LESSON 1: CLEAN AND MAINTAIN KITCHEN TOOLS AND PREMISES

TRS512328

Learning Outcomes: Materials:

LO1. Clean, sanitize and store learner’s module, yellow pad paper, notebook &
equipment pen
LO2. Clean and sanitize premises
LO3. Dispose of waste References:
https://www.cooksmarts.com/cooking-guides/create-
• Selects and uses chemicals and clean a-functional-kitchen/20-must-have-kitchen-tools/
potable water for cleaning and/or sanitizing
kitchen equipment utensils, and working
surfaces
• Cleans and/or sanitizes equipment and/or
utensils safely using clean/potable water and
according to manufacturer’s instructions
• Stores or stacks clean equipment and
utensils safely in the designated place
• Uses cleaning equipment and supplies
safely in accordance with manufacturer’s
instructions
• Assembles and disassembles cleaning
equipment safely
• Stores cleaning equipment safely in the
designated position and area

Let’s roll!
To start, watch this video (\Desktop\cookery videos\Basic Food Safety_ Chapter 5
_Cleaning and Sanitizing_ (English).mp4) .Cleaning and sanitizing kitchen tools and
equipment must be part of the standard operating procedures that make up your
food safety program. Improper cleaning and sanitizing kitchen surfaces allow
harmful microorganisms to be transferred from one food to another.

What Do You Already Know?

TRUE OR FALSE
Directions: Identify whether the following statements are true or false.

_____________1. Wash the silverware. Soak them in a pan and remove the dirt with a
plastic scoure before soaping. Soap each piece individually
and rinse in hot water.
_____________2. Rinse all surfaces that come in contact with food such as exterior of
appliances, tables and stove top with potable water before
rinse
_____________3. Wash the utensils. Scour all pans until completely clean. Use
ammonia to remove fat. Soap each piece and rinse in hot
water at 66oC (150oF) or below.
_____________4. Drain and air-dry – Do not towel dry the dishes. This may contaminate
utensils.

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 _____________5. Use a spray device for spray application Spray 6-8 inches from the
surface, rub with a brush, sponge or cloth. Avoid inhaling
sprays.
_________________________________________________________________________________
___

Let’s work and learn!

COMMON MATERIALS, TOOLS AND EQUIPMENT FOUND IN THE KITCHEN

FRYING PAN

Used for frying foods over moderate to high heat so they should
be thick enough to conduct heat evenly. There are several sizes
available and they are generally round in shape. Also known as a
"skillet."

SAUCE PAN

A saucepan is perfect for when you need to cook something

with liquids, such as boiling pasta and vegetables or simmering
sauces and beans.

STOCK POT

For bigger batches of soups, stews, and pasta, you’ll want to have a 12-
quart stock pot around. Its base allows for even heating, so your soups
cook evenly.

KNIVES

used for cutting, chopping, dicing, slicing, mincing,

peeling, separating, and other kitchen tasks where
the thin metal shaft of a blade is of value for food
preparation.

FISH TURNER

Used when cooking whole fish, filets, seafood cakes and more. The beveled
edge slides easily beneath foods and the slots in the head allow grease to
drain. The durable, stainless steel head is oversized for larger fish and the soft
handle allows for a comfortable grip.

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 CUTTING BOARD

A good, grippy cutting board will protect your fingers during all your prep work,
which is why we like this one. We recommend having a few cutting boards,
like this set of plastic cutting boards, to prep various ingredients and prevent
cross-contamination. Plastic boards can be placed in the dishwasher for full
disinfecting.

LO 1. Clean, sanitize and store equipment

CLEANING

The removal of visible soil, debris, microorganisms and organic

substances from surfaces; will not eliminate germs but reduces their
numbers by removing some contaminated matter. Cleaning helps
reduce the number of germs that can lead to infection; however it does
not necessarily kill any germs.

SANITIZING
The reduction of bacteria to safe levels (set by public health standards)
to decrease the risk of infection; may not kill all viruses.

A step beyond cleaning, sanitization kills a greater amount of bacteria

and is required for any surface that comes into contact with food.
According to the CDC definition, a sanitizer is “a chemical that kills
99.999% of the specific test bacteria in 30 seconds under the
conditions of the test. Therefore, while sanitizers can kill the majority of certain kinds of bacteria,
sanitization techniques and products alone cannot eliminate all viruses.

DISINFECTING

The elimination of pathogens and disease-causing microorganisms,

except bacterial spores.

Disinfecting a surface means that chemicals are being used to kill

germs. Disinfecting does not necessarily mean that dirt, germs, and
impurities are being removed from the surface, but by killing the
germs, the risk of spreading infection is lowered.

The key difference between sanitizing and disinfecting is the type of chemical involved and the length
of time it is left on a surface. For many disinfectants, 10 minutes is the appropriate dwell time.
However, be sure to read instructions on the chemical product to ensure proper disinfection.

To keep a hygienic and safe environment, make sure to complete the full regimen of all techniques
from cleaning to sanitizing and disinfecting, as appropriate.

Where is the proper place to store kitchen equipment?

..\Desktop\cookery videos\KITCHEN ORGANIZATION.mp4

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You should store them where you use them. Three rules of thumb are to put frequently used
appliances on the countertop or the lowest shelf of an upper cabinet for easy reach; rarely used
appliances should go to the top of the cabinets; and never-used items should be sold or donated

Proper Storage of Kitchen Tools and Equipment

Proper storage and handling of cleaned and sanitized equipment and utensils are very important to
prevent recontamination prior to use.

Cleaned and sanitized equipment and utensils

must be:
 Stored in clean storage areas; and
 Handled properly to minimize contamination of
food contact surface:

9 Steps in Organizing Kitchen Cabinets

Pretend it has a glass door and that everyone is going to see what’s inside.

1. Remove all the equipment and scrub shelves with soapy water.
2. Think about what you reach most often and make sure it gets a position
that is easy to reach.
3. Take a cabinet full of glasses and line them up by color. Make sure all of the front
are facing out and straight. (Jeff Lewis-Style)
4. Take a step back after one shelf is done and make someone else look at what you
have done.
5. They should be stored in a clean dry place adequately protected against
vermin and other sources of contamination.
6. Cups, bowls, and glasses must be inverted for storage.
7. When not stored in closed cupboards or lockers, utensils and containers must
be covered or inverted whenever possible. Utensils must be stored on the
bottom shelves of open cabinets below the working top level.
8. Racks, trays and shelves must be made of materials that are imperious, corrosive-
resistant, non-toxic, smooth, durable and resistant to chipping.

Drawers must be made of the same materials and kept clean. Full-lined drawers are not
acceptable, but the use of clean and removable towels for lining drawers is acceptable.

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Let’s Define!
What is the difference between Cleaning, Sanitizing and Disinfecting?

DISINFECTING; KILL GERMS

SANITIZING; REDUCE GERMS

CLEANING; REMOVE GERMS

DIFFERENCE BETWEEN TOOLS AND EQUIPMENTS

KITCHEN TOOLS KITCHEN EQUIPMENT

 TOOLS- is a small hand held tool used for food

preparation.

 EQUIPMENT- refers to the larger, either manual or automatic, implements in your

kitchen. These are appliances that aid in processing, cooking, baking, and freezing food.

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reproduced or transmitted in any form or by any means – electronic or mechanical including photocopying - without
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 LO 2. CLEAN AND SANITIZE PREMISES

Cleaning is the process of removing food and other types of soil from a surface, such
as a dish, glass, or cutting board. Cleaning is done with a cleaning agent that removes food,
soil, or other substances. The right cleaning agent must be selected because not all cleaning
agents can be used on food-contact surfaces. (A food-contact surface is the surface of
equipment or utensil that food normally comes into contact.) For example, glass cleaners,
some metal cleaners, and most bathroom cleaners cannot be used because they might leave
an unsafe residue on the food contact surface. The label should indicate if the product can be
used on a food contact surface. The right cleaning agent must also be selected to make
cleaning easy

CHEMICALS USED IN CLEANING AND SANITIZING KITCHEN TOOLS AND EQUIPMENT.

Detergents These are cleaning agents, solvents or any substance

used to wash tablewares, surfaces, and equipments. Example: soap,
soap powders, cleaners, acids, volatile solvents and abrasives.

Solvent Cleaners commonly referred to as degreasers, they are used on surfaces

where grease has burned on. Ovens and grills are examples of areas that need
frequent degreasing. These products are alkaline based and are formulated to
dissolve grease.

Acid Cleaners used periodically in removing mineral deposits and other soils
that detergents cannot eliminate such as scale in washing machines and steam
tables, lime buildup on dishwashing machines and rust on shelving. (Example:
phosphoric acid, nitric acid, etc.) These products vary depending on the specific
purpose of the product.

Abrasives are generally used to remove heavy accumulations of soil that are
difficult to remove with detergents, solvents and acids. These products must be
carefully used to avoid damage to the surface
being cleaned.

CLEAN THE CUTTING BOARD:

After you used the cutting board for slicing, dicing, or chopping all kinds of neat goodies, use
a metal scraper or spatula to scrape away any remaining bits and pieces of food. Throw the scraps
into the garbage disposal, garbage receptacle, or trash bin.

Scrub the board with hot, soapy water thoroughly. If your dishwasher reaches a temperature
of at least 165°F, then you can probably place a high- density plastic cutting board into the

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reproduced or transmitted in any form or by any means – electronic or mechanical including photocopying - without
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dishwasher. Moreover, if your dishwasher has an antibacterial cycle, use it to wash the cutting board.
Otherwise, scrub it by hand. Allow the board to air dry.

HOW TO WASH DISHES BY HAND:

1. Prep - scrape off food

2. Fill - get some clean, hot, soapy water
3. Wash - scrub them, under the water
4. Rinse - wash off all suds and residue
5. Dry - air dry or towel dry

SCRAPE OFF FOOD

Scrape dishes to remove leftover food - use a rubber spatula or paper

towel. For stuck-on foods, soak dishes/cookware before washing: add
detergent or baking soda to the sink/dishpan (or soiled pot) and fill with
hot water; soak for 15 to 30 minutes, then drain and proceed with Step
2.

TIP: never pour grease down the drain -- it can cause a clog.

GET SOME CLEAN, HOT, SOAPY WATER

Fill sink or dishpan with clean, hot water. Add dish soap to the water
(read the label for dosage; some concentrated dish detergents require
a smaller amount). Stack a few dishes in the sink at a time – this allows
a few minutes of soaking time while you work on washing.

TIP: Throughout the process, drain the water and start over if it becomes greasy, tool cool, or if suds
disappear.

SCRUB THEM, UNDER THE WATER

Wash "in order," starting with lightly soiled items. This usually includes
glasses, cups, and flatware followed by plates/bowls and serving
dishes. In general, dishes wash easily if you keep them under the
water while scrubbing them; as you work, pull each dish out of the
water to check for missed spots. End with cookware/pots and pans; if
you soaked pans with baked-on foods, washing will be easier. Don’t
forget to wash the bottom of the pan.

TIP: Be extra careful when handling kitchen knives! Don’t pile them in the sink; instead, wash them
one by one and immediately place them handle-up in the drying rack (or flat to dry).

WASH OFF ALL SUDS AND RESIDUE

Rinse suds and residue with clean hot water. Rinse by dipping in a
rinsing sink or pan, passing under a stream or spray of hot water; or,
by placing them in a drying rack and pouring or spraying water over
them. If you have a double sink, use the second sink to rinse off
washed dishes.

TIP: Be sure to rinse inside cups, bowls and glassware

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 AIR DRY OR TOWEL DRY

Air drying is easier than towel drying. However, wiping with a clean
towel is helpful when glassware or flatware is spotted or filmed. Make
sure the towel is clean, and change the towel when it becomes damp.
Paper towels work well for drying pots and pans, especially if they
contain traces of grease.

TIP: Remember to clean up when you’re done. It’ll make tomorrow’s task easier! Rinse and wipe
down the sink, dish drainer, and dishpan. Rags, dish cloths, and sponges should be left out to air dry,
or laundered in the washing machine. Remember to replace sponges and rags frequently.

TIPS AND WARNINGS TO OBSERVE IN WASHING THE DISHES


Wash glassware first before greasy pots and pans.

Rubber gloves will protect hands and manicures, and allow you to use
hotter water for washing and/or rinsing.
 Dishes may be hand dried with a clean cloth.
 Try adding a tablespoon of baking soda to soapy water to soften hands
while cutting grease.
 Never dump sharp knives into soapy dishwater where they cannot be
seen.
 Laundry detergents or automatic dishwater detergents should not
be used for hand washing dishes.
 Keep dishwashing liquid out of the reach of children.
WASHING WITH THE DISHWASHER MACHINE

..\Desktop\cookery videos\How to use your dishwasher efficiently.mp4

STEPS:

1. RINSE DIRTY PLATE

Scrape off any excess food from the dishes before placing them in the dishwasher. If the food
has hardened, you may need to let the dish soak first.
2. PLACE DIRTY PLATE BETWEEN RACKS
Place pots, pans, and bake ware around the other dishes, but do not block the water sprayer.
3. GET SOAP AND PUT IT IN SOAP SPACE
Make sure its dishwashing soap The reason they tell you never to use liquid dish soap in your
dishwasher is because of the suds - you'll have bubbles all over your floor. But the baking

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reproduced or transmitted in any form or by any means – electronic or mechanical including photocopying - without
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 soda apparently prevents that, so it allows the soap to do the grease cutting and cleaning,
without making all those bubbles
4. KNOW THE DISH WASHER BUTTONS AND CYCLES
Dish washers typically only have rinse only,light wash,normal wash, and heavy wash click
normal then you should see a green light and or hear a noise indicating your choice
5. DRY THE DISHES.
You can use a heated dry (but be careful of plastic dishes or containers), or use air drying.
Dishes will still dry relatively quickly, as dishwasher
water is usually heated to 140°F

HOW TO CLEAN YOUR GAS STOVE BURNERS

Step One: Remove Burners

Whether you have burner caps, grates or coils, to clean them efficiently, it is necessary to
take them off the stove first. Make sure to turn off the valve on your gas cylinder before you
begin for safety reasons. Furthermore, allow your burners to cool down completely if they’ve
been used
earlier.

Step Two: Arrange for a Place to Soak Dirty Burners

Depending on the level of burnt on gunk and charring, your burners will need at least 20
minutes of soaking time in boiling hot water. Plug your sink (make sure it’s clean) and place
the
burners inside, pouring hot water over them until completely submerged. Alternatively, a large
enough stainless steel utensil can be used for soaking.

Step Three: Drain the Water, Leave to Cool

After 20-30 minutes, use a pair of tongs to remove the burners from the water. Set the
burners
aside and leave them to cool down completely so that they can be held firmly when cleaning.
Avoid pouring cold water over hot burners as this may cause damage in the form of cracking
or
peeling.

Step Four: Clean with Dish Soap

Rinse out your sink or soaking pot and fill it up with warm water; add a dollop of dish soap and
stir it up to create a sudsy solution. Then, submerge your gas stove burners and start
scrubbing
them one by one. Use a slightly abrasive scrubber for this as the stuck-on grime can be rather
difficult to remove. The soaking time, however, will make cleaning them much easier and
more
effective as well! For any stubborn grime that isn’t coming off with regular dish soap, consider
using an ammonia-based cleaning product. In this case, you will need to scrub your burners
with a solution of (equal parts) water and the chosen cleaner.Step Five: Rinse off
Thoroughly

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 After your burners have been scrubbed thoroughly, it’s time to rinse them off. Do this under
running water and use your hands to rub away the soapiness completely. Rinse out each
burner
and give them a quick wipe with a clean cloth before leaving them to dry out completely. For
added sheen, dampen a kitchen towel with vinegar and buff your gas stove burners till they’re
bright and shiny!
Remember, regular cleaning of your gas stove burners will make it a quicker and easier task
next time around!

A large majority of the waste that the kitchen’s produce is food waste. There are many
regulations surrounding food waste, due to the fact that raw meats, fish and eggs cannot be

LO 3. Dispose waste
landfilled.

WASTE SEGREGATION

Waste segregation basically means keeping wet and dry

wastes separately, so that dry can be recycled and wet
waste can be composted.

THREE TYPES OF TRASH BINS

 Blue bin is for recyclable waste.

 Brown bin is for garden waste and food waste.
 Green or grey bin is for non-recyclable waste.

Kitchen Waste
Kitchen’s produce a variety of waste which will require different disposal methods, such as recycling
for cardboard and glass and expert removal of knives and chemical waste.

We are committed to reducing the unnecessary waste of resources that ends up being set to landfill.
Not only is this damaging the environment but it is also costing businesses thousands due to
increasing landfill tax. By recycling your food waste and other kitchen waste that is recyclable, your
business could save money and improve your environmental image.

Our fully accredited waste management providers are qualified and experienced in implementing
efficient kitchen waste management systems to any organization which has a catering and kitchen
facility

_________________________________________________________________________________

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reproduced or transmitted in any form or by any means – electronic or mechanical including photocopying - without
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 Let’s practice!
Write Blue if the object is recyclable, Brown if it is food waste or garden waste and
Green if non-recyclable.

____________1. Plastic Bottles

____________2. Oil cans
____________3. Banana
____________4. Food Sachet
____________5. Disinfectant Spray

Let’s Reinforce!

A. TELL ME A STORY
Situation: Your mother assigned you the task to clean all the tools and kitchen utensils used in the
preparation of food for lunch. In two or three paragraphs. Explain the different tasks to be
fulfilled/accomplished. Write your answer in your test notebook.

Below is the rubric to guide you in assessing the tasks of cleaning and sanitizing kitchen tools and
equipment.
CRITERIA 4 3 2 1
Exceptionally Generally clear, Lacks clarity, Unclear,
Clear clear, easy to able to follow difficult to follow impossible to
follow follow

Concise The The The explanation The explanation

explanation explanation posed and posed and
posed and posed and methods used methods used are
methods used methods used are somewhat inadequate
are advanced. are appropriate simple
Comprehensive Thorough and Substantial Partial or not Misunderstanding
comprehensive explanation comprehensive or serious
explanation explanation misconception on
the explanation
Relevant Highly relevant Generally Somewhat Irrelevant
relevant relevant

B. ESSAY
Directions: Test your understanding by answering the following questions in your test notebook:
1. Why it is important to clean, sanitize, and store equipment properly?
2. Discuss procedure involved in manual and mechanical dishwashing.
3. Explain good housekeeping practices that must be observed to maintain cleanliness and
sanitation

Let’s Reflect!
How well did I understand the lesson?

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reproduced or transmitted in any form or by any means – electronic or mechanical including photocopying - without
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 Let’s Enrich!

CREATE AND POST

Directions: Make a slogan on proper cleaning and sanitizing kitchen tools, utensils,
equipment’s and working premises using oslo paper, coloring materials, pencil, white board
marker, and ruler.

Your slogan will be rated using the scoring rubric below

SCORE CRITERIA
5 Creatively and neatly done showing much relevance to the given topic

4 Creatively done and neat enough with relevance to the given topic

3 Creatively done and neat enough but no relevance to the given topic

2 Simply done and neat enough but not so relevant to the given
Topic
1 Poorly done with erasures and irrelevant to the given topic
_________________________________________________________________________________

Congratulations! You have successfully finished the lesson and all the
activities included herein. It’s time for you to proceed to another learning adventure.
Please turn to the next page for your next lesson.

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reproduced or transmitted in any form or by any means – electronic or mechanical including photocopying - without
written permission from Top Link Global College, Inc. First Edition 2021.
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