CLEAN, SANITIZE AND

STORE KITCHEN TOOLS

AND EQUIPMENT
OBJECTIVES :
1. recognize kitchen tools and equipment to be cleaned
and sanitized;
2. identify the chemicals to be utilized in cleaning and
sanitizing kitchen tools  and equipment; 
3. prepare cleaning agents in accordance with the
manufacture’s  instruction/procedure; 
4. clean and sanitize kitchen tools and equipment; and 
5. store cleaned kitchen tools and equipment.
▪ COOKING MATERIALS
 ALUMINUM - It requires care to
keep it shiny and clean. It also gives even
heat distribution no matter what heat
temperature you have. Since it is a soft
metal, the lighter gauges will dent and
scratch easily, making the utensil
unusable.
 STAINLESS STEEL -It is
easier to clean and shine and will
not wear out easily.

 GLASS -is used for salad making

and dessert but not
practical for top or surface
cooking. Great care is needed
to ensure for long shelf life.
How to take care of Glass?
1. To remove stain, use 2 table spoon of liquid bleach
per cup of water when
soaking and cleaning.
2. Use baking soda to remove grease crust and boiled
vinegar as final rinse.
3. Use nylon scrub.
 CAST IRON - is durable but must
be kept oiled to avoid rusting.
Salad oil with no salt or shortening
can be rubbed inside and out and
dried. Wash with soap (not
detergent) before using.
 DOUBLE BOILER - is used when
temperature must be kept below
boiling, such as for egg sauces,
puddings, and to keep food warm
without overcooking.
 TEFLON - is a special coating
applied inside aluminum or steel
pots and pans. It prevents food
from sticking to the pan.
▪ KITCHEN TOOLS
 CANS, BOTTLES, CARTOON
OPENER - is used to open a
food container easily, and
comfortably grip and turn knob.
▪ KITCHEN TOOLS
 COLANDERS- also called a
vegetable strainer are essential
for various tasks from cleaning
vegetables to straining pasta or
contents.
▪ KITCHEN TOOLS

 CUTTING BOARDS-
are wooden or plastic
board where meat,
fruits and vegetables
can be cut.
▪ KITCHEN TOOLS

 FUNNELS
- are used to fill jars,
made of various sizes of
stainless steel,
aluminum, or
of plastic.
▪ KITCHEN TOOLS

 GARLIC PRESS
- is a kitchen tool which
is specifically designed
for the purpose of
pulping garlic.
▪ KITCHEN TOOLS

 GRATERS
- are used to grate,
shred, slice and separate
foods such as carrots,
cabbage and cheese.
▪ KITCHEN TOOLS

 KITCHEN SHEARS
- They are practical for
opening food packages,
cutting tape or string or
simply removing labels
or tags from items.
▪ KITCHEN TOOLS

 POTATO MASHER
- used for mashing
cooked potatoes,
turnips,
carrots or other soft
cooked vegetables.
▪ KITCHEN TOOLS

 ROTARY EGG BEATER

- used for beating small
amount of eggs or batter.
The beaters should be made
of stainless steel.
▪ KITCHEN TOOLS

 SCRAPER
- a rubber or silicone tool to
blend or scrape the food
from the bowl, metal,
silicone or plastic egg turners
or flippers
▪ KITCHEN TOOLS

 SERVING SPOONS
- utensils consisting of a
small, shallow bowl on a
handle used in preparing,
serving, or eating food.
▪ KITCHEN TOOLS

 SERVING TONGS
- enable you to grab easily
and transfer larger food
items, poultry or meat
portions to a serving platter,
hot deep fryer, and plate.
▪ KITCHEN TOOLS

 SPATULA
- is used to level off
ingredients when
measuring and to
spread frostings and
sandwich fillings.
▪ KITCHEN TOOLS

 SPOONS
- solid, slotted, or
perforated which are
made of stainless steel
or plastic.
▪ KITCHEN TOOLS

 TEMPERATURE
SCALES
- are used to measure
heat intensity.
▪ KITCHEN TOOLS

 WHISKS
- It is used for blending,
mixing, whipping eggs
or batter, and for
blending gravies,
sauces, and soups.
▪ KITCHEN TOOLS

 WOODEN SPOONS
- are used for creaming,
stirring, and mixing.
They should be made of
hard wood.
▪ MEASURING TOOLS

 MEASURING CUP
- are commonly made
up of heat-proof glass
and transparent so that
liquid can be seen.
▪ MEASURING TOOLS

 HOUSEHOLD SCALES
- are used to weigh large
quantity of ingredients
in kilos, commonly in
rice, flour and etc.
▪ MEASURING TOOLS

 SCOOPS OR DIPPERS
- are used to measure
serving of soft foods,
such as fillings, ice
cream, and mashed
potato.
▪ KINDS OF KNIVES

 FRENCH KNIFE
- Is used to chop, dice,
or mince food. Heavy
knives have a saber or
flat grind.
▪ KINDS OF KNIVES

 FRUIT AND SALAD KNIFE

- Is used to prepare vegetables
and fruits.
▪ KINDS OF KNIVES

 KITCHEN KNIVES
-referred to as cook’s or chef’s
tools, used for all types of
kitchen tasks.
▪ KINDS OF KNIVES

 CITRUS KNIFE
-has a two- sided blade and
serrated edge. It is used to
section citrus fruits.
▪ KINDS OF KNIVES

 PARING KNIFE
-is used to core, peel and
section fruits and vegetables.
Blades are short, concave with
hollow ground.
▪ KINDS OF KNIVES

 VEGETABLE PEELER
-is used to scrape
vegetables, such as
carrots and potatoes,
and to peel fruits.
▪ EQUIPMENT

 REFRIGERATORS/
FREEZERS
-are necessary in
preventing bacterial
infections from foods.
▪ EQUIPMENT

 OVEN- a chamber or
compartment used for
cooking, baking,
heating, or drying.
▪ EQUIPMENT
 MICROWAVE OVENS
- used for cooking or
heating food.
▪ EQUIPMENT
 BLENDERS
- A blender is a very
useful appliance. They
vary in the amount of
power (voltage/wattage).