Cleaning & Sanitizing Kitchen
Disinfectant
Tools and Equipment
Cleaning - Is the process of
removing food and other types of soil
from a surface
Sanitizing - Makes the surface free
of visible contaminants that could
affect your health
Detergents - Cleaning agents
solvents or any substance used to
wash tableware, surfaces and
equipment.
Solvent Cleaners - Commonly
referred to as degreasers used on
surfaces where grease has burned on.
Acid Cleaners - periodically in
removing mineral deposits and other
soils that detergents cannot
eliminate. (Zonrox, Meuratic Acid)
Abrasives - Generally used to
remove heavy accumulations of soil
that are difficult to remove with
detergents, solvents, and acids.
Other Chemicals used for
cleaning/sanitizing kitchen
equipment and utensils
1. Ammonia Liquid
2. Chlorine
3. Timsen
4. Soap
5. Dishwashing
6. Carbolic Acid
7.
Foam - Used this to increase the
contact time of the chemical
solutions to improve cleaning with
less mechanical force.
High Pressure - It is used to
increase mechanical force, aiding in
soil removal. Chemical Detergents
are often used along with increase
temperature to make soil removal
more effective.
Clean in Place (CIP) - It is utilized
to clean the interior surfaces of tanks
and pipelines of liquid process
equipment.
Clean out of place (COP) - It is
utilized to clean the parts of filters
and parts of other equipment
Mechanical - It normally involves
the use of a brush or by hand or a
machine such as a floor scrubber.
Fundamentals of Cleaning
Procedure
1. Scrape and Pre-Rinse
2. Cleaning Cycle
3. Rinse
4. Acid Rinse
5. Sanitize
 1. Soiled equipment surfaces are
scraped and rinsed with warm
water to remove loose soils.
2. The removal of residual food
soils from equipment surfaces
based on the manipulation.
Typically alkaline chemical
solutions are used for this cycle
3. Rinse all surfaces with cold to
hot
4. A mild acid rinse of the
equipment. Alkaline residues
5. All equipment surfaces are
rinsed or flooded with a
sanitizing agent.
Variety of Hot and Cold
Appetizers
Hot Appetizers - These appetizers
are served while they are still hot and
are expected to be consumed as soon
as they are served.
Oven Toasters - Are great because
they heat up much quicker than a
regular sized oven.
These are perfect for keeping items
warm like bread, small appetizers or
even dips.
Chafing Dishes - Are portable
catering pans that are raised on a
frame or tripod and heated using
water and small flames. They are the
best because they provide enough
heat to not just maintain the
temperature of already hot food but
will warm up the food.
Electric Food Warmers - They do
not require any water or flames and
are much easier to set up.
Electric Slow Cooker - Awesome
for serving dips or sides. To heat
multiple sides or toppings at once.
Heat Lamps - Used in all
restaurants, Once the food is ready,
chefs will place it under a heat lamp
until the server comes to take it away.
Hot Appetizers:
➔ Brochettes
➔ Soup
➔ Meatballs
➔ Chips and Dips
➔ Stuffed Potato Skin
➔ Rumaki
➔ Chicken Wings
Cold Appetizers:
➔ Cocktail
➔ Pita Salad
➔ Relishes
➔ Fresh fruits/vegetables
➔ Hors d’oeuvres
➔ Veggie Pizza
Cold Appetizers - These are served
in lower temperatures and are made
from fresh seafood, food wraps, and
dip-based finger foods, particularly
fruits and veggies.
Coolers - Act as cold appetizers.
They’re insulated, and they’re
designed to keep foods cold for
hours. A.k.a portable ice chest
Corkcicle - This modern water
bottle is available in an array of sizes
and trend-inspired colors.
Refrigerator - Consists of a
thermally insulated compartment
and a heat pump that transfers heat
from its inside to its external
environment.
Tools Equipment and Utensils
Needed in Preparing Appetizers
Tools - are items used for a specific
purpose
Utensils - are implements, vessels,
or instruments used in a household,
especially in the kitchen.
Equipment - refers to the larger
items in the kitchen that handle the
bulk of the preparation and cooking
processes.
Mortar and Pestle - made from
either porcelain or wood. It is used to
forcefully squeeze ingredients such as
herbs.
Tongs - used for grippings and
lifting foods most especially on hot
surfaces.
Mise’ En Place - Are advance
preparation that you need to perform
to save time.
Fundamentals of Plating
Food Presentation - The art of
modifying, processing, arranging, or
decorating food to enhance its
aesthetic appeal. A.k.a as FOOD
PLATING the process of arranging
and decorating food to enhance its
presentation.
Plate Presentation - This is the
process of offering the appetizer to
guests in a stylish a pleasing manner.
1. Balance - The rules of good
menu balance also apply to
plating. Select foods and
garnishes that offer variety and
contrast.
- Colors - Two or more
colors on a plate are
usually more interesting
than one.
- Shapes - Plan for a
variety of shapes and
forms. Cutting
vegetables into different
shapes gives you great
flexibility.
- Texture - Not strictly a
visual consideration, but
important in menu
planning.
 - Flavors - One of the
factors to consider when
balancing colors, shapes,
and texture on the plate.
2. Portion Size - This is
important for presentation as
well as for costing
“Match portion sizes and
plates”
3. Arrangement on the Plate
- When plating, always
highlight the key ingredients.
Nobody wants to order a steak
and find the plate crowded.
Cutting Foods - Pay attention to
size and its role on the plate.
Choosing Plates
➢ Selecting the right plate for
your meal is the key to an
attractive food presentation.
➢ Choose the right size of the
plate. Choose your plate wisely
by making sure it's big enough.
➢ Choose a complimentary plate
color.
➢ Rim as your frame, and
consider using the rule of
thirds to highlight your plate.
Accompaniments of Appetizers
Accompaniments -
as complementary additions to the
main ingredient of a meal.
Accompaniments are typically things
like vegetables and side salads but
they also include sauces and relishes.
Sometimes also comes with a garnish
of its own.
Sauce - thick liquid served with
food, usually savory dishes, to add
moistness and flavor.
Dips - a thick sauce in which pieces
of food are dunked before eating.
Condiments - This is a spice, sauce,
or preparation that is added to food,
typically after cooking to impart a
specific flavor to enhance the flavor.
Pickles - Preserve (food or other
perishable items) in vinegar, brine, or
a similar solution.
Fruits - the sweet and fleshy
products of a tree or other plant that
contain seed and can be eaten as
food.
Vegetables - are part of plants that
are consumed by humans including
flowers, fruits, stems, leaves, roots,
and seeds.
Storing Techniques for
Appetizers
Tools and Equipment used in storing
appetizers:
❖ Refrigerator
❖ Chillers
❖ Containers
Sanitary Practices when storing
appetizers:
Handle the food properly to
prevent contamination and
spoilage
Wash Utensils and equipment
Store food and ingredients
properly
Safeguard the food during
distribution and serving
Classifications for Appetizers
Cocktails - Usually juices of orange
pineapple, grapefruit, or tomatoes
served with cold salad dressings.
Hors D’ oeuvres - Small portions
of highly seasoned foods. Or a
combination of canapes, olives,
stuffed celery, etc.
Canapes - made out of thin slices of
bread in different shapes.
Relishes/Crudites - Pickled items
that are how raw, and crisp, and
vegetables such as carrot or celery
sticks.
Over the coal appetizers -
Popular when served outside when it
is grilled.
Soup - This is another kind of
appetizer served hot or cold.
Pastry Bread - Different shapes,
colors, and with different fillings.
Chips and Dips - Popular
accompaniments to potato chips.
Petite Salad - Small portion and
usually display the characteristics
found in most salad.
Finger Foods - appetizers wherein
the only requirement is that you keep
everything small enough to be picked
up with the fingers.
Brochettes - combinations of meat,
poultry, fish, and vegetables served
on a small skewer.
Meatballs - Can be made from
ground poultry or pork. Usually
served with tomato, sweet and sour,
sauce.
Rumakis - made of blanch bacon
that are wrapped around vegetables,
seafoods etc.
Chicken Wings - These are dipped
in a spicy coating of seasonings and
then deep-fried sometimes.
Pita Salad - There is a filling of
crunchy vegetables as in a pita
sandwich.

Baba Ganoush - This pita bread

shellfish dip is used in this cold
appetizer.