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).