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Storing is the process of putting or keeping
things in a special place for use in the future
(Cambridge Dictionary). Applying it in the kitchen, it is the process of taking in or holding supplies, goods, tools, or equipment, ready for next use. On the other hand, Stacking is the process of arranging things in an order pile (Cambridge Dictionary). There are different tools in the kitchen that are stored in a pile. For instance, mixing bowls are store in a form of a stack, one bowl over the other. The same principle applies in stacking canned goods— you put one can on the top of the other. This process helps you in saving space in your storage areas. In addition, let us always keep in mind the importance of cleaning the tools and equipment before storing and stacking. Keeping your tools and equipment clean sets them up for your next project. Moreover, cleaning makes the life of tools and equipment longer. Cleaning, storing and stocking comes together. Before we proceed to storing and stacking, let’s have a quick glance on the proper ways of cleaning our things. Ways on cleaning kitchen 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 splatter 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 hand washing 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. 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 applicable. 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 6. 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. 7. Proper storage and handling of cleaned and sanitized equipment and utensils is very important to prevent recontamination prior to use. 1. Pretend it has a glass door on it and everyone is going to see what's inside from now on. 2. Take a look at the photos below for inspiration. 3. Remove EVERYTHING and scrub the shelves with some soapy water. 1. Pretend it has a glass door on it and everyone is going to see what's inside from now on. 2. Take a look at the photos below for inspiration. 3. Remove EVERYTHING and scrub the shelves with some soapy water. 4. If you are a contact-paper type of person, rip out the old and replace it with new. There are some really cute ones out there lately; I've seen them at Target (please share in the comments section if you have another good source). 5. Dispose of anything you don't use anymore. 6. Think about what you reach for the most often and make sure it gets a position that's 7. Arrange everything in a composition that makes you happy. You're on your way. 8. Perhaps, take a cabinet full of glasses and line them up by color. Make sure all of the fronts are facing out and straight, Jeff Lewis- style. 9. Take a step back after one shelf is done. 10. Make someone else come look at what you've done. Stacking and Storage of Chinaware Stacking and storing of spices, herbs and other condiments Storage of Equipment, Tools Utensils and other Implements Activity 1
A. The following are situations where
you can apply your understanding about the proper way of storing and stacking kitchen tools and equipment. Refer to box below to identify the appropriate action for each scenario. Choose the letter of your answer and write them on your notebook. _______1. After baking, Nicka realized that her muffin pans were covered with baked-on or burnt food. How can she soften these stains before washing them? _______2. Joie was tasked to wash bowls, plates and glasses after their town fiesta. However, she does not know how to stack them properly in order to avoid breaking any of them. What is the right way of stacking cups, bowls and glasses? _______3. Alexandra was curious why vermin are staying in the cabinet of her baking tools. At the same time, every time that she uses the tools, they seem to be contaminated with bacteria or germs given their foul smell. How can she avoid these? _______4. Ada is always having a hard time preparing her tools every time she wants to bake. She has to look for her tools on hard to reach areas. What should Jane do when storing her tools after baking? _______5. The cabinet of Yana is full of unnecessary things. Because of this, some of her baking tools do not have their own designated place. How can she add space to her cabinet? B. Read the statements carefully. Write ORGANIZED if the statement is correct while DISORGANIZED if the statement is incorrect.
______________1. Racks, trays and shelves shall be made
of materials that are imperious, corrosive-resistant, non- toxic, smooth, durable and resistant to chipping. _______________2. When not stored in closed cupboards or lockers, utensils and containers should not be covered or inverted. _______________3. Return electric mixers and other electronic equipment to their designated storage spaces. _______________4. Put frequently used items in a hard to reach place. _______________5. Proper storage and handling of cleaned and sanitized equipment and utensils is not that important in preventing re-contamination. _______________6. The use of clean and removable towels for lining drawers is discouraged. _______________7. All wooden spoons and accessories should be moisten before storing. _______________8. Cups, bowls, and glasses should be inverted for storage. _______________9. Gather and secure electrical cords to prevent entanglement or snagging. _______________10. Store all tools and equipment in their designated places C. Arrange the following steps in a logical manner. Number the following items 1- 5. Write your answer on your notebook
_______1. Put frequently used items in conveniently accessible
locations. _______2. Dry all baking tools and equipment by air-drying on a drying rack or wiping with a dry dishcloth. _______3. Cups, bowls, and glasses shall be inverted for storage. _______4. Gather and secure electrical cords to prevent entanglement or snagging. _______5. 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).