Clean, Sanitize and Store Kitchen Tools and Equipment W1-G9.pptx

Clean, Sanitize and Store Kitchen Tools and Equipment W1-G9

1. Clean, Sanitize and Store Kitchen Tools and Equipment Lovely Grace Sampaga-Capuz

2. At the end of this lesson, you are expected to: 1. recognize kitchen tools and equipment to be cleaned and sanitized 2.familiarize kitchen tools and equipment to be cleaned and sanitized Objectives

3. Introduction 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 microorganisms to be transferred from one food to another.

4. Cooking Materials

5. is mostly used in the kitchen and 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.Aluminum turns dark when used with alkalis, such as potatoes, beets, carrots and other vegetables while acid vegetables like tomatoes will brighten it. Cooking Materials 1.Aluminum

6. 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. Cooking Materials 2.Stainless Steel

7. is use for salad making and dessert but not practical for top or surface cooking. Great care is needed to ensure for long shelf life. Cooking Materials 3.Glass

8. 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. Cooking Materials 4.Cast Iron

9. is used when temperature must be kept below boiling, such as for egg sauces, puddings, and to keep food warm without overcooking. Cooking Materials 5.Double boiler

10. 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 take care not to scratch the Teflon coating with sharp instrument such as knife or fork. Use wooden or plastic spatula to turn or mix food inside. Cooking Materials 6.Teflon

11. After using any cookware, they must be allowed to cool before washing and soaking to prevent accidental burns from handling and to prevent damage. They should be free from all grease, food, etc. by washing them using warm soapy water and rubbing them with a steel wool cleaner and rinse thoroughly with warm water. Drying them using a cloth after washing may preserve its appearance. If food or grease is badly burned on the surface of a utensil, the pan should be filled with water and allowed to boil hard for five minutes. This will loosen the burned food and the pan may be clean in the usual manner. Care of the Cooking Ware

12. Kitchen Tools

13. is used to open a food containers. Kitchen Tools Can opener

14. also called a vegetable strainer which are essential for various tasks from cleaning vegetables to straining pasta or contents. Kitchen Tools Colanders

15. are used for cutting and chopping. They are dull than knives. Plastics are greatly durable and cheap but may not last long Kitchen Tools Plastic and Hard Rubber

16. are wooden or plastic board where meat, fruits and vegetables are cut. Using plastic cutting board is more sanitary than wooden board as it does not absorb food juices that can serve as medium for bacterial growth Kitchen Tools Cutting boards

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

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

19. are used to grate, shred, slice and separate foods such as carrots, cabbage and cheese. Kitchen Tools Graters

20. They are practical for opening food packages, cutting tape or string or simply remove labels or tags from items. Other cutting tools such as box cutters are also handy for opening packages. Kitchen Tools Kitchen shears

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

22. used for beating small amount of eggs or batter. The beaters should be made of stainless steel. Kitchen Tools Rotary egg beater

23. a rubber or silicone tool used to blend or scrape the food from the bowl. Kitchen Tools Scraper

24. a small, shallow bowl on a handle used in preparing, serving, or eating food. Kitchen Tools Serving spoons

25. used to grab and transfer food items, poultry or meat portions to a serving platter, hot deep fryer, and plate. It gives you a better grip especially when used with a deep fryer, a large stock pot or at the barbecue. Kitchen Tools Serving tongs

26. are used to measure heat intensity. Different thermometers are used for different purposes in food preparation – for meat, candy or deep-fat frying and other small thermometers are hanged or stand in ovens or refrigerators to check the accuracy of the equipment’s thermostat. Kitchen Tools Temperature scales

27. It is used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups. The beaters are made of looped, steel piano wires which are twisted together to form the handle. Kitchen Tools Whisks

28. are made of hard wood which are used for creaming, stirring, and mixing. Kitchen Tools Wooden spoons

29. Measuring Tools

30. are commonly made up of heat-proof glass and transparent so that liquid can be seen. Measuring Tools Measuring cup for liquid ingredients

31. are used to weigh large quantity of ingredients in kilos, commonly in rice, flour, sugar, legumes or vegetables and meat up to 25 pounds. Measuring Tools Household Scales

32. are used to serve or scoop soft foods, such as fillings, ice cream, and mashed potato. Measuring Tools Scoops or dippers

33. come in variety of sizes, shapes, materials and colors. These are used to measure smaller quantities of ingredients called for in the recipe like: 1 tablespoon of butter or 1⁄4 teaspoon of salt. Measuring Tools Measuring Spoons

34. Kinds of knives according to use:

35. or commonly called as chief’s knife is used to chop, dice, or mince food. Heavy knives have a saber or flat grind Measuring Tools French knife

36. is used to prepare vegetables, and fruits. Measuring Tools Fruit and salad knife

37. often referred to as cook's or chef's tools, used for all types of kitchen tasks such as peeling an onion, slicing carrots, carving a roast or turkey, etc Measuring Tools Kitchen knives

38. –has a two-sided blade and serrated edge. It is used to section citrus. Measuring Tools Citrus knife

39. is used to core, peel, and section fruits and vegetables. Blades are short, concave with hollow ground Measuring Tools Paring knife

40. is used to scrape vegetables, such as carrots and potatoes, and to peel fruits. The best ones are made of stainless steel with sharp double blade that swivels. Measuring Tools Vegetable peeler

41. TOP-OF-THE-RANGE EQUIPMENT

42. Equipment may refer to a small electrical appliance, such as a mixer, or a large, expensive, power-operated appliance such a range or a refrigerator. EQUIPMENT Example: Refrigerators/freezers Microwave ovens Blenders

43. THANK YOU!!!