2. • A kitchen is filled with different
tools,utensils and equipment,
each performing a paticular
task.
• Getting familiar with them and
their uses before doing the
different cooking processes will
be beneficial to any cook.

3. • Is used to serve ice cream,
measure a portion like cookie
dough, or to make melon balls.
• The scoop is used to measure
or to transfer and unspecified
amount of a bulk dry foodstuff
such as rice,flour, or sugar.

6. • Add precision to food preperation
and prevent the cook from over-
or under-serving the guests.
• Portioners also provide a method
to guarantee consistensy among
multiple servings of the same
course.

8. •Are used to apply
sauce,melted fat, or
other liquid on food
being grilled or baked.

10. •Is a utensil that is a
combination of a large
spoon and a ladle.
•It is similar to a melon
baller.

12. •Is a classically shaped
design spoon for
stirring and
transferring of cooked
food.

14. • Similar in purpose to a
sieve, this kitchen
utensils is most often
used to retrieve foods
that are being cooked in
pots or pans in hot oil or

16. •Is any of several
kitchen utensils for
mashing cooked
potatoes.

18. • A ladle or ladlelike
utensil, especially a
small deep-sided shovel
with a short, horizontal
handle, for taking up
flour,sugar etc.

20. •A device for
straining,sifting, or
filtering.

22. •Any of various similar
implements used for
mixing,stirring, or
beating.

24. •Used to pound and
break up connective
tissue in less tender
cuts.

26. •A kitchen tool
designed to transfer
pasta from the pot
or serving tray to the
plate.

29. •A deep utensil
usually equipped
with a basket and
used for frying
foods.

31. • Can be used to cook
many of the same food
items, but since
charbroilers do not have
a lid, are best for searing
foods quickly over high

33. • Holds prepared foods at
consistent temperature
over time to maintain the
quality, flavor and most
importantly, the safety of
foods.

35. •Can toast 12 slices of
bread,cook pizza,broil,
and reheat food in
large amount in all at
the same time.

38. • Cleaning and Sanitizing must be
regular procedures done to
tools,utensils and equipment.
• Cleaning and Sanitizing are two
different procedures .
• In cleaning tools or equipment,
remove the dirt, dust and soil from
the surface while sanitizing tools
and equipment are cleaned first,
and then a sanitizing solution is

39. Soils may be classified into
the following:
• Soluble in water
(sugars,some starches,most
salts)
• Soluble in acid (limestone
and most mineral deposits)
• Soluble in alkali (protein,fat

40. • Not all cleaning agents can be safely
used on food-contact surfaces .
• Examples of those that should not be
used include glass cleaners, some
metal cleaners, tub and tile cleaners.
• The label should indicate if the
product can be used on a food-
contact surface.

41. • Secondly, the ideal cleaning agent must
be selected to make cleaning easy.
• The aim of cleaning and sanitizing food-
contact surfaces is to remove food
(nutrients) where bacteria can grow, and to
kill those bacteria that are present.
• It is important that the clean, sanitized
equipment and surfaces are drained Or
and are stored dry to prevent bacteria
growth.

42. 1.Washing with a
cleaning solution
2.Rinsing with water

43. •After cleaning,
sanitizing can take
place on the food-
contact surfaces such
as countertops, and
tools, utensils and

44. 1.Immersion in water or
spraying with water that is
at least 170°F for 30
seconds.
2.Application of a chemical
sanitizing solution for at
least a minute.

45. •Sanitizing is not used
in place of cleaning: it
can only be done after
cleaning. Sanitation is
the reduction of
microorganisms on a
clean surface.

46. • Sterilize refers to the statistical
destruction and removal of all
living organisms.
• Disinfect refers to inanimate
objects and the destruction of all
vegetative cells (not spores).
• Sanitize refers to the reduction of

47. 1.Rinse
2.Clean
3.Rinse
4.Sanitize

48. 1. Detergents Thor contain
surfactants which reduce surface
tensions hetwcfm the soil and the
surface. This makes the detergent
penetrate quickly and soften the soil.
2. Solvent Cleaners Also called
degreasers, solvent cleaners are
alkaline detergents. They contain a
grease-dissolving agent. These

49. 3. Acid Cleaners These are used on
mineral deposits and other soils alkaline
cleaners cannot remove. These
cleaners are often used to remove scale
in ware washing machines and steam
tables.
• Abrasive Cleaners remove heavy
accumulations of soil often found in
small areas. Small mineral or metal
particles, fine steel wool, copper, or
nylon particles provide the abrasive

50. • Heat
1. First Method - exposing the surface to
steam using one of following time temperature
schedules -170°F for 15 minutes or 200°F for 5
minutes.
2. Second method — using hot water. This is
the most common method used in food
establishments. The higher the temperature, the
less time that is needed to kill microorganisms. If
hot water is used in the third compartment of a
three-compartment sink, it must be at least 171°F
(77°C). If a high-temperature ware washing
machine is used to sanitize cleaned dishes, the
final sanitizing rinse must be at least 180°F.

51. 3.Third Method
- using heat. Hot
air is applied at
180°F for 20

52. • Radiation
Ultraviolet radiation can be used
to sanitize but is not used in most
food service establishments. Its
major application is in the
packaging areas of food
processing facilities. The contact
time should be at least 2 minutes.
It only destroys those
microorganisms that are in direct

53. •Chemicals
The chemicals that
have been proven to be
effective at the propel
concentration include
chlorine, iodine, and
quaternary ammonium.

55. • Utensils could be placed in open
shelves that can keep dishes
neatly organized and the bottom
shelf is the perfect spot for small
appliances.
• To boost efficiency, have electric
outlets installed within the
shelving space so appliances

56. • Use the space under the
sink to keep the most
frequently used items (dish
soap, dishwasher detergent,
sponges, and scrubbers) in
an over-the-door wire
organizer for quick access.

57. • Put the space between the
cabinets and the floor to
work and install a shallow
drawer in this underused
space.
• Use the storage spot to
house serving dishes and

58. • Racks could be attached to the
inside of cabinet doors for
storage options. Allow enough
clearance within the cabinets
to allow the door to close
completely. Small tools and
utensils can be kept in the

59. • Put the space between the cabinets
and the floor to work and install a
shallow drawer in this underused
space. Use the storage spot to house
serving dishes and baking pans.
• Add open shelving for serving bowls
and dishes, steam ware, vases, or
baskets. Grouping and stacking
pieces on the open shelves keep

60. • Small appliances could be
stored with a system of
cubbies. Include the
necessary attachments and
manuals that accompany
each appliance 80
everything is on hand.

61. • To keep kitchen tools handy,
install a wire wall grid on a
hare section of the wall.
Make it a hook-and-hang
center. For more storage,
add accessories such as
spice racks and cookbook

62. • Organize flatware and other
items inside the drawers
with adjustable inserts.
When designing custom
drawer space, specify
shallow drawers to store
utensils one deep for easy

63. • Drawers and trays that
extend fully allow the use
of hack corners without
having to reach deep into
cabinets to retrieve a pot
or small appliances.

64. • Even narrow spaces next to
the range or sink can be
used to store shallow items,
such as cutting boards and
platters, upright. Use
dividers to separate items
for easier retrieval.

65. • Put perpendicular
countertops to work by
storing small appliances.
• A door that slides down
can be installed to
conceal the contents.

66. • Fill in the space under a
cooktop with a tilt-out tray
for spices and rollout trays
for pots and pans. Or, slide
in a movable cart with
shelves to accommodate
cooking equipment.

67. •An arrangement of
cabinets, cubbies, and
a plate rack makes
use of typically wasted
space around a

68. • Cabinets that reach the
ceiling or a high-rise
storage can be difficult to
reach but it's convenient
for concealing
infrequently used items.

69. •A deep drawer such
as this one is the
perfect spot for storing
tall bottles of oil,
vinegar, and more.

70. • Kitchen countertops
should hold only things
used daily like small
appliances. Store thing
close to where they are
being used

71. • Dishware and other
small kitchen appliances
can be stacked in
customized shelves like
these according to their
height.

72. 1. Enumerate some of the equally
important tools and the use of
each.
2. Do You think these tools are less
important than the basic cooking
tools? Explain your answer.
3. How important are the
commercial machines used in

73. • Are the tools and equipment, and
premises in your house cleaned and
sanitized'? How is it done and what
cleaning and sanitizing agents are used?
Write your answers on the space provided.

74. 5.Ilustrate how tools and equipment
are kept in your house.