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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
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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.
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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.
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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?
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2. List down the tools you can use to clean the kitchen.
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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
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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.
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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
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❖ 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
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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
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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.
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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
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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.
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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.
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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.
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● 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.
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________ 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.
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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.
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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.
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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.
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1. Why is it important to store electrical kitchen equipment in a cool, dry place?
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_________
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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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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.
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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?
____________________________________________________________________________
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____________________________________________________________________________
________
3. How do you clean electrical kitchen equipment?
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____________________________________________________________________________
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4. How is heat used as a sanitizing agent?
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5. Why is it important to do sanitizer testing in commercial kitchens?
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____________________________________________________________________________________
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.
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Figure No. 23. Symptoms of Foodborne Diseases
Wrap Up
Figure No. 24. Cleaning, Sanitizing, and Storing Kitchen Tools, Equipment, and Work Areas
.
.
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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
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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
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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