T.L.E.

8
Quarter 4
MODULE 1
COMMERCIAL COOKING
 LESSON 3
Store and Stack
Kitchen Tools and
Equipment
How to Clean and
Store Cooking
Tools and
1. After measuring and mixing ingredients,
soak all used mixing bowls, spatulas,
measuring spoons and cups and mixer
accessories in a tub of warm water (add a
small amount of dishwasher detergent to
help start the cleaning). Drop soiled items
in the soak as soon as you are through
using them. They will be easier to wash
later on.
2. Use a damp washcloth to wipe
off all cake mix splatter from the
mixer. While you’re at it, wipe off
any stray spatter from the
countertops and nearby areas. If
necessary, finish off with a dry
dishcloth.
3. Return electric mixers and other electronic
equipment to their designated storage
spaces.
4. After cooking, soak used cake pans and
muffin tins in warm water with dishwashing
solution to soften the baked-on or burnt food.
5. Wash all used baking items and
accessories by either handwashing or
loading in a dishwasher (if dishwasher-safe).
6. Dry all baking tools and equipment by air-
drying on a drying rack or wiping with a dry
dishcloth. Make sure all wooden spoons and
accessories are dry before storing.
7. Store all tools and equipment in their
designated places. Put frequently used items
in conveniently accessible locations. Gather
and secure electrical cords to prevent
entanglement or snagging.
8. Proper Storage and Handling. Proper
storage and handling of cleaned and sanitized
equipment and utensils is very important to
prevent recontamination prior to use. Cleaned
and sanitized equipment and utensils must
be:
• stored on clean surfaces; and
• handled to minimize contamination of food
contact surface.
 10 Steps for
Organizing
Kitchen Cabinets
One easy and satisfying place to start is
kitchen cabinets.
1. Pretend it has a glass door on it and
everyone is going to see what's inside from
now on.
2. Take a look at the photos below for
inspiration.
3. Remove EVERYTHING and scrub the
shelves with some soapy water.
4. If your a contact-paper type of
person, rip out the old and replace it
with new.
5. Take anything you don't use
anymore.
6. Think about what you reach for the
most often and make sure it gets a
position that’s easy to reach.
9. Take a step back after
one shelf is done.
10. Make someone else
come look at what you've
done.
Stacking and storing of spices, herbs and other
condiments
Storage of bottled and canned food items and other
condiments
Be ready for the summative test
next meeting.