TLE Cookery Grade 9

QUARTER 1 (WEEK 3)

Learners welcome to your week 3 learning outcome in Cookery. You still have five (5) weeks
to accomplish all the needed requirements this First Quarter. May you have a meaningful
experience doing all the activities. Good luck!

What I Need to Know

Learning Outcome 1
Clean, Sanitize, and Store Kitchen Tools and Equipment

Most Essential Learning Competencies

At the end of this lesson, you are expected to:

1. identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment;
2. clean and sanitize kitchen tools following prescribed standards; and
3. store cleaned kitchen tools and equipment safely in the designated space.

Clean and Maintain Kitchen Tools, Equipment, and

Premises

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 What is It
Cleaning and sanitizing procedures must be part of the standard operating procedures that
make up your food safety program. Improperly cleaned and sanitized surfaces allow harmful
microorganisms to be transferred from one food to another.

The following is a list of cooking materials, kitchen utensils, and equipment that are commonly found
in the kitchen.

Cooking Materials
 Aluminum is mostly used in the kitchen and is 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.

 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.
 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.

How to take care of Glass?

1. To remove the stain, use 2 tablespoons of liquid bleach per cup of water when soaking
and cleaning.

2. Use baking soda to remove grease crust and boiled vinegar as a final rinse.
3. Use nylon scrub.
 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 it.
 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 take care not to scratch the
Teflon coating with a sharp instrument such as a knife or fork. Use a wooden or plastic
spatula to turn or mix food inside.
 Plastic and Hard Rubber are used for cutting and chopping, table tops, bowls, trays,
garbage pails, and canisters. They are much less dulling to knives than metal and more
sanitary than wood. Plastics are greatly durable and cheap but may not last long.

Kitchen Tools and Utensils

Cans, bottles, cartoons opener are used to open a

food container easily and have a comfortable grip and
turn knob.
Amazon .com

Colanders also called vegetable strainers are essential

for various tasks from cleaning vegetables to straining
pasta or contents.
Amazon .com

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Cutting boards are wooden or plastic boards where
meat, fruits, and vegetables can be cut.
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Funnels are used to fill jars, made of various sizes of

stainless steel, aluminum, or plastic.

Amazon .com

The garlic press is a kitchen tool which is specifically

designed for pulping garlic

Amazon .com

Graters are used to grate, shred, slice, and separate

foods such as carrots, cabbage, and cheese.

Amazon .com

Kitchen shears are practical for opening food

packages, cutting tape or string, or simply removing
labels or tags from items. Other cutting tools such as
box cutters are also handy for opening packages.
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The potato masher is used for mashing cooked

potatoes, turnips, carrots, or other soft-cooked
vegetables.
Amazon .com

A rotary egg beater is used for beating a small number

of eggs or batter. The beaters should be made of
stainless steel.
Amazon .com

The scraper is a rubber or silicone tool to blend or

scrape the food from the bowl, metal, silicone, or plastic
egg turners or flippers

Amazon .com

Serving spoons are utensils consisting of a small,

shallow bowl on a handle used in preparing, serving, or
eating food.
Amazon .com

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Serving tongs enable you to grab easily and transfer
larger food items, poultry, or meat portions to a serving
platter, hot deep fryer, and plate.
Amazon .com

The spatula is used to level off ingredients when

measuring and to spread frostings and sandwich fillings.

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Spoons – solid, slotted, or perforated which are made

of stainless steel or plastic. The solid ones are used to
spoon liquids over foods and to lift foods, including the
liquid out of the pot.

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Temperature scales are used to measure heat

intensity.

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Whisks are used for blending, mixing, whipping eggs or

batter, and blending gravies, sauces, and soups.

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Wooden spoons are used for creaming, stirring, and

mixing. They should be made of hardwood.

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Measuring Tools

A measuring cup for liquid ingredients is commonly

made up of heat-proof glass and transparent so that
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liquid can be seen.

Household Scales are used to weigh a large number

of ingredients in kilos, commonly in rice, flour, sugar,
legumes or vegetables, and meat up to 25 pounds.

Amazon .com

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 Scoops or dippers are used to measure servings of
soft foods, such as fillings, ice cream, and mashed
potatoes.

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Kinds of Knives

French knife is used to chop, dice, or mince food.

Heavy knives have a saber or flat grind.
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A fruit and salad knife is used to prepare vegetables

and fruits.

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Kitchen knives often referred to as cook's or chef's

tools, are used for all types of kitchen tasks such as
peeling an onion, slicing carrots, carving a roast or
turkey, etc.
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Citrus knife has a two-sided blade and serrated edge.

It is used to section citrus fruits.

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The paring knife is used to the core, peel, and section

fruits and vegetables. Blades are short, concave with
the hollow ground.

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A vegetable peeler is used to scrape vegetables, such

as carrots and potatoes, and to peel fruits. The best
ones are made of stainless steel with a sharp double
blade that swivels.
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Equipment
Equipment may refer to a small electrical appliance, such as a mixer, or a large, expensive, power-
operated appliance such as a range or a refrigerator.

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 Refrigerators/freezers are necessary for preventing
bacterial infections from foods.

Amazon .com

The oven is a chamber or compartment used for

cooking, baking, heating, or drying.

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Microwave ovens are used for cooking or heating food.

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Blenders are used to chop, blend, mix, whip, puree,

grate, and liquefy all kinds of food. A blender is a very
useful appliance.

Amazon .com
This time, let us try to identify chemicals to be utilized in cleaning and sanitizing kitchen tools and
equipment.

Cleaning is the process of removing food and other types of soil from a surface, such as a
dish, glass, or cutting board. Cleaning is done with a cleaning agent that removes food, soil, or other
substances. The right cleaning agent must be selected because not all cleaning agents can be used
on food-contact surfaces.

Cleaning Compound

1. Detergents are cleaning agents, solvents, or any substance used to wash tableware, surfaces,
and equipment. Example: soap, soap powders, cleaners, acids, volatile solvents, and abrasives.
2. Solvent Cleaners are commonly referred to as degreasers used on surfaces where grease has
burned on. Ovens and grills are examples of areas that need frequent degreasing. These
products are alkaline-based and are formulated to dissolve grease.
3. Acid Cleaners are used periodically in removing mineral deposits and other soils that detergents
cannot eliminate such as scale in washing machines and steam tables, lime builds up on
dishwashing machines, and rust on shelving. (Ex.: phosphoric acid, nitric acid, etc.) These
products vary depending on the specific purpose of the product.
4. Abrasives are generally used to remove heavy accumulations of soil that are difficult to remove
with detergents, solvents, and acids. These products must be carefully used to avoid damage to
the surface being cleaned.

Other chemicals used for cleaning and/or sanitizing kitchen equipment and utensils are the following:

 dishwashing liquid
 chlorine
 disinfectants
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  soap

Steps in Washing Dishes

1. Prepare. Wear rubber gloves if you have dry hands or other skin problems. If you are wearing
long sleeves, roll them up or put them under the gloves. Wear aprons too.
2. Scrape all the large pieces of food on the dishes and place them in a compost bin or garbage
can.
3. Stack the dishes in the proper order namely: glassware, silverware, chinaware, and utensils.
Stack them to the right of the sink so that work progresses from right to left.
4. Fill the sink with water and add a considerable amount of detergent. The hotter the water, the
better its sanitizing and grease-cutting properties but use tolerable heat (66˚C /150˚F or above.)
so as not to scald yourself. Use rubber gloves.
5. Wash the lightest soiled items first. Start with glasses, cups, and flatware. Soap each piece
individually and rinse in hot water.
6. Wash plates, bowls, and serving dishes. Remember to scrape these items before washing them.
Soap each piece gently and individually and rinse in hot water. Remember to keep an eye on
when you should change the dishwashing water.
7. Wash pots and pans last. Soak them first. Wash the pans thoroughly and don’t forget to clean the
bottoms. If anything was burnt or overcooked to pots or casserole dishes, put a little extra soap
and water in it and let it stand while you wash the other dishes. Take note that any oil residue left
will lead to burn food during the next cooking session.
8. Lay your dishes out on a rack to air-dry or wipe them clean with a towel.
9. There should be no visible matter and no "greasy" feel. Run a hand over the dish to ensure that
they are thoroughly cleaned. If there is still some grease remaining, consider rewashing the item.
10. Rinse out brush, sponge and allow to dry. Sterilize your equipment often using boiling water with
bleach. When a sponge or brush starts to smell unpleasant, throw it away.
11. Wipe down the sink and your tools. Wipe down the sink, dish drainer, and dishpan. Any rags,
dishcloths, or sponges need to be left out to air dry or thrown into the washing machine.
Remember to replace sponges and rags frequently.

Tips and Warnings

 Wash glassware first, before greasy pots and pans.
 Rubber gloves will protect hands and manicures, and allow you to use hotter water for
washing and/or rinsing.
 Dishes may be hand dried with a clean cloth.
 Try adding a tablespoon of baking soda to soapy water to soften your hands while cutting
grease.
 Never dump sharp knives into soapy dishwater where they cannot be seen.
 Laundry detergents or automatic dishwater detergents should not be used for handwashing
dishes.
 Keep dishwashing liquid out of the reach of children.

Tips:
1. Dishes can be washed easily if you keep them under the water while scrubbing them for
particles to lift away. Bring the dish out of the water to check for any missed spots.
2. Stacking a few dishes in the sink at a time allows dishes a few minutes of soaking time while
you wash another dish.
3. Try drying pots and pans with a paper towel to reduce residue from the pan which causes
staining the dishcloth.
4. Don’t soak aluminum while dishwashing for it may cause darkening. Dishwashing silverware can
be tricky. Use a lint-free cloth for drying silverware.

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How to Clean, Remove Stains, Sanitize, and Store Your Cutting Board
The kitchen cutting board gets a lot of use and this means that it gets a lot of exposure to bacteria.
Proper cleaning of the cutting board is essential to your good health. Whether you use wood or a
plastic cutting board, you should clean and sanitize it after every use.

Watch video on how to clean, remove, sanitize, and store your cutting board at this link.
(https://youtu.be/6t1QjMSpNUg)

Methods of Cleaning Equipment

 Foam – use this to increase the contact time of the chemical solutions to improve cleaning
with less mechanical force.
 High Pressure – used to increase mechanical force, aiding in soil removal. In high-pressure
cleaning, chemical detergents are often used along with increased temperature to make soil
removal more effective.
 Clean In Place (CIP) – is utilized to clean the interior surfaces of tanks and pipelines of liquid
process equipment. A chemical solution is circulated through a circuit of tanks and or lines
then return to a central reservoir allowing the chemical solution to be reused. Time,
temperature, and mechanical force are manipulated to achieve maximum cleaning.
 Clean Out of Place (COP) – is utilized to clean the parts of filters and parts of other
equipment. This requires disassembly for proper cleaning. Parts removed for cleaning are
placed in a circulation tank and cleaned using a heated chemical solution and agitation.
 Mechanical – it normally involves the use of a brush either by hand or a machine such as a
floor scrubber. Mechanical cleaning uses friction for food soil removal.

Fundamental Cleaning Procedures

1. Scrape and Pre-rinse – soiled equipment surfaces are scraped and rinsed with warm water to
remove loose food soils.
2. Cleaning Cycle – the removal of residual food soils from equipment surfaces is based on the
manipulation of the four basic cleaning factors and the method of cleaning. Typically, alkaline
chemical solutions are used for the cleaning cycle.
3. Rinse – rinse all surfaces with cold to hot water, depending on the temperature of the cleaning
cycle, to thoroughly remove all remaining chemical solutions and food soil residues.
4. Acid Rinse – a mild acid rinse of the equipment neutralizes any alkaline residues left and
removes any mineral soil present.
5. Sanitize – all equipment surfaces are rinsed or flooded with a sanitizing agent. Both time and
chemical concentration are critical for optimum results.

Factors that influence the cleaning process

 Soil – varying degrees of food soil will be deposited on the equipment during production.
These food soils will require complete removal during the cleaning process and will affect the
cleaning compound used, along with the method of cleaning.
 Time – the longer a cleaning solution remains in contact with the equipment surface, the
greater the amount of food soil that is removed. More time in contact with the soil reduces the
chemical concentration requirements.
 Temperature – soils are affected by temperature in varying degrees. In the presence of a
cleaning solution, most soils become more readily soluble as the temperature increases.
 Chemical concentrations – it varies depending on the chemical itself, type of food soil, and
the equipment to be cleaned. Concentration will normally be reduced as time and
temperature are increased.
 Mechanical force – is as simple as hand scrubbing with a brush or as complex as turbulent
flow and pressure inside a pipeline. This aids in soil removal and typically reduces time,
temperature, and concentration requirements.
 Water – minerals in hard water can reduce the effectiveness of some detergents or sanitizers.
Water pH ranges generally from pH5-8.5. However, highly acidic water may require
additional buffering agents. Water used for cleaning and sanitizing must be potable and
pathogen-free.
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Equipment Sanitation Procedures

1. Range
a. Remove all burnt sediments and wipe grease from the top of the range after each use.
b. Scrape grease from curbs and openings hinges.
c. When cool, wash the top of the range
d. Run the oiled cloth over the top of the range.
e. Clean the oven by removing grates, scraping off food deposits, washing, and drying.
f. Keep burners clean. Gas burners can be soaked and scrubbed with a stiff brush while
electric burners should be cleaned with a brush or with a damp cloth.
g. Before replacing, rub with an oil-damped cloth.

2. Dishwashing machine
a. Remove strainer pans, wash and stock outside machine until next use.
b. Scrub inside frequently with a stiff brush.
c. Remove and clean the wash and rinse arms and fit daily to remove foreign particles. d.
Wash tables and top of the machine
e. Clean nozzles.
f. Do a special periodic cleaning in the hard water area.
3. Slicers
a. Clean immediately after use, especially after slicing vegetables and nuts.
b. Remove all parts to clean
c. Dry and cover knives after cleaning with an oil-damped cloth.
d. Wash carriage slides thoroughly.
e. Wipe outside with cloth.
f. Clean table and pedestal under slicers.
g. Replace guard after cleaning.

4. Refrigerator
a. Wipe up spilled foods immediately
b. Wash inside shelves and trays at least twice a week with baking soda.
c. Rinse and dry thoroughly
d. Flush drains weekly

5. Sink and Drains

a. Keep the outlet screened at all times
b. Flush daily with 1 gal. of a solution, made up of strong solution soda
c. Clean and replace the greased tray regularly.
d. Use the force pump if the drain is slow
e. Replace washers immediately on leaking faucets.

Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are commonly
used as a method for sanitizing in a restaurant than radiation. The item to be sanitized must first be
washed properly before it can be properly sanitized. Some chemical sanitizers, such as chlorine and
iodine, react with food and soil and so will be less effective on a surface that has not been properly
cleaned.

Methods of Sanitizing
1. Thermal Sanitizing. It involves the use of hot water or steam. There are three methods of using
heat to sanitize surfaces – steam, hot water, and hot air.
2. Chemicals. Approved chemical sanitizers are chlorine, iodine, and quaternary ammonium.
Different factors influence the effectiveness of chemical sanitizers.
Characteristics of ideal chemical sanitizer
 Approved for food contact surface application
 Have a wide range or scope of activity
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  Destroy microorganisms rapidly
 Be stable under all types of conditions
 Tolerate a broad range of environmental conditions
 Readily solubilized and possess some detergency
 Low in toxicity and acidity
 Inexpensive
Don’t you know that heat sanitizing has several advantages over chemical sanitizing agents? It's
because of it:
 can penetrate small cracks and crevices;
 is non-corrosive to metal surfaces;
 is non-selective to microbial groups;
 leaves no residues; and
 is easily measurable.

Advantages and Disadvantages of Different Chemical Sanitizers

Chemical Concentration Contact Advantage Disadvantage

Time
Chlorine 50ppm in water 7 Effective on a wide Corrosive, irritating to the
between 75% second variety of bacteria; highly skin, effectiveness
and 100% s effective; not affected by decreases with increasing
hard water; generally pH of the solution;
inexpensive deteriorates during storage
and when exposed to light;
dissipates rapidly; loses
activity in the presence of
organic matter
Iodine 12.5-25ppm in 30 Forms brown color that Effectiveness decreases
water that is at second indicates strength; not greatly with an increase in
least 75˚F s affected by hard water; pH most active at pH 3.0;
less irritating to the skin very low acting at pH 7.0);
than chlorine; and activity should not be used in
not lost rapidly in the water that is at 120˚F or
presence of the organic hotter, and might discolor
matter. equipment and surfaces
Quaternary U to 200ppm in 30 Non-toxic, odorless, The slow destruction of
Ammonium water that is at second colorless, non-corrosive, some microorganisms; not
Compounds least 75˚F s nonirritating; stable to compatible with some
heat and relatively stable detergents and hard water.
in the presence of organic
matter; active over a wide
pH range

Proper Storage of Kitchen Tools and Equipment

Proper storage and handling of cleaned and sanitized equipment and utensils are very important to
prevent recontamination before use.
Cleaned and sanitized equipment and utensils must be:
 stored in clean storage areas; and
 handled properly to minimize contamination of food contact surfaces.

10 Steps in Organizing Kitchen Cabinets

1. Pretend it has a glass door and that everyone is going to see what’s inside.

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2. Remove all the equipment and scrub shelves with soapy water.
3. Think about what you reach most often and make sure it gets a position that’s easy to reach.
4. Take a cabinet full of glasses and line them up by color. Make sure all of the fronts are facing
out and straight. (Jeff Lewis-Style)
5. Take a step back after one shelf is done and make someone else look at what you’ve done.
6. They should be stored in a clean dry place adequately protected against vermin and other
sources of contamination
7. Cups, bowls, and glasses must be inverted for storage.
8. When not stored in closed cupboards or lockers, utensils and containers must be covered or
inverted whenever possible. Utensils must be stored on the bottom shelves of open cabinets
below the working top level.
9. Racks, trays, and shelves must be made of materials that are imperious, corrosive-resistant,
non-toxic, smooth, durable, and resistant to chipping.
10. Drawers must be made of the same materials and kept clean. Full-lined drawers are not
acceptable, but the use of clean and removable towels for lining drawers is acceptable.

- end -

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