Clean, Sanitize and Store Kitchen Tools and Equipment | Cookery 9 Quarter 1

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

• Recognize kitchen tools and equipment to be cleaned and sanitized.
• Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment.
• Prepare cleaning agents in accordance with the manufacturer's instructions/procedures.
• Clean and sanitize kitchen tools and equipment.
• Store cleaned kitchen tools and equipment.

Cleaning and sanitizing procedures must be part of the standard operating procedures that constitute your food safety program. Improperly cleaned and sanitized surfaces can 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 popular due to its lightweight, attractiveness, and affordability. It requires care to maintain its shine and cleanliness. 

Additionally, it provides even heat distribution regardless of the temperature. Aluminum is available in both sheet and cast forms. Since it is a soft metal, utensils made from lighter gauges can dent and scratch easily, rendering them unusable. 

When used with alkalis such as potatoes, beets, carrots, and other vegetables, aluminum can turn dark; however, acid vegetables like tomatoes can brighten it.

Stainless Steel - is the most popular material used for kitchen tools and equipment, even though it is more expensive. It is easier to clean and maintain its shine, and it is durable. 

Opt for items with copper, aluminum, or laminated steel bottoms to distribute heat evenly and prevent the pot from developing dark spots due to excessive heat. Stainless steel utensils are available in various gauges, ranging from light to heavy.


Glass - is commonly used for making salads and desserts, but it is not practical for cooking on stovetops or surfaces. Great care is needed to ensure its longevity.

How to Take Care of Glass:

• To remove stains, use 2 tablespoons of liquid bleach per cup of water when soaking and cleaning.
• Use baking soda to remove grease buildup and boiled vinegar for the final rinse.
• Use a nylon scrubber.

Cast Iron - is durable but must be kept oiled to prevent rusting. Rub salad oil with no salt or shortening inside and out, then dry. Wash with soap (not detergent) before using.

A double boiler - is used when temperatures must be kept below boiling, such as for egg sauces, puddings, and to keep food warm without overcooking.

Teflon - is a special coating applied inside aluminum or steel pots and pans to prevent food from sticking to the surface. It is easier to wash and clean, but you should be cautious not to scratch the Teflon coating with sharp instruments like knives or forks. To turn or mix food inside, use a wooden or plastic spatula.

Kitchen Tools:

A can, bottle, and carton opener is used to easily open food containers and provides a comfortable grip for turning knobs.

Colanders, also known as vegetable strainers, are essential for various tasks, ranging from cleaning vegetables to straining pasta or other contents.

Plastic and hard rubber are used for cutting and chopping, as well as for table tops, bowls, trays, garbage pails, and canisters. They are much less likely to dull knives compared to metal surfaces, and they are also more sanitary than wood. Plastics are highly durable and cost-effective, although they may not have a long lifespan.

Cutting boards are wooden or plastic surfaces used for cutting meat, fruits, and vegetables.

Funnels come in various sizes and are used to fill jars. They are made of stainless steel, aluminum, or plastic.

A garlic press is a kitchen tool specifically designed for pulping garlic.

Graters are utilized to grate, shred, slice, and separate foods such as carrots, cabbage, and cheese.

Kitchen shears are practical tools for opening food packages, cutting tape or string, and removing labels or tags from items. Other cutting tools like box cutters are also handy for opening packages.

A potato masher is used for mashing cooked potatoes, turnips, carrots, or other soft-cooked vegetables.

A rotary egg beater is used for beating small amounts of eggs or batter. The beaters should be made of stainless steel.

A scraper is a rubber or silicone tool used to blend or scrape food from bowls. Metal, silicone, or plastic egg turners or flippers can also be used for this purpose.

Serving spoons are utensils consisting of a small, shallow bowl on a handle. They are used in preparing, serving, or eating food.

Serving tongs enable you to easily grab and transfer larger food items, poultry, or meat portions to a serving platter, a hot deep fryer, or a plate. They provide a better grip, especially when used with a deep fryer, a large stockpot, or at a barbecue.

Spatula is used to level off ingredients when measuring and to spread frostings and sandwich fillings.

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.

Temperature scales  are used to measure heat intensity. Different thermometers are used for various purposes in food preparation – for meat, candy or deep-fat frying, and other small thermometers are hung or placed in ovens or refrigerators to check the accuracy of the equipment’s thermostat.

Whisks are used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups. The beaters are made of looped steel piano wires, which are twisted together to form the handle.

Wooden spoons are used for creaming, stirring, and mixing. They should be made of hard wood.

Measuring Tools: 

A measuring cup for liquid ingredients is commonly made of heat-proof glass and is transparent so that liquids can be easily seen.

Household Scales are used to weigh large quantities of ingredients in kilos, commonly used for rice, flour, sugar, legumes, vegetables, and meat, weighing up to 25 pounds.

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

Spoons come in a variety of sizes, shapes, materials, and colors. They are used to measure smaller quantities of ingredients as called for in recipes, such as 1 tablespoon of butter or 1/4 teaspoon of salt.

Types of knives according to their use: 

A French knife is used to chop, dice, or mince food. Heavy knives have a saber or flat grind.

Fruit and salad knife – is used to prepare vegetables and fruits.

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.

A citrus knife has a two-sided blade and a serrated edge. It is used to section citrus fruits.

A paring knife is used to core, peel, and section fruits and vegetables. The blades are short and concave with a hollow ground.

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.

Equipment:

Equipment may refer to small electrical appliances, such as mixers, or large and expensive power-operated appliances like ranges or refrigerators.

Equipment like ranges, ovens, and refrigerators (conventional, convection, and microwave) are essential components in kitchens and food establishments.

Refrigerators/freezers are essential for preventing bacterial infections in foods. Most refrigerators have special compartments for meat, fruits, and vegetables to maintain the appropriate moisture levels for each type of food. A butter compartment holds butter separately to prevent food odors from affecting its flavor. In essence, a refrigerator or freezer is an insulated box equipped with a refrigeration unit and controls to maintain the correct internal temperature for food storage.

An oven is a chamber or compartment used for cooking, baking, heating, or drying.

Microwave ovens are used for cooking or heating food.

Blenders are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food. A blender is an extremely useful appliance that varies in terms of power (voltage/wattage).

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

Cleaning involves the process of removing food and various types of soil from surfaces, such as dishes, glasses, or cutting boards. Cleaning is accomplished using cleaning agents that effectively eliminate food residues, soils, or other substances. 

The choice of cleaning agent is crucial, as not all cleaning agents are suitable for use on surfaces that come into contact with food. Surfaces that come into contact with food are referred to as food-contact surfaces. 

For instance, glass cleaners, certain metal cleaners, and many bathroom cleaners are unsuitable because they might leave unsafe residues on food-contact surfaces. 

The product label should indicate whether the product can be safely used on food-contact surfaces. Selecting the appropriate cleaning agent also contributes to the ease of the cleaning process.

Cleaning Compounds:

Detergents: These are cleaning agents or solvents used to wash tableware, surfaces, and equipment. Examples include soap, soap powders, cleaners, acids, volatile solvents, and abrasives.


Solvent Cleaners: Commonly known as degreasers, these are used on surfaces where grease has burned on. Ovens and grills are examples of areas that often require degreasing. These products are alkaline-based and formulated to dissolve grease.


Acid Cleaners: These cleaners are used periodically to remove mineral deposits and other soils that detergents cannot eliminate. They are effective against scale in washing machines and steam tables, lime buildup on dishwashing machines, and rust on shelving. Examples include phosphoric acid, nitric acid, etc. The formulation of these products varies based on their specific intended purposes.

Abrasives: Abrasives are typically used to eliminate stubborn accumulations of soil that prove challenging to remove using detergents, solvents, and acids. However, these products must be used with care to prevent damage to the surface being cleaned.

Other chemicals used for cleaning and/or sanitizing kitchen equipment and utensils include:

Ammonia
Dishwashing liquid
Chlorine
Carbolic acid
Timsen
Disinfectants
Soap

Steps in Washing Dishes:

Prepare: If you have dry hands or other skin issues, consider wearing rubber gloves. If you're wearing long sleeves, roll them up or tuck them under the gloves. Wearing aprons is also recommended.


Scrape: Remove all large pieces of food from the dishes and place them in a compost bin or garbage can.


Stack: Arrange the dishes in the proper order: glassware, silverware, chinaware, and utensils. Stack them to the right of the sink so that the workflow progresses from right to left.


Fill and Add Detergent: Fill the sink with water and add a sufficient amount of detergent. Using hotter water enhances its sanitizing and grease-cutting properties. However, ensure the water temperature is tolerable (around 66°C or 150°F) to avoid scalding yourself. Wear rubber gloves for protection.


Wash in Order of Soil: Begin washing the items with the lightest soil. Start with glasses, cups, and flatware. Apply soap to each piece individually and rinse them in hot water.


Wash plates, bowls, and serving dishes. Remember to scrape these items before washing. Gently soap each piece individually and rinse in hot water. Be attentive to when you should change the dishwashing water.

Wash pots and pans last. Begin by soaking them. Thoroughly wash the pans, ensuring you clean the bottoms as well. If anything was burnt or overcooked in pots or casserole dishes, add a little extra soap and water and let it stand while you wash the other dishes. Keep in mind that any oil residue left can lead to burnt food during the next cooking session.

Place your dishes on a rack to air-dry or wipe them clean with a towel.

Ensure there is no visible residue and no "greasy" feel. Run your hand over each dish to confirm they are thoroughly cleaned. If any grease remains, consider rewashing the item.

Rinse out the brush and sponge, then allow them to dry. Sterilize your equipment frequently by using boiling water with bleach. When a sponge or brush begins to emit an unpleasant smell, dispose of it.

Wipe down the sink and your tools. Clean the sink, dish drainer, and dishpan. Let any rags, dishcloths, or sponges air dry, or toss them into the washing machine. Remember to replace sponges and rags regularly.


Tips and Warnings:

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

Tips:

• Dishes can be washed easily if you keep them submerged in water while scrubbing them, allowing particles to lift away. Bring the dish out of the water to check for any missed spots.
• Stacking a few dishes in the sink at a time allows dishes a few minutes of soaking time while you wash another dish.
• Try drying pots and pans with a paper towel to reduce residue from the pan, which can cause staining on the dishcloth.
• Avoid soaking aluminum while dishwashing, as it may cause darkening. Drying silverware after washing can be tricky; use a lint-free cloth.

Washing with the Dishwasher:

• Load it up. 
• Fill your dishwasher logically and establish a routine that works for most loads.

Considerations:

Many dishwashers offer various spacing options to accommodate different sizes of bowls, utensils, dishes, and plates on the bottom shelf.

The top shelf is designed for shorter items such as glasses, mugs, jars, and long utensils like spatulas and stirring spoons.


Washing with the Dishwasher:

• Avoid overcrowding the dishes. While it's good to fill your dishwasher, make sure not to cram it. This way, you'll maximize the dishwasher's cleaning capacity and minimize excessive water usage.
• Add detergent. Fill the detergent dispenser with either liquid or powder cleanser and close it securely. You can add extra cleanser in a secondary cup if your dishes are excessively dirty. Additionally, consider adding a rinsing agent to prevent spotting if necessary.
• Start the cycle. Set the timer accordingly – a shorter time for lightly-soiled dishes, or a longer time for heavily-soiled pots, pans, and dishes.
• Drying the dishes. You have the option to use heated drying, though be cautious with plastic dishes or containers. Alternatively, you can choose air drying. Dishes will still dry relatively quickly, as dishwasher water is typically heated to around 140°F.

How to Clean, Remove Stains, Sanitize, and Store Your Cutting Board

The kitchen cutting board receives significant use, which means it's exposed to a lot of bacteria. Properly cleaning the cutting board is crucial for your good health. Whether you use a wood or plastic cutting board, cleaning and sanitizing it after every use is essential.

Cleaning the Cutting Board: After using the cutting board for slicing, dicing, or chopping various ingredients, utilize a metal scraper or spatula to remove any remaining bits and pieces of food. Dispose of these scraps in the garbage disposal, trash receptacle, or trash bin.

Scrub the board thoroughly with hot, soapy water. If your dishwasher reaches a temperature of at least 165°F, you can likely place a high-density plastic cutting board in it. If your dishwasher has an antibacterial cycle, use it to wash the cutting board. Otherwise, clean it by hand and allow the board to air dry.

Removing Stains from the Cutting Board: To eliminate stains from the cutting board, follow these steps: Wet the stained area with water and sprinkle it with salt, then let the salt sit undisturbed for twenty-four hours.

Rinse the salt from the cutting board with clean water, and create a paste using salt and clean water. Use a clean nylon scrubbing sponge or toothbrush to gently scrub the paste onto the stained area of the cutting board. Rinse the area thoroughly with fresh water. Repeat the process to ensure complete stain removal. Finally, scrub the cutting board with hot, soapy water and rinse it clean with fresh water. Allow it to air dry.

Sanitizing the Cutting Board: Plastic and wooden cutting boards can be sanitized using a diluted liquid chlorine bleach solution. Mix one teaspoon of bleach with one quart of water for this solution. Pour the solution over the entire surface of the board and let it sit undisturbed for several minutes. Rinse the board clean with water, then allow it to air dry or use a clean cloth to dry it.

Remember that maintaining a clean and sanitized cutting board is essential for safe food preparation and overall kitchen hygiene.

If you prefer, you may use a vinegar solution instead of the bleach solution. Simply combine one part vinegar with five parts water. Apply this solution in the same manner as described for the bleach solution.

Storing the Cutting Board: Once the cutting board has fully dried, it's time to store it. Cutting boards should be stored vertically or in an upright position. This prevents moisture from being trapped beneath the board and helps prevent the buildup of dust or grime.

Methods of Cleaning Equipment:

Foam: Foam is used to enhance the contact time of chemical solutions, improving cleaning with less mechanical force.


High Pressure: High pressure is used to increase mechanical force, aiding in soil removal. In high-pressure cleaning, chemical detergents are often used alongside increased temperature to make soil removal more effective.


Clean In Place (CIP): CIP is employed to clean the interior surfaces of tanks and pipelines in liquid process equipment. A chemical solution circulates through a network of tanks and/or lines before returning to a central reservoir, allowing the solution to be reused. Time, temperature, and mechanical force are adjusted to achieve optimal cleaning.


Clean Out of Place (COP): COP is used to clean parts of filters and other equipment. This method requires disassembly for thorough cleaning. Parts that have been removed for cleaning are placed in a circulation tank and cleaned using a heated chemical solution and agitation.


Mechanical: Mechanical cleaning typically involves the use of a brush, either by hand or a machine like a floor scrubber. It utilizes friction to remove food soil.

Fundamental Cleaning Procedures:Scrape and Pre-rinse: Soiled equipment surfaces should be scraped and rinsed with warm water to remove loose food soils.

Cleaning Cycle: Residual food soils are removed from equipment surfaces by manipulating the four basic cleaning factors and the chosen cleaning method. Typically, alkaline chemical solutions are used during the cleaning cycle.

Rinse: All surfaces should be rinsed with cold to hot water, depending on the temperature of the cleaning cycle, to thoroughly eliminate any remaining chemical solution and food soil residues.

Acid Rinse: An acid rinse is conducted to neutralize any remaining alkaline residues and remove mineral soil.

Sanitize: All equipment surfaces are rinsed or exposed to a sanitizing agent. Achieving optimum results requires careful consideration of both time and chemical concentration.

Factors that Influence the Cleaning Process:

Soil: Varying degrees of food soil accumulate on equipment surfaces during production. These food soils affect the cleaning compound used and the cleaning method, requiring complete removal during the cleaning process.

Time: The duration of contact between the cleaning solution and equipment surface directly impacts the amount of food soil removed. Longer contact time reduces chemical concentration requirements.

Temperature: Most soils become more soluble as temperature increases in the presence of a cleaning solution.

Chemical Concentrations: Chemical concentration varies depending on the chemical, type of food soil, and equipment being cleaned. Concentration generally decreases with increased time and temperature.

Additional Factors:

Mechanical Force: Mechanical force can range from hand scrubbing with a brush to complex turbulent flow and pressure inside a pipeline.

This force aids in soil removal and usually reduces time, temperature, and concentration requirements.

Water: The mineral content in hard water can affect the effectiveness of detergents or sanitizers. Water pH typically ranges from pH 5 to 8.5. Highly acidic water may necessitate extra buffering agents. Water used for cleaning and sanitizing must be potable and free from pathogens.

Equipment Sanitation Procedures

1. Range:

•  a. After each use, remove burnt sediments and wipe grease from the top of the range. 
• b. Scrape grease from curbs, openings, and hinges. 
• c. When cool, wash the top of the range. 
• d. Wipe the top of the range with an oiled cloth.
• e. Clean the oven by removing grates, scraping off food deposits, washing, and drying. 
• f. Keep burners clean. Soak and scrub gas burners with a stiff brush; clean electric burners with a damp cloth. 
• g. Before replacing burners, rub with an oil-damped cloth.

2. Dishwashing Machine: 

• a. After use, remove strainer pans, wash, and store them outside the machine until the next use. 
• b. Frequently scrub the inside with a stiff brush. 
• c. Daily, remove and clean the wash and rinse arms and fittings to eliminate foreign particles. 
• d. Wash the tables and the top of the machine. 
• e. Clean nozzles. 
• f. Perform special periodic cleaning in hard water areas.

3. Slicers: 

• a. Clean immediately after use, especially when slicing vegetables and nuts. 
• b. Remove all parts for cleaning. 
• c. Dry and cover knives with an oil-damped cloth after cleaning. 
• d. Thoroughly wash carriage slides. 
• e. Wipe the exterior with a cloth. f
• . Clean the table and pedestal under slicers. 
• g. Replace the guard after cleaning.

4. Refrigerator:

• Immediately wipe up spilled foods.
• Wash inside shelves and trays at least twice a week with baking soda.
• Rinse and dry thoroughly.
• Flush drains weekly.

5. Sink and Drains:Keep the outlet screened at all times.

• Daily, flush with a 1-gallon solution made of strong soda solution (4 oz. to 2 gallons of water).
• Regularly clean and replace the greased tray.
• Use a force pump if the drain is slow.
• Replace washers promptly on leaking faucets.