3.cleaning and sanitizing kitchen tools and equipments

Need to do when you are in laboratory

1. CLEANING AND SANITIZING KITCHEN TOOLS AND EQUIPMENT

2. Objectives At the end of this lesson, you are expected to: Recognize kitchen tools and equipment to be cleaned and sanitized; Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment; Prepare cleaning agents in accordance with the manufacture’s instruction/procedure; Clean and sanitize kitchen tools and equipment; and Store cleaned kitchen tools and equipment.

3. Cleanliness is vital in every kitchen where food is prepared, cooked and served. In order to avoid food contamination, kitchen tools, equipment and other utensils used in the preparation of food as well as its premises should be cleaned and sanitized, and store properly after each use.

4. Cleaning and sanitizing kitchen tools and equipment must be part of the standard operating procedures that make up your food safety program. Improper cleaning and sanitizing kitchen surfaces allow harmful micro-organisms to be transferred from one food to another

5. Cleaning cleaning removes germs, dirt and impurities from surfaces and objects. Cleaning is done by using soap, detergent or another cleaning product and water, then physically scrubbing to remove germs from the surface.

6. COOKING MATERIALS

7. Aluminum is mostly used in the kitchen and the most popular because it is lightweight, attractive and less expensive; It requires care to keep it shiny and clean; It also gives even heat distribution no matter what heat temperature you have. It is available in sheet or cast aluminum. Since it is a soft metal, the lighter gauges will dent and scratch easily, making the utensil unusable. Aluminum turns dark when used with alkalis, such as potatoes, beets, carrots and other vegetables. While acid vegetables like tomatoes will brighten it.

8. Stainless Steel is the most popular material used for tools and equipment, but it is more expensive. It is easier to clean and shine and will not wear out easily. Choose those with copper, aluminum or laminated steel bottoms to spread heat and keep the pot from getting heat dark spots. Stainless steel utensils maybe bought in many gauges, from light to heavy.

9. 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.

10. How to take care glass? To remove stain, use 2 tablespoon of liquid bleach per cup of water when soaking and cleaning. Use baking soda to remove grease crust and boiled vinegar as final rinse. Use a nylon scrub.

11. 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

12. Double Boiler is used when temperature must be kept below boiling, such as for egg sauces, puddings; it is used to keep food warm without overcooking.

13. Teflon is a special coating applied inside aluminum or steel pots and pans. It prevents food from sticking to the pan. It is easier to wash and clean, but be careful not to scratch the Teflon coating with sharp instrument such as knife or fork. Use a wooden or a plastic spatula to turn or mix food inside.

14. Kitchen Tools

15. Can Opener is used to open food containers.

16. Colanders also called a vegetable strainer, are essential for various tasks from cleaning vegetables to straining pasta or contents.

17. Plastic and Hard Rubber are used for cutting and chopping. They are duller than knives. Plastics are greatly durable and cheap but may not last long.

18. Cutting Boards are wooden or plastic board where meat, fruits and vegetables are cut.

19. Funnels are used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic.

20. Garlic Press is a kitchen tool which is specifically designed for the purpose of pulping garlic.

21. Graters are used to grate, shred, slice and separate vegetables such as carrots, cabbage and cheese.

22. Kitchen Shears They are practical for opening food packages, cutting tapes or strings or simply remove labels or tags from items. Other cutting tools such as box cutters are also handy for opening packages.

23. Potato masher is used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.

24. Rotary egg beater is used for beating small amount of eggs or batter. The beater should be made of stainless steel.

25. CUTTING TOOLS

26. CARING FOR KNIVES 1. SHARPEN KNIVES OFTEN WITH A SHAPENING STEEL AND OCCASIONAL L Y WITH A STONE.

27. CARING FOR KNIVES 2. DRY KNIVES AFTER WASHING I T , ESP E CIAL L Y THE ONES MADE OF CARBON STEEL.

28. CARING FOR KNIVES 3. DO NOT CUT FOODS DIRECT L Y ON A ME T AL SUR F ACE.

29. CARING FOR KNIVES 4. USE KITCHEN KNIVES ON L Y FOR CUTTING FOOD.

30. CARING FOR KNIVES 5. WASH TH O ROUGH L Y IN HOT W A TE R AND A MILD SOAP AND DRY THOROUHG L Y WITH A CLEAN TOWEL.

31. CARING FOR KNIVES 6. WHEN WASHING KNIVES IN A THREE- COM P A R TMENT SINK, LEAVE KNIFE ON THE PRE- SCRAPE AREA FOR SAFET Y .

32. CARING FOR KNIVES 7. WHEN DRYING A KNIFE, DO NOT LEAVE THE KNIFE’S EDGE IN A MANNER TH A T CAN BE HARMFUL.

33. CARING FOR KNIVES 8. FOR PL A TER KNIVES, CLEAN CAREFUL L Y TO ENSURE PL A TTING IS NOT SCR A TCHED OR WORN OF F .

34. CARING FOR KNIVES 9. NEVER ALLOW A WOODEN- HANDED KNIFE TO SOAK IN W A TER.

35. CUTTING BOARDS

36. CUTTING BOARDS THE KITCHEN CUTTING BOARD GETS A LOT AND THIS MEANS TH A T IT GETS A LOT EXPOSURE TO BACTERIA.

37. CLEANING THE CUTTING BOARD 1. AFTER USING THE CUTTING BOARD TO SCLICE, DICE OR CHOP ALL KINDS OF ME A T , USE A ME T A L SCRAPER OR S P A TULA TO SCRAPE AW A Y ANY REMAINING BITS OF FOOD.

38. CLEANING THE CUTTING BOARD 2. SCRUB THE BOARD WITH HO T , SOAPY W A TER THOROUGH L Y . ALLOW THE BOARD TO AIR D R Y .

39. REMOVING S T AINS FROM THE CUTTING BOARD 1. WET THE S T AINE D AREA WITH W A TE R AND SPRINKLE IT WITH KOSHER SA L T .

40. REMOVING S T AINS FROM THE CUTTING BOARD 2. RINSE THE SA L T FROM THE CUTTING BOARD WITH CLEAN W A TER.

41. REMOVING S T AINS FROM THE CUTTING BOARD 3. USE A CLEAN NYLON SCRUBBING SPONGE TO SCRUB THE P ASTE ON THE STAINED AREA OF THE CUTTING BOARD.

42. REMOVING S T AINS FROM THE CUTTING BOARD 4. RINSE THE AREA CLEAN WITH F ASTER W A TER.

43. REMOVING S T AINS FROM THE CUTTING BOARD 5. RINSE THE BOARD CLEAN, WIPE WITH DRY CLOTH.

44. SANITIZING CUTTING BOARD PLASTIC AND WOODEN CUTTING BOARDS CAN BE SANITIZED USING DILUTED LIQUID CHLORINE BLEACH SOLUTION.

45. SANITIZING CUTTING BOARD IF YOU PREFER, YOU M A Y USE A VINEGAR SOLUTION IN PLACE OF THE BLEACH SOLUTION.

46. STORING CUTTING BOARD CUTTING BOARD SHOULD BE STORED VE R TICAL L Y OR IN UPRIGHT POSITION.

47. MEASURING AND MIXING TOOLS

48. CLEANING BAKING TOOLS 1. AFTER BAKING, SOAK USED CAKE P ANS AND MUFFIN TINS IN WARM WATER WITH DISHWASHING SOLUTION TO SOFTEN THE BURNT FOOD.

49. CLEANING BAKING TOOLS 2. WASH ALL USED BAKING ITEMS AND ACCESSORIES BY EITHER HAND WASHING.

50. BAKING TOOLS 3. DRY ALL BAKING TOOLS AND EQUIPMENT BY AIR- DRYING ON A DRYING RACK OR WIPING WITH A DRY DISHCLOTH.

51. BAKING TOOLS 4. STORE ALL BAKING TOOLS AND EQUIPMENT IN THEIR DESIGN A TED PLACES.

52. Sanitizing kitchen tools and equipment must be part of the standard operating procedures that make up your food safety program. Improper cleaning and sanitizing kitchen surfaces allow harmful micro-organisms to be transferred from one food to another