MAINTAIN

KITCHEN TOOLS,
EQUIPMENT, AND
PARAPHERNALIA
Learning Objective 1:
Utilize appropriate kitchen tools, equipment,
and paraphernalia

classify the types of appropriate cleaning tools

and equipment based on their uses
Give the name of the following kitchen tools,
equipment and paraphernalia and give its uses.
SPONGE
- is characterized by readily absorbing
water and becoming soft when wet
while retaining toughness: used in
bathing, in wiping or cleaning
surfaces, etc.
SCOURING PAD
- used in cleaning off burnt-on messes from
cast iron pots and pans, broilers, and stove
burners.
-used for a variety of cleaning jobs, like hard
water stains in the bathroom, cooked-on
grease on grills, or soap scum in the
shower.
BRUSH SCRUB
- used for cleaning hard floors or
surfaces
STEEL WOOL
- It is used as an abrasive in finishing
and repair work for polishing wood or
metal objects, cleaning household
cookware, cleaning windows, and
sanding surfaces.
DISH CLOTH
- is used in the kitchen to dry dishes
and other surfaces.
CLEANING CLOTH
- used to wipe the cleaning tools and
equipment, including surfaces
RUBBER GLOVES
- Using rubber gloves for cooking and
washing dishes will reduce the
possibility of infection and limit
pathogens from sinks, dishwashing
utensils, or some places that
need to be clean
DISH DRAINER
- used to drain excess water from the
utensils after washing
BROOM
- is a cleaning implement for
sweeping made of bundle of straws or
twigs attached to a long handle.
DUSTPAN
- cleaning tool commonly used to
scoop the dirt and wastes on the floor.
MOP
- used to deep clean kitchen floors
VACUUM CLEANER
- a device that uses an air pump to
create a partial vacuum to suck up
dust and dirt, usually from floors, and
optionally from other surfaces as well.