Lesson 3: Maintenance of Kitchen Tools, Equipment, and

1 Copyright © 2018 Quipper Limited

Lesson 3: Maintenance of Kitchen Tools, Equipment, and

Paraphernalia

Table of Contents

Springboard 4

Learn about It! 5

Check Up 21

Did You Know? 23

Wrap Up 24

Introspect: Self-Evaluation 25

Bibliography 26

Glossary 27


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.


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.

Figure No. 2. A messy kitchen

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

__________________________________________________________________________________

_________

__________________________________________________________________________________

_________

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

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_________

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3. What is the difference between cleaning and sanitizing?

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__________________________________________________________________________________

_________

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 area. 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 prepared 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 are 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, they can be used to clean food-

contact surfaces every four hours or to 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 they may cause contamination if they are

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 200 ppm in 30 ● odorless and ● non-compatibility


Ammonium

Compounds

water that is at

least 75°F

seconds ● ●

colorless heat

stable active in

a variety of ph

range

●

with several detergents and hot water slow in killing

microorganisms

Try It!

Identification. Write your answers on the space provided.

_____________________________1. It is used to kill harmful microorganisms by applying it 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 removed 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 be the place with the

most dirt, germs, and possible causes of contamination. Therefore, it is only proper for the kitchen

premises to be cleaned and sanitized and not just the tools and equipment that you use within it. It

will assure you 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 instructions 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 area.

● 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?

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

__________________________________________________________________________________

_________

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

__________________________________________________________________________________

_________

__________________________________________________________________________________

_________

__________________________________________________________________________________

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

__________________________________________________________________________________

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__________________________________________________________________________________

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Check Up

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

________ 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 are 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?

____________________________________________________________________________________

____________________________________________________________________________________

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-ki tchen-

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-kit chen-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_mod ule.pdf





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://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

Documents

Lesson 3: Maintenance of Kitchen Tools, Equipment, and