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Tools-and-Equipment

The document outlines essential kitchen tools and equipment, categorizing them into primary and auxiliary cooking equipment, as well as various utensils used in cookery. It emphasizes the importance of cleanliness and sanitation in the kitchen, detailing procedures for washing dishes and utensils, and the need for proper waste disposal and employee education on sanitation practices. Key terms related to kitchen hygiene and maintenance are also defined to aid understanding.

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dolorzok
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14 views

Tools-and-Equipment

The document outlines essential kitchen tools and equipment, categorizing them into primary and auxiliary cooking equipment, as well as various utensils used in cookery. It emphasizes the importance of cleanliness and sanitation in the kitchen, detailing procedures for washing dishes and utensils, and the need for proper waste disposal and employee education on sanitation practices. Key terms related to kitchen hygiene and maintenance are also defined to aid understanding.

Uploaded by

dolorzok
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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KITCHEN TOOLS AND

EQUIPMENT
WORDS FOR STUDY
• Guide- that which leads or direct.
• Sanitation- refers to hygienic practices promoting good
health condition.
• Auxiliary- those that assist or aid in a specific kind of activity.
• Slip resistant- that which prevent from sliding or falling down.
• Bactericides- substance or chemicals that kill bacteria.
• Perforated- that which has hole or series of holes.
• Detergent- substance that cleanses.
• Periodically- that which is done or happening at regular
intervals.
• Segregation- an act of separating from others.
• Biodegradable- that which deteriorates and decomposes
over a period of time.
• Scraping- an act of cleaning by rubbing with a sharp
object.
• Pre-rinsing- to wash before soaping to remove food
particles adhering to dishes.
• Regulations- rules prescribed by someone in authority.
• Immerse- to dip into water or other fluid.
KITCHEN TOOLS AND EQUIPMENT
Cooking Equipment
1. Primary Cooking Equipment- includes
ranges, ovens, steam kettles, broilers,
griddles, fryers and steam cookers, electronic
and microwave ovens(generally used in
heating partially finished, cooked food, and
defrosting frozen food).
2. Auxiliary Cooking Equipment- consists of mixers, slicers,
cutters, grinders, choppers, molders, blenders, peelers, corers,
toasters, waffle irons, egg cookers, coffee makers, food
warmers and coolers, racks, sinks, refrigerators, freezers, pots,
pans, and utensils.
Others Utensils Used in Cookery- serving trays, saucepots,
soup bowls, flour sifter, utility plates, double boiler, grater,
baking pans, shredder, can opener, food mill, mixing bowls,
menu board, colander, kitchen shears, whisks, measuring
tools, strainer, spoons, woks, tongs, ladle, knives, carving fork,
rolling pin, frying pan, dough cutter, kitchen brush, and
chopping board.
GENERAL GUIDES IN THE CLEANLINESS
AND SANITATION OF THE KITCHEN

1. Physical equipment and kitchen layout should be


conducive to good sanitary practices. This means that the
equipment in the kitchen have sanitary and safety features
that make them easy to clean and maintain.
2. Dishes, glasses, utensils, tools and equipment should
be thoroughly cleaned and properly sanitized. For special
equipment, there are specific manufacturer’s instruction found
in the operation and maintenance manual of that equipment.
A. Washing Flatware- knives,
forks and spoons are soaked in
water with a detergent solution in
a basin or similar container. They
are then individually cleaned with
a medium rough sponge, after
which they are rinsed thoroughly
at least twice and to be placed
into perforated metal cylinders
and to be poured with hot water to
scald.
B. Use of Hot Water,
Bactericide, and
Detergents- plenty of hot
water is a must to sanitize
dishes properly. Therefore,
there should be special hot
water units supplying the
kitchen which can be done by
installing heaters under the
water tank.
The use of these bactericides is
considered whenever proper
temperature to be used in rinsing is
difficult to maintain. A dishwashing
machine, for example, uses chlorine
for washing and 140˚F water for
rinsing. While detergents are
specially prepared cleaning agents
designed to wash dishes thoroughly
without forming suds, thus
facilitating the rinsing process.
3. Floors, walls, ceilings, counters,
tables, and chairs should be
cleaned regularly. Tables, chairs, and
counters should be cleaned and
sanitized daily. Floors should be swept
and mopped, and walls and ceilings
should be washed frequently and
refinished periodically. A bright, clean
dining room and kitchen do not only
reduce risks of cross contamination but
also add to employee’s morale and
patrons’ satisfaction.
4. Vermin and rodents should
be eliminated from the kitchen
premises. The term vermin refers
to insects such as flies, mosquitoes,
and cockroaches, and pests like rats
and mice. Vermin's destroy food
and carry and carry infections that
are harmful to humans. Flies are
known to spread diseases by
traveling from filth to food.
5. Disposal of garbage and
rubbish should be done
daily. Observe proper
segregation of biodegradable
and nonbiodegradable
wastes. Follow the 3R’s of
waste management- Reduce,
Reuse, Recycle, or dispose
them properly in safe landfills.
6. Adequate employee
supervision as well as a
program of educating
employee on sanitation
should be maintained. This is
to make employees become
aware of the significance of
sanitation practices and
execute these practices as part
of their daily routine.
PROCEDURE IN WASHING DISHES,
COOKING UTENSILS, GLASSWARE ,
AND FLATWARE
1. Scraping and removal of leftover food and waste
from soiled dishes. Wastes should be put through an
opening in the soiled dish table leading to a garbage
receptacle underneath or into garbage disposal unit.
2. Pre-rinsing the dishes in lukewarm or cold water
to remove food particles or dirt that otherwise
may “bake” on during the washing process.
3. Washing in clean water at 140˚F or higher for at
least 2 minutes. This treatment will sanitize the dishes,
which may then be removed and allowed to dry in the air.
4. Soaking, which often may come first, is also
employed in washing pots and pans, silverware, or
dishes with heavy food coatings or grease.
a. Washing Cooking Utensils. The conventional manual
techniques necessitate reaching down into sink through a
layer of grease to scour burnt food from pots and pans
and to scoop out handfuls of leftovers from the sink drain.
b. Washing Glassware. Because glassware touch
lips, it is necessary that they must be thoroughly
cleaned and sanitized to prevent the spread of
infectious diseases or cross contamination.
c. Storage of Clean Dishes and Utensils. It is not
merely enough to be assured that dishes and utensils
have been properly washed and sterilized. They
should be stored in clean shelves and protected
against dust, vermin, and other contamination.
THANK YOU!!!


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