La Consolacion College Bacolod

Senior High School

COOKERY
1ST Semester AY 2019 – 2020
Reading Materials for Module No. 1. CLEANING AND MAINTAINING KITCHEN TOOLS, EQUIPMENT,
AND KITCHEN PREMISES

WEEK 3 July 8 – 12, 2019

LEARNING OBJECTIVES: Given the performance task at the end of this module, students are expected to:

1. Clean, sanitize and store kitchen tools and equipment;

2. Clean and sanitize kitchen premises;
3. Identify types and uses of cleaning agents; and
4. Identify sanitation procedures observed in cleaning kitchen tools, equipment and premises

LEARNING CONTENTS:

1.1-1. Kitchen tools and equipment to be cleaned, sanitized, and stored

1.1-1a. cutting tools and equipment
1.1-1b. measuring tools and equipment
1.1-1c. mixing tools and equipment
1.1-1d. top-of-the-range equipment
1.1-1e. baking tools and equipment
1.1-2. Methods of cleaning and sanitizing kitchen tools and equipment
1.1-3. Surfaces to be cleaned
1.1-3a. walls
1.1-3b. floors
1.1-3c. shelves
1.1-3d. benches and work surfaces
1.1-3e. cooking equipment and appliances
1.1-3f. cold storage equipment
1-1.1g. storerooms and cupboards
1.1-4. Types and uses of cleaning agents
1.1-4a. specifications
1.1-4b. usage instructions
1.1-4c. methods of mixing
1.1-4d. precautionary measures
1.1-5. Sanitation procedures

INTRODUCTION

 Before using tools and equipment used in the kitchen should always be cleaned and sanitized
frequently.
 Why? To prevent food contamination, and minimize accumulation of dust, dirt, food particles, and
others.
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1.1.1 Cleaning Kitchen Tools and Equipment in Cookery

 Cutting Tools and Equipment

 Knives, choppers, and cutting blades on
machines should never be misused.
 Correct knives should be used for appropriate
job.
 Knives must always be sharp and clean.
 Using blunt knife is more likely to cause a cut
owing to excessive pressure having to be used.
 Handles should be free from grease.
 They should be placed flat on the board or table
so that the blade is not exposed upwards.

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  It should always be wiped clean the edge away from the hands.
 Choppers should be kept sharp and clean and when in use, care should be taken that no other knives,
saws, hooks etc. can be struck by the chopper which could cause them to fly into the air.
 Cutting blades on machines should be given attention also.
 Guards should be in place when the machine is in use.
 Before the guards are removed for cleaning, the blades must have stopped revolving, and it should not
be left unattended.

Technical Terms

Sanitize To make something free from dirt, infection, disease, etc. By cleaning it: to make (something)
sanitary.
Mincer A device used to cut food into very small pieces.
Blunt Having a thick edge or point: not sharp.
Residue A small amount of something that remains after a process has been completed or a thing that
has been removed.
 Measuring Tools and Equipment
 Clean and sanitize measuring spoons, measuring cups, weighing scale, and oven thermometer
 Wash the measuring spoons in warm soapy water then, rinse them in clear water, you can use a soft
sponge or cloth for regular cleaning. Be sure to clean the entire spoon including the handle and then
dry thoroughly with a dry, clean dish towel.
 Add hot water, keep for a few minutes, rinse and dry to make washing of measuring cup easier to
clean.
 Use a small brush to gently sweep any residue from the balanced of the weighing scales.
 Use a moistened thin swipes with water and carefully clean the pan and around the scales. Wipe dry.
 Remove the pan to facilitate more thorough cleaning.
 Don’t turn the scales upside down to remove the residue.
 It is only the ingredients that are to be measured in food preparation.
 Consider the temperature of the food, water, air and the humidity. Use thermometer is the best for this
purpose.
 An unsanitized thermometer can become a food safety hazard rather than a preventive tool. Clean it by
washing in hot soapy water. Rinse and sanitize the probe with a clean sanitizing cloth dipped in a
container of sanitizing solution.

 Mixing Tools and Equipment

 Made of rubber are cleaned by scrubbing with hot water and then dried using a dish towel.
 Mixing bowls should be soaked for a few minutes, washed with water and detergent, rinsed in clean
water then dried upside down.
 Food mixer should be lubricated frequently in accordance with
manufacturer’s instructions. All components as well as the main machine
should be thoroughly washed and dried. Care should be taken to see that no
rust occurs on any part. The mincer attachment knife and plates will rust if
not given sufficient care.

 Top of the
Range Equipment
 The following methods should be observed for the effective washing of pots and pans

 Pans should be scraped and all food particles placed in a bin.

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  Hot pans should be allowed to cool before being plunged
into the water.
 Pans with food particles that have stucked to them should
be soaked.
 Frying pans should be thoroughly wiped with a clean
cloth; they should not be washed unless absolutely
necessary.
 Pots and pans and other equipment should be washed
and clean with a stiff brush, steel wool or similar article in
hot detergent water.

 Baking Tools and Equipment

 Baking sheets are made of various sizes of black wrought steel. The less they are washed, the less
they are likely to cause food to stick.
 Heat well in a hot oven the new baking sheets and wipe thoroughly with a piece of clean cloth and
then lightly oiled.
 Grease lightly with pure fat or oil before baking trays being used.
 Clean by scraping and wiping immediately after use and while still warm,
 Use hot soda or detergent water if washing is necessary.
 Scrub in hot water with detergent the rolling pins, wooden spoons and spatulas. Rinse in clean water
and dry.
 Rolling pins should not be scraped with knife; this can cause the wood to splinter. Adhering paste can
be removed with a cloth.
 Trays and tins used for pastry work should be thoroughly cleaned with a dry cloth while warm.

 Cleaning of Large Electrical Kitchen Equipment

 Following are some tips on how to clean large electrical equipment
properly.
 Switch off the machine and remove the electric plug.
 Remove particles of food with cloth, palette knife, needle or brush as
appropriate.
 Clean with hand and hot detergent water all removal and fixed parts.
Pay particular attention to threads and plates with holes on mincers.
 Rinse the cutting tools and equipment thoroughly.
 Dry and resemble.
 While cleaning, see that the exposed blades are not left
uncovered or unguarded and that the guards are replaced when
cleaning is completed.
 Any specific manufacturer’s instruction should be observed.
 Test that the machine is properly assembled by plunging in and
switching on.

1.1-2. Methods of Cleaning and Sanitizing Kitchen Tools and Equipment

Below are the normal cleaning and sanitizing of kitchen tools and equipment based on the materials they are
made of.
 Plastic – wash in reasonable water.
 Wood – scrub with bristle brush and hot water with detergent. Rinse and dry.
 Marble – scrub with bristle brush and hot water then dry.
 Copper – remove as much food as possible. Soak wash in hot detergent water with the aid of a
brush. Clean the outside with a paste made of sand, vinegar, and flour. Wash well. Rinse and dry.

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  Aluminium – do not wash in water containing soda as the protective film which prevents corrosion
may be damaged. To clean, remove food particles. Soak and wash in hot detergent water but never
soak too long while dishwashing to avoid darkening. Clean with steel wool or abrasive. Rinse and dry.
 Stainless steel – easy to clean by soaking in hot detergent water. Clean with a brush. Rinse and dry.
 Tin – those which are used to line pots and pans, should be soaked, washed in detergent water,
rinsed, and dried. Tin must be thoroughly dried otherwise they are likely to rush.
 Zinc – this is used to coat storage bins, galvanized iron and it should not be cleaned with a harsh
abrasive.
 Enamel – clean with a damp cloth and dry. Avoid using abrasive.
 Metals – all metal equipment should be cleaned immediately after use. Abrasives should only be used
in moderation as their constant scratching of the surface makes it more difficult to clean the item next
time.

Technical Terms
Abrasive - having a rough quality; causing damage or wear by rubbing, grinding or scraping.
Corrosion - the action, process or effect of corroding or slowly breaking apart or destroying (metal, an
object, etc.) through a chemical process.
Immersion - the act of putting someone or something completely in a liquid or the state of being
completely in a liquid.

Types of Chemical used in Cleaning and Sanitizing

Kitchen Tools and Equipment

Chemicals Description
Acetic Acid Vinegar
Acetone Used as a solvent but can damage plastic.
Alcohol Isopropyl or rubbing alcohol.
Ammonia Alkaline compound of nitrogen and hydrogen NH3
Borax White crystalline compound
Calcium hypochlorite Powdered bleach
Chromic Acid Similar to sulphuric acid
Citric Acid From juices of lemons, limes, oranges
Saltwater Soap A potassium based soap
Soap or Detergent In powder, liquid or bar
Sodium Bicarbonate Baking soda
Sodium Hypochlorite Liquid bleach
Sodium Perborate Salt with hydrogen peroxide
Sodium Percarbonate Salt with carbonic acid
Tetrachloroethylene Dry cleaning
Trisodium Phosphate A crystalline compound
Water The most common cleaning agent
Xylene Obtained from natural gas or petroleum

Proper Dishwashing Techniques

To make sure dishwashing results in completely clean and sanitary kitchen tools, follow the given techniques.
1. Use three compartment sink when washing, rinsing, and sanitizing tools and equipment by hand.
2. Sinks must be large enough so that items can be completely covered with water when cleaned.
3. Each compartment of the sink must be supplied with hot or cold potable running water.
4. Suitable equipment must be made available if washing, rinsing, and sanitizing cannot be accomplished by
immersion.
5. Drain boards or dish tables must be prepared for soiled kitchen tools before washing and at the same time
for clean tools after sanitizing.
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 Prior to the washing operations, the following must be observed:
 Scrape leftover found in the kitchen tools and equipment.
 Prewash the soiled tools to prevent large remnants of food to enter the sink. Food remnants hamper the
washing operation and can cause a breakdown of detergent concentration which results in dirty film on
dishes. Grease and food debris left after washing will soil the rinse water.
 Pre-sort to systematize the storing of the tools.

Procedure in Washing, Rinsing, and Sanitizing

1. Clean sinks before using it.
2. Wash rinse sanitize utilizing a 3 sink method or the so called three bucket method.
a. First compartment or sink – wash with a hot detergent solution.
b. Second compartment or sink – rinse off with clean, hot water to
remove the detergent and to be successful in washing, the
rinse water should be kept clean and once, it should be
replaced at once.
c. Third compartment or sink – sanitize food contact surfaces of
all equipment and utensils using the immersion method with
the addition of clean solution such as hydrochloride (bleaching
agent), iodine or ammonium compound.
 Equipment too large to be sanitized by immersion must be rinsed,
sprayed or swabbed with sanitizing solution at least twice the
strength required for immersion sanitizing.
 In the hand washing operation, do not use dishcloths, dish
mops or soft sponges because they become soiled, soggy and
provide a medium for bacteria growth. Plastic brushes with firm
bristles provide the friction necessary for cleaning.
 Clean thoroughly for effective sanitation. Keep the sinks and
brushes clean. Drain wash water frequently, refill with clean,
fresh hot water and proper amount of detergent.

Techniques in Storing Cleaned Kitchen Tools and Equipment

 Store properly all washed kitchen tools to avoid re contamination of dust,

insects, and bacteria. How?
 Clean and wipe dry all equipment before storing.
 Use portable carts to transport cleaned and sanitized tools and
equipment to storages areas.
 Wash also the carts with hot water and detergents with the addition of
sanitizer.
 Air dry and store utensils in a self-draining position.
 Store cleaned tools and equipment at least six inches above the floor.
 In racking, rack tools according to their sizes. Do not overcrowd
resulting to the possibility of breakages or damages.
 Keep the storage area clean at all times, protected from pest
infestation, dust and other bacteria.

1.1-3. Cleaning Kitchen Surfaces

 Kitchen walls, surfaces and the entire kitchen premises should likewise be cleaned and sanitized to ensure
safety in preparing foods.
 Maintaining clean utensils, tools, and equipment in the kitchen are not the only things that should be given
emphasis when engaging in any cooking activity.

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 Walls
o Wipe away wall splatters by taking a wet cloth or paper towel to
remove mustard, wine and other foods.
o Wipe down walls with a clean dampened cleaning cloth.
o Use an extra spritz of multi surface cleaner to remove finger
marks, smears, and stain.
o This should be done regularly, frequency will depend on
circumstances.

 Floor
o Have to withstand considerable amount of wear and tear,
o Must be capable of being easily cleaned, smooth but not
slippery, even and without cracks or open joints.
o Sweep or vacuum the floor then damp mop.
o If there is a spot
 Cover the stain with baking soda and then pour some
liquid over it.
 Scrub with plastic brush and let everything sit for a few
hours.
 Rinse and repeat until the stain is gone.
o Pay attention to the areas beneath the sink (water spots) and stove (grease). Shake any mats or
rugs.
o Made of wood floor, just mix nine parts of water to one part white vinegar to make it shine.

Technical Terms
 Spritz – to spray something quickly with a small amount of liquid.
 Warping – a twist or curve in something that is usually flat or straight.
 Grime – Dirt that covers a surface.
 Microfiber – a fine usually soft polyester fiber.

 Shelves
1. Start by removing all items from the shelf.
2. Empty the storage racks.
3. Place the items in a box and set aside.
4. For many shelves, begin from the top going down. Why? Dust or debris will land on a shelf that has not
been cleaned.
5. Dust it with a soft cloth or duster to remove any loose dust. If it has lining, remove and clean it as well.
6. After the dust has been removed use a cleaner designed for the material the shelf is made of.
7. Wipe down the shelf with a soft cloth and the cleaning product.
8. Rinse if necessary then dry with a soft cloth.
9. Replace the shelf liner.
10. Return the removed items on the shelf.
11. Continue on the next shelf.

 Benches and Work Surface

o Clean wooden tables and benches by scrubbing with hot soda water, rinse and wipe dry as possible to
avoid warping.
o Wash formica or stainless steel topped tables with hot detergent water solution, rinse with hot water
and let it dry.
o Scrub marbles slabs with hot water and rinse.
o Remove with clean dry cloth all excess moisture.
o Scrub legs of wooden tables and benches.

 Cooking Equipment and Appliances

 Stoves
o When cool, wash or wipe clean solid tops thoroughly using an abrasive.
o Use if necessary emery paper.
o Remove all bars and racks of open type stove, then immerse in hot water with a detergent, scrub
clean, dry and put back in place on the stove.
o Clean while warm enamel parts with hot water added with detergent, rinse and dry.

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 o Scrub stove top by using toothbrush to remove softened food from around the burners, knobs, and
dials.
o Tackle stubborn dirt with scraper, wipe dry with a fresh clean cloth.
o Rinse the sponge well between wipes.
o Use cleaner with a scrub pad or use a good quality degreaser product to remove any residue left.

 Microwave Cooker
o Do not allow cleaning agent to soil or accumulate around the door seal. Why? This could prevent a
tight seal when the door is closed.
o Never use an abrasive cleaner to clean the interior of the oven. Why? This can scratch the metallic
walls.
o Do not use aerosols. Why? These may penetrate the internal parts of the oven. Follow the
manufacturer’s instructions carefully before cleaning.

 Steamers
o Wash and rinse trays and runners.
o Drain the water generating chamber and clean the inside of the steamer be with detergent solution
and rinse.
o Steamer doors should be lightly greased occasionally and if it is not in use leave the door open to
allow air to circulate.

 Deep Fat Fryers

o Do this daily after use in cleaning:
1. Turning off the heat and allowing the fat to cool.
2. Draining off and straining the fat.
3. Closing the stopcock, filling the fryer with hot water containing detergent and oiling for 10 – 15
minutes.
4. Draining off the detergent water, refilling with clean water plus 1/8 liter of vinegar per 5 liters of
water and reboiling for 10 – 15 mins.
5. Draining off the water, drying the fryer, closing the stopcock.

 Cold Storage Equipment

o In order to maintain the cold storage equipment such as refrigerator and freezer at its peak of
efficiency, the following points should be observed.
1. Defrost weekly. If it is not the automatic defrosting type, the control should be turned to defrost;
racks should be emptied, together with the interior surfaces. It should be washed rinsed and dried.
If it is not defrosted regularly, excess frost accumulates in the cooling system, acts as an insulator
causing the motor to work longer than is necessary, thus shortening the life of the components.
2. Food should be stored sensibly in such a way that the cold air can be circulate all around. A
qualified service repairman should be called at the first sign of defect.

 Storerooms and Cupboards

o Cupboards can get greasy and dirty same as cooking tools.
o Clean by removing everything from the cupboard.
o Make some hot soapy water.
o Wipe all of the surfaces in the cupboard or add a little dish soap to a spray bottle with warm water to
mist away the grime.
o Dry the surface with a microfiber cloth. Sort out the things removed and discard or disposed items no
longer needed.

1.1-4. Types and uses of cleaning agents

 Cleaning agents are substances usually

o Liquids
o Powder,
o Sprays
o Granules
 Purposes: used to remove
o dirt, grime, stains, bad smells and clutter or deposits from different surfaces.
 Characteristics:
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 o Normally water solutions of different chemicals and substances that might be acidic, alkaline or
neutral depending on the use.
 Therefore, cleaning agents include:
o Acid cleaners, neutral cleaners, alkaline cleaners, abrasive, caustic carbon or soot removers,
degreaser, detergents, disinfectants, sanitizers, biocides, germicides, rust removers, rinse aids,
cleaning additives, and corrosion removing agents.

 Acid cleaning agents – are mainly used for removal of inorganic deposits like scaling. The active
ingredients are strong mineral acids.

 Hydrochloric acid – also known as muriatic acid is a common mineral acid typically used for concrete.

 Vinegar – can also be used to clean hard surfaces and remove calcium deposits.

 Sulfuric acid – is used in acidic drain cleaners to unblock clogged pipes by dissolving greases and tissue
paper.

 Alkaline cleaning agents – contain strong bases like sodium hydroxide or potassium hydroxide. Bleach
(pH 11) and ammonia (pH 11) are common alkaline cleaning agents. Often dispersants and chelants are
added to the alkaline agent, the former to prevent deposition of dissolved dirt and the latter to attack rust.
Alkaline can easily dissolve grease.

 Neutral cleaning agents –are commonly known as anionic washing agents. They are available in both
liquid and powder which is manufactured from strong alkalis and weak acids.

 Degreaser cleaning agents – are solvent based cleaners best for the removal of grease.

Technical Terms:

o Anionic – a dispersing agent.

o Dilution – the action of diluting or making liquid thinner or less strong by adding water or another
liquid.
o Alkaline – containing an alkali, a substance that has a bitter taste and that forms a salt when mixed
with acid.
o Soot – a black powder that is formed when something (such as wood or coal) is burned.
o Chloramines – any of various compounds containing nitrogen and chlorine

 Methods of Mixing
o Highly concentrated cleaning products need special care.
o Dilute products accurately according to manufacturer’s directions.
o How? This can be achieved through a variety of methods including the use of measuring cups, simple
dispensing pumps and more complicated automated dilution equipment.
o Dilution equipment should be checked periodically for accuracy or one may consult the supplier or
manufacturers for assistance.
o The personnel in charge of cleaning should understand that adding extra amount of concentrated
products does not make the work go better or faster.
o Special care is also needed in mixing cleaning agents. There are cleaning agents that SHOULD NOT
be mixed such as:

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 1. Drain cleaner plus Drain cleaner – never mix two different drain cleaners, these are powerful
formulas that could even explode if combined. Use one product only.
2. Baking soda plus Vinegar – baking soda is basic and vinegar is acidic. When added together,
it will produce mostly of water and sodium acetate. Vinegar will make baking soda to foam up. If
stored in closed containers, the mixture can explode.
3. Hydrogen peroxide plus vinegar – don’t mix the two products in the same container. Combing
them creates paracetic acid which is potentially toxic and can irritate the skin, eyes, and
respiratory system.
4. Bleach plus Vinegar – they produce chlorine gas which can cause coughing, breathing
problems burning and watery eyes.
5. Bleach plus ammonia – bleach and ammonia produce toxic gas called chloramines. It causes
the same symptoms as bleach and vinegar, along with shortness of breath and chest pain.
6. Bleach plus rubbing alcohol – the combination can be irritating and toxic. Make it a rule to
never mix bleach with anything but plain water.

 Precautionary Measures

o The following are precautionary measures when using cleaning agents:

 One must have  Wear thick plastic or

knowledge on rubber gloves.
basic first aid.

 Wear protective  Ensure adequate

face or eye wear ventilation

 Wear suitable  Use cotton clothing

footwear to cover the parts of
the body exposed to
the cleaning agent.

 Storage and Security of Chemicals

1. Keep cleaning agents 2. Store in a cool and

away from foods and well ventilated room.
other products. Place This helps prevent
them in separate any fumes from
areas. spreading to other
areas of the facility.
3. Do not store near heat 4. Keep on lower
compartments to keep
it from falling into
foods and prevent
accidents.
5. Refrain from keeping 6. Store chemicals with
punctured aerosols. their lids tightly on and
in their original
containers.

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7. Manufacturing and 8. Never attempt to mix
expiration dates must chemicals even if they
be readable. are the same type of
chemical.

9. Chemicals must be o Caution – the product o Warning – the product o Danger – the product
clearly labelled. Be should be used is moderately toxic. is highly toxic and may
informed of the carefully but is cause permanent
following signal words. relatively safe. danger to skin and
eyes.

 Get rid of chemicals that have not been used for a

prolonged period of time. A good rule of thumb is to
consider disposing of any chemical product that
has not been used for six months.

1.1-5. Sanitation procedures

 Before starting to clean, wear recommended Personal Protective Equipment (PPE) which may include
rubber or surgical type gloves, dust mask, earplugs, and other equipment.

Start cleaning and sanitizing by following the steps below:

1. Clear the counters of 2. Prepare the sinks by

anything. filling it with hot water
and a few squirts of
dish soap. Drop in
items that need
soaking.
3. Empty the refrigerator 4. Dust the high zones,
removing anything upper corners, light
that has expired. fixtures, top of
Throw dirty food cabinets and
storage containers refrigerator removing
into the sink. Soak. the dirt and the things
Work or clean that need to be
refrigerator from top discarded to the floor
to bottom; wipe down where they will be
the shelves with towel swept up later.
and non-toxic all-
purpose cleaner.

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5. Clean the upper 6. Apply or spray the
cabinets and anything stovetop with all-
mounted on the walls purpose cleaner and
such as microwave. let it sit for a few
Wipe the doors and minutes.
the pulls, frames,
hooks with a fresh
damp soapy cloth.
Then wipe it with a
clean wet cloth
followed by dry cloth.
7. Load the dishwasher 8. Return to the
with the items soaked stovetop; remove the
in the sink or you may stains with the aid of
hand wash them. the all-purpose
cleaner, then wipe
with a clean, dry
cloth.
9. Clean the small 10. Proceed to the
equipment such as cleaning of the fridge
toaster, mixer, door, front and sides
coffeemaker and of dishwasher and the
other small oven with a cloth
appliances from top dipped in clean,
to bottom with a multi soapy water. Do not
surface or glass leave the handles and
cleaner. It is best to the edges.
spray the cleaner on
the cloth rather than
on the appliances.
Remove the trays or
crumb catchers in the
sink with leftover
warm and soapy
water then rinse and
dry.
11. Clean the lower 12. Drain the sink and
cabinets and drawers rinse with hot water.
with a damp, soapy Wipe down the faucet
cloth. and the handles.

13. Empty the trash. 14. Sweep the floor

Before replacing the starting with the
bag, wipe the inside baseboards, under
of the can and the the cabinets where
interior of the top with crumbs can hide. If
clean wipes possible, pull out
appliances to reach
the spaces near the
walls. Follow with a
mop starting at the
corner farthest from
the kitchens entrance
by using bucket.
Never dip a mop in
the sink. Dump the
dirty water outside.

Technical Terms:

 Aerosol – A substance that is kept in a container under pressure and that is released as a fine spray when a
button is pressed.

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 Squirt – to make (someone or something) wet with a stream of liquid.
 Vent – an opening for the escape of a gas or liquid or for the relief of pressure.
 Toxic – Containing poisonous substance.

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