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Lesson 3 Cleaning Kitchen Premises

The document provides instructions for cleaning kitchen surfaces and storing kitchen tools and equipment. It recommends making an all-purpose cleaner by mixing vinegar, water, and dish soap that can be used to clean most surfaces. Floors should be swept daily and mopped with a vinegar-water solution. Baking soda bowls will absorb odors. Cooking tools should be soaked after use and washed by hand or dishwasher, then dried and stored in designated places.

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Jeramiah Elducal
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42 views19 pages

Lesson 3 Cleaning Kitchen Premises

The document provides instructions for cleaning kitchen surfaces and storing kitchen tools and equipment. It recommends making an all-purpose cleaner by mixing vinegar, water, and dish soap that can be used to clean most surfaces. Floors should be swept daily and mopped with a vinegar-water solution. Baking soda bowls will absorb odors. Cooking tools should be soaked after use and washed by hand or dishwasher, then dried and stored in designated places.

Uploaded by

Jeramiah Elducal
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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CLEANING

KITCHEN
PREMISES
LESSON 3
Cleaning Kitchen
Premises
Th e re a re se v era l s urfa c e s a rou nd
the kit ch e n, a nd by ma ki ng a
ho me mad e ve rsa tile c le an in g
sol uti on , y ou c a n e a sil y cle a n mos t
of t he s urfa c e s with on e ba sic
mix ture of h ou se ho ld ing re di en ts
tha t a re proba b ly al re a d y in y ou r
kit c he n c upb oa rds.
Things You'll
Need: 01 Broom
Cleaning
02
Rags

03 Bucket
Instructions
1. Collect loose dust by
sweeping the kitchen
fl oor daily with a broom
or static sweeper and
wiping down counter
tops, tables and other
surfaces with a cleaning
ra g.
Instructions
2. Mix 1 gallon warm
water in a bucket with
1/2 cup white vinegar
and 1 tsp. dish soap . Dip
your mop into the bucket,
wring the mop out and
wipe across your kitchen
fl oors. Let your floor air
dry after cleaning.
Instructions
3. Make an all-
purpose cleaner in a
spray bottle.
Combine 3 cups
warm water with 1/2
cup white vinegar
and 1 tsp. dish soap.
Instructions
4. Spray this
solution onto
kitchen surfaces
and wipe off with
a damp cleaning
rag.
Instructions
5. Fi ll a few bowls with about
1/2 cu p each of baking soda.
Place these around your kitchen
to absorb odor and keep the
kitchen smelling fresh. Open
windo ws to let fresh air
ci rculate, which is especially
useful when cooking strong-
smelli ng foods.
STORE AND
STACK
KITCHEN
TOOLS AND
EQUIPMENT
HOW TO CLEAN
AND STORE
COOKING TOOLS
AND EQUIPMENT?
Clean and Store Cooking Tools and
Equipment
01 After measur in g and mixin g
ingr ed ients, soak all u sed
tools in a tu b of warm water
( add a small amount of
d ishwasher detergent to
h elp start the cleaning) .
Drop soiled items in the
soak as soon as y ou are
thr ough using them.
Clean and Store Cooking Tools and
Equipment
02
Use a damp washcloth to
wipe off all cake mix
splatter from the mixer.
While you're at it, wipe
off any stray spatter from
the co untertops and
nearby a reas.
Clean and Store Cooking Tools and
Equipment
03
Return electric
mixers and other
electronic
equipment to their
designated storage
spaces.
Clean and Store Cooking Tools and
Equipment
04
After cooking, soak
used cake pans and
muffin tins in warm
water with
dishwashing solution
to soften the baked-on
or burnt food
Clean and Store Cooking Tools and
Equipment
05
Wash all used baking
items and accessories
by either handwas hing
or loading in a
dishwasher (if
dishwasher-safe).
Clean and Store Cooking Tools and
Equipment
06
Dry a ll ba king tools
and e quip me nt by air-
dry ing on a drying
ra c k o r wiping with a
dry dishc loth.
Clean and Store Cooking Tools and
07 Equipment
Store all tools and
equipment in their
designated places. Put
frequently used items in
conveniently accessible
locations. Gather and secure
electrical cords to prevent
entanglement or snagging
Clean and Store Cooking Tools and
08 Equipment
Proper Storage and
Han dling. Proper storag e
and handling of clean ed
and sanitized equipment
and utensils is very
important to prevent
recon tamination prior to
use.
THANK
YOU!

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