur
In larger restaurants, prepares show pieces and specialty cakes instead of the pâtissier.
Boulanger (baker)
In larger restaurants, prepares bread, cakes, and breakfast pastries instead of
the pâtissier.
Boucher (butcher)
Butchers meats, poultry, and sometimes fish; may also be in charge of breading meat
and fish items.
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Aboyeur (announcer/expediter)
Takes orders from the dining room and distributes them to the various stations; may
also be performed by the sous-chef de partie.
Communard
Prepares the meal served to the restaurant staff.
Garçon de cuisine (literally "kitchen boy")
In larger restaurants, performs preparatory and auxiliary work for support.
Development chef
A development chef is a trained chef specialising in the development of new dishes or
food products.
With food companies, this type of chef is often responsible for the creating of new pre-
prepared meals and food products. Within the health care, the chef is often responsible
for the development of variations of the mainstream meals, to fit in the different types of
diets while still having an appetizing meal. Individual restaurant seldom have a
development chef but restaurant chains often do. Here the chef is typically responsible
for designing the dish and ensuring that the local kitchen staff can create/prepare the
dish to an exact standard.
Training
Development chefs need sufficient training in Culinary arts, experimental food methods
and food science plus sufficient experience in actual preparing of dishes. This makes
that a development chef in most cases has a background as a professional chef.
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Cuisine
Part of a series on
Meals
Common meals
Related concepts
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History
Cuisine can be stated as the foods and methods of food preparation traditional to a
region or population. The major factors shaping a cuisine are climate, which in large
measure determines the native raw materials that are available, economic conditions,
which affecttrade and can affect food distribution, imports and exports, and
religiousness or sumptuary laws, under which certain foods are required or proscribed.
Climate also affects the supply of fuel for cooking; a common Chinese food preparation
method was cutting food into small pieces to cook foods quickly and conserve scarce
firewood and charcoal. Foods preserved for winter consumption by smoking, curing,
and pickling have remained significant in world cuisines for their altered gustatory
properties even when these preserving techniques are no longer strictly necessary to
the maintenance of an adequate food supply.
Kitchen
A kitchen is a room or part of a room used
for cooking and preparation. In the West, a modern
residential kitchen is typically equipped with
a stove, a sink with hot and cold running water,
a refrigerator and kitchen cabinets arranged
according to a modular. Many households have
a microwave oven, a dishwasher and other electric
appliances. The main function of a kitchen is
cooking or preparing food but it may also be used for dining, food
storage, entertaining, dishwashing and laundry.
History
The evolution of the kitchen is linked to the invention of the cooking range or stove and
the development of water infrastructure capable of supplying water to private homes.
Until the 18th century, food was cooked over an open fire. Technical advances in
heating food in the 18th and 19th centuries, changed the architecture of the kitchen.
Before the advent of modern pipes, water was brought from an outdoor source such
as wells, pumps or springs.
Antiquity
The houses in Ancient Greece were commonly of the atrium-type: the rooms were
arranged around a central courtyard for women. In many such homes, a covered but
otherwise open patio served as the kitchen. Homes of the wealthy had the kitchen as a
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separate room, usually next to a bathroom (so that both rooms could be heated by the
kitchen fire), both rooms being accessible from the court. In such houses, there was
often a separate small storage room in the back of the kitchen used for storing food
andkitchen utensils.
Kitchen with stove and oven of a Roman inn (Mansio) at the Roman villa of
Bad Neuenahr-Ahrweiler, Germany.
Early medieval
European longhouses had an open
fire under the highest point of the
building. The "kitchen area" was
between the entrance and the
fireplace. In wealthy homes there was
typically more than one kitchen. In some homes there were upwards of three kitchens.
The kitchens were divided based on the types of food prepared in them. [1] In place of a
chimney, these early buildings had a hole in the roof through which some of the smoke
could escape. Besides cooking, the fire also served as a source of heat and light to the
single-room building. A similar design can be found in the Iroquois longhouses of North
America.
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In the larger homesteads of European nobles, the kitchen was sometimes in a separate
sunken floor building to keep the main building, which served social and official
purposes, free from indoor smoke.
The first known stoves in Japan date from about the same time. The earliest findings
are from the Kofun period (3rd to 6th century). These stoves, called kamado, were
typically made of clay and mortar; they were fired with wood or charcoal through a hole
in the front and had a hole in the top, into which a pot could be hanged by its rim. This
type of stove remained in use for centuries to come, with only minor modifications. Like
in Europe, the wealthier homes had a separate building which served for cooking. A
kind of open fire pit fired with charcoal, called irori, remained in use as the secondary
stove in most homes until the Edo period (17th to 19th century). A kamado was used to
cook the staple food, for instance rice, while irori served both to cook side dishes and as
a heat source.
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at MuchallsCastle in Scotland. In Japanese homes, the kitchen started to become a
separate room within the main building at that time.
With the advent of the chimney, the hearth moved from the center of the room to one
wall, and the first brick-and-mortar hearths were built. The fire was lit on top of the
construction; a vault underneath served to store wood. Pots made of iron, bronze,
orcopper started to replace the pottery used earlier. The temperature was controlled by
hanging the pot higher or lower over the fire, or placing it on a trivet or directly on the
hot ashes. Using open fire for cooking (and heating) was risky; fires devastating whole
cities occurred frequently.
Leonardo da Vinci invented an automated system for a rotating spit for spit-roasting: a
propeller in the chimney made the spit turn all by itself. This kind of system was widely
used in wealthier homes. Beginning in the late Middle Ages, kitchens in Europe lost
their home-heating function even more and were increasingly moved from the living
area into a separate room. The living room was now heated by tiled stoves, operated
from the kitchen, which offered the huge advantage of not filling the room with smoke.
Freed from smoke and dirt, the living room thus began to serve as an area for social
functions and increasingly became a showcase for the owner's wealth. In the upper
classes, cooking and the kitchen were the domain of the servants, and the kitchen was
set apart from the living rooms, sometimes even far from the dining room. Poorer
homes often did not have a separate kitchen yet; they kept the one-room arrangement
where all activities took place, or at the most had the kitchen in the entrance hall.
The medieval smoke kitchen (or Farmhouse kitchen) remained common, especially in
rural farmhouses and generally in poorer homes, until much later. In a few European
farmhouses, the smoke kitchen was in regular use until the middle of the 20th century.
These houses often had no chimney, but only a smoke hood above the fireplace, made
of wood and covered with clay, used to smoke meat. The smoke rose more or less
freely, warming the upstairs rooms and protecting the woodwork from vermin.
Colonial America
In the Colony of Connecticut, as in other states of New England during Colonial
America, kitchens were often built as separate rooms and were located behind
the parlor and keeping room or dining room. One early record of a kitchen is found in
the 1648 inventory of the estate of a John Porter of Windsor, Connecticut. The inventory
lists goods in the house over the kittchin and in the kittchin. The items listed in the
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kitchen were; silver spoons, pewter, brass, iron, arms, ammunition, hemp, flax and other
implements about the room.
In the southern states, where the climate and sociological conditions differed from the
north, the kitchen was often relegated to an outbuilding, separate from the big house,
the mansion, for much of the same reasons as in the feudal kitchen in medieval Europe:
the kitchen was operated by slaves, and their working place had to be separated from
the living area of the masters by the social standards of the time. Separate summer
kitchens were also common on large farms in the north. These were used to prepare
meals for harvest workers and tasks such as canning during the warm summer months.
Technological advances
Technological advances
during industrialization brought major changes to the
kitchen. Iron stoves, which enclosed the fire
completely and were more efficient, appeared. Early
models included the Franklin stove around 1740,
which was a furnace stove intended for heating, not for cooking. Benjamin Thompson in
England designed his "Rumford stove" around 1800. This stove was much more energy
efficient than earlier stoves; it used one fire to heat several pots, which were hung into
holes on top of the stove and were thus heated from all sides instead of just from the
bottom. However, his stove was designed for large kitchens; it was too big for domestic
use. The "Oberlin stove" was a refinement of the technique that resulted in a size
reduction; it was patented in the U.S. in 1834 and became a commercial success with
some 90,000 units sold over the next 30 years. These stoves were still fired
with wood or coal. Although the first gas street lamps were installed in Paris, London,
and Berlin at the beginning of the 1820s and the first U.S. patent on a gas stove was
granted in 1825, it was not until the late 19th century that using gas for lighting and
cooking became commonplace in urban areas.
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A typical Hoosier cabinet of the 1920s.
The urbanization in the second half of the 19th century induced other significant
changes that would ultimately change the kitchen. Out of sheer necessity, cities began
planning and building water distribution pipes into homes, and built sewers to deal with
the waste water. Gas pipes were laid; gas was used first for lighting purposes, but once
the network had grown sufficiently, it also became available for heating and cooking on
gas stoves. At the turn of the 20th century, electricity had been mastered well enough to
become a commercially viable alternative to gas and slowly started replacing the latter.
But like the gas stove, the stove had a slow start. The first electrical stove had been
presented in 1893 at the World's Columbian Exposition in Chicago, but it was not until
the 1930s that the technology was stable enough and began to take off.
Industrialization
Industrialization also caused social changes. The new factory working class in the cities
was housed under generally poor conditions. Whole families lived in small one or two-
room apartments in tenement buildings up to six stories high, badly aired and with
insufficient lighting. Sometimes, they shared apartments with "night sleepers",
unmarried men who paid for a bed at night. The kitchen in such an apartment was often
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used as a living and sleeping room, and even as a bathroom. Water had to be fetched
from wells and heated on the stove. Water pipes were laid only towards the end of the
19th century, and then often only with one tap per building or per story. Brick-and-
mortar stoves fired with coal remained the norm until well into the second half of the
century. Pots and kitchenware were typically stored on open shelves, and parts of the
room could be separated from the rest using simple curtains.
In contrast, there were no dramatic changes for the upper classes. The kitchen, located
in the basement or the ground floor, continued to be operated by servants. In some
houses, water pumps were installed, and some even had kitchen sinks and drains (but
no water on tap yet, except for some feudal kitchens in castles). The kitchen became a
much cleaner space with the advent of "cooking machines", closed stoves made of iron
plates and fired by wood and increasingly charcoal or coal, and that had flue
pipes connected to the chimney. For the servants the kitchen continued to also serve as
a sleeping room; they slept either on the floor, or later in narrow spaces above a
lowered ceiling, for the new stoves with their smoke outlet no longer required a high
ceiling in the kitchen. The kitchen floors were tiled; kitchenware was neatly stored
in cupboards to protect them from dust and steam. A large table served as a
workbench; there were at least as many chairs as there were servants, for the table in
the kitchen also doubled as the eating place for the servants.
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Gas stove, 1940s
Gas pipes were first laid in the late 19th century, and
gas stoves started to replace the older coal-fired
stoves. Gas was more expensive than coal, though,
and thus the new technology was first installed in the
wealthier homes. Where workers' apartments were
equipped with a gas stove, gas distribution would go
through a coin meter.
Rationalization
The initial reception was critical: it was so small that only one person could work in it;
some storage spaces intended for raw loose food ingredients such as flour were
reachable by children. But the Frankfurt kitchen embodied a standard for the rest of the
20th century in rental apartments: the "work kitchen". It was criticized as "exiling the
women in the kitchen", but post-World War IIeconomic reasons prevailed. The kitchen
once more was seen as a work place that needed to be separated from the living areas.
Practical reasons also played a role in this development: just as in the bourgeois homes
of the past, one reason for separating the kitchen was to keep the steam and smells of
cooking out of the living room.
Unit/fitted
Unit construction since its introduction has defined the development of the modern
kitchen. Pre-manufactured modules using mass manufacturing techniques developed
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during World War II greatly brought down the cost of a kitchen. Units which are kept on
the floor are called "floor units", "floor cabinets", or "base cabinets" on which a
kitchen worktop, originally often formica and often now made of granite, marble, tile or
wood is placed. The units which are held on the wall for storage purposes are termed as
"wall units" or "wall cabinets". In small areas of kitchen in an apartment, even a "tall
storage unit" is available for effective storage. In cheaper brands, all cabinets are kept a
uniform color, normally white, with interchangeable doors and accessories chosen by
the customer to give a varied look. In more expensive brands, the cabinets are
produced matching the doors' colors and finishes, for an older more bespoke look.
Technicalization
General technocentric enthusiasm even led some designers to take the "work kitchen"
approach even further, culminating in futuristic designs like Luigi Colani's "kitchen
satellite" (1969, commissioned by the German high-end kitchen
manufacturerPoggenpohl for an exhibit), in which the room was reduced to a ball with a
chair in the middle and all appliances at arm's length, an optimal arrangement maybe
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for "applying heat to food", but not necessarily for actual cooking. Such extravaganzas
remained outside the norm, though.
In the former Eastern bloc countries, the official doctrine viewed cooking as a mere
necessity, and women should work "for the society" in factories, not at home. Also,
housing had to be built at low costs and quickly, which led directly to the standardized
apartment block using prefabricated slabs. The kitchen was reduced to its minimums
and the "work kitchen" paradigm taken to its extremes: in East Germany for instance,
the standard tenement block of the model "P2" had tiny 4 m² kitchens in the inside of
the building (no windows), connected to the dining and living room of the 55 m²
apartment and separated from the latter by a pass-through or a window.
Open kitchens
Starting in the 1980s, the perfection of the extractor hood allowed an open kitchen
again, integrated more or less with the living room without causing the whole apartment
or house to smell. Before that, only a few earlier experiments, typically in newly built
upper-middle-class family homes, had open kitchens. Examples are Frank Lloyd
Wright's House Willey (1934) and House Jacobs(1936). Both had open kitchens, with
high ceilings (up to the roof) and were aired by skylights. The extractor hood made it
possible to build open kitchens in apartments, too, where both high ceilings and
skylights were not possible.
The re-integration of the kitchen and the living area went hand in hand with a change in
the perception of cooking: increasingly, cooking was seen as a creative and sometimes
social act instead of work. And there was a rejection by younger home-owners of the
standard suburban model of separate kitchens and dining rooms found in most 1900-
1950 houses. Many families also appreciated the trend towards open kitchens, as it
made it easier for the parents to supervise the children while cooking and to clean up
spills. The enhanced status of cooking also made the kitchen a prestige object for
showing off one's wealth or cooking professionalism. Some architects have capitalized
on this "object" aspect of the kitchen by designing freestanding "kitchen objects".
However, like their precursor, Colani's "kitchen satellite", such futuristic designs are
exceptions.
Another reason for the trend back to open kitchens (and a foundation of the "kitchen
object" philosophy) is changes in how food is prepared. Whereas prior to the 1950s
most cooking started out with raw ingredients and a meal had to be prepared from
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scratch, the advent of frozen meals and pre-prepared convenience food changed the
cooking habits of many people, who consequently used the kitchen less and less. For
others, who followed the "cooking as a social act" trend, the open kitchen had the
advantage that they could be with their guests while cooking, and for the "creative
cooks" it might even become a stage for their cooking performance.
The "Trophy Kitchen" is equipped with very expensive and sophisticated appliances
which are used primarily to impress visitors and to project social status, rather than for
actual cooking.
Ventilation
The ventilation of a kitchen, in particular a large restaurant kitchen, poses certain
difficulties that are not present in the ventilation of other kinds of spaces. In particular,
the air in a kitchen differs from that of other rooms in that it typically contains grease,
smoke and odours.
Materials
The Frankfurt Kitchen of 1926 was made of several materials depending on the
application. The built-in kitchens of today use particle boards or MDF, decorated with
veneers, in some cases also wood. Very few manufacturers produce home built-in
kitchens from stainless-steel. Until the 1950s, steel kitchens were used by architects,
but this material was displaced by the cheaper particle board panels sometimes
decorated with a steel surface.
Domestic kitchen planning
While this "work kitchen" and variants derived from it were a great success for tenement
buildings, home owners had different demands and did not want to be constrained by a
6.4 m² kitchen. Nevertheless, kitchen design was mostly ad-hoc following the whims of
the architect. In theU.S., the "Small Homes Council", since 1993 the "Building Research
Council", of the School of Architecture of the University of Illinois at Urbana-
Champaign was founded in 1944 with the goal to improve the state of the art in home
building, originally with an emphasis on standardization for cost reduction. It was there
that the notion of thekitchen work triangle was formalized: the three main functions in a
kitchen are storage, preparation, and cooking (which Catharine Beecher had already
recognized), and the places for these functions should be arranged in the kitchen in
such a way that work at one place does not interfere with work at another place, the
distance between these places is not unnecessarily large, and no obstacles are in the
way. A natural arrangement is a triangle, with the refrigerator, the sink, and the stove at
a vertex each.
This observation led to a few common kitchen forms, commonly characterized by the
arrangement of the kitchen cabinets and sink, stove, and refrigerator:
A single-file kitchen (or one-way galley) has all of these along one wall; the work
triangle degenerates to a line. This is not optimal, but often the only solution if space
is restricted. This may be common in an attic space that is being converted into a
living space, or a studio apartment.
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The double-file kitchen (or two-way galley) has two rows of cabinets at opposite
walls, one containing the stove and the sink, the other the refrigerator. This is the
classical work kitchen.
In the L-kitchen, the cabinets occupy two adjacent walls. Again, the work triangle is
preserved, and there may even be space for an additional table at a third wall,
provided it does not intersect the triangle.
A U-kitchen has cabinets along three walls, typically with the sink at the base of the
"U". This is a typical work kitchen, too, unless the two other cabinet rows are short
enough to place a table at the fourth wall.
A G-kitchen has cabinets along three walls, like the U-kitchen, and also a partial
fourth wall, often with a double basin sink at the corner of the G shape. The G-
kitchen provides additional work and storage space, and can support two work
triangles. A modified version of the G-kitchen is the double-L, which splits the G into
two L-shaped components, essentially adding a smaller L-shaped island or
peninsula to the L-kitchen.
The block kitchen (or island) is a more recent development, typically found in open
kitchens. Here, the stove or both the stove and the sink are placed where an L or U
kitchen would have a table, in a free-standing "island", separated from the other
cabinets. In a closed room, this does not make much sense, but in an open kitchen,
it makes the stove accessible from all sides such that two persons can cook
together, and allows for contact with guests or the rest of the family, since the cook
does not face the wall any more. Additionally, the kitchen island's counter-top can
function as an overflow-surface for serving buffet style meals or sitting down to eat
breakfast and snacks.
In the 1980s, there was a backlash against industrial kitchen planning and cabinets with
people installing a mix of work surfaces and free standing furniture, led by kitchen
designer Johnny Grey and his concept of the "Unfitted Kitchen".
Modern kitchens often have enough informal space to allow for people to eat in it
without having to use the formal dining room. Such areas are called "breakfast areas",
"breakfast nooks" or "breakfast bars" if the space is integrated into a kitchen counter.
Kitchens with enough space to eat in are sometimes called "eat-in kitchens".
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Other kitchen types
A canteen kitchen
Today's western restaurant kitchens typically have tiled walls and floors and use
stainless steel for other surfaces (workbench, but also door and drawer fronts) because
these materials are durable and easy to clean. Professional kitchens are often equipped
with gas stoves, as these allowcooks to regulate the heat more quickly and more finely
than electrical stoves. Some special appliances are typical for professional kitchens,
such as large installed deep fryers, steamers, or a bain-marie. (As of 2004, steamers —
not to be confused with a pressure cooker — are beginning to find their way into
domestic households, sometimes as a combined appliance of oven and steamer.)
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The kitchens in railway dining cars present special challenges: space is constrained,
and, nevertheless, the personnel must be able to serve a great number of meals
quickly. Especially in the early history of railways this required flawless organization of
processes; in modern times, the microwave oven and prepared meals have made this
task much easier. Galleys are kitchens aboard ships or aircraft (although the
termgalley is also often used to refer to a railroad dining car's kitchen). On yachts,
galleys are often cramped, with one or two burners fueled by an LP gas bottle, but
kitchens oncruise ships or large warships are comparable in every respect with
restaurants or canteen kitchens. On passenger airliners, the kitchen is reduced to a
mere pantry, the only function reminiscent of a kitchen is the heating of in-flight meals
delivered by a catering company. An extreme form of the kitchen occurs in space, e.g.,
aboard aSpace Shuttle (where it is also called the "galley") or the International Space
Station. The astronauts' food is generally completely prepared, dehydrated, and sealed
in plastic pouches, and the kitchen is reduced to a rehydration and heating module.
Outdoor areas in which food is prepared are generally not considered to be kitchens,
even though an outdoor area set up for regular food preparation, for instance
when camping, might be called an "outdoor kitchen". Military camps and similar
temporary settlements of nomads may have dedicated kitchen tents.
A Tibetan kitchen
Japan
Kitchens in Japan are called Daidokoro (台所; lit.
"kitchen"). Daidokoro is the place where food is
prepared in a Japanese house. Until the Meiji era, a
kitchen was also called kamado (かまど; lit. stove) and
there are many sayings in the Japanese language that involve kamado as it was
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considered the symbol of a house and the term could even be used to mean "family" or
"household" (similar to the English word "hearth"). When separating a family, it was
called Kamadowowakeru, which means "divide the stove". Kamadowoyaburu (lit. "break
the stove") means that the family was bankrupt.
Kitchen utensil
A partially overlapping category of tools is that of eating utensils, which are tools used
for eating (c.f. the more general category of tableware). Some utensils are both kitchen
utensils and eating utensils. Cutlery (i.e. knives and other cutting implements) can be
used for both food preparation in a kitchen and as eating utensils when dining.
Other cutlery such as forks and spoons are both kitchen and eating utensils.
Other names used for various types of kitchen utensils, although not strictly denoting a
utensil that is specific to the kitchen, are according to the materials they are made of,
again using the "-ware" suffix, rather than their functions:earthenware, utensils made of
clay; silverware, utensils (both kitchen and dining) made of silver; glassware, utensils
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(both kitchen and dining) made of glass; and so forth. These latter categorizations
include utensils — made of glass, silver, clay, and so forth — that are not necessarily
kitchen utensils.
Materials science
Benjamin Thompson noted at the start of the 18th century that kitchen utensils were
commonly made of copper, with various efforts made to prevent the copper from
reacting with food (particularly its acidic contents) at the temperatures used for cooking,
including tinning, enamelling, and varnishing. He observed that iron had been used as a
substitute, and that some utensils were made of earthenware. By the turn of the 20th
century, Maria Parloa noted that kitchen utensils were made of (tinned or enamelled)
iron and steel, copper, nickel, silver, tin, clay, earthenware, and aluminum.The latter,
aluminium, became a popular material for kitchen utensils in the 20th century.
Copper
Copper has good thermal conductivity and copper utensils are both durable and
attractive in appearance. However, they are also comparatively heavier than utensils
made of other materials, require scrupulous cleaning to remove
poisonous tarnish compounds, and are not suitable for acidic foods
Iron
Iron is more prone to rusting than (tinned) copper. Cast iron kitchen utensils, in
particular, are however less prone to rust if, instead of being scoured to a shine after
use, they are simply washed with detergent and water and wiped clean with a cloth,
allowing the utensil to form a coat of (already corroded iron and other) material that then
acts to prevent further corrosion (a process known asseasoning). Furthermore, if an iron
utensil is solely used for frying or cooking with fat or oil, corrosion can be reduced by
never heating water with it, never using it to cook with water, and when washing it with
water to dry it immediately afterwards, removing all water. Since oil and water are
immiscible, since oils and fats are more covalent compounds, and since it is compounds
such as water that promote corrosion, eliminating as much contact with water reduces
corrosion. For some iron kitchen utensils, water is a particular problem, since it is very
difficult to dry them fully. In particular, iron egg-beaters or ice cream freezers are tricky
to dry, and the consequent rust if left wet will roughen them and possibly clog them
completely. When storing iron utensils for long periods, van Rensselaer recommended
coating them in non-salted (since salt is also an ionic compound) fat or paraffin.
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Iron utensils have little problem with high cooking temperatures, are simple to clean as
they become smooth with long use, are durable and comparatively strong (i.e. not as
prone to breaking as, say, earthenware), and hold heat well. However, as noted, they
rust comparatively easily.
Earthenware and enamelware
Earthenware utensils suffer from brittleness when subjected to rapid large changes in
temperature, as commonly occur in cooking, and the glazing of earthenware often
contains lead, which is poisonous. Thompson noted that as a consequence of this the
use of such glazed earthenware was prohibited by law in some countries from use in
cooking, or even from use for storing acidic foods. Van Rensselaer proposed in 1919
that one test for lead content in earthenware was to let a beaten egg stand in the utensil
for a few minutes and watch to see whether it became discolored, which is a sign that
lead might be present
In addition to their problems with thermal shock, enamelware utensils require careful
handling, as careful as for glassware, because they are prone to chipping. But enamel
utensils are not affected by acidic foods, are durable, and are easily cleaned. However,
they cannot be used with strong alkalis.
Earthenware, porcelain, and pottery utensils can be used for both cooking and serving
food, and so thereby save on washing-up of two separate sets of utensils. They are
durable, and (van Rensselaer notes) "excellent for slow, even cooking in even heat,
such as slow baking". However, they are comparatively unsuitable for cooking using a
direct heat, such as a cooking over a flame.
Aluminium
James Frank Breazeale in 1918 opined that aluminum "is without doubt the best
material for kitchen utensils", noting that it is "as far superior to enameled ware as
enameled ware is to the old-time iron or tin". He qualified his recommendation for
replacing worn out tin or enameled utensils with aluminum ones by noting that "old-
fashioned black iron frying pans and muffin rings, polished on the inside or worn smooth
by long usage, are, however, superior to aluminum ones".
Aluminum’s advantages over other materials for kitchen utensils is its good thermal
conductivity (which is approximately an order of magnitude greater than that of steel),
the fact that it is largely non-reactive with foodstuffs at low and high temperatures, its
lowtoxicity, and the fact that its corrosion products are white and so (unlike the dark
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corrosion products of, say, iron) do not discolour food that they happen to be mixed into
during cooking. However, its disadvantages are that it is easily discoloured, can be
dissolved by acidic foods (to a comparatively small extent), and reacts to alkaline soaps
if they are used for cleaning a utensil.
Archaeologists and historians have studied the kitchen utensils used in centuries past.
For example: In the Middle Eastern villages and towns of the middle first millennium AD,
historical and archaeological sources record that Jewish households generally had
stone measuring cups, a meyḥam (an wide-necked vessel for heating water),
a kederah(an unlidded pot-bellied cooking pot), a ilpas (a lidded stewpot/casserole pot
type of vessel used for stewing and steaming), yorah and kumkum (pots for heating
water), two types of teganon (frying pan) for deep and shallow frying, an iskutla (a glass
serving platter), a tamḥui (ceramic serving bowl), a keara (a bowl for bread), a kiton (a
canteen of cold water used to dilute wine), and a lagin (a wine decanter).
Ownership and types of kitchen utensils varied from household to household. Records
survive of inventories of kitchen utensils from London in the 14th century, in particular
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the records of possessions given in the coroner's rolls. Very few such people owned any
kitchen utensils at all. In fact only seven convicted felons are recorded as having any.
One such, a murderer from 1339, is recorded as possessing only the one kitchen
utensil: a brass pot (one of the commonest such kitchen utensils listed in the records)
valued at three shillings. Similarly, in Minnesota in the second half of the 19th century,
John North is recorded as having himself made "a real nice rolling pin, and a pudding
stick" for his wife; one soldier is recorded as having a Civil War bayonet refashioned, by
a blacksmith, into a bread knife; whereas an immigrant Swedish family is recorded as
having brought with them "solid silver knives, forks, and spoons [...] Quantities of copper
and brass utensils burnished until they were like mirrors hung in rows"
19th century growth
Copper saucepans, well lined, with covers, from three to six different sizes; a flat-
bottomed soup-pot; an upright gridiron; sheet-iron breadpans instead of tin; agriddle; a
tin kitchen; Hector's double boiler; a tin coffee-pot for boiling coffee, or a filter — either
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being equally good; a tin canister to keep roasted and ground coffee in; a canister for
tea; a covered tin box for bread; one likewise for cake, or a drawer in your store-closet,
lined with zinc or tin; a bread-knife; a board to cut bread upon; a covered jar for pieces
of bread, and one for fine crumbs; a knife-tray; a spoon-tray; — the yellow ware is much
the stringest, or tin pans of different sizes are economical; — a stout tin pan for mixing
bread; a large earthen bowl for beating cake; a stone jug for yeast; a stone jar for soup
stock; a meat-saw; a cleaver; iron and wooden spoons; a wire sieve for sifting flour and
meal; a small hair sieve; a bread-board; a meat-board; a lignum vitae mortar,
and rolling-pin, &c.— Putnam 1858, p. 318
The following list, supplied by Messrs Richard & John Slack, 336, Strand, will show the
articles required for the kitchen of a family in the middle class of life, although it does not
contain all the things that may be deemed necessary for some families, and may
contain more than are required for others. As Messrs Slack themselves, however,
publish a useful illustrated catalogue, which may be had at their establishment gratis,
and which it will be found advantageous to consult by those about to furnish, it
supersedes the necessity of our enlarging that which we give:
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6 Spoons 1s. 6d. 10s. 0d. 1 Pair of Bellows 2s. 0d.
2 Candlesticks 2s. 6d. 4 Iron Stewpans 8s. 9d. 3 Jelly-moulds 8s. 0d.
6 Knives & Forks 5s. 3d. Stand 6s. 6d. 1 Cheese-toaster 1s. 10d.
2 Sets of Skewers 1s. 0s. 1 Dustpan 1s. 0d. 1 Coal-shovel 2s. 6d.
Parloa, in her 1880 cookbook, took two pages to list all of the essential kitchen utensils
for a well-furnished kitchen, a list running to 93 distinct sorts of item. [19] The 1882 edition
ran to 20 pages illustrating and describing the various utensils for a well-furnished
kitchen. Sarah Tyson Rorer's 1886 Philadelphia Cook Book (Rorer 1886) listed more
than 200 kitchen utensils that a well-furnished kitchen should have.
"Labour-saving" utensils generating more labour
However, many of these utensils were expensive and not affordable by the majority of
householders.[17] Some people considered them unnecessary, too. James Frank
Breazeale decried the explosion in patented "labour-saving" devices for the modern
kitchen—promoted in exhibitions and advertised in "Household Guides" at the start of
the 20th century—, saying that "the best way for the housewife to peel a potato, for
example, is in the old-fashioned way, with a knife, and not with a patented potato
peeler". Breazeale advocated simplicity over dishwashing machines "that would have
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done credit to a moderate sized hotel", and noted that the most useful kitchen utensils
were "the simple little inexpensive conveniences that work themselves into every day
use", giving examples, of utensils that were simple and cheap but indispensable once
obtained and used, of a stiff brush for cleaning saucepans, a sink strainer to prevent
drains from clogging, and an ordinary wooden spoon.
The "labour-saving" devices didn't necessarily save labour, either. While the advent of
mass-produced standardized measuring instruments permitted even householders with
little to no cooking skills to follow recipes and end up with the desired result and the
advent of many utensils enabled "modern" cooking, on a stove or range rather than at
floor level with a hearth, they also operated to raise expectations of what families would
eat. So while food was easier to prepare and to cook, ordinary householders at the
same time were expected to prepare and to cook more complex and harder-to-prepare
meals on a regular basis. The labour-saving effect of the tools was cancelled out by the
increased labour required for what came to be expected as the culinary norm in the
average household.
An assortment of utensils
In the Western world, utensil invention accelerated in the 19th and 20th centuries. It was
fuelled in part by the emergence of technologies such as the kitchen
stove andrefrigerator, but also by a desire to save time in the kitchen, in response to the
demands of modern lifestyles.
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List of food preparation utensils
Purpose in food
Name Alternative names Design Image
preparation
An implement
resembling a
simplepipette,
consisting of a
tube to hold the
liquid, and a
rubber top
which makes use
of a
partial vacuum t
Used during cooking to o control the
Baster — cover meat in its own liquid's intake
juices or with a sauce. and release. The
process of
drizzling the
liquid over meat
is calledbasting –
when a pastry
brush is used in
place of a
baster, it is
known as
abasting brush.
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Generally made
of metal or
plastic, with
fairly sharp
edges to cut
through dough.
Biscuit mould, Some biscuit
Biscuit
Cookie cutter, Shaping biscuit dough cutters simply
cutter
Cookie mould cut through
dough that has
been rolled flat,
others also
imprint or mould
the dough's
surface.
It consists of a
cylinder with a
plunger on one
end which is
used
to extrude cooki
e dough through
a small hole at
the other end.
A device for making Typically the
Biscuit
Cookie press pressedcookies such cookie press has
press
asspritzgebäck. interchangeable
perforated
plates with holes
in different
shapes, such as a
star shape or a
narrow slit to
extrude the
dough in
ribbons.
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Commonly used to create
a hard layer of
Blow torch Blowtorch, blowlamp
caramelized sugar in
a crème brûlée.[2]
A disc with a
raised rim,
designed to
ensure an even
distribution of
temperature
throughout the
pot. This
preventing
Preventing liquids from bubbles from
Boil over Milk watcher,
boiling over outside of the forming in
preventer Milk guard, Pot minder
pot liquids such as
milk, or water
which contains
starch (for
instance if used
to cook pasta).
Can be made of
metal, glass or
ceramic
materials.
A round, open
topped
To hold food, including container,
Bowl — food that is ready to be capable of
served holding liquid.
Materials used
to make bowls
vary
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considerably,
and include
wood, glass and
ceramic
materials.
A serrated blade
made of metal,
and long enough
to slice across a
large loaf of
bread. Using a
sawing motion,
Bread knife — To cut soft bread
instead of
pushing force as
with most
knives, it is
possible to slice
the loaf without
squashing it.
Generally made
of glass or
porcelain to
absorb heat,
Browning Browning plate, Used in a microwave oven
which helps —
tray Browning bowl to help turn food brown
colour the layer
of food in
contact with its
surface.
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This utensil
typically features
a thin edge to
assist with
To cut slices in pies or slicing, and a
Cake and
Cake shovel, pie cutter cakes, and then transfer to large face, to
pie server
a plate or container hold the slice
whilst
transferring to a
plate, bowl or
other container.
Cheese
Used to cut cheese.
knife
A gauzed cotton
cloth, used to
remove whey
from cheese
Cheeseclot To assist in the formation
curds, and to
h of cheese
help hold the
curds together
as the cheese is
formed.
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Straining substances such
as custards, soups and
Chinoise Chinois A conical sieve
sauces, or to dust food
with powder
A bowl-shaped
container with
holes, typically
made from
plastic or metal.
Used for draining It differs from a
Colander substances cooked in sieve due to its
water larger holes,
allowing larger
pieces of food,
such as pasta, to
be drained
quickly.
A clamping
device, similar in
design to a
Crab Used to crack the shell of a nutcracker but
Lobster cracker —
cracker crab or lobster larger, with
ridges on the
inside to grip the
shell.[2]
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board food can be cut. butcher's blocks,
generally made
from wood or
plastic.
Most dough
scrapers consist
of handle wide
To shape or cut dough,
Dough enough to be
Bench scraper, Scraper and remove dough from a
scraper held in one or
worksurface
two hands, and
an equally wide,
flat, steel face.
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A slotted spoon-like
Egg utensil used to separate
separator the yolk of an egg from
the egg white.
Consists of a
slotted dish for
holding the egg
Slicing peeled, hard-boiled and a hinged
Egg slicer —
eggs quickly and evenly. plate of wires or
blades that can
be closed to
slice.[3]
Historical
designs range
considerably,
from hourglasse
s, to mechanical
or electronic
Used to correctly time the
Egg timer timers, to
process of boiling eggs.
electronic
devices which
sense the water
temperature and
calculate the
boiling rate.
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Used to remove the scales
Fish Scaler Urokotori from the skin of fish
before cooking
Typically consists
of a bowl, a
plate with holes
like a colander,
and a crank with
Used to mash or sieve soft
Food mill a bent metal
foods.
blade which
crushes the food
and forces it
through the
holes.
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Presses garlic cloves to
create a puree,
Garlic press
functioning like a
specialized ricer.
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Used to slash the tops of
Lame bread loaves
in artisanbaking.
Operated by
pressing the fruit
A juicer, similar in function
Lemon against a fluted
to a lemon reamer, with
squeezer peak to release
an attached bowl.
the juice into the
bowl.
A long-handled, narrow
pick, used to pull meat out
Lobster
Lobster fork of narrow legs and other
pick
parts of a lobster or
crab.[2]
Mandoline
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Mated
colander
pot
Traditionally
comes in an 8
fluid ounce size,
Measuring Measuring cup,Measurin
it is used to
jug g jar
measure either
dry or liquid
ingredients.[6]
Meat
tenderiser
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Meat
thermomet
er
Generally made
from either
porcelain or
wood, the
mortar is shaped
as a bowl. The
pestle, generally
Mortar and To crush food, releasing
Molcajete shaped like a
pestle flavours and aromas
small club, is
used to
forcefully
squeeze
ingredients such
as herbs against
the mortar.[8]
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To crack open the hard
Nutcracker
outer shell of various nuts.
Some brushes
have wooden
handles and
Pastry To spread oil, juices, sauce
Basting brush natural or
brush or glaze on food.
plastic bristles,
whilst others
have metal or
plastic handles
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andsilicone bristl
es.
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Pizza cutter Pizza slicer
Potato
masher
Potato ricer
Pot-holder
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Roller
docker
Salt shaker
Kitchen scales,
Scales
Weighing scales
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Scoop Ice cream scoop
Shellfish
—
scraper
Slotted
Skimmer
spoon
Spatula
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Sugar Measuring the
thermomet Candy thermometer temperature, or stage, of
er sugar
A tamis has a
cylindrical edge,
made
ofmetal or wood
, that supports a
disc of
Used as a strainer, grater,
Tamis Drum sieve fine metal, nylon
or food mill.
,
or horsehair mes
h. Ingredients
are pushed
through the
mesh.
Designs vary
considerably;
the earliest tin
openers were
Tin opener Can opener To open tins or cans
knives, adapted
to open a tin as
easily as
possible.
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For gripping and lifting.
Usually used to move
items on hot surfaces, Two long arms
Tongs such as barbecues, or to with a pivot near
select small or grouped the handle.
items, such as sugar cubes
or salad portions.
Most whisks
consist of a long,
To
narrow handle
Balloon whisk, gravy blend ingredientssmooth,
with a series of
whisk, flat whisk, flat coil or to incorporate air into a
Whisk wire loops
whisk, bell whisk, and mixture, in a process
joined at the
other types. known
end. Whisks are
as whisking orwhipping
also made
frombamboo.
A handle and a
curved metal
end, the top of
For
which is
Zester obtaining zest fromlemons
perforated with
and other citrus fruit.[5]
a row of round
holes with
.
sharpened rims
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Cookware and Bakeware
Both the cooking pot and lid handles can be made of the same material but will mean
that when picking up or touching either of these parts oven gloves will need to be worn.
In order to avoid this, handles can be made of non heat conducting materials for
example Bakelite, plastic or wood. It is best to avoid hollow handles because they are
difficult to clean or to dry. A good cooking pot design has an 'overcook edge' this is
where the lid lays on (that way the lid is laying somewhat inside the cooking pot and not
on top of it). The lid has a dripping edge that avoids condensation fluid from dripping off
when handling the lid (taking it off and holding it 45°) or putting it down.
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History
Ancient Greek casserole and brazier, 6th/4th century BC,
exhibited in the Ancient Agora Museum in Athens, housed in
theStoa of Attalus.
Of greater difficulty was finding a method to boil water. For people without access to
natural heated water sources, such as hot springs, heated stones could be placed in a
water-filled vessel to raise its temperature (for example, a leaf-lined pit or
the stomachfrom animals killed by hunters). In many locations the shells of turtles or
largemollusks provided a source for waterproof cooking vessels. Bamboo tubes sealed
at the end with clay provided a usable container in Asia, while the inhabitants of
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theTehuacan Valley began carving large stone bowls that were permanently set into a
hearth as early as 7000 BC.
The development of pottery allowed for the creation of fireproof cooking vessels in a
variety of shapes and sizes. Coating the earthenware with some type of plant gum, and
later ceramic glazes, converted the porous container into a waterproof vessel. The
earthenware cookware could then be suspended over a fire through use of a tripod or
other apparatus, or even be placed directly into a low fire or coal bed as in the case of
the pipkin. Ceramics (including stoneware and glass) conduct poorly, however, so
ceramic pots must cook over relatively low heats and over long periods of time (most
modern ceramic pots will crack if used on the stovetop, and are only intended for the
oven). Even after metal pots have come into widespread use, earthenware pots are still
preferred among the less well-off, globally, due to their low production cost.
The development of bronze and iron metalworking skills allowed for cookware made
from metal to be manufactured, although adoption of the new cookware was slow due to
the much higher cost. After the development of metal cookware there was little new
development in cookware, with the standard Medieval kitchen utilizing a cauldron and a
shallow earthenware pan for most cooking tasks, with a spitemployed for roasting.
By the 17th century, it was common for a Western kitchen to contain a number of
skillets, baking pans, a kettle and several pots, along with a variety of pot hooks and
trivets. In the American colonies, these items would commonly be produced by a
localblacksmith from iron while brass or copper vessels were common
in Europe and Asia. Improvements in metallurgy during the 19th and 20th centuries
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allowed for pots and pans from metals such as steel, stainless steel and aluminum to be
economically produced.
Cookware materials
Metal
Metal pots are made from a narrow range of metals because pots and pans need
to conduct heat well, but also need to bechemically unreactive so that they do not alter
the flavor of the food. Most materials that are conductive enough to heat evenly are too
reactive to use in food preparation. In some cases (copper pots, for example), a pot
may be made out of a more reactive metal, and then tinned or clad with another.
Aluminium
Sheet aluminium is spun or stamped into form. Due to the softness of the metal it may
be alloyed with magnesium, copper, or bronze to increase its strength. Sheet aluminium
is commonly used for baking sheets, pie plates, and cake or muffin pans. Deep or
shallow pots may be formed from sheet aluminium.
Cast aluminium can produce a thicker product than sheet aluminium, and is appropriate
for irregular shapes and thicknesses. Due to the microscopic pores caused by the
casting process, cast aluminium has a lower thermal conductivity than sheet aluminium.
It is also more expensive. Accordingly, cast aluminium cookware has become less
common. It is used for Dutch ovens, heavyweight baking pans such as bundt pans, and
wares such as ladles or handles where low thermal conductivity is desired.
Anodized aluminium has had the naturally occurring layer of aluminium oxide thickened
by an electrolytic process to create a surface that is hard and non-reactive. It is used for
sauté pans, stockpots, roasters, and Dutch ovens.
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Uncoated and un-anodized aluminium can react with acidic foods to change the taste of
the food. Sauces containing egg yolks, or vegetables such as asparagus or artichokes
may cause oxidation of non-anodized aluminium.
Copper
In classical Western cooking, pots are formed with
thick copper sheets with a thin inner layer of tin. The
copper provides the best thermal conductivity of
common metals and therefore results in
even heating (see: Copper in heat exchangers).
Copper is reactive with acidic foods, which can result in copper toxicity. This was
discovered in the new world when tomatoes were cooked in old world copper pots. A tin
lining prevents copper from reacting with acidic foods. Lead-free and cadmium-free tin
linings are susceptible to tin pest. In some cases unlined copper is desirable, for
instance in the preparation of meringues and foams. Copper pots are expensive, require
re-tinning and, when made with thick copper plates, are heavy. With modern
metallurgical techniques, such as cladding, copper is incorporated into the constructions
of cookware, often as an enclosed heat spreading disk (see below).
Cast iron
Cast iron cookware is slow to heat, but once at
temperature provides even heating. Cast iron can also
withstand very high temperatures, making cast iron
pans ideal forsearing. Being a reactive material, cast
iron can have chemical reactions with high acid foods
such as wine or tomatoes. In addition, some foods
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(such as spinach) cooked on bare cast iron will turn black.
Enameled cast iron cookware was developed in the 1920s. In 1934, the French
company Cousances designed the enameled cast iron Doufeu to reduce excessive
evaporation and scorching in cast iron Dutch ovens. Modeled on old braising pans in
which glowing charcoal was heaped on the lids (to mimic two-fire ovens), the Doufeu
has a deep recess in its lid which instead is filled with ice cubes. This keeps the lid at a
lower temperature than the pot bottom. Further, little notches on the inside of the lid
allow the moisture to collect and drop back into the food during the cooking. Although
the Doufeu (literally, "gentlefire") can be used in an oven (without the ice, as a
casserole), it is chiefly designed for stove top use.
Stainless steel
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Carbon steel
Non-stick
On the other hand, some sticking is needed to cause sucs to form, so a non-stick pan
cannot be used where a pan sauce is desired. And non-stick pans must not be
overheated (see below). Nonstick coatings tend to degrade over time. In order to
preserve the coating, it is important never to use metal implements or harsh scouring
pads or chemical abrasives when cleaning.
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°C),overheating, particularly likely when heating an empty pan,can produce
decomposition products that are toxic to humansand fatal to birds.
The main difference in coating quality is due to the formulas of the liquid coating, the
thickness of each layer and the number of layers usedHigher-quality non-stick cookware
use powdered ceramic or titanium mixed with the non-stick material to strengthen them
and to make them more resistant to abrasion and deterioration. Some non-stick
coatings contain hardening agents. Some coatings are high enough in quality that they
pass the strict standards of the National Sanitation Foundation for approval for
restaurant use.
Coated and composite cookware
Enameled cast iron cooking vessels are made of cast iron covered with a porcelain
surface. This creates a piece that has the heat distribution and retention properties of
cast iron combined with a non-reactive, low-stick surface.
Aluminum pans are typically clad on both their inside and the outside surfaces,
providing both a stainless cooking surface and a stainless surface to contact the
cooktop. Copper is typically clad on its interior surface only, leaving the more attractive
copper exposed on the outside of the pan.
Some high-end cookware uses a dual-clad process, with a thin stainless layer on the
cooking surface, a thick core of aluminum to provide structure and heat diffusion, and a
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thin layer of copper on the outside of the pot that provides additional diffusion and the
"look" of a copper pot. This provides much of the functionality of tinned-copper pots for
a fraction of the price.
Non-metallic cookware
Silicone ladles.
Glass
Borosilicate glass is safe at oven temperatures. The clear glass also allows for the food
to be seen during the cooking process. However, it can't be used on a stovetop, as it
cannot cope with stovetop temperatures.
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Glass-ceramic
Glass ceramic is used to make products such as Corningware in the USA and
Pyroflam in Europe, which have many of the best properties of both glass and ceramic
cookware. While Pyrex can shatter if taken between extremes of temperature too
rapidly, glass-ceramics can be taken directly from deep freeze to the stove top. Their
near-zero coefficient of thermal expansion makes them almost entirely immune
to thermal shock.
Stone
a natural stone, or a stone-like substitute can be used to diffuse heat for indirect
grilling or baking, as in a baking stone or pizza stone, or the French pierrade.
Silicone
Silicone bakeware is light, flexible, and able to withstand sustained temperatures of 675
°F (360°C). It melts around 930°F (500°C), depending upon the fillers used. Its flexibility
is advantageous in removing baked goods from the pan. This rubbery material is not to
be confused with the silicone resin used to make hard, shatterproof children's dishware,
which is not suitable for baking.
Types of cookware and bakeware
The size and shape of a cooking vessel is typically determined by how it will be used.
Cooking vessels are typically referred to as "pots" and "pans," but there is great
variation in their actual shapes. Most cooking vessels are roughly cylindrical.
Cookware
"Saucepan" redirects here. For the unofficial Australian astronomic term, see Pavo (constellation).
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A Passover brownie cake baked in a Wonder Pot.
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Braising pans and roasting pans (also known as braisers and roasters) are
large, wide and shallow, to provide space to cook a roast (chicken, beef, or pork).
They typically have two loop or tab handles, and may have a cover. Roasters are
usually made of heavy gauge metal so that they may be used safely on a
cooktop following roasting in an oven. Unlike most other cooking vessels,
roasters are usually oblong oroval. There is no sharp boundary between braisers
and roasters - the same pan, with or without a cover, can be used for both
functions. In Europe, a clay roaster
Casserole pans (for making casseroles) resemble roasters and Dutch ovens, and
many recipes can be used interchangeably between them. Depending on their
material, casseroles can be used in the oven or on the stovetop. Casseroles are
commonly made of glazed ceramics or pyrex.
Dutch ovens are heavy, relatively deep pots with a heavy lid, designed to re-
create oven conditions on the stovetop (or campfire). They can be used
for stews, braised meats, soups, and a large variety of other dishes that benefit
from low heat, slow cooking. Dutch ovens are typically made from cast iron, and
are measured by volume.
A Wonder Pot is an Israeli invention that acts as a dutch oven but is made of
aluminum. It consists of three parts: an aluminum pot shaped like a Bundt pan, a
hooded cover perforated with venting holes, and a thick, round, metal disc with a
center hole that is placed between the Wonder Pot and the flame to disperse
heat.
Frying pans, frypans, or skillets provide a large flat heating surface and
shallow sides, and are best for pan frying. Frypans with a gentle, rolling slope are
sometimes called omelette pans. Grill pans are frypans that are ribbed, to let
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fat drain away from the food being cooked. Frypans and grill pans are generally
measured by diameter (20–30 cm).
Spiders are skillets with three thin legs to keep them above an open fire.
Ordinary flat-bottomed skillets are also sometimes called spiders, though the
term has fallen out of general use.
Griddles are flat plates of metal used for frying, grilling, and making pan breads
(such as pancakes, injera, tortillas, chapatis, and crepes). Traditional iron
griddles are circular, with a semicircular hoop fixed to opposite edges of the plate
and rising above it to form a central handle. Rectangular griddles that cover
two stove burners are now also common, as are griddles that have a ribbed area
that can be used like a grill pan. Some have multiple square metal grooves
enabling the contents to have a defined pattern, similar to a waffle maker. Like
frypans, round griddles are generally measured by diameter (20–30 cm).
Both griddles and frypans can be found in electric versions. These may be
permanently attached to a heat source, similar to a hot plate.
Saucepans (or just "pots") are vessels with vertical sides about the same height
as their diameter, used for simmering or boiling. Saucepans generally have one
long handle. Larger pots of the same shape generally have two handles close to
the sides of the pot (so they can be lifted with both hands), and are called sauce-
pots or soup pots (3–12 liters). Saucepans and saucepots are measured by
volume (usually 1–8 L). While saucepots often resemble Dutch ovens in shape,
they do not have the same heat capacity characteristics. Very small saucepans
used for heating milk are referred to as milk pans, such saucepans usually have
a lip for pouring the heated milk.
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Ironically, the saucepan is not the ideal vessel to use for making sauces. It is
more efficient to use saucepans with sloping sides, called Windsor pans, or
saucepans with rounded sides, called sauciers. These provide quicker
evaporation than straight sided pans, and make it easier to stir a sauce while
reducing.
Sauté pans, used for sauteing, have a large surface area and low sides to permit
steam to escape and allow the cook to toss the food. The word "sauté" comes
from the French verb "sauter", meaning to jump. Saute pans often have straight
vertical sides, but may also have flared or rounded sides.
Stockpots are large pots with sides at least as tall as their diameter. This
allows stock to simmer for extended periods of time without reducing too much.
Stockpots are typically measured in volume (6-36 L). Stock pots come in a large
variety of sizes to meet any need from cooking for a family to preparing food for a
banquet. A specific type of stockpot exists for lobsters, and an all-metal stockpot
usually called a caldero is used in Hispanic cultures to make rice.
Woks are wide, roughly bowl-shaped vessels with one or two handles at or near
the rim. This shape allows a small pool of cooking oil in the center of the wok to
be heated to a high heat using relatively little fuel, while the outer areas of the
wok are used to keep food warm after it has been fried in the oil. In the Western
world, woks are typically used only for stir-frying, but they can actually be used
for anything from steaming to deep frying.
Bake ware
Bake ware is designed for use in the oven (for baking), and encompasses a variety of
different styles of baking pans as cake pans, pie pans, and loaf pans.
Cake pans (or cake tins in the UK) include square pans, round pans, and
speciality pans such as angel food cake pans and spring form pans often used
for baking cheesecake. Another type of cake pan is a muffin tin, which can hold
multiple smaller cakes.
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Sheet pans, cookie sheets, and jelly-roll pans are bake ware with large flat
bottoms.
Pie pans are flat-bottomed flare-sided pans specifically designed for baking pies.
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Learning Outcome # 1
CLEAN SANITIZE AND STORE EQUIPMENT
Assessment Criteria:
1. Chemicals and clean potable water are selected and used for cleaning
and/or sanitizing kitchen equipment utensils, and working surfaces
2. Equipment and/or utensils are cleaned and/or sanitized safely using
clean/potable water and according to manufacturer’s instructions
3. Clean equipment and utensils are stored or stacked safely in the
designated place
4. Cleaning equipment and supplies are used safely in accordance with
manufacturer’s instructions
5. Cleaning equipment are assembled and disassembled safely
6. Cleaning equipment are stored safely in the designated position and
area
Conditions/Resources
Contents:
1. Various types and uses of chemicals and equipment for cleaning and sanitizing
2. Occupational health and safety requirements for bending, lifting, carrying and using equipment’s.
3. Logical and time-efficient work flow
4. Environmental-friendly products and practices in relation to kitchen cleaning Sanitation and cross-
contamination issues related to food handling and preparation
Institutional Assessment:
1. Assessment may be done in the workplace or in a simulated workplace
setting (assessment centers)
2. Assessment activities are carried out through an accredited
assessment center
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Information sheet 1.1-1
Since cleaning and sanitizing may be the most important aspects of a sanitation
program, sufficient time should be given to outline proper procedures and parameters.
Detailed procedures must be developed for all food-product contact surfaces
(equipment, utensils, etc.) as well as for non-product surfaces such as non-product
portions of equipment, overhead structures, shields, walls, ceilings, lighting devices,
refrigeration units and heating, ventilation and air conditioning (HVAC) systems, and
anything else which could impact food safety.
Cleaning frequency must be clearly defined for each process line (i.e., daily, after
production runs, or more often if necessary). The type of cleaning required must also be
identified.
The objective of cleaning and sanitizing food contact surfaces is to remove food
(nutrients) that bacteria need to grow, and to kill those bacteria that are present. It is
important that the clean, sanitized equipment and surfaces drain dry and are stored dry
so as to prevent bacteria growth. Necessary equipment (brushes, etc.) must also be
clean and stored in a clean, sanitary manner.
The correct order of events for cleaning/sanitizing of food product contact surfaces is as
follows:
1. Rinse
2. Clean
3. Rinse
4. Sanitize.
Cleaning
Cleaning is the complete removal of food soil using appropriate detergent chemicals
under recommended conditions. It is important that personnel involved have a working
understanding of the nature of the different types of food soil and the chemistry of its
removal.
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Cleaning Methods
Sanitization
Sterilize refers to the statistical destruction and removal of all living organisms.
Disinfect refers to inanimate objects and the destruction of all vegetative cells
(not spores).
Sanitize refers to the reduction of microorganisms to levels considered safe from
a public health viewpoint.
Appropriate and approved sanitization procedures are processes, and, thus, the
duration or time as well as the chemical conditions must be described. The official
definition (Association of Official Analytical Chemists) of sanitizing for food product
contact surfaces is a process which reduces the contamination level by 99.999% (5
logs) in 30 sec.
Thermal Sanitization involves the use of hot water or steam for a specified
temperature and contact time.
Chemical Sanitization involves the use of an approved chemical sanitizer at a
specified concentration and contact time.
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The impurities in water can drastically alter the effectiveness of a detergent or a
sanitizer. Water hardness is the most important chemical property with a direct effect on
cleaning and sanitizing efficiency. (Other impurities can affect the food contact surface
or may affect the soil deposit properties or film formation.)
Water can also contain significant numbers of microorganisms. Water used for cleaning
and sanitizing must be potable and pathogen-free. Treatments and sanitization of water
may be required prior to use in cleaning regimes. Water impurities that affect cleaning
functions are presented in Table 1.
Cleaning
Properties of Food Soils
Since soils vary widely in composition, no one detergent is capable of removing all
types. Many complex films contain combinations of food components, surface oil or
dust, insoluble cleaner components, and insoluble hard-water salts. These films vary in
their solubility properties depending upon such factors as heat effect, age, dryness,
time, etc.
It is essential that personnel involved have an understanding of the nature of the soil to
be removed before selecting a detergent or cleaning regime. The rule of thumb is that
acid cleaners dissolve alkaline soils (minerals) and alkaline cleaners dissolve acid soils
and food wastes. Improper use of detergents can actually "set" soils, making them more
difficult to remove (e.g., acid cleaners can precipitate protein). Many films and biofilms
require more sophisticated cleaners that are amended with oxidizing agents (such as
chlorinated detergents) for removal.
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The physical condition of the soil deposits also affects its solubility. Freshly precipitated
soil in a cool or cold solution is usually more easily dissolved than an old, dried, or
baked-on deposit, or a complex film. Food soils are complex in that they contain
mixtures of several components.
Fat-based Soils
Fat usually is present as an emulsion and can generally be rinsed away with hot water
above the melting point. More difficult fat and oil residues can be removed with alkaline
detergents, which have good emulsifying or saponifying ingredients.
Protein-based Soils
In the food industry, proteins are by far the most difficult soils to remove. In fact, casein
(a major milk protein) is used for its adhesive properties in many glues and paints. Food
proteins range from more simple proteins, which are easy to remove, to more complex
proteins, which are very difficult to remove. Heat-denatured proteins can be extremely
difficult.
Carbohydrate-based Soils
Simple sugars are readily soluble in warm water and are quite easily removed. Starch
residues, individually, are also easily removed with mild detergents. Starches
associated with proteins or fat scan usually be easily removed by highly alkaline
detergents.
Mineral salts can be either relatively easy to remove or be highly troublesome deposits
or films. Calcium and magnesium are involved in some of the most difficult mineral
films. Under conditions involving heat and alkaline pH, calcium and magnesium can
combine with bicarbonates to form highly insoluble complexes. Other difficult deposits
contain iron or manganese. Salt films can also cause corrosion of some surfaces.
Difficult salt films require an acid cleaner (especially organic acids that form complexes
with these salts) for removal. Sequestering agents such as phosphates or chelating
agents are often used in detergents for salt film removal.
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Microbiological Films
Under certain conditions, microorgranisms (bacteria, yeasts, and molds) can form
invisible films (biofilms) on surfaces. Biofilms can be difficult to remove and usually
require cleaners as well as sanitizers with strong oxidizing properties.
These deposits (insoluble in water, alkali, or acid) can often be melted with hot water or
steam, but often leave a residue. Surfactants can be used to emulsify the residue to
make it suspendable in water and flushable.
Inert soils such as sand, clay, or fine metal can be removed by surfactant-based
detergents. Charred or carbonized material may require organic solvents.
Quantity of Soil
Surface Composition
Stainless steel is the preferred surface for food equipment and is specified in many
industry and regulatory design and construction standards. For example, 3-A Sanitary
Standards (equipment standards used for milk and milk products applications) specify
300 series stainless steel or equivalent. Other grades of stainless steel may be
appropriate for specific applications (i.e., 400 series) such as handling of high fat
products, meats, etc. For highly acidic, high salt, or other highly corrosive products,
more corrosion resistant materials (i.e., titanium) is often recommended.
Other "soft" metals (aluminum, brass, copper, or mild steel), or nonmetallic surfaces
(plastics or rubber) are also used on food contact surfaces. Surfaces of soft metals and
nonmetallic materials are generally less corrosion-resistant and care should be
exercised in their cleaning.
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Aluminum is readily attacked by acids as well as highly alkaline cleaners, which can
render the surface non-cleanable. Plastics are subject to stress cracking and clouding
from prolonged exposure to corrosive food materials or cleaning agents.
Hard wood (maple or equivalent) or sealed wood surfaces should be used only in
limited applications such as cutting boards or cutting tables, provided the surface is
maintained in good repair. Avoid using porous wood surfaces.
Surface Finish
Equipment design and construction standards also specify finish and smoothness
requirements. 3-A standards specify a finish at least as smooth as a No. 4 ground finish
for most applications. With high-fat products, a less smooth surface is used to allow
product release from the surface.
Surface Condition
Various types and uses of chemicals and equipment for cleaning and sanitizing
1. Cleaning Solution- designed to remove dirt and soil to clean food contact
surfaces like the food preparation table.
Cleaning agents are substances, usually liquids, powders, sprays, granules that are used to
remove dirt, including dust, stains, bad smells, and clutter on surfaces. Purposes of cleaning
agents include health, beauty, absence of offensive odor, avoidance of shame, and avoidance of
spreading of dirt and contaminants to oneself and others. Some cleaning agents can
kill bacteria and clean at the same time.
Types
Cleaning agents normally water solutions that might be acidic, alkaline, or neutral, depending on
the use. Cleaning agents may also besolvent-based or solvent-containing and is then called
degreasers.
Acidic
Acidic washing agents are mainly used for removal of inorganic deposits like scaling. The active
ingredients are normally strong mineral acids and chelants. Often, there are added surfactants
and corrosion inhibitors. One common mineral acid is Hydrochloric Acid, (also called Muriatic
Acid), is typically used for cleaning swimming pools and concrete. Vinegar can also be used to
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clean hard surfaces, and aid in the removal of calcium deposit buildup. Sulfuric acid is added into
domestic acidic drain cleaners to unblock clogged pipes by dissolving greases, proteins and even
carbohydrate-containing substances (like tissue paper).
Alkaline
Alkaline washing agents contain strong bases like sodium hydroxide and/or potassium hydroxide.
The alkali also dissolves grease, oils,fats, and protein-based deposits. Often there are
added dispersing agents to prevent redeposition of dissolved dirt and/or chelants to attack rust on
metal parts.
Bleach (pH 12) and Ammonia (pH 11) are also common Alkaline cleaning agents. While many
people believe that mixing cleaning agents together will create a compound that is more powerful,
this is false. Mixing cleaning agents such as bleach and ammonia together can be dangerous or
fatal .
Neutral
Neutral washing agents are pH-neutral and based on non-ionic surfactants that disperse different
types of dirt.
Degreaser
Cleaning agents specially made for removal of grease are called degreasers. These may
be solvent-based or solvent-containing and may also have surfactants as active ingredients. The
solvents have a dissolving action on grease and similar dirt. The solvent-containing degreaser
may have an alkaline washing agent added to a solvent to promote further degreasing.
Degreasing agents may also be made solvent-free based on alkaline chemicals and/or
surfactants.
1. The most common cleaning agent : water which is a very powerful polar solvent.
2. Carbon tetrachloride, also known by many other names (the most notable being carbon tet in the
cleaning industry, and as Halon 104 or Freon 10 in HVAC; see Table for others), is the organic compound with
the formula CCl4. It was formerly widely used in fire extinguishers, as a precursor to refrigerants, and as
a cleaning agent. It is a colorless liquid with a "sweet" smell that can be detected at low levels.
Both carbon tetrachloride and tetrachloromethane are acceptable names under IUPAC nomenclature.
3. Ammonia or azane is a compound of nitrogen and hydrogen with the formula NH3. It is a colorless gas with
a characteristic pungent smell. Ammonia contributes significantly to the nutritional needs of terrestrial organisms
by serving as a precursor to food andfertilizers. Ammonia, either directly or indirectly, is also a building-block for
the synthesis of many pharmaceuticals and is used in many commercial cleaning products. Although in wide
use, ammonia is both caustic and hazardous. The global industrial production of ammonia for 2012 is
anticipated to be 198 million tons, a 35% increase over the estimated 2006 global output of 146.5 million tons.
Ammonia, as used commercially, is often called anhydrous ammonia. This term emphasizes the absence of
water in the material.
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4. Borax, also known as sodium borate, sodium tetraborate, or disodium tetraborate, is an
important boron compound, a mineral, and a salt of boric acid. Powdered borax is white, consisting of soft
colorless crystals that dissolve easily in water.
Borax has a wide variety of uses. It is a component of many detergents, cosmetics, and enamel glazes. It is
also used to make buffer solutions in biochemistry, as afire retardant, as an anti-fungal compound
for fiberglass, as a flux in metallurgy, neutron-capture shields for radioactive sources, a texturing agent in
cooking, and as a precursor for other boron compounds.
5. Sodium bicarbonate or sodium hydrogen carbonate is the chemical compound with the
formula NaHCO3. Sodium bicarbonate is a white solid that is crystalline but often appears as a fine powder. It
has a slightly salty, alkaline taste resembling that of washing soda (sodium carbonate). The natural mineral
form is nahcolite. It is a component of the mineral natron and is found dissolved in many mineral springs. It is
among the food additives encoded by European Union, identified by the initials E 500. Since it has long been
known and is widely used, the salt has many related names such as baking soda,bread soda, cooking
soda, and bicarbonate of soda. In colloquial usage, its name is shortened to sodium bicarb, bicarb soda,
or simply bicarb. The word saleratus, fromLatin salæratus meaning aerated salt, was widely used in the 19th
century for both sodium bicarbonate and potassium bicarbonate. The term has now fallen out of common
usage.
6. Carbon dioxide
7. Calcium hypochlorite
8. Cyanuric acid (former)
9. Chromic acid
10. Ethanol or methanol (only in solutions)
11. Various forms of alcohol
12. Various chlorine compounds
13. Acetic acid (vinegar)
14. Trisodium phosphate
15. Sodium percarbonate
16. Sodium perborate
2. Detergent- Penetrates quickly and softens soil so the soil can be scrubbed and
rinsed away.
4. Acid cleaner- Used to remove mineral buildup in coffee makers, steam tables,
and dishwashing machines. Not for use on aluminum.
5. Abrasive cleaner- used to carefully scour dirt or grease that has baked or
burned onto pots and pans.
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6. Dishwashing Detergent- removes food and grease; designed to be used in a
dish machine.
7. Sanitizer- Designed for sanitizing handwashed items such as knives, chemical
sanitizers kill micro- organisms.
8. Chlorine- Sanitizing agent that can be used on most items (except metal which
it corrodes. Because chlorine is an irritant, contact with skin should be avoided.
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Information sheet 1.1-2
Occupational health and safety requirements for bending, lifting, carrying and
using equipment’s.
Instructor:
The following script can be used to deliver a 10- to 15-minute training session to
employees. The text emphasizes important points related to back injury prevention.
Ideally, you should demonstrate proper lifting techniques as part of your presentation.
Points to Emphasize
Bend to lift an object - don't stoop
Keep your back straight by tucking in your chin
Lift with the strong leg muscles, not the weaker back muscles
Proper methods of lifting and handling protect against injury. Proper lifting makes work
easier. You need to "think" about what you are going to do before bending to pick up an
object. Over time, safe lifting technique should become a habit.
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Make it a habit to follow the above steps when lifting anything-even a relatively light
object.
Do Don't
Tuck in the chin to keep the back Use your back muscles to do lifting.
as straight as possible while lifting. Try to lift an item that is too heavy
Lift with the strong leg muscles. of awkward.
Ask for help with the heavy, Twist your body while carrying an
awkward items. object.
When possible, use mechanical Attempt team lifting without proper
equipment to move heavy items. coordination.
Steps Techniques
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Lifting Remember to use the “5” L’s of Back Safety
Load
Lungs
Lever
Legs
Lordosis – keep your back straight
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Information sheet 1.1-3
Cooperation between all kitchen staff is essential in creating an effective team. In this
way, confusion is eliminated, productivity is high and the working environment is better
for all.
Logical work lists and workflow plans enable kitchen staff to work effectively and
efficiently within specific timeframes and in the necessary order of importance. Work
plans act as a guide for staff to complete all required tasks. By planning you can check
that all tasks are included, understand how tasks relate to each other, and build in
efficiencies.
The objective of workflow planning is to make work easier. Simplifying the operation,
eliminating unnecessary movements, combining two operations into one where
possible, or improving old methods can achieve this. For instance, when peeling
carrots, if you let the peelings fall into a bowl, the need to clean the table is eliminated.
Likewise, before you start preparing a more involved recipe, it is important to select the
correct equipment and light the ovens, setting the desired temperature if necessary.
Workflow planning for the service of meal would take into consideration:
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The type of food to be prepared and served
Apprentice chefs must understand that workflow planning makes work easier and
assists in teamwork; the cooperative aspect of a number of staff members working
together to achieve targets.
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1. It is important in planning an event that everything runs smoothly. This can only
happen only happen with careful organization and thoughtful planning. Workflow
2. When food is prepared in a commercial setting, there must be logical workflow.
Workers must not waste tie by getting stuck in areas of the kitchen in which others
are trying to work. Work does not flow and food can easily be contaminated.
Work areas in the kitchen.
3. Dividing the kitchen into different work areas allows the preparation a plating f food
to run smoothly. Work areas in the kitchen.
Work flow
Menu breakdown
Standard Recipe cards
Team Work
Recipe breakdown
Equipment needed
Task delegation
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Hygiene
Workflow
Menu breakdown analysis menu examine dishes, cookery methods, which take
longer to cook preparation time.
Standard recipe cards SRC give the chef – guidance quantities of product
qualities of product how to cook the dish logical sequence specific temperatures
specific equipment can be the template for workflow plans.
Banquet analysis sheet are used if you have a range of course or dishes to
calculate easier to work out amount of food needed for large functions can also
give you information for your work flow.
Recipe breakdown analysis the recipe which items have to be prepared first can
we store these items of cookery cooking times assembly point service .
presentation time
Equipment needed analysis of menu/recipes large equipment small equipment
utensils service ware location.
Task delegation, team work menu, recipe analysis assess peoples strength,
weakness assign duties communicate menu, recipes communicate work flow,
plan identify work team goals jointly feedback
Logical sequence of tasks starting times for staff presentation service time
preparation time cooking time freezing or chilling times, defrosting of frozen foods
if required delivery of food items transporting to venue storage.
Logical sequence of tasks MENU Prawn Cocktail Grilled Sirloin Steak with
Parsley butter and baked potato vanilla ice cream
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Work flow for menu produce vanilla ice cream-boil milk, produce analogies, cool
and churn-have container and serving dishes in freezer prepare all the
vegetables salad and garnish for cocktail, potato, chopped parsley peel prawn
store in fridge.
Work flow for menu prepare the sirloin prepare butter misture, pipe and
refrigerate place potato in oven prepare cocktail sauce assemble the cocktails-
chill whip cream for garnish off the basic mise en place.
Timing service presentation 19.00 serve cocktail, 19.20 cook steak, serve with
potato and butter, 20.00 serve ice-cream.
Bouquet garni work flow example collect all ingredients wash vegetables. Trim to
desired size cut muslin cloth place vegetables on muslin add herbs roll and tie
store in the fridge.
Work flow and team work clearly define tasks clearly allocate tasks to staff
decide on specific completion times specify standard recipe cards feedback from
staff communication.
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Information sheet 1.1-4
In addition to having numerous cooking uses, 100-percent pure, distilled white vinegar can also
beused as an effective non-toxic, all-natural cleaning solution throughout your home. Vinegar has
awide range of uses; such as removing odors from rooms, cleaning fixtures in your bathrooms
andkitchen, removing stains and spills from carpets, cleaning windows, and much more.
Continuereading this article to learn about the many ways in which you can use vinegar for
household cleaning.
Steps
Vinegar Preparation
Fill 1 spray bottle completely with white vinegar and fill the other bottle with 50 percent water and 50
percent vinegar solution and label them accordingly.
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Removing Odors
1.1 Remove unpleasant or lingering odors from rooms
Place a place bowl of vinegar in any room with bad odors at night
time, then remove the bowl from the room the following morning
after the smell has dissipated.
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1.5 Removing Stains and Spills
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1.8 Remove stains from clothing. Tough stains such as ketchup, chocolate, wine, and jelly can
be removed with vinegar.
Cleaning surfaces
1.2 Clean and shines floors - vinegar is safe to use on no-wax flooring
1.3 Use vinegar as an all-purpose surface cleaner in the kitchen. Vinegar can effectively clean
kitchen counter tops, stove tops, and the tops of refrigerators and other appliances.
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Removing Soap Residue
1.3 Remove leftover soap residue from the inside of your washing machine
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Learning Outcome # 2
CLEAN AND SANITIZE PREMISES
Nominal Duration:
Assessment Criteria:
1. Cleaning schedules are followed based on enterprise procedures
2. Chemicals and equipment for cleaning and/or sanitizing are used
safely
3. Walls, floors, shelves and working surfaces are cleaned and/or
sanitized without causing damage to health or property
4. First aid procedures are followed if an accident happens
Conditions/Resources
Equipment Surfaces Supplies
Contents:
1. Sanitizing and disinfecting procedures and techniques
2. Using and storing cleaning materials and chemicals
3. Waste management and disposal procedures and practices
Institutional Assessment:
1. Assessment may be done in the workplace or in a simulated
workplace setting (assessment centers)
2. Assessment activities are carried out through an accredited
assessment center
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Information sheet 1.2-1
Environmental Considerations
Chemistry of Detergents
In some detergents, specific enzymes are added to catalytically react with and degrade
specific food soil components.
The primary physically-active ingredients are the surface active compounds termed
surfactants. These organic molecules have general structural characteristic where a
portion of the structure is hydrophilic (water-loving) and a portion is hydrophobic (not
reactive with water). Such molecules function in detergents by promoting the physical
cleaning actions through emulsification, penetration, spreading, foaming, and wetting.
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behave as cationic surfactants under acid conditions, and as anionicsurfactants
under alkaline conditions. Ionic surfactants are generally characterized by their high
foaming ability.
Nonionic surfactants, which do not dissociate when dissolved in water, have the
broadest range of properties depending upon the ratio of hydrophilic/hydrophobic
balance. This balance are also affected by temperature. For example, the foaming
properties of nonionic detergents is affected by temperature of solution. As
temperature increases, the hydrophobic character and solubility decrease. At the
cloud point (minimum solubility), these surfactants generally act as defoamers, while
below the cloud point they are varied in their foaming properties.
Alkaline Builders
Highly Alkaline Detergents (or heavy-duty detergents) use caustic soda (sodium
hydroxide) or caustic potash (potassium hydroxide). An important property of these
highly alkaline detergents is that they saponify fats: forming soap. These cleaners are
used in many CIP systems or bottle-washing applications.
Acid Builders
Acid Detergents include organic and inorganic acids. The most common inorganic acids
used include phosphoric, nitric, sulfamic, sodium acid sulfate, and hydrochloric. Organic
acids, such as hydroxyacetic, citric, and gluconic, are also in use. Acid detergents are
often used in a two-step sequential cleaning regime with alkaline detergents. Acid
detergents are also used for the prevention or removal of stone films (mineral stone,
beer stone, or milk stone).
Water Conditioners
Water conditioners are used to prevent the build-up of various mineral deposits (water
hardness, etc.). These chemicals are usually sequestering agents or chelating agents.
Sequestering agents form soluble complexes with calcium and magnesium. Examples
are sodium tripolyphosphate, tetra-potassium pyrophosphate, organo-phosphates, and
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polyelectrolytes. Chelating agents include sodium gluconate and ethylene
diaminetetracetic acid (EDTA).
Oxidizing Agents
Oxidizing agents used in detergent application are hypochlorite (also a sanitizer) and--to
a lesser extent--perborate. Chlorinated detergents are most often used to clean protein
residues.
Enzyme Ingredients
Enzyme-based detergents, which are amended with enzymes such as amylases and
other carbohydrate-degrading enzymes, proteases, and lipases, are finding acceptance
in specialized food industry applications.
The primary advantages of enzyme detergents are that they are more environmentally
friendly and often require less energy input (less hot water in cleaning). Uses of most
enzyme cleaners are usually limited to unheated surfaces (e.g., cold-milk surfaces).
However, new generation enzyme cleaners (currently under evaluation) are expected to
have broader application.
Fillers
Fillers add bulk or mass, or dilute dangerous detergent formulations that are difficult to
handle. Strong alkalis are often diluted with fillers for ease and safety of handling. Water
is used in liquid formulations as a filler. Sodium chloride or sodium sulfate are often
fillers in powdered detergent formuations.
Miscellaneous Ingredients
Sanitizing
Thermal Sanitizing
As with any heat treatment, the effectiveness of thermal sanitizing is dependant upon a
number of factors including initial contamination load, humidity, pH, temperature, and
time.
Steam
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temperature and time. Further, the byproducts of steam condensation can complicate
cleaning operations.
Hot Water
Chemical Sanitizing
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Regulatory Considerations
The regulatory concerns involved with chemical sanitizers are antimicrobial activity or
efficacy, safety of residues on food contact surfaces, and environmental safety. It is
important to follow regulations that apply for each chemical usage situation. The
registration of chemical sanitizers and antimicrobial agents for use on food and food
product contact surfaces and on nonproduct contact surfaces is through the U.S.
Environmental Protection Agency (EPA). (Prior to approval and registration, the EPA
reviews efficacy and safety data, and product labeling information.)
The U.S. Food and Drug Administration (FDA) is primarily involved in evaluating
residues form sanitizer use that may enter the food supply. Thus, any antimicrobial
agent and its maximum usage level for direct use on food or on food product contact
surfaces must be approved by the FDA. Approved no-rinse food contact sanitizers and
nonproduct contact sanitzers, their formulations and usage levels are listed in the Code
of Federal Regulations (21 CFR 178.1010). The U.S. Department of Agriculture (USDA)
also maintains lists of antimicrobial compounds (i.e., USDA List of Proprietary
Substances and Non Food Product Contact Compounds), which are primarily used in
the regulation of meats, poultry, and related products by USDA's Food Safety and
Inspection Service (FSIS).
Physical Factors
Surface Characteristics. Prior to the sanitization process, all surfaces must be clean
and thoroughly rinsed to remove any detergent residue. An unclean surface cannot be
sanitized. Since the effectiveness of sanitization requires direct contact with the
microorganisms, the surface should be free of cracks, pits, or crevices which can harbor
microorganisms. Surfaces which contain biofilms cannot be effectively sanitized.
Exposure Time. Generally, the longer time a sanitizer chemical is in contact with the
equipment surface, the more effective the sanitization effect; intimate contact is as
important as prolonged contact..
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Soil. The presence of organic matter dramatically reduces the activity of sanitizers and
may, in fact, totally inactivate them. The adage is "you cannot sanitize an unclean
surface".
Chemical Factors
pH. Sanitizers are dramatically affected by the pH of the solution. Many chlorine
sanitizers, for example, are almost ineffective at pH values above 7.5.
Water properties. Certain sanitizers are markedly affected by impurities in the water.
Inactivators. Organic and/or inorganic inactivators may react chemically with sanitizers
giving rise to non-germicidal products. Some of these inactivators are present in
detergent residue. Thus, it is important that surfaces be rinsed prior to sanitization.
Biological Factors
The microbiological load can affect sanitizer activity. Also, the type of microorganism
present is important. Spores are more resistant than vegetative cells. Certain sanitizers
are more active against gram positive than gram negative microorganisms, and vice
versa. Sanitizers also vary in their effectiveness against yeasts, molds, fungi, and
viruses.
The chemicals described here are those approved by FDA for use as no-rinse, food-
contact surface sanitizers. In food-handling operations, these are used as rinses,
sprayed onto surfaces, or circulated through equipment in CIP operations. In certain
applications the chemicals are foamed on a surface or fogged into the air to reduce
airborne contamination.
Chlorine-based Sanitizers
Chlorine Compounds. Chlorine, in its various forms, is the most commonly used
sanitizer in food processing and handling applications. Commonly used chlorine
compounds include liquid chlorine, hypochlorites, inorganic chloramines, and organic
chloramines. Chlorine-based sanitizers form hypochlorous acid (HOCl, the most active
form) in solution. Available chlorine (the amount of HOCl present) is a function of pH. At
pH 5, nearly all is in the form of HOCl. At pH 7.0, approximately 75% is HOCl. The
maximum allowable level for no-rinse applications is 200ppm available chlorine, but
recommended usage levels vary. For hypochlorites, an exposure time of 1 min at a
minimum concentration of 50ppm and a temperature of 24°C (75°F) is recommended.
For each 10°C (18°F) drop in temperature, a doubling of exposure time is
recommended. For chloramines, 200ppm for 1 min is recommended.
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Chlorine compounds are broad spectrum germicides that act on microbial membranes,
inhibit cellular enzymes involved in glucose metabolism, have a lethal effect on DNA,
and oxidize cellular protein. Chlorine has activity at low temperature, is relatively cheap,
and leaves minimal residue or film on surfaces.
The activity of chlorine is dramatically affected by such factors as pH, temperature, and
organic load. However, chlorine is less affected by water hardness when compared to
other sanitizers (especially the quaternary ammonium compounds).
CLO2's primary disadvantages are worker safety and toxicity. Its highly concentrated
gases can be explosive and exposure risks to workers are higher than that for chlorine.
Its rapid decomposition in the presence of light or at temperatures greater than 50°C
(122°F) makes on-site generation a recommended practice.
Iodine
Use of iodine as an antimicrobial agents dates back to the 1800s. This sanitizer exists in
many forms and usually exists with a surfactant as a carrier. These mixtures are termed
iodophors. The most active agent is the dissociated free iodine (also less stable). This
form is most prevalent at low pH. The amount of dissociation from the surfactant is
dependent upon the type of surfactant. Iodine solubility is very limited in water.
Generally recommended usage for iodophors is 12.5 to 25ppm for 1 min.
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Iodophors, like chlorine compounds, have a very broad spectrum: being active against
bacteria, viruses, yeasts, molds, fungi, and protozoans. Iodine is highly temperature-
dependent and vaporizes at 120°F. Thus, it is limited to lower temperature applications.
The degree to which iodophors are affected by environmental factors is highly
dependant upon properties of the surfactant used in the formulation. Iodophors are
generally less affected by organic matter and water hardness than chlorine. However,
loss of activity is pronounced at high pH.
Iodine has a long history of use in wound treatment. However, ingestion of iodine gas
does pose a toxicity risk in closed environments. The primary disadvantage is that
iodine can cause staining on some surfaces (especially plastics).
Quaternary ammonium compounds (QACs) are a class of compounds that have the
general structure as follows (Figure 1):
The properties of these compounds depend upon the covalently bound alkyl groups (R
groups), which can be highly diverse. Since QACs are positively charged cations, their
mode of action is related to their attraction to negatively charged materials such as
bacterial proteins. It is generally accepted that the mode of action is at the membrane
function. The carbon length of R-group side chain is, generally, directly related with
sanitizer activity in QACs. However, because of the lower solubility in QACs composed
of large carbon chains, these sanitizers may have lower activity than short chain
structures.
QACs are active and stable over a broad temperature range. Because they are
surfactants, they possess some detergency. Thus, they are less affected by light soil
than are other sanitizers. However, heavy soil dramatically decreases activity. QACs
generally have higher activity at alkaline pH. While lack of tolerance to hard water is
often listed as a major disadvantage of QACs when compared to chlorine, some QACs
are fairly tolerant of hard water. Activity can be improved by the use of EDTA as a
chelator. QACs are effective against bacteria, yeasts, mold, and viruses.
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An advantage of QACs in some applications is that they leave a residual antimicrobial
film. However, this would be a disadvantage in operations such as cultured dairy
products, cheese, beer, etc., where microbial starter cultures are used.
QACs are generally more active against gram positive than gram negative bacteria.
They are not highly effective against bacteriophages. Their incompatibility with certain
detergents makes thorough rinsing following cleaning operations imperative. Further,
many QAC formulations can cause foaming problems in CIP applications.
Under recommended usage and precautions, QACs pose little toxicity or safety risks.
Thus, they are in common use as environmental fogs and as room deodorizers.
However, care should be exercised in handling concentrated solutions or use as
environmental fogging agents.
Acid-Anionic Sanitizers
Whereas QACs are positively charged, these sanitizers are negatively charged. Their
activity is moderately affected by water hardness. Their low use pH, detergency,
stability, low odor potential, and non-corrosiveness make them highly desirable in some
applications.
Disadvantages include relatively high cost, a closely defined pH range of activity (pH 2
to 3), low activity on molds and yeasts, excessive foaming in CIP systems, and
incompatibility with cationic surfactant detergents.
Fatty acid or carboxylic acid sanitizers were developed in the 1980s. Typical
formulations include fatty acids plus other acids (phosphoric acids, organic acids).
These agents also have the dual function of acid rinse and sanitization. The major
advantage over acid anionics is lower foaming potential. These sanitizers have a broad
range of activity, are highly stable in dilute form, are stable to organic matter, and are
stable to high temperature applications.
These sanitizers have low activity above pH 3.5 - 4.0, are not very effective against
yeasts and molds, and some formulations lose activity at temperatures below 10°C
(50°F). They also can be corrosive to soft metals and can degrade certain plastics and
rubber.
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Peroxides
Peroxides or peroxy compounds contain at least one pair of covalently bonded oxygen
atoms (-O-O-) and are divided into two groups: the inorganic group, containing
hydrogen peroxide (HP) and related compounds; and the organic group, containing
peroxyacetic acid (PAA) and related compounds.
Hydrogen peroxide (HP), while widely used in the medical field, has found only limited
application in the food industry. FDA approval has been granted for HP use for
sterilizing equipment and packages in aseptic operations.
The primary mode of action for HP is through creating an oxidizing environment and
generation of singlet or superoxide oxygen (SO). HP is fairly broad spectrum with
slightly higher activity against gram-negative than gram-positive organisms.
High concentrations of HP (5% and above) can be an eye and skin irritant. Thus, high
concentrations should be handled with care.
Peroxyacetic Acid (PAA) has been known for its germicidal properties for a long time.
However, it has only found food-industry application in recent years and is being
promoted as a potential chlorine replacement. PAA is relatively stable at use strengths
of 100 to 200ppm. Other desirable properties include absence of foam and phosphates,
low corrosiveness, tolerance to hard water, and favorable biodegradability. PAA
solutions have been shown to be useful in removing biofilms.
While precise mode of action mechanisms have not been determined, it is generally
theorized that the PAA reaction with microorganisms is similar to that of HP. PAA,
however, is highly active against both gram-positive and gram-negative
microorganisms. The germicidal activity of PAA is dramatically affected by pH. Any pH
increase above 7-8 drastically reduces the activity.
PAA has a pungent odor and the concentrated product (40%) is a highly toxic, potent
irritant, and powerful oxidizer. Thus, care must be used in its use.
The importance of proper cleaning can be appreciated when one realizes that
contaminated equipment (equipment and utensils which are not clean) is another major
cause of foodborne disease outbreaks.
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Cleaning comprises many operations in the food establishment, and the process is
usually specific to the type of cleaning necessary. No cleaning task in the food
establishment is as important as the cleaning and sanitization of food contact surfaces
of equipment and utensils.
Food contact surfaces of equipment and utensils are those surfaces with which food
normally comes into contact. These surfaces also include surfaces from which food may
drain, drip or splash back onto surfaces normally in contact with food. For example, the
interior of a microwave oven is considered a food contact surface because food on the
sides or ceiling of the oven could drip into other foods being warmed in the oven.
Effective cleaning and sanitization of food contact surfaces of equipment and utensils
serve two primary purposes:
Although we all know about the practice of "washing," many do not understand and/or
appreciate the principles and exactness of the process. For the most part, chemistry
plays a very important part in the cleaning and sanitization process. Washing equipment
and utensils until visibly clean is just not enough.
WAREWASHING CYCLE
The following numerated list and comments pertaining to the wash cycle of food contact
surfaces will help supervisors and managers appreciate why there is a particular order
in the process.
Although the equipment and utensils look visibly clean at this point, they
are still contaminated with many bacteria.
SANITIZATION PROCEDURE
Chemical sanitization requires greater controls than hot water sanitization. The following
factors must be considered in order to obtain effective sanitization by chemical
sanitization methods:
MANUAL SANITIZATION
The following table provides information pertaining to minimum and maximum chemical
sanitization requirements for manual operations (in parts per million - ppm). To use the
chart, identify which chemical compound your food establishment uses for sanitization
purposes. The “Temp” column refers to the temperature of the water used. The pH
column indicates the strength of the sanitizer to use, according to the pH of the water.
For example, if the water pH is 9.0, and the water temperature is 100°F (warm) the
concentration of chlorine sanitizer needs to be 50 parts per million. The “Maximum”
column refers to the maximum strength of sanitizer. The “Contact” column refers to the
minimum time that the utensils or surfaces should be in contact with the sanitizer
solution. If the pH of the water is less than 5.0, Iodine should be used as the sanitizer.
Chemical pH Solutions Temp (˚F) 10 or less 8 or less Maximum Allowed 120˚ 25 ppm
25 ppm 200 100˚ 50 ppm 50 ppm 200 75˚ 50 ppm 100 ppm 200 Chlorine 55˚ 100 ppm
100 ppm 200 < Iodine 75˚+ 12.5 25 Quarts** 75˚+ As specified by manufacturer, see
label; hardness 500 ppm or less* 200
All chemical sanitizer instructions call for a given amount of sanitizer per gallon of water.
The following are two methods of determining the amount of water used for sanitization:
Use a gallon container and pour a gallon of water at a time into the sink until the
water is at a suitable depth; or
Use the following formula: width x length x water depth = total gallons 231 (cu. in.
in one gallon)
Length of sink = 24" Width of sink = 24" Depth of sink = 16" 24 x 24 x 16 = 9,216 = 40
gallons 231 231
Use the test kit each time and adjust water amount or sanitizer amount until
proper concentration is obtained. In the first two methods, the same amount of
water must be used each time, unless the amount is recalculated.
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Another problem in measuring the right amount of sanitizing chemical is the method of
measure stated on the label. The following table provides equivalents of various
measurements:
Household bleach is often used as a sanitizer. When used, only pure bleach (without
additives) is acceptable.“Ultra” or “Extra Strength” bleach is not acceptable. Mixing
bleach with detergent will result in the bleach not being able to effectively sanitize any
surfaces. The amounts of bleach (which contains 5.25% sodium hypochlorite) needed
to obtain certain concentrations are as follows:
water 25 ppm 3/4 teaspoon/2 gallons 1 1/2 teaspoons/4 gallons 1 tablespoon/8 gallons
50 ppm 3/4 teaspoon/1 gallon 1 1/2 teaspoons/2 gallons 1 tablespoon/4 gallons 1/4
cup/16 gallons 100 ppm 1 1/2 teaspoons/1 gallon 1 tablespoon/2 gallons 1/2 cup/16
gallons 200 ppm 1 tablespoon/1 gallon 1 cup/16 gallons
When equipment is too large or fixed for cleaning as specified above, cleaning and
sanitization can be done by swabbing or pressure spraying.
Swabbing Method
1. Disassemble;
2. Rough clean to remove gross food particles;
3. Detergent wash with water >95°F;
4. Clear water rinse; 5. Chemical sanitize at TWICE the strength required;
and
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5. Air dry.
Pressure spraying procedure has the same essential steps as swabbing except high
pressure spray equipment is used. Follow equipment manufacturer's operating
instructions.
Thermometers and/or test kits are required in all food establishments with warewashing
operations. The purposes are as follows:
To confirm sanitizing solution strength and proper water temperature for manual
warewashing operations;
To check sanitizing solution strength and water temperature during the
warewashing period. Temperature and sanitizer concentrations need to be
checked throughout the cleaning process. This is because the effective strength
of the sanitizing solution may be reduced because of the carryover of organic
matter and because of a drop in temperature.
To check water temperature for hot water sanitization; and
To check proper operation of mechanical ware washing equipment.
Food processing equipment and some vending equipment that requires in-place
cleaning shall be designed and fabricated so that:
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3. After substantial interruptions;
4. After each shift change and/or every 4 hours;
5. Throughout the day as necessary; and
6. After final use each working day.
Bulk water hauling equipment needs to be cleaned and sanitized, and the procedure
shall be similar to food processing equipment. For specific recommended procedures,
see EPA technical bulletin entitled Guidelines for the Preparation of Tank Trucks for
Potable Water Use.
SUMMARY
• Food contact surface is the surface of equipment and utensils with which food
normally comes into contact and those surfaces from which food may drain, drip or
splash back onto surfaces normally in contact with food.
• Washing equipment and utensils until visibly clean does not complete the process. A
sanitization step must also be completed.
• Proper sanitization is one of the most important steps in the warewashing cycle.
• No rinsing or any other cleaning process should take place after the sanitizing
process.
• Swabbing can be utilized when the sanitizing solution is twice the strength required.
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Disposed wastes according to sanitary regulations, enterprise practices and standard
procedures
PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the Range of Variables
1. Clean, sanitize and 7. Chemicals and clean potable water are selected
store equipment and used for cleaning and/or sanitizing kitchen
equipment utensils, and working surfaces
8. Equipment and/or utensils are cleaned and/or
sanitized safely using clean/potable water and
according to manufacturer’s instructions
9. Clean equipment and utensils are stored or stacked
safely in the designated place
10. Cleaning equipment and supplies are used
safely in accordance with manufacturer’s
instructions
11. Cleaning equipment are assembled and
disassembled safely
12. Cleaning equipment are stored safely in the
designated position and area
114 Module 1
Clean and Maintain Kitchen Premises
COOKERY NCII
RANGE OF VARIABLES
VARIABLE RANGE
1. Equipment May include but are not limited to:
1.1 Kitchen utensils
1.2 Pots, pans, dishes
1.3 Food storage Containers
1.4 Chopping boards
1.5 Garbage bins
Supplies
3.2 Paper towels
3.3 Cleaning agents
3.4 Sanitizers
115 Module 1
Clean and Maintain Kitchen Premises
COOKERY NCII
EVIDENCE GUIDE
116 Module 1
Clean and Maintain Kitchen Premises
COOKERY NCII
117 Module 1
Clean and Maintain Kitchen Premises
COOKERY NCII