Kitchen Tool Cleaning & Maintenance Guide PDF

Lesson 2 - Maintaining Appropriate Kitchen Tools, Equipment, and Paraphernalia Objectives: By the end of this lesson, students will be able to: 1. Understand the importance of proper maintenance of kitchen tools, equipment, and paraphernalia. 2. Demonstrate correct cleaning, storing, and...

Lesson 2 - Maintaining Appropriate Kitchen Tools, Equipment, and Paraphernalia Objectives: By the end of this lesson, students will be able to: 1. Understand the importance of proper maintenance of kitchen tools, equipment, and paraphernalia. 2. Demonstrate correct cleaning, storing, and upkeep practices for various kitchen items. 3. Apply maintenance procedures to ensure tools and equipment are in good working condition. LET’S WATCH THIS FIRST ! ! !  CLEANING PROCEDURES - TOOLS AND EQUIPMENT KNIVES 1. Wash your knives by hand. The very best way to clean a high-quality chef’s knife is to wash it by hand with plain old soap and water. This way food doesn’t get a chance to dry on the blade (because dried-on food is infinitely more difficult to clean). 2. Work slowly, with the blade pointed away. Go slowly and carefully, keeping the blade pointed away from you or your fingers. Use a sponge or dishcloth to clean the blade on both sides and wipe away from you so you’re never wiping in a way that could cut you. You can also lay the knife flat on the countertop and wipe each side individually if you’re worried about cutting yourself.  CLEANING PROCEDURES - TOOLS AND EQUIPMENT KNIVES 3. Give them a quick soak. If there does happen to be some food dried on the blade, let it soak in shallow water or a minute or two, rather than scrubbing away at the stubborn bit. Don’t let your knife soak for more than this minute or so, though, as the blade could rust or the handle could warp. 4. Never put them in the dishwasher. High quality blades should never go in the dishwasher. The abrasive detergent, high heat, and jostling with other dishwasher items will cause the blade to dull prematurely and give your knife nicks in the edge. The wooden handles will also crack and loosen over time. On top of this, sharp knives can cut the plastic coating on the dishwasher shelves, which exposes the metal underneath and leads to rusting.  CLEANING PROCEDURES - TOOLS AND EQUIPMENT BLENDER 1. Fill the blender halfway with hot water from the tap or a kettle. 2. Add a few drops of dish soap to the carafe. (Optionally, add half a lemon.) 3. Pop on the lid and run the blender on high for one to two minutes. 4. Pour the contents into the sink. 5. Rinse the carafe and lid in the sink with warm water.  CLEANING PROCEDURES - TOOLS AND EQUIPMENT BLENDER 6. Fill the carafe once more with hot or warm water. 7. Place the carafe back on the blender base and run it for another minute. 8. Rinse the lid and carafe once more and set aside to dry. 9. If there is anything still stuck you may have to run a sponge over it lightly and rinse. Try not to use a metal scrubber as it will scratch the plastic. NOTE: For tall blenders, a cheap handled sponge will make your life easier in getting those pesky leftover bits and save those knuckles from the sharp blades.  CLEANING PROCEDURES - TOOLS AND EQUIPMENT CUTTING BOARD (PLASTIC) How to Clean Plastic Cutting Board with Bleach Use the following method for cleaning plastic cutting boards with bleach: 1. Mix cleaning solution: Create a sanitizing solution of 1 tsp. of bleach to 1 quart of water. 2. Wipe the board: Once the cleaning solution has been mixed, wipe the surface of your plastic cutting boards down with the cleaning solution. 3. Rinse: Once the board has had time to sit for a few minutes, rinse it with water and let it air dry.  CLEANING PROCEDURES - TOOLS AND EQUIPMENT CUTTING BOARD (PLASTIC) How to Clean Plastic Cutting Boards With Vinegar If you are wary of using bleach on your cutting boards, vinegar can be used as a substitute. 1. Create paste: Mix equal amounts of baking soda and vinegar into a paste-like substance. 2. Apply to board: Once the paste has been mixed, spread it over the cutting board and let it sit. 3. Rinse: After five minutes, wash the board with soap and water and rinse.  CLEANING PROCEDURES - TOOLS AND EQUIPMENT CUTTING BOARD (WOOD) How to Clean a Wood Cutting Board with Soap and Water Follow these steps for cleaning a wooden cutting board with soap and water: 1. Wash: Hand wash the board immediately after use with water and dish soap. 2. Dry: Pat the board dry with a paper towel or clean dish towel immediately after cleaning.  CLEANING PROCEDURES - TOOLS AND EQUIPMENT CUTTING BOARD (WOOD) How to Clean a Wood Cutting Board with Bleach Effectively kill bacteria on your wooden cutting boards with bleach. 1. Mix bleach solution: Create a mixture of 1 tsp. of bleach for every 1 quart of water. 2. Apply solution: Pour the mixture over the board and rinse thoroughly with hot water.  CLEANING PROCEDURES - TOOLS AND EQUIPMENT CUTTING BOARD (WOOD) How to Clean a Wood Cutting Board with Vinegar Vinegar is excellent for neutralizing odors and eliminating bacteria. However, due to its lack of potency, using vinegar is not recommended for cutting boards used with raw meat, fish, or poultry. 1. Pour: Open your vinegar and pour it over the surface of your board. 2. Wipe: Once you've poured the vinegar, wipe down with a clean, wet cloth. 3. Dry: Allow the board to dry after it's been cleaned.  CLEANING PROCEDURES - PARAPHERNALIA PLASTIC CONTAINERS Wash - Remove any leftover food and rinse in hot water - Wipe extra grease with a sponge or paper towel - Wash in the sink with dish soap and warm water, or put it in your dishwasher top rack - You may want to add a plastic booster (put it where you would add a rinse aid - Dry your container using a kitchen towel or on the low-heat cycle in the dishwasher  CLEANING PROCEDURES - PARAPHERNALIA PLASTIC CONTAINERS Remove Stains - You may need to take extra steps to remove remaining stains - Put your plastic food container on the kitchen counter and leave in the direct sun for a few hours - Soak containers using a mild bleach solution of 2 teaspoons of bleach per gallon of water, and be sure to drain and dry thoroughly before use - For containers that stink, try a baking soda and water scrub (1 teaspoon of baking soda with one cup of water), or you can also try undiluted vinegar - Be sure to wash the container after any of these stain removal steps If the stain won’t budge, throw the container away  CLEANING PROCEDURES - PARAPHERNALIA PLASTIC CONTAINERS Avoid Future Stains You can prevent stains before they happen by spraying the inside of the container with an unflavored cooking spray. If you are not using the container for cooking, you can line the container with foil or plastic wrap.  CLEANING PROCEDURES - PARAPHERNALIA SERVING UTENSILS Cleaning Kitchen Utensils by Hand Step 1: Wipe off Leftover Food - Leftover food on utensils will contaminate the cleaning water, making the cleaning process less productive. Clean off any big chunks of food stuck to the utensil with a napkin or tissue. Don’t bother yourself with small stubborn stains that refuse to wipe off. They will come off when you wash the utensils. Step 2: Fill your Kitchen Sink with Hot Water - Plug your sink and pour hot water in. Add approximately 1 tablespoon of liquid soap into the water as the sink fills up. Read the label of the dishwashing liquid bottle to determine the proper amount of liquid to use, as some cleaning products don’t require you to use that much.  CLEANING PROCEDURES - PARAPHERNALIA SERVING UTENSILS Cleaning Kitchen Utensils by Hand Step 3: Add Baking Soda to the Mix - Baking soda is a perfect addition to the mix because it’s an excellent natural cleaner. It aids in breaking down stains and removing bad odors. For extra cleaning power, mix two tablespoons of baking soda with the water and dishwashing liquid. Step 4: Soak the Dirty Kitchen Utensils - Soak the dishes to soften the stubborn stains and make them easier to wash off. You can put in the utensils that are very stained last so the water doesn’t get too dirty. Step 5: Scrub Each Utensil - Place the utensils inside the sink and clean them with a dish brush or sponge. Scrub each utensil until all the food is removed.  CLEANING PROCEDURES - PARAPHERNALIA SERVING UTENSILS Cleaning Kitchen Utensils by Hand Step 6: Rinse each Kitchen Utensil After washing the utensils, thoroughly rinse them with running water from the tap. Make certain that all cleaning agents are completely removed. Step 7: Dry the Utensils Allow the utensils to air dry or dry with a lint-free dish towel. Return each utensil to its proper place after drying. Alternatively, leave the utensils to dry naturally on the drying rack. This option is simple and prevents stainless steel utensils from becoming splotchy. If you air-dry your utensils, make sure they are not stacked on top of each other because this will prevent the air from transferring and drying them.  CLEANING PROCEDURES - PARAPHERNALIA SERVING UTENSILS (WOODEN UTENSILS) Cleaning Wooden Utensils Wooden utensils can be harder to clean than their stainless steel counterparts, they also retain odors, both good and bad so they require more care. Here is a step-by-step process for cleaning your wood utensils. Step 1: Scrub with Hot Soapy Water - Use a scrubbing brush to remove food particles from your wooden utensils, then wash with a dish sponge or brush and soapy water. Don’t worry if there are stains left after the initial wash.  CLEANING PROCEDURES - PARAPHERNALIA SERVING UTENSILS (WOODEN UTENSILS) Step 2: Apply Salt, Lemon, and Baking Soda to stains - Lemon has acidic components that help eliminate all odors when paired with salt it scrubs off most tough stains. Cut a lemon in half then add salt to the surface of one of the lemons. Use the lemon and salt to scrub the wooden utensils, if there are still some stains left you can use baking soda and lemon juice to get them off. Step 3: Rinse - Once you’re done with the cleaning process, rinse off all residue with water. Make sure you rinse off all the cleaning agents. Step 4: Dry Utensils In the Sun - Naturally sundry your wooden utensils to lighten stains, keep them fresh, and eliminate all odors. It should take about one hour for them to completely dry. If it’s not a sunny day you can air-dry inside the kitchen.  STORING PROCEDURES Knives and cutting boards Knives and cutting boards are essential tools for any kitchen, but they also pose some risks if not stored correctly. Knives should be kept in a designated area, away from other utensils and out of reach of children. You can use a knife block, a magnetic strip, or a drawer with dividers to store your knives safely and conveniently. Cutting boards should be stored vertically, in a rack or a shelf, to prevent cross-contamination and allow air circulation. You should also have separate cutting boards for different types of food, such as meat, vegetables, and bread, and sanitize them regularly.  STORING PROCEDURES Pots and pans Pots and pans are bulky and heavy items that can take up a lot of space in your kitchen. To store them efficiently, you need to consider their shape, size, and material. You can stack pots and pans of the same type or size, but make sure to use lids or protectors to prevent scratching and denting. You can also hang pots and pans from hooks, racks, or rails, to free up cabinet or counter space. However, you should avoid hanging non-stick or cast iron cookware, as they can lose their coating or rust over time.  STORING PROCEDURES Small appliances Small appliances, such as blenders, mixers, toasters, and coffee makers, are convenient and versatile, but they can also clutter your kitchen if not stored properly. To store small appliances effectively, you need to consider how often you use them, how easy they are to clean, and how much space they occupy. You can store small appliances that you use frequently, such as toasters and coffee makers, on the counter, but make sure to keep them away from water sources and heat sources. You can store small appliances that you use occasionally, such as blenders and mixers, in cabinets or drawers, but make sure to wrap their cords neatly and securely. You can also use organizers, trays, or baskets to group small appliances by function or category.  STORING PROCEDURES Utensils and tools Utensils and tools, such as spoons, spatulas, whisks, measuring cups, and peelers, are indispensable for any kitchen, but they can also create a mess if not stored properly. To store utensils and tools efficiently, you need to consider their size, shape, and material. You can use jars, cans, or crocks to store utensils and tools that you use frequently, such as spoons and spatulas, on the counter or near the stove. You can use dividers, trays, or bins to store utensils and tools that you use occasionally, such as measuring cups and peelers, in drawers or cabinets. You can also use hooks, racks, or pegboards to store utensils and tools that are awkward or bulky, such as whisks and ladles, on the wall or under the cabinets.  UPKEEP PRACTICES Cleaning and maintenance Cleaning and maintenance are crucial aspects of storing kitchen equipment properly. As a culinary manager, you need to ensure that your kitchen equipment is cleaned, sanitized, dried, and inspected regularly, to prevent bacteria growth, corrosion, damage, and malfunction. You should also follow the manufacturer's instructions and recommendations for each type of equipment, and use the appropriate cleaning products and methods. You should also train your staff on how to clean and store kitchen equipment correctly, and assign roles and responsibilities for each task. You should also monitor and evaluate your kitchen equipment storage practices, and make adjustments as needed.  UPKEEP PRACTICES Assess your needs Before you buy or replace any kitchen equipment, you need to assess your needs and goals. What kind of cuisine do you offer? How much space do you have? How many staff do you have? How often do you use each piece of equipment? These questions will help you determine what kind of equipment you need, how much capacity you need, and how to prioritize your purchases.  UPKEEP PRACTICES Install and test After you buy your kitchen equipment, you need to install and test it properly. You should follow the manufacturer's instructions, hire qualified technicians, and check for any defects or damages. You should also test the performance, functionality, and compatibility of each piece of equipment. You should make sure that the equipment works as expected, meets your needs, and complies with the health and safety regulations.  UPKEEP PRACTICES Inspect and repair Inspecting and repairing your kitchen equipment is important for preventing breakdowns, malfunctions, and accidents. You should inspect your equipment for any signs of wear and tear, damage, or deterioration. You should also monitor the performance, efficiency, and functionality of each piece of equipment. You should repair any minor issues as soon as possible, and contact the manufacturer or a professional service provider for any major issues. You should also keep records of your inspections and repairs.  UPKEEP PRACTICES Upgrade and replace Upgrading and replacing your kitchen equipment is necessary for keeping up with the trends, demands, and standards of the culinary industry. You should evaluate your equipment regularly and decide whether it still meets your needs and goals. You should also consider the cost, benefit, and feasibility of upgrading or replacing your equipment. You should look for new and improved options that can enhance your productivity, quality, and profitability. WASHING AND SANITIZING TECHNIQUES PROPER DRYING AND STORING METHODS