Care of Kitchen Tools

and Equipment
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Any kitchen tools and equipment will
last long if given proper care:
The stove, sink and cabinets should be
cleaned and sanitized regularly.
The garbage can should be kept covered,
cleaned and emptied often.
Small tools and equipment such as paring
and butcher knives, kettles, pots and
other tools should receive regular care by
cleaning and sanitizing them after using.
Warm water will facilitate removing of
grease.
The use of vinegar added to water is
very good disinfectant and stain/
grease remover.
Be sure to air dry them before storing
because moist utensils will attract
cockroaches and wet shelves can
develop disagreeable odor.
 Factors that influence the cleaning
process
Soil- varying degrees of food soil will be deposited on the equipm
ent during production. These food soils will require complete rem
oval during the cleaning process and will affect the cleaning comp
ound used, along with the method of cleaning.
Time - the longer a cleaning solution remains in contact with the
equipment surface, the greater the amount of food soil
that is removed.
Temperature - soils are affected by temperature in varying
degrees. In the presence of a cleaning solution most soils
become more readily soluble as the temperature increases.
 Chemical concentrations - Concentration will normally be redu
ced as time and temperature are increased.
Mechanical force - is as simple as hand scrubbing with a brush
or as complex as turbulent flow and pressure inside a pipeline. T
his aids in soil removal and typically reduces time, temperature a
nd concentration requirements.
Water - minerals in hard water can reduce the effectiveness of s
ome detergents or a sanitizers. Water pH ranges generally from
pH5-8.5. However, highly acidic water may require additional buf
fering agents. Water used for cleaning and sanitizing must be po
table and pathogen free.
Chemicals used in cleaning and sanitizing
kitchen tools and equipment
Cleaning is the process of removing food and other types of
soil from a surface, such as a dish, glass, or cutting board.

1. Detergents. These are

cleaning agents, solvents
or any substance used to wash
tablewaressurfaces, and equip
ment. Example: soap,
soap powders,cleaners, acids,
volatile solvent and abrasives
2. Solvent Cleaners com-
monly referred to as degre
asers used on surfaces wh
ere grease has burned on.
Ovens and grills are exam
ples of areas that need fre
quent degreasing. These p
roducts are alkaline based
and are formulated to diss
olve grease.
3. Acid Cleaners. Used periodi-
cally in removing mineral deposit
s and other soils that detergents
cannot eliminate such as scale
in washing machines and steam
tables, lime buildup on dishwashi
ng machines and rust on shelving
. (Ex.: phosphoric acid, nitric acid
,etc.) These products vary
depending on the specific
purpose of the product.
4. Abrasives are gene-r
ally used to remove
heavy accumulations of
soil that are difficult to re-
move with detergents,
solvents and acids. These
products must be care-
fully used to avoid damage
to the surface being clean
ed.
Other chemicals used for cleaning and/or sanitizing
kitchen equipment and utensils are the following:
1. ammonia
2. dish washing liquid
3. chlorine
4. carbolic acid
5. timsen
6. disinfectants
7. soap
Review of Lesson 1 (Learning Outcome 1)
A. Direction: Below are pictures of chemicals used to clean and sa
nitize kitchen tools and equipment. Write your answers in your test
notebook.

1 2 3 4
B. Complete the statement below by adding the missing w
ord/words. Write your answer on your paper.
5. ______________ is the process of removing food and other
types of soil from a surface.
6. The stove, sink and cabinets should be cleaned and sanitized
_____.
7. The garbage can should be kept __________, cleaned and
emptied often.
8. Small tools and equipment should receive regular care by
cleaning and sanitizing them _____________using.
9. Warm water will facilitate removing of _____________.
10. The use of vinegar added to water is very good __________
and stain/grease remover.