u n i t 4 l e s s o n 3 : m ai n t e n an c e o f k i t c

Unit 4 Lesson 3: Maintenance of Kitchen Tools, Equipment, and Paraphernalia

Table of Contents

Introduction 2

Essential Questions 3

Reach our Goals! 3

Springboard 4

Learn about It! 5

Check Up 21

Skill Enhancer 23

Did You Know? 24

Wrap Up 25

Introspect: Self-Evaluation 26

Bibliography 27

Glossary 28

1 Copyright © 2018 Quipper Limited

GRADE 7/8

Maintenance of Kitchen Tools, Equipment, and Paraphernalia Introduction

Figure No.1 Cleaning in the Kitchen

One of the people’s favorite places at home is the kitchen. It is where appetizing dishes are created that can be an instrument for entertainment, providing comfort, or just simply to satisfy our hunger. May it be in your home or in a commercial kitchen, to create and produce delectable dishes, you should always be assured that the place where your food is being made is clean and sanitized. Maintaining good sanitation and hygiene not only for the workers, but for the kitchen tools, equipment, and paraphernalia assures the cooks and diners that they will be making and consuming safe and edible dishes. In this lesson, you will learn how to properly clean, sanitize, store, and maintain the kitchen so that it is hygienic and safe for food production.


Essential Questions

Reach our Goals! In this lesson, you should be able to:

● demonstrate proper maintenance of appropriate kitchen tools, equipment, and work areas;

● identify various types of chemical for cleaning and sanitizing tools, equipment, and paraphernalia;

● apply proper cleaning and sanitizing of kitchen tools and equipment per manufacturer’s instructions;

● explain the use of cleaning tools, equipment, and paraphernalia according to standard operating procedures; and

● demonstrate proper storage of kitchen tools, equipment, and paraphernalia.


Springboard Around the Kitchen, We Go

After a day’s work, the kitchen of the restaurant needs some tender loving care. It is your responsibility as a cook to know how to take care of and maintain your kitchen tools, equipment, paraphernalia, and work areas. Transform the messy kitchen into a place as clean as a whistle. Answer the questions below on the spaces provided.

Figure No. 2. A messy kitchen

1. Why is it important to clean the tools and equipment before using it for cooking? ______________________________________________________________________________________________________________________________________________________________________________________

2. List down the tools you can use to clean the kitchen. ______________________________________________________________________________________________________________________________________________________________________________________

3. What is the difference between cleaning and sanitizing? ______________________________________________________________________________________________________________________________________________________________________________________


Learn about It! In this lesson, you will learn the proper techniques, procedures, and strategies on how to clean the kitchen. This will not only smoothly facilitate the kitchen operations but also ensure the cooks and diners that the food that they make and consume will taste great and sanitary. What is Cleaning and Sanitizing? Cleaning and sanitizing are very common words when it comes to maintaining a facility or work are. In the case of cookery, performing cleaning and sanitizing activities are necessary for maintaining the tools, equipment, paraphernalia, and work areas in the kitchen in tip-top shape as well as ensuring the diners that the food made from your kitchen is made in a clean environment. As part of one’s standard operating procedures, it promotes food safety and gets rid of any harmful microorganisms that are present in the work areas. Cleaning is the removal of any unwanted material on the surface of any particular tools, equipment, paraphernalia, and work areas.

To effectively clean any tool, you must use a cleaning agent to aid in the cleaning process. It allows the removal of dirt or unwanted material faster than just doing it without any specific agent. However, not all cleaning agents are allowed to be used on your kitchen tools and equipment. You must first check if the cleaning agent you have chosen is particularly used on surfaces that are regularly in contact with food. There are cleaning agents that are considered food grade which is not harmful to the body.

As there are several types of cleaning agents, these are divided into four (4) types:

❖ Detergents Detergents are commonly used in cleaning tools, equipment, and food contact surfaces. It is effective in breaking up the soil or dirt fast by softening it.

Figure No. 3. Detergents


Detergents are usually in the form of petroleum products in powder, gel, or liquid form.

❖ Solvent cleaners

Also known as degreasers, solvent cleaners are used in cleaning surfaces that are muddied with greases such as oven tops and grills.

Figure No.4. Solvent Cleaners

❖ Acid cleaners Acid cleaners are used for dirt and unwanted materials that cannot be removed using detergents. It is chemically potent that one should dilute it properly when using it. If not, it can be harmful and poisonous to people. It can be used to clean and remove rust and scraping off mineral deposits.

Figure No. 5. Acid cleaners

❖ Abrasive cleaners Abrasive cleaners are used when dealing with a build-up of dirt or soil that are unable to be removed using detergents. These are usually used in cleaning floors, pots and pans and other work areas in a commercial kitchen. As some abrasive cleaners possess disinfecting properties, it can be used to clean food-contact surfaces every four hours or so avoid contamination.

Figure No. 6. Abrasive cleaners


Sanitizing is the process of removing microorganisms that cannot be seen with the naked eye that can cause contamination and illnesses.

Sanitization is done in several ways. You can use heat, radiation, and/or chemicals. Heat and chemicals are more commonly used as these are easily available in the market and can be used anytime to sanitize the kitchen and the different work areas.

There are three (3) sanitizing methods that you can employ. These are:

❖ Heat ❏ For heat sanitizing, you can follow through using three forms: steam, hot water, and

hot air. Since hot water is readily available, it is generally used in the kitchen such as during washing of tableware and pots and pans in a three-compartment sink. It has to maintain a certain temperature depending on the tools and equipment to be sanitized.

Figure No.7. Sanitizing with Heat


❖ Chemicals Chemicals used as sanitizers must be carefully managed as it may cause contamination if it is too potent. There are certain factors that are looked into when testing the effectiveness of chemical sanitizers. These are:

❏ Concentration The concentration of the chemical sanitizer must be adequate to the state of the tools and equipment it will be applied to. This will ensure the removal of harmful microorganisms.

❏ Temperature Hot water to be mixed with sanitizers must be maintained at a temperature, of

. ❏ Contact Time

The contact time of the sanitizer to the surface of the tools and equipment being sanitized is important as it determines the number of harmful microorganisms to be killed or removed.

Figure No. 8. Chemical Sanitizers


Sanitizer Testing To check the concentration of the chemical sanitizer, establishments use testing kits as a measuring device. The testing kit to be used depends on the chemical sanitizer concentration to be measured such as chlorine, iodine, or quaternary ammonium. You have to make sure that you will be using the correct testing kit as it cannot be exchanged. The same testing kit must be used the whole day in order to accurately measure the concentration of your chosen chemical sanitizer. Advantages and Disadvantages of Chemical Sanitizers

Chemical Concentration Contact Time

Advantage Disadvantage

Chlorine 50 ppm in water between 75 and 100 F

7 seconds

● Can be used against a wide variety of bacteria

● inexpensive ● can be used

with hard water

● irritating to the skin

● increase in pH solution results to decrease in effectiveness

● decline when stored and exposed to light

Iodine 12.5 - 25 ppm in water that is at least 75 F

30 seconds

● Formation of brown color illustrates the strength

● less harmful than chlorine

● increase in pH solution results to decrease in effectiveness

● cannot be used in water with 120F and above temperature

● possibility of discoloration when used on equipment and surfaces

Quaternary U to 200 ppm in 30 ● odorless and ● non-compatibilit


Ammonium Compounds

water that is at least 75 F

seconds colorless ● heat stable ● active in a

variety of ph range

y with several detergents and hot water

● slow in killing microorganisms

Try It! Identification. Write the your answers on the space provided. _____________________________1. It is used to kill the harmful microorganism by applying on food

contact surfaces. _____________________________2. It is where most of the cleaning of kitchen tools and equipment

take place. _____________________________3. These are unwanted matter that can cause contamination. _____________________________4. It is used to remove grease on food contact surfaces _____________________________5. It is performed to test and measure the effectivity of sanitizers.


Cleaning and Sanitizing Kitchen Tools, Equipment, Paraphernalia, and Premises Before and after operations in the kitchen, always make sure that the necessary kitchen tools, equipment, and paraphernalia that you will be using are taken care of and properly sanitized to prevent any contamination of harmful microorganisms and maximize the life of each tool and equipment.

● Cleaning Kitchen Tools, Equipment, and Paraphernalia

There are several techniques that you can follow when cleaning and sanitizing tools and equipment. These will ensure that no germs or contamination will occur during the cooking process.

1. Remove all visible dirt and spoilage on the surface of the tools that need to be cleaned. For the kitchen equipment, remove any detachable parts that were soiled during the cooking process. Parts that contain the electrical components of the equipment must NOT be submerged underwater.

Figure No. 9. Removing dirt and soil


2. Fill the sink with hot water together with the antibacterial cleaning agent of your choice. Make sure to follow the manufacturer’s instructions when it comes to the ratio of water to cleaning agent to be used.

Figure No. 10. Cleaning with various cleaning agents

3. Place the tools and detachable parts of your equipment in the sink with water

and cleaning agent. using a brush or sponge, remove all dirt attached to the tools you are cleaning. Rinse with clean and clear water when you have remove all the dirt.

Figure No. 11. Cleaning using abrasives


4. Air dry the washed tools and utensils on a drying rack as using a cloth to dry it off may cause spreading of germs and contamination.

Figure No. 12. Air drying

● Sanitizing Kitchen Tools, Equipment, and Paraphernalia

Even after cleaning and removing the visible dirt on your kitchen tools, and equipment, there is still a possibility that harmful microorganisms are present. This is why sanitation is important. It gets rid of all germs present in the tools and equipment.

1. In a container or sink, combine hot water with your choice of sanitizing agent. Prepare it according to the manufacturer’s instructions. This is to ensure that the amount of sanitizing agent present in the mixture is safe to be used for food contact surfaces.

Figure No. 13.Concentration of Chemical Sanitizers


2. Soak it for a specific length of time, according to the instructions indicated in the sanitizing agent that you used, to ensure that all unwanted microorganisms are killed and removed.

Figure No. 14. Soaking Time

3. Remove the tools and equipment from the soak mixture and rinse thoroughly

with clean and clear water.

Figure No. 15. Rinsing off the sanitizer solution


4. Air dry the washed tools and utensils on a drying rack as using a cloth to dry it off may cause spreading of germs and contamination.

● Cleaning and Sanitizing the Kitchen Premises

The kitchen is the busiest part of the restaurant. Because of this, it might also may be the place with the most dirt, germs, and possible causes of contamination. Therefore, it is only proper that the kitchen premises to be cleaned and sanitized and not just the tools and equipment that you use within it. It will assure you of that all the food you are going to cook in the kitchen are clean and edible and also keep your kitchen be in its best state.

Figure No. 16. Cleaning and Sanitizing the Kitchen

1. Using a broom, remove all loose dirt on the floor and ceiling to avoid it going into

the food that you are cooking. You could also use a dust pan, sweeper, or vacuum cleaner to collect all the dirt you have swept.

2. Use a damp cloth to wipe off any dirt from food contact surfaces such as shelves and tables.


3. Create a sanitizing mixture by combining hot water and your choice of sanitizing agent to sanitize the different parts of the kitchen. A mop can be used to spread the mixture onto the floor and a cloth to sanitize the tables, counter tops, and stove tops.

Try It! True or False. Write T if the statement is True. Write F if False. Write your answers on the spaces provided.

________ 1. Sanitizing gets rid of all the microorganisms present on the tools and equipment.

________ 2. When you clean a kitchen tool, you are removing the dirt and soil present on its surface.

________ 3. Chemical sanitizers can be applied on food contact services as long and as short of a time you want.

________ 4. To use chemical sanitizers, you need to follow the manufacturer’s instruction to get the right ratio of sanitizer to hot water. ________ 5. Detergents are the most commonly used cleaning agent in the kitchen.


Storing and Stacking Kitchen Tools, Equipment, and Paraphernalia After cleaning, sanitizing, and drying your kitchen tools and equipment, it is now time to learn the proper way of storing these paraphernalia in the kitchen. Not only will it keep it safe from breakage, properly storing your different kitchen items will also be a step in preventing accidents in the kitchen caused by unorganized working are.

● Organizing the Kitchen Cabinets 1. Always clean the shelves before placing and storing the tools and equipment.

Figure No. 17. Cleaning the shelves

2. Store the kitchen tools and equipment that are used often inside shelves that are

at arms reach.

Figure No. 18. Storing Kitchen Utensils


3. Make sure to store the kitchen tools and equipment in a dry place. Ensure that

water will not seep through as it may cause breakage of electrical equipment.

Figure No. 19. Storing Kitchen Tools and Equipment

4. Dinnerware such as cups and glasses must be stored in an inverted position to

avoid accumulating dust and dirt on its inside crevices. Cover with a dry cloth to protect from dust and possible scratches. For plates, it is best to stack only 5 pieces at a time to avoid breakage due to too much weight.

Figure No. 20. Storing tableware


5. Utensils such as spoons, forks, and cooking utensils may be stored on drawers near the working area or countertop for easier access when cooking.

Figure No. 21. Storing Kitchen Utensils

6. Edible products such as canned goods and other pantry essentials must be kept

together according to category. Follow the First In, First Out (FIFO) rule to consume products before its due date or expiration date. Always store and place products with the earliest expiration date on the outside and others on the further end of the shelves. This way it will be organized and consumed accordingly.

Figure No. 22. Storing Food Items


Try It! Essay. Answer the questions below as briefly as possible. Write your answers on the space provided.

1. Why is it important to store electrical kitchen equipment in a cool, dry place? _________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

2. What is the “First In, First Out” rule? _________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

3. Why do we need to invert glasses and cups when storing? _________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

4. What is the first thing that you must do before storing your kitchen tools and equipment? _________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

5. Why is it necessary to store kitchen utensils near the work area? _________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________


Check Up

A. True or False. Write T if the statement is True. If not, leave it blank. Answer the

following questions on the space provided below. ________ 1. Cleaning kills all the harmful microorganisms that cause

contamination. ________ 2. Acid cleaners can be used to remove food soil on used plates and

utensils. ________ 3. Using dry cloth to dry washed utensils will aid in the effectivity of

the sanitizer. ________ 4. Chemical sanitizers are effective in killing germs present on food contact surfaces. ________ 5. A dishwasher can be used to clean and sanitize your plates and utensils.


B. 3-2-1. Identify and list down THREE (3) things that is considered in using chemical sanitizers, TWO (2) interesting similarities of cleaning and sanitizing, and ONE (1) question you still have about the lesson. Write your answers in the boxes/spaces provided.

Things I found out Interesting things I learned Question I still have

1.

1. 1.

2.

3. 2.

C. Essay. Answer the following questions briefly on the spaces provided.

1. Why is it important to dry the clean and sanitized kitchen tools and equipment

before storing? ________________________________________________________________________________________________________________________________________________________________________

2. How is the ratio of chemical sanitizer to water necessary in sanitizing? ________________________________________________________________________________________________________________________________________________________________________

3. How do you clean electrical kitchen equipment? ________________________________________________________________________________________________________________________________________________________________________

4. How is heat used as a sanitizing agent? ________________________________________________________________________________________________________________________________________________________________________


5. Why is it important to do sanitizer testing in commercial kitchens?

________________________________________________________________________________________________________________________________________________________________________

Skill Enhancer

Cleaning, Sanitizing, and Storing in a Dirty Kitchen

GOAL Your goals clean, sanitize, and organize your cooking laboratory after a class. ROLE Each team member must be able to experience cleaning, sanitizing, and storing kitchen tools and equipment AUDIENCE You need to show the teacher the proper techniques and ways to clean, sanitize, and store kitchen tools and equipment SITUATION You are asked to clean a commercial kitchen and you will do the task by using different tools, equipment and paraphernalia. PRODUCT A clean, sanitized, and well-organized kitchen STANDARDS and CRITERIA [INDICATORS] You need to perform the proper techniques and procedures in cleaning, sanitizing, and storing kitchen tools and equipment.


RUBRICS

1 3 5

Cleaning Kitchen Tools, Equipment, Paraphernalia, and Work Areas

More than two steps were not properly performed

when cleaning

One step was not properly performed

when cleaning

All steps properly performed when

cleaning

Sanitizing Kitchen Tools, Equipment, Paraphernalia, and Work Areas


when sanitizing


when sanitizing


sanitizing

Storing Kitchen Tools, Equipment, and Paraphernalia


when storing


when storing


storing

Did You Know? According to the World Health Organization (WHO), food contaminated with heavy metals and/or have occuring toxins can cause long term health problems characterized by stomach pain, diarrhea, and vomiting that are symptoms of foodborne diseases.

Figure No. 23. Symptoms of Foodborne Diseases


Wrap Up

Figure No. 24. Cleaning, Sanitizing, and Storing Kitchen Tools, Equipment, and Work Areas


Introspect: Self-Evaluation Mark on the space provided that corresponds to your skills based on your self-assessment.

Skills I still need to practice with

maximum supervision

I can do some of the tasks but with

minimum supervision

I can independently perform the tasks

properly

I can differentiate cleaning and sanitizing

I can perform the proper steps in cleaning and sanitizing kitchen tools, equipment, and working areas

I can perform proper storage of kitchen tools and equipment


Bibliography Canadian Institute of Food Safety. “4 Types of Cleaning Agents and when to use Them.” Accessed January 9, 2019. https://www.foodsafety.ca/blog/4-types-cleaning-agents-and-when-use-them Fante’s Kitchen. “How to Clean Kitchen Utensils.” Accessed January 10, 2019.

https://toquetips.fantes.com/how-to-clean-kitchen-utensils/ The Kitchn. “The Kitchn's Guide to Essential Cleaning Tools and Products.” Accessed January

10, 2019. https://www.thekitchn.com/the-kitchns-guide-to-essential-cleaning-tools-setting-up-a-kitchen-178492

NC State Extension. “Washing and Sanitizing Kitchen Items.” Accessed January 10, 2019.

https://content.ces.ncsu.edu/washing-and-sanitizing-kitchen-items SF Gate. “How to Clean, Sanitize, and Store Kitchen Equipment.” Accessed January 10, 2019.

https://homeguides.sfgate.com/clean-sanitize-store-kitchen-equipment-101900.html Cleanipedia. “A Guide to Cleaning and Sanitizing Kitchen Tools and Equipment.” Accessed

January 10, 2019. https://www.cleanipedia.com/ph/kitchen-cleaning/a-guide-to-cleaning-and-sanitizing-kitchen-tools-and-equipment.html

World Health Organization. “The Five Keys to Safer Food Programme.” Accessed January 10,

2019. https://www.who.int/foodsafety/areas_work/food-hygiene/5keys/en/ DepEd Bataan. “K to 12 Basic Education Curriculum Technology and Livelihood Education

Learning Module Commercial Cooking.” Accessed January 6 , 2019. http://www.depedbataan.com/resources/9/k_to_12_commercial_cooking_learning_module.pdf


https://www.foodsafety.ca/blog/4-types-cleaning-agents-and-when-use-them

https://toquetips.fantes.com/how-to-clean-kitchen-utensils/

https://www.thekitchn.com/the-kitchns-guide-to-essential-cleaning-tools-setting-up-a-kitchen-178492

https://www.thekitchn.com/the-kitchns-guide-to-essential-cleaning-tools-setting-up-a-kitchen-178492

https://content.ces.ncsu.edu/washing-and-sanitizing-kitchen-items

https://homeguides.sfgate.com/clean-sanitize-store-kitchen-equipment-101900.html

https://www.cleanipedia.com/ph/kitchen-cleaning/a-guide-to-cleaning-and-sanitizing-kitchen-tools-and-equipment.html

https://www.cleanipedia.com/ph/kitchen-cleaning/a-guide-to-cleaning-and-sanitizing-kitchen-tools-and-equipment.html

https://www.who.int/foodsafety/areas_work/food-hygiene/5keys/en/

http://www.depedbataan.com/resources/9/k_to_12_commercial_cooking_learning_module.pdf

http://www.depedbataan.com/resources/9/k_to_12_commercial_cooking_learning_module.pdf

Glossary abrasive - it is a substance efficient in cleaning by rubbing on a surface

acid - it is a chemical substance that is typically corrosive

chemical - it is a substance that is artificially prepared

compound - is is a substance that is composed of one or two more elements

concentration - it is a grouping of things or people

effective - is able to accomplish its specified function

equipment - items made to perform a specific purpose

microorganism - it is an organism that is miniscule or microscopic in size

stack - it is the arrangement of things one on top of another

solvent - it is a liquid material dissolved to create a solution

tool - it is a device that can be carried with a hand that is made to serve a specific function

utensil - it is a material made for household purposes


u n i t 4 l e s s o n 3 : m ai n t e n an c e o f k i t c

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