Lesson 1 Use,Maintenance, and

Storage of Kitchen Tools and Equipment

The Reporter’s of this TopicMelvin Del Rosario

Bernadette Laurente

• A kitchen is filled with different tools,utensils and equipment, each performing a paticular task.

• Getting familiar with them and their uses before doing the different cooking processes will be beneficial to any cook.

Disher

• Is used to serve ice cream, measure a portion like cookie dough, or to make melon balls.• The scoop is used to measure or to transfer and unspecified amount of a bulk dry foodstuff such as rice,flour, or sugar.

Different Types of Dishes

Transfer Scoop Ice Cream Scoop

Different Types of Dishes

Small Disher Scoop Large Aluminum Scoop

Food Portioners

• Add precision to food preperation and prevent the cook from over- or under-serving the guests.• Portioners also provide a

method to guarantee consistensy among multiple servings of the same course.

Example/s

Food Preperation Brushes

•Are used to apply sauce,melted fat, or other liquid on food being grilled or baked.

Example/s

Spoodle

• Is a utensil that is a combination of a large spoon and a ladle.• It is similar to a melon baller.

Example/s

Stirring Spoon

• Is a classically shaped design spoon for stirring and transferring of cooked food.

Example/s

Fryer Skimmer

•Similar in purpose to a sieve, this kitchen utensils is most often used to retrieve foods that are being cooked in pots or pans in hot oil or water.

Example/s

Potato Masher

•Is any of several kitchen utensils for mashing cooked potatoes.

Example/s

Kitchen Scoop

•A ladle or ladlelike utensil, especially a small deep-sided shovel with a short, horizontal handle, for taking up flour,sugar etc.

Example/s

Funnel Strainer and Sieve

•A device for straining,sifting, or filtering.

Example/s

Mixing Paddles

•Any of various similar implements used for mixing,stirring, or beating.

Example/s

Commercial Meat Tenderizer

•Used to pound and break up connective tissue in less tender cuts.

Example/s

Pasta Fork

•A kitchen tool designed to transfer pasta from the pot or serving tray to the plate.

Commercial Cooking Equipment

There are also other equipment that are used for big bulk cooking like

the following:

Deep Fryer

•A deep utensil usually equipped with a basket and used for frying foods.

Example/s

Charbroiler (Charcoal Broil)

•Can be used to cook many of the same food items, but since charbroilers do not have a lid, are best for searing foods quickly over high heat.

Example/s

Warming and Holding Equipment

•Holds prepared foods at consistent temperature over time to maintain the quality, flavor and most importantly, the safety of foods.

Example/s

Commercial Toaster

•Can toast 12 slices of bread,cook pizza,broil, and reheat food in large amount in all at the same time.

Example/s

CLEANING AND SANITIZING TOOLS AND EQUIPMENT

• Cleaning and Sanitizing must be regular procedures done to tools,utensils and equipment.• Cleaning and Sanitizing are

two different procedures .• In cleaning tools or

equipment, remove the dirt, dust and soil from the surface while sanitizing tools and equipment are cleaned first, and then a sanitizing solution is applied to the surface to destroy microorganisms.

Soils may be classified into the following:• Soluble in water (sugars,some starches,most salts)• Soluble in acid (limestone and most mineral deposits)• Soluble in alkali (protein,fat emulsions)• Soluble in water,alkali or acid.

Types of Cleaning Agents

• Not all cleaning agents can be safely used on food-contact surfaces .

• Examples of those that should not be used include glass cleaners, some metal cleaners, tub and tile cleaners.

• The label should indicate if the product can be used on a food-contact surface.

Types of Cleaning Agents

• Secondly, the ideal cleaning agent must be selected to make cleaning easy.

• The aim of cleaning and sanitizing food-contact surfaces is to remove food (nutrients) where bacteria can grow, and to kill those bacteria that are present.

• It is important that the clean, sanitized equipment and surfaces are drained Or and are stored dry to prevent bacteria growth.

Two Steps in Cleaning

1.Washing with a cleaning solution

2.Rinsing with water

•After cleaning, sanitizing can take place on the food-contact surfaces such as countertops, and tools, utensils and equipment.

Two Methods of Sanitizing

1.Immersion in water or spraying with water that is at least 170°F for 30 seconds.

2.Application of a chemical sanitizing solution for at least a minute.

•Sanitizing is not used in place of cleaning: it can only be done after cleaning. Sanitation is the reduction of microorganisms on a clean surface.

It is important to differentiate and define certain terminologies:

• Sterilize refers to the statistical destruction and removal of all living organisms.

• Disinfect refers to inanimate objects and the destruction of all vegetative cells (not spores).

• Sanitize refers to the reduction of microorganisms to levels considered safe from a public health viewpoint.

The correct order of events for cleaning/sanitizing of food-contact surfaces

is as follows

1.Rinse 2.Clean3.Rinse4.Sanitize

Cleaning agents are divided into four categories:

1.Detergents Thor contain surfactants which reduce surface tensions hetwcfm the soil and the surface. This makes the detergent penetrate quickly and soften the soil.

2.Solvent Cleaners Also called degreasers, solvent cleaners are alkaline detergents. They contain a grease-dissolving agent. These cleaners work well in areas where grease has been burned on.

Cleaning agents are divided into four categories:

3.Acid Cleaners These are used on mineral deposits and other soils alkaline cleaners cannot remove. These cleaners are often used to remove scale in ware washing machines and steam tables.

• Abrasive Cleaners remove heavy accumulations of soil often found in small areas. Small mineral or metal particles, fine steel wool, copper, or nylon particles provide the abrasive action. Some abrasive cleaners also disinfect.

Sanitizing Methods

• Heat1.First Method - exposing the surface to steam using

one of following time temperature schedules -170°F for 15 minutes or 200°F for 5 minutes.

2. Second method — using hot water. This is the most common method used in food establishments. The higher the temperature, the less time that is needed to kill microorganisms. If hot water is used in the third compartment of a three-compartment sink, it must be at least 171°F (77°C). If a high-temperature ware washing machine is used to sanitize cleaned dishes, the final sanitizing rinse must be at least 180°F. Cleaned items must be exposed to these temperatures for at least 30 seconds.

Sanitizing Methods

3.Third Method - using heat. Hot air is applied at 180°F for 20 minutes.

• Radiation Ultraviolet radiation can be

used to sanitize but is not used in most food service establishments. Its major application is in the packaging areas of food processing facilities. The contact time should be at least 2 minutes. It only destroys those microorganisms that are in direct contact with the rays of light.

•Chemicals The chemicals that have been proven to be effective at the propel concentration include chlorine, iodine, and quaternary ammonium.

Storage of Tools and Equipment

Tools and equipment should be stored well so that they will last long and., function efficiently. Here are some

suggestions on how tools and equipment could be stored.

Freed Storage Space

• Utensils could be placed in open shelves that can keep dishes neatly organized and the bottom shelf is the perfect spot for small appliances. • To boost efficiency, have

electric outlets installed within the shelving space so appliances don't have to be moved when they will be used.

Easy Cleanup

•Use the space under the sink to keep the most frequently used items (dish soap, dishwasher detergent, sponges, and scrubbers) in an over-the-door wire organizer for quick access.

Tap into Storage

• Put the space between the cabinets and the floor to work and install a shallow drawer in this underused space.•Use the storage spot to house serving dishes and baking pans.

Store Stuff on the Doors

• Racks could be attached to the inside of cabinet doors for storage options. Allow enough clearance within the cabinets to allow the door to close completely. Small tools and utensils can be kept in the racks orderly.

Add Shelving

• Put the space between the cabinets and the floor to work and install a shallow drawer in this underused space. Use the storage spot to house serving dishes and baking pans.

• Add open shelving for serving bowls and dishes, steam ware, vases, or baskets. Grouping and stacking pieces on the open shelves keep items neat and easy to find.

Cubby Organization

• Small appliances could be stored with a system of cubbies. Include the necessary attachments and manuals that accompany each appliance 80 everything is on hand.

Put Walls to Work

• To keep kitchen tools handy, install a wire wall grid on a hare section of the wall. Make it a hook-and-hang center. For more storage, add accessories such as spice racks and cookbook holders.

Divide Drawer Space

•Organize flatware and other items inside the drawers with adjustable inserts. When designing custom drawer space, specify shallow drawers to store utensils one deep for easy viewing.

Choose Full-Extension Pullouts

•Drawers and trays that extend fully allow the use of hack corners without having to reach deep into cabinets to retrieve a pot or small appliances.

Try Upright Storage

• Even narrow spaces next to the range or sink can be used to store shallow items, such as cutting boards and platters, upright. Use dividers to separate items for easier retrieval.

Put Corners to Work

•Put perpendicular countertops to work by storing small appliances.•A door that slides down can be installed to conceal the contents.

A Place for Pots and Pans

• Fill in the space under a cooktop with a tilt-out tray for spices and rollout trays for pots and pans. Or, slide in a movable cart with shelves to accommodate cooking equipment.

Best of Both

•An arrangement of cabinets, cubbies, and a plate rack makes use of typically wasted space around a refrigerator.

Take Cabinets to the Top

•Cabinets that reach the ceiling or a high-rise storage can be difficult to reach but it's convenient for concealing infrequently used items.

Bottle Drawer

•A deep drawer such as this one is the perfect spot for storing tall bottles of oil, vinegar, and more.

Clear the Countertops

•Kitchen countertops should hold only things used daily like small appliances. Store thing close to where they are being used

Customize Shelves

•Dishware and other small kitchen appliances can be stacked in customized shelves like these according to their height.

Hands On

1.Enumerate some of the equally important tools and the use of each.

2.Do You think these tools are less important than the basic cooking tools? Explain your answer.

3.How important are the commercial machines used in cooking?

Hands On

• Are the tools and equipment, and premises in your house cleaned and sanitized'? How is it done and what cleaning and sanitizing agents are used? Write your answers on the space provided. Cleaning Cleaning

agents usedSanitizing Sanitizing

agents used

Hands OnCleaning Cleaning agents

usedSanitizing Sanitizing agents

used

5.Ilustrate how tools and equipment are kept in your house.

Thank You And

Mabuhay!