Cleaning and

Maintaining
Kitchen
Premises
Module I

JEREMY JEROME M. GARAN

August 2018
Module Content

– Learning outcomes
– 1. Clean, sanitize and store equipment
– 2. Clean and sanitize premises
– 3. Dispose waste.
 Learning Outcome # 1
Clean, Sanitize and Store Equipment

 CONTENTS
1. equipment and supplies for cleaning
2. Cleaning chemicals
3. Principles for cleaning and sanitizing
4. Procedures and application of cleaning agents
5. Equipment and utensils storage and handling.
Kitchen Equipment's

– Store rooms
– Cupboards
– Shelves
– Dish drainer
– Oven
– Microwave oven
– Blender
– Gas range
– Refrigerator
– Dishwashers
Kitchen Tools

– Silverwares
– Glass wares
– Hallow wares
– China wares
– Pots and pans
– Cutlery
– Containers
Supplies and materials

– Chemical cleaners
– Sanitizers
– Detergents
– Towel (color coded)
– Scouring pads
– Brushes
– tongs
Kitchen utensils, tools and equipment

REFRIGERATOR- reach in or walk in used for cooling raw materials and

prepared food.
FREEZER – for freezing raw materials,
prepared dishes and prepared meals.

REFRIGERATOR FREEZER
RANGES- is a stove top used to cook food by direct
heat with a pot or a pan (electric or gas)
DEEP FAT FRYER- used for deep fat
frying
OVEN- used to cook food by circulation of heated air. A
process called baking or roasting.
GRILLS and GRIDDLES – these are flat stainless steel
with burners under it to create even heat
EXHAUST HOOD – used as a passage of smoke
from the range
DISHWASHING MACHINE - used for dishwashing
dishes in a large kitchen
OSTERIZER / BLENDER – used for blending or
mixing ingredients and liquids.
PRESSURE COOKER- an airtight equipment used for
cooking of food by means of high temperature steam and
under pressure.
Meat slicer- used for slicing meat and
hams on desired thickness.
FOOD CHOPPER / MEAT GRINDER – used to chop or grind meats,
nuts, vegetables, breadcrumbs, and using the plate whole of different
sizes can vary the particle of food.
SALAMANDER GRILLER – hot metal plate for
browning food. Produces grill marks on the food.
FOOD PROCESSOR- used for mixing, chopping,
pureeing, blending and kneading food.
BAIN MARIE TABLE – cooking utensil containing heated
water into which another container is placed to be kept
warm or cooked gently.
MIXERS- used for mixing, whipping, creaming and
kneading ingredients.
Kitchen Tools

 THERMOMETERS – used to measure the

proper or accurate temperature settings.
 5 types of thermometers
 Refrigerator
 Oven
 Candy
 Microwave
 Deep fat fryer
 Meat
THERMOMETERS
APPLE CORER- used in removing the
core of the apple
WIRE WHISK – used for beating/ whipping
eggs and thin mixtures
CAN OPENERS – used for opening can and bottled
cap with thin.
SPOONS, LADLES AND SLICERS – for stirring, handling
food, measuring, pouring and portioning food.
KITCHEN FORK – two tined forks used to
turn heavy pieces of meat.
TONGS – used to grasp food items and serve foods so it can
be moved from one location to another or be used to flip
foods over
GRATERS – for grating cheese, carrots, and
other vegetables and fruits.
PEELERS- used to remove hard skin of
vegetables.
MEASURING SPOONS – used to measure little
amounts of liquid and dry ingredients.
MEASURING CUPS – used in measuring dry
ingredients such as flour, and sugar.
MEASURING GLASS- a transparent cup with lines to
indicate the amount of liquid each line strand specifies the
amount of liquid.
SPIDER STRAINER – used for lifting food
from the liquid or fats.
SIFTER AND SIEVE – used to remove lumps, mix
in air and spread evenly for powder ingredients .
ROLLING PINS – used to flatten dough
PASTRY BAG AND DECORATING TUBES- used to pipe
out whipped cream, pureed foods and various toppings.
SPATULA – made for lifting turning, serving,
and spreading food toppings.
RUBBER SCRAPPER – used for scraping batter or
creamy food items out of the bowl.
MASHER – used to puree, mash or
coarsely grind various foods.
JUICE EXTRACTOR – used in extracting
juice from the fresh vegetables and fruits.
MIXING BOWLS – round bowls of varying sizes
that are used for combining food ingredients.
WEIGHING SCALE – a device used for
measuring the weight of ingredients.
Kitchen utensils

SAUCE PAN- cooking utensil

with long handle.
Frying pans / saute pans / skillets
STOCK POTS – is a tall semi wide pot with straight slides
for cooking and storing soup stocks
COLANDER – used for rinsing fruits and vegetables
and draining pastas.
CHOPPING BOARDS- used as based for cutting,
slicing, chopping or mincing food products.
RONDEAU / CASSEROLE POTS– these
are semi shallow pots with loop handles
STIR FRYING PAN – used for frying small tender pieces of
food rapidly in a small amount of oil over high heat, stirring
continuously.
OMELET OR CREPE PAN – is a heavy shallow
skillet with very short sloping sides.
WOK- Chinese cooking pan used for stir
frying.
DOUBLE BOILER- consist of two sauce pan that fits together, one
may insert into the other. The bottom pan holds the water and the top
holds the food.
SHEET PAN/ BAKE WARE – this is shallow
rectangular pan also used for baking.