CLEAN and MAINTAIN

KITCHEN TOOLS ,
EQUIPMENT and Premises
CONTENT STANDARD:
The learners demonstrate understanding the knowledge ,
skills ,and attitudes required in maintaining kitchen
tools ,equipment and work premises.

PERFORMANCE STANDARD :
The learners independently maintain Clean kitchen
tools ,equipment ,and premises.
• At the end of the lesson the students are expected to:
Identify the chemicals to be utilized in cleaning and sanitizing kitchen
tools and equipment
Recognize kitchen premise to be cleaned and sanitized
Prepare cleaning agents in accordance with manufacturer's instruction
Use cleaning agents in sanitizing kitchen premise safely
Clean surfaces without damaging property and adversely affecting health
Follow cleaning schedule based on enterprise procedures
Follow safety and first aid procedures
Clean and sanitized kitchen tools in accordance with the prescribe
standards
Store cleaned kitchen tools and equipment safely in the designated places
Focus your attention on the arrangement of kitchen
equipment ,type of flooring,walls,and counter tops and
the cleanliness and orderliness of the kitchen premises.
 How important is
cleanliness and orderliness
in the kitchen to food
preparation?
This unit is about Clean and Maintain Kitchen tools , equipment and
premises.
Question
How can you promote cleanliness and sanitation in the kitchen?
• Map of Conceptual Change : KWLH CHART

Topic : Clean and

Maintain Kitchen tools ,
equipment and
premises.

What you know?

What you want to
know?
What you learned?
How will you find out?
Read the following questions carefully and choose the letter
of the correct answer . Write your answer in your TLE
notebook.
1. What must be done to ease washing pans in cooking foods
with fats , syrup and sugar?
A. Soak them in hot water.
B. Immerse with in ice cold water.
C. Scrub the food residue with a piece of sandpaper.
D. Scrape the food residue with a piece of paper.
2. What should be the proper order in washing the dishes?
A. utensils ,chinaware ,silverware , glassware
B. silverware ,utensils , glassware , chinaware
C. chinaware , glassware , utensils , silverware
D. glassware , silverware , chinaware , utensils
3.In which of the following situations is good housekeeping
practiced manifested?
A. emptying the garbage can every other day
B. using imported sanitizing and disinfecting materials
C. spraying air freshener before and after leaving the room
D. planning and implenting a program of regular cleaning
4. Why should we put pieces of charcoal inside the
refrigerator?
A. maintain temperature
B. save energy consumption
C. absorb objectionable odor
D. enhance the keeping quality of stored foods
5. Which of the following does not belong ?
A. alcohol C. soap
B. boric acid D. steam
6. Mr. Garcia gathered kitchen wastes and combined them
soil , then allowed to decomposed into humus like products .
What waste management and disposal procedure is used?
A. composting C. waste avoidance
B. reuse D. waste reduction
7.Rommel made decorative vases from old newspaper . The
waste management technique is ____.
A. recycling C. waste disposal
B. reusing D. waste reduction
8. Which of the following linens is not used in dining area?
A. cleaning cloth C. table runners
B. serving cloth D. tea towel
9. Your younger sister accidentally swallowed poison.What
first aid treatment should you do ?
A. read the label of the poisonous material
B. remove anything remaining in the mouth
C. give her a glass of water or any fruit juice
D. give her a spoonful sugar or any kind of sweets
10. Aling Pelita finds it hard to remove tough soils from the
used pots and pans , it does not respond to different cleaning
agents she used , if you will help her which of the following
will recommend that will surely solve her problem?
A. Abrassive
B. Acid Cleaners
C. Detergents
D. solvent Cleaners
Activity 2 Picture Analysis
Identify the following pictures of cleaning
equipment ,supplies ,materials,and cleaning chemicals and
its proper usage.
Activity 2
Pictures Identify as to Proper Usage
cleaning equipment
supplies
materilas
cleaning chemicals

1.
2.

3.
4.

5.
6.

7.

8.
9.

10.

11.
12.

13.

14.
15,

16.
Cleaning Equipment Proper Usage

1. Floor Polisher Used in scrubbing , stripping , and polishing

hard floors surfaces.

Used appropriate pad for scrubbing , stripping ,

and polishing.

2. Wet and dry vacuum cleaner It is an all- purpose vacuum for dry and wet
surfaces . It is used to absorb water in wet
surface and to suck up dust and dirt usually
from floors and from other surfaces such as
upholstery and draperies.
3. Cart or trolley It is used to keep all cleaning supplies and
chemicals which can be moved from place to
another , thus making cleaning faster and easier.
Cleaning Supplies and Materials Proper Usage
4.Scouring pad The rough mesh sides of the scrubbing pads for
scrubbing purposes which are used with
scouring powder.While the sponge - like sides
of the scrubbing pads are used for cleaning
painted surfaces , marble , and porcelain .Use
scrubbing pad with soap and water.

5. Wiping cloth These are highly absorbent cotton cloth used to

remove dirt and easy - to - remove stains .It is
also used to absorb water on table , counters
and work surfaces.

6. Mop with handle Used for manual floor mopping.

Clean water must be retained in one bucket

while dirty water has to be squeezed into
another bucket.
7. Ceiling broom This is used to remove cobwebs and dust oof the
ceiling . Clean the brittles of the broom after use.

8. Trash bag This is disposable receptacle used to contain garbage

or rubbish and needed to be secured and disposed
properly to prevent the spread of bad odor and
bacteria.

9. Soft broom and stick broom Soft broom is used for fine surfaces like floors , while
stick broom is used for tough surfaces.
10. Sponges These are used to clean fine surfaces .
Wash and rinse sponges after using and make sure
that no soap is left in the pad.

11. Bucket This is used with mop for cleaning floors and walls.
Empty the bucket when the water is dirty .Clean and
dry after use.

12. Insect Sprayer Used to fumigate and eliminate pests and

mosquitoes .Use protective mask while spraying.
Cleaning Chemicals Proper Usage

13. Insecticides Used to eliminate insects and pests.

Since this is toxic , avoid spraying insecticides into
food containers and food items.

14. Disinfectant Used to clean sink and areas with bacterial

contaminations.One cup of disinfectant can be
diluted in one gallon of water .Apply solution with
damp cloth then rinse and dry . Use hand gloves
when handling chemicals.
15. Drain cleaners Used to remove clogs in sink drains .
Chemicals is poured into sink drains then allowed to
stand for number of minutes then flushed.

16. Degreasers Used to wipe out grease , oil and dirt .

Read the label and follow the procedure for
degreasing .Follow manufacturer’s instruction
accordingly.
What is the difference between
cleaning and sanitation?
Cleaning – the process of removing food or any dirt on food contact
surfaces , dishes or containers using the correct cleaning materials
- it means the absence of visible dirt

Sanitation – the act or the process of making sanitary

- the promotion of hygiene and prevention of disease by
maintenance of sanitary conditions
- is killing germs and bacteria through the use of sanitizing
chemicals such as disinfectants or by hot water or steam as used in
dishwashing and laundry.
General Rules in Using and Cleaning
Kitchen Equipment
1. Check electrical equipment before using . Check for frayed wires ,
loose plugs and connections. Repair if needed .
2. Handle equipment properly . Proper handling reduces repair and
corrective maintenance.
3. Store equipment in their proper storage after using . Do not leave
them lying around as obstruction to workers.
4. Read carefully and follow manufacturer’s instruction on how to
use and how to take care of the equipment.
5. Have a regular checkup of kitchen equipment for preventive and
corrective maintenance.
Handling Liquid Wastes and
Linens
• Liquid waste – refers to any form of liquid residue that is hazardous
for people and environment
Ex. Chemicals and disinfectants used in cleaning and sanitizing the
kitchen premises
There should be away from sources of water and plants which may be
contaminated by these.
Commercial food establishments have a sewage system that leads to
septic tanks where this waste is stored and discarded.
• Dirty linens
*are segregated according to the degree of stains and dirt present to
it
*separate the dirtiest from the least dirty; the white from colored
Soak in bleaching solutions stained white linens.
Begin with the white linens , followed by the colored ones .
Wash ,rinse , and dry.
Washing machines , spinners , and dryers are the equipment used for
this purpose.
Activity 3 What’s New
Base on the poem . In 3-5 sentences , write your insights
about this quote in relation to our lesson and its proper
usage. Our Kitchen Rules
IF YOU EMPTY IT
-Fill it-
-IF YOU DIRTY IT
- Clean it -
IF YOU OPEN IT
- Close it -
IF YOU SPILL IT -
Wipe it up
-IF YOU COOK IT-
- Share it-
• https://www.youtube.com/watch?v=uhyCtQDWI2w
10 Kitchen Hygiene Golden Rules
Activity 4 Labeling(1 minute ) What
are the surfaces to be clean?
What are surfaces to be clean?
Cleaning your kitchen’s working premises regularly is
important to keep looking its best and make it free from
germs and bacteria.
Several surfaces around the kitchen such as walls , floors ,
shelves ,and other surfaces must be cleaned and sanitized
safely using proper materials to reduce health hazard.
Walls - upright enclosing parts of a building or a room
Floors - the lower surface of a room on which one may walk
Shelves ( istante ) - a thin slab of wood ,metals , etc. fixed
horizontally to a wall or in a frame for
supporting objects
Benches and Work Surfaces ( countertops , tables ,)
- benches a long seat on which people sit
- usually in the kitchen
Cooking Equipment and Appliances ( stove , oven , blender ,
mixers ,etc.)
- appliances intended for cooking
Cold Storage Equipment ( refrigerator , freezer )
- storage of food in cold place
Storerooms and Cupboards ( pantry , cabinet , drawer )
- a room in which you keep things until they are
needed
Activity 5
Video Presentation
Activity 6 https://www.youtube.com/watch?v=r0AaPNCdZMA
Video Presentation https://www.youtube.com/watch?v=UlRVYiZ5wPA )
Arrange the jumbled letters .
1. It is used to increase the contact time of chemical
solutions.
A M O F -
2. It is used to increase mechanical force , aiding in soil
removal.
I G H H S E E R S P U R-
3. It is utilized to clean its interior surfaces of tanks and
pipelines of liquid process equipment.
L E A C N N I L E A PC-
4. This requires disassembly for proper cleaning . It utilized
to clean the parts to be filter.

L E A C N T U O L E A P C-

5. It is normally involve the brush either by hand or machine

such as floor scrubber.

A H I C E M A L N -
What is the difference between cleaning and sanitizing?
Cleaning
The process of removing unwanted substances such as
dirt,infectious agents and other impurities from objects.
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
Cooking Materials
Aluminum is mostly used in
the kitchen and most popular
because it is light
weight ,attractive and less
expensive.
Stainless Steel is the most
popular material used for
tools and equipment ,but it is
more expensive .
Glass is used for salad
making and dessert but not
practical for top or surface
cooking.Great care is needed
to ensure for long shell life.
Cast Iron is durable but must
be kept oiled to avoid
rusting.
Double broiler is used when
temperature must be kept
below boiling,such as for egg
sauces ,pudding,and to keep
food warm without
overcooking.
Kitchen Tools
Can,bottles,cartoons opener
is used to open a food
container easily ,and
comfortably grip and turn
knob.
Colanders also called a
vegetable strainer are
essential for various tasks
from cleaning vegetables for
straining pasta or concerns.
Plastic and Hard rubber
Cutting board Funnel
Garlic Press
Grater
Potato masher kitchen shears
Rotary beater Scraper
Serving Spoon Serving Tongs
Spatula Spoons
Whisk Wooden Spoon
Measuring Tools
Kinds of knives according to use
Equipment
Activity 1
Identify the tools ,utensils ,and equipment in your
kitchen .Explain where each is used.Demontrate its proper
use and how it can be maintained.
Teflon is a special coating
applied inside aluminum or
steel pots and pans.
Cleaning compound

Detergent
• Dish detergent and kitchen
cleaning
Solvent Cleaners Acid Cleaners
• https://encrypted-tbn0.gstatic.com/images?q=tbn
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• https://www.youtube.com/watch?v=RAFMIXPq9BE
• https://www.youtube.com/watch?v=GgzO5_YQDII&list=PLuZ86vZDT5-
kjEBqTfzDExJWjC5Epvmnh
• https://www.youtube.com/watch?v=JpjfvDMsLmc&list=PLuZ86vZDT5-
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• https://www.youtube.com/watch?v=yiNTqUU-h6w&list=PLuZ86vZDT5-
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• https://www.youtube.com/watch?v=1oZl4FmEeHo&list=PLuZ86vZDT5-
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Steps in Washing the dishes
1.Prepare
2.Scrape
3. Stack the dishes in the proper namely : glassware ,
silverware , chinaware , and utensils .
4. Fill the sink with water and add a considerable amount of
detergent of detergent.
5. Wash the lightest soiled items first.
6. Wash plates ,bowls and serving dishes.
7. Wash pots and pans last.
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 “geasy” feel.
10. Rinse out brush , sponge and allow to dry.
11. Wipe down the sink and your tools
Washing with the dishwasher
Load it up
Fill your dishwasher logically
Don't crowd the dishes
Add detergent
Turn it on
Dry the dishes
* How to clean, remove stains ,sanitize , and store your
cutting board
- Methods of Cleaning Equipment
- Fundamental Cleaning Procedures
- Factors that influence in cleaning process
Sanitizing
It is defined as cleaning something to make it free from
bacteria and other unwanted elements that can cause
illness.
Reduces the number of BACTERIA in the environment
significantly.
Sanitizing is done using heat ,radiation ,or chemicals .
Heat and chemicals - are commonly used method for sanitizing in a
restaurant than radiation.
Method of Sanitizing
1.Thermal Sanitizing - it involves the use of hot water
3 methods of using heat to sanitize surfaces
steam
hot water - it is the most common methods used in restaurants
hot air
2.Chemicals - approved sanitizers are chlorine , iodine , quaternary ammonium
- different factors influence the effectiveness of chemical sanitizers
3 factors that must be considered are
concentration -the presence of too little sanitizer will result in an adequate
reduction of harmful microorganisms.Too much cn be toxic
temperature - Generally ,chemical sanitizers work best in water that is between
55ºF(13°C)and 120°F(49°C)
contact time- inorder for the sanitizer to kill harmful microorganisms,the
cleaned item must be in contact with the sanitizer(either heat or approved
chemical)for the recommended length of time
Characteristics of ideal chemical sanitizer
- approved for food contact surface application
- have a wide range or scope of activity
- destroy microorganisms rapidly
- be stable under range of environmental conditions
- readily solubilized and possess some detergency
-low in toxicity and corrosivity
- inexpensive
Advantages of heat sanitizing over chemical sanitizing agents
- can penetrate small cracks and crevices
- is non - corrosive to metal surfaces
- is non - selective to microbial groups
- is easily measurable
 Advantages and Disadvantages
of Chemical Sanitizers
1. Chlorine Disadvantages:
Advantages: a.deteriorates when exposed
a. cheap to light and during storage
b.losess potency in the
b. not affected by hard water
presence of organic matter
c.effective on a wide variety
c. corrosive
of bacteria
d.irritatingto the skin
e.decrease effectiveness with
increase pH of solution
2. Iodine Disadvantages:
Advantages: a. effectiveness decreases
a. less irritating to the skin when acidity is increased
than chlorine b. less effective than chlorine
b. strong against non-spore in other types of bacteria
bacteria c.should not be used in high
temperatures
c.not affected by hard -water
silts d.may discolor equipment or
surfaces
3. Quaternary ammonium compounds Disadvantages:
Advantages:
a. not compatible with some
a.odorless
detergents
b.colorless
c.non-toxic b.not compatible with hard
d.non-corrosive water
e.non-irritating c.slow destruction o some
f.active over a wide range pH range microorganisms
g.relatively stable in the presence of
organic matter
Video presentation- Assignment
What is the video all about?
What have you learned in the presentation?
Why proper storage is important on kitchen tools and
equipment?
Proper Storage and handling of cleaned and sanitized
equipment and utensils is very important to prevent re
contamination prior to use.Handled to minimize
contamination of food contact surface.
*Cleaned and sanitized equipment and utensils must be:
-stored in clean storage areas ; and
- handled properly to minimize contamination of food
contact surface.
10 Steps in Organizing Kitchen
Cabinets
1. Pretend it has a glass door and that everyone is going to
see what's inside .
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 of glasses and line them up by
color .Make sure all of the front 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 is acceptable.
Identify the following:
__1. It is bowl-shaped container with holes ,typically made from
plastic or metal.
__2. It is used for mixing and stirring during cooking and baking .
B. Discuss the following
1. Washing
2.Rinsing
3.Sanitizing
4. Air - drying
Washing – When using proper detergents , cleaners ,
chemicals and abrasives , remove the remaining soil from
equipment and utensils. This is a physical and a chemical
process. The soil and bacteria , as well as cleaning
compounds , are suspended in the wash water.
Rinsing – It removes most of the suspended soil , bacteria
and cleaning compounds from the equipment and utensils
look visibly clean at this point , they are still contaminated
with many bacteria.
Sanitizing – Sanitizing kills the remaining pathogenic
organism on the equipment and utensils. Sanitation will
occur when certain specific chemical concentrations ,
temperature requirements , time requirements , and water
conditions are satisfied. These conditions are crucial for
effective sanitation process are made periodically.
Air Drying – The only acceptable method of drying
equipment and utensils is air drying . The use of towels for
drying , polishing , or any other purpose recontaminates
equipment and utensils with bacteria.