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Proper Storing Feb. 6,7,2019

The document provides instructions for cleaning and storing cooking tools and equipment. It discusses soaking items after use, washing items by hand or dishwasher, drying thoroughly, and storing properly. Key points covered include soaking items in warm water, washing all used items, drying fully before storage, and storing cleaned items in designated places to prevent contamination. Proper storage involves keeping items in clean, dry areas away from vermin and sources of contamination.

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Geneve Catulos
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41 views14 pages

Proper Storing Feb. 6,7,2019

The document provides instructions for cleaning and storing cooking tools and equipment. It discusses soaking items after use, washing items by hand or dishwasher, drying thoroughly, and storing properly. Key points covered include soaking items in warm water, washing all used items, drying fully before storage, and storing cleaned items in designated places to prevent contamination. Proper storage involves keeping items in clean, dry areas away from vermin and sources of contamination.

Uploaded by

Geneve Catulos
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Objectives:

At the end of the 60 min. period the students are able to:
Determine how to clean and store cooking tools and
Equipment
Rubrics

5 3 2

Time The students The students The students


present their task present their task present their task
before time on time late

Team work All of the 2-3 student did 4-6 students did
students not participate in not participate in
participate on the the task given the task given
task given
How to Clean and Store Cooking
Tools and Equipment
1. After measuring and mixing ingredients, soak all
used mixing bowls, spatulas, measuring spoons
and cups and mixer accessories in a tub of warm
water (add a small amount of dishwasher detergent
to help start the cleaning). Drop soiled items in the
soak as soon as you are through using them. They
will be easier to wash later on.
2. Use a damp washcloth to wipe off all cake mix
splatter from the mixer. While you're at it, wipe off
any stray spatter from the countertops and nearby
areas. If necessary, finish off with a dry dishcloth.
3. Return electric mixers and other electronic
equipment to their designated storage spaces.
4.After cooking, soak used cake pans and
muffin tins in warm water with dishwashing
solution to soften the baked-on or burnt food.

5.Wash all used baking items and accessories


by either handwashing or loading in a
dishwasher (if dishwasher-safe).

6.Dry all baking tools and equipment by air-


drying on a drying rack or wiping with a dry
dishcloth. Make sure all wooden spoons and
accessories are dry before storing.
7. Store all tools and equipment in their designated
places. Put frequently used items in conveniently
accessible locations. Gather and secure electrical cords
to prevent entanglement or snagging.
 
8. Proper Storage and Handling. Proper storage and
handling of cleaned and sanitized equipment and
utensils is very important to prevent recontamination
prior to use.
 
Cleaned and sanitized equipment and utensils must be:
• stored on clean surfaces; and
• handled to minimize contamination of food contact
surface.
Proper Storage of Cleaning
Equipment
Storage of Washed Utensils

1. They should be stored in a clean dry place adequately


protected against vermin and other sources of contamination
2. Cups, bowls, and glasses shall be inverted for storage.
3. When not stored in closed cupboards or lockers, utensils and
containers shall be covered or inverted whenever practicable.
Utensils shall be stored on the bottom shelves of open
cabinets below the working top level.
4. Racks, trays and shelves shall be made of materials that are
imperious, corrosive resistant, non-toxic, smooth, durable
and resistant to chipping.
5. Drawers shall 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 drawers is acceptable
Proper stacking of glassware,
chinaware and silverware
Stacking and storing of spices, herbs
and other condiments
Stacking and storing of spices, herbs
and other condiments
Storage of equipment's, tools utensils
and other implements
Stacking of china ware
Thank
you
Write true if the statement is correct and write false if
the statement is wrong. Write it on ¼ sheet of paper
1. Return electric mixers and other electronic
equipment to their designated storage spaces.
2. Wash all used baking items and accessories by
either handwashing or loading in a dishwasher (if
dishwasher-safe).
3. Make sure all wooden spoons and accessories are
wet before storing.
4. After cooking, soak used cake pans and muffin
tins in warm water with dishwashing solution to
soften the baked-on or burnt food.
5. Cleaned and sanitized equipment and utensils
must be stored on clean surfaces and handled to
minimize contamination of food contact surface.  
Assignment

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