Technology and Livelihood

Education 8
Play Video
Lesson 2:
MAINTENANCE OF
KITCHEN
EQUIPMENT, TOOLS,
AND
PARAPHERNALIA
Cleaning is the process of
removing soil, stain, or
food from any equipment
or work surface while
sanitizing is the process of
eliminating microbes or
microorganisms on an
already clean surface to a
safe level.
 
Two common methods of disinfecting kitchen equipment and food-
contact surfaces:

Heat sanitation Chemical sanitation

- immersing tableware, – is done by soaking
utensils, or equipment into a kitchen utensils or
container of hot water or
paraphernalia in a
spraying them with hot water.
Heat is also considered as the concentrated solution or
cheapest sanitizer, by the way rinsing, swabbing, or
of sunlight – exposing spraying them with
equipment under the sun. concentrated sanitizers.
Heat Sanitation

Chemical Sanitation
The following are cleaning chemicals commonly used in removing or
eliminating soils such as stain on a surface:

 Detergents. These are chemicals ideal for

removing stains from a surface. They are available
in powder, liquid, or gel form.
Solvent cleaners. These degreasers work
best in removing grease, oil, or lubricant
from surfaces.
 

Acid cleaners. These solutions, having chlorine compounds, are used for removing mineral
deposits. They are considered dangerous if misused. Examples include bleach and
toilet cleaner.
Sanitizers that are normally used can be classified as follows:

a. Chlorine. It is a commonly used disinfectant that

kills a wide range of microbes and leaves no film or
stain on surfaces. It is considered the least expensive
type of sanitizer with 50 -100 ppm, (parts per
million). It is effective in hard water (water with
high mineral contents). However, chlorine is
corrosive to some metals and is irritating to the skin.
b. Iodine. This is effective in eliminating all
types of bacteria with 12.5 – 25 ppm. This is
corrosive to some metals and leaves a yellow
stain on surfaces.

c. Quaternary Ammonium Compounds (QAC).

This sanitizer has odorless, colorless, and non-toxic
features. It provides at least 200 ppm but does not kill
certain types of microorganisms. Quat leaves no film
on surfaces.
Remember this …
Chemicals should be stored in
a locked area away from food
and food preparation counters or
sections of the kitchen.
 
KEEPING A KITCHEN CLEAN AND HYGIENIC:
 Wash all surfaces, pots, pans, and other utensils
with soap and water.
  
KEEPING A KITCHEN CLEAN AND HYGIENIC:

 Rinse all surfaces, pots, pans, and other utensils to

remove dirt and soap residue.
 Sanitize rinsed surfaces to
eliminate microorganisms that
are invisible to the naked eye.
STEPS IN CLEANING AND
MAINTAINING LARGE EQUIPMENT:
 Turn off and unplug equipment before cleaning.
 Wipeout dirt or soil from under and around the equipment.
 Remove detachable parts, and if permitted by an adult,
manually, wash, rinse, and sanitized them.
 Air dry all parts detached from the equipment or wipe them
with a clean cloth. Then reassemble the parts according to
instructions.
 Test equipment at recommended settings, and then turn it off.
 Cover the equipment until ready for use again storing kitchen
equipment and utensils.
Assignment
“Poster Making”
Materials: water, soap, towel, electric hand mixer or
blender, camera, illustration board

Procedure:
1. Clean an electric hand mixer or blender properly
2. Take pictures while performing each step, print it out,
put a description and paste it step by step in an illustration
board.