Clean, Sanitize and Store
Kitchen Tools and Equipment
Lovely Grace Sampaga-
Capuz
Objectives
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
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.
Cooking
Materials
Cooking Materials
1.Aluminu
is mostly used in the kitchen and most popular
because it is lightweight, m 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
2.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.
Cooking Materials
3.Glass
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
4.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.
Cooking Materials
5.Double boiler
is used when temperature must be kept below
boiling, such as for egg sauces, puddings, and to
keep food warm without overcooking.
Cooking Materials
6 . Te f l o n
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.
Care of the Cooking Ware
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
Kitchen
Tools
K i t c h e n To o l s
Can opener
is used to open a food containers.
K i t c h e n To o l s
Colanders
also called a vegetable strainer which are essential
for various tasks from cleaning vegetables to
straining pasta or contents.
K i t c h e n To o l s
Plastic and Hard Rubber
are used for cutting and chopping. They are dull than
knives. Plastics are greatly durable and cheap but
may not last long
K i t c h e n To o l s
Cutting boards
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
K i t c h e n To o l s
Funnels
are used to fill jars, made of various sizes of stainless
steel, aluminum, or of plastic.
K i t c h e n To o l s
Garlic Press
is a kitchen tool which is specifically designed for
the purpose of pulping garlic.
K i t c h e n To o l s
Graters
are used to grate, shred, slice and separate foods
such as carrots, cabbage and cheese.
K i t c h e n To o l s
Kitchen shears
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.
K i t c h e n To o l s
Potato masher
is used for mashing cooked potatoes, turnips,
carrots or other soft cooked vegetables.
K i t c h e n To o l s
Rotary egg beater
used for beating small amount of eggs or batter.
The beaters should be made of stainless steel.
K i t c h e n To o l s
Scraper
a rubber or silicone tool used to blend or scrape the
food from the bowl.
K i t c h e n To o l s
Serving spoons
a small, shallow bowl on a handle used in
preparing, serving, or eating food.
K i t c h e n To o l s
Serving tongs
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.
K i t c h e n To o l s
Te m p e r a t u r e s c a l e s
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.
K i t c h e n To o l s
Whisks
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.
K i t c h e n To o l s
Wo o d e n s p o o n s
are made of hard wood which are used for
creaming, stirring, and mixing.
Measuring
Tools
M e a s u r i n g To o l s
Measuring cup for
liquid ingredients
are commonly made up of heat-proof glass and
transparent so that liquid can be seen.
M e a s u r i n g To o l s
Household Scales
are used to weigh large quantity of ingredients in
kilos, commonly in rice, flour, sugar, legumes or
vegetables and meat up to 25 pounds.
M e a s u r i n g To o l s
Scoops or dippers
are used to serve or scoop soft foods, such as
fillings, ice cream, and mashed potato.
M e a s u r i n g To o l s
Measuring Spoons
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.
Kinds of
knives
according to
use:
M e a s u r i n g To o l s
French knife
or commonly called as chief’s knife is used to
chop, dice, or mince food. Heavy knives have a
saber or flat grind
M e a s u r i n g To o l s
Fruit and salad knife
is used to prepare vegetables, and fruits.
M e a s u r i n g To o l s
Kitchen knives
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
M e a s u r i n g To o l s
Citrus knife
–has a two-sided blade and serrated edge. It is used
to section citrus.
M e a s u r i n g To o l s
Paring knife
is used to core, peel, and section fruits and
vegetables. Blades are short, concave with hollow
ground
M e a s u r i n g To o l s
Ve g e t a b l e p e e l e r
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.
TOP-OF-THE-
RANGE
EQUIPMENT
EQUIPMENT
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.
Example:
Refrigerators/freezers
Microwave ovens
Blenders
THANK
YOU!!!
