Lesson 3.3 Proper Cleaning And Maintenance Of Beds And Cots PDF

Lesson 3.3 PROPER CLEANING AND MAINTENANCE OF BEDS AND COTS A mattress can begin smelling stale after years or even just months of use, especially in a home with moisture problems, smokers or pets that sleep on the beds. Even without contributing factors, people spend...

Lesson 3.3 PROPER CLEANING AND MAINTENANCE OF BEDS AND COTS A mattress can begin smelling stale after years or even just months of use, especially in a home with moisture problems, smokers or pets that sleep on the beds. Even without contributing factors, people spend countless hours in bed. In time the surface will require cleaning and freshening no matter the situation. Fabric absorbs all sorts of bad odors including perspiration. The bedding can start out fresh and clean, and the bed can still smell bad because of the mattress. It is easy to freshen the material, and without spending a lot of money on special cleaning supplies or products that might not work. Use these easy ways to freshen your bed instead of trying to hide bad odors. They are natural alternatives to costly professional services and potentially harmful chemical products that are not necessary. Tips for Using a Vacuum to Clean a Mattress Vacuuming a mattress is an excellent way to save money and prolong the quality of your bed. However, this method doesn't work forever. A mattress must be replaced every eight or nine years to ensure that it is not a health risk to those sleeping on it. Before attempting to freshen a mattress, it is important to remove dust and accompanying mites. Use a handheld vacuum or an attachment to thoroughly cover every square inch including the sides. If it is a reversible mattress, flip it over and vacuum the other side as well. Starting with a clean surface is essential when trying to remove or neutralize odors. If necessary, clean it using a method that is recommended by the manufacturer. It must be dry before taking the next step. Here are some tips using a vacuum cleaner to prolong the life of your mattress and sleep cleaner. Use baking soda Baking soda pulls out moisture and bacteria from the mattress and is extremely handy when vacuuming. Using a wire sieve or colander, lightly dust the entire surface of your mattress and then vacuum it off. Add the essential oil of your liking if you want to add a scent. Find a mattress friendly attachment Many vacuum brands offer an upholstery attachment meant to clean furniture without damaging the material. This is a must for vacuum cleaning a mattress because it is both effective and safe on the surface. Remove the soda too quickly Let the baking soda sit on the surface of your mattress for a few hours to obtain the best results. If you vacuum it off too early, it doesn't have a chance to properly remove bacteria and trapped moisture. Don’t Forget the other side It's important to sprinkle baking soda and vacuum both sides of your mattress, not just the one you're sleeping on. If you only clean one side, mites living below eventually make their way back into your sleeping quarters up top. Dedicate a day of on and off work to properly ensure that your mattress as it should be. Vacuum it often Vacuum the mattress at least once a month, and freshen it as needed. Also, air it out in between bedding changes. If possible, open the bedroom windows while it is airing out. It will continually smell fresh and clean, and it will seem far more comfortable and more inviting than ever. Household Services 10 (2nd Quarter) Page 1  Lesson 4.1 PROCEDURES AND TECHNIQUES IN CLEANING THE BATHROOM AND TOILET ACCESSORIES A clean and presentable bathroom reflects one’s personality and provides an inviting advertisement to the visitors indicating that members of the family were doing a great job. Below are steps in cleaning the bathroom amenities Floor cleaning (Dry cleaning method)  Apply detergent or all purpose cleaner to the floor  Scrub the floor using hand brush.  Rinse it with sponge  Rinse it with damp cloth  Dry the floor using dry clean cloth Wall cleaning (Dry cleaning method)  Apply all purpose cleaner  Rinse the surface using sponge  Rinse the surface using damp cloth  Dry and polish the surface using dry cleaning cloth Cleaning the toilet Bowl (Dry cleaning method)  Switch on/ turn on the light  Flush the toilet bowl  Pore the toilet bowl cleaner to the entire bowl  Leave the toilet bowl chemical to soak (at least 2 minutes)  Clean toilet bowl using the toilet brush  Flush again  Clean toilet seat and cover  Clean outside part of the bowl  Dry and polish bowl  Close toilet bowl cover Window edge and sill cleaning  Half fill a bucket with warm water and detergent  With a damp cloth, start at the top of the window sash and wipe the frame clean of any spoilage.  Apply a wet cloth to the tip of the window and wash the glass in a side-to-side motion to the base of the window, making sure to the edges and corners.  Using the squeegee, start at the top and work downwards, wiping the squeegee blade after each stroke.  With a clean lint free cloth or chamois, dry the corners etc.  Wipe the excess water from the sill. Sinks and faucets  For stainless steel sinks, clean it with a sponge dipped in hot, sudsy water or wipe off with a soft cloth and window cleaner.  To polish, rub with a cut lemon or a cloth dampened with lemon juice. For porcelain sinks, clean regularly with a non-abrasive household cleaner or with baking soda sprinkled or a damp sponge.  If your white sink is stained, fill with a solution of 3 tablespoons of bleach per gallon of water. Soak for an hour and rinse off.  Then for faucets, spray all purpose cleaner on a  dry cloth and give the faucets a quick swipe. Or  rub with a little baking soda on a slightly damp cloth. Don’t use any steel wool or abrasive cleaner. Bathtub, lavatory  Thoroughly clean the bath with warm water and a scouring powder  Baths should be cleaned with a chlorine base scouring powder.  Pay attention to plug hole each time the bath is cleaned.  After cleaning with scouring powder rinse with warm water. Household Services 10 (2nd Quarter) Page 2   Wipe down taps and fittings with all purpose cleaner and wipe dry.  Wipe down the outside of the bath with warm water and detergent.  Urinal  Wash urinals with warm water and detergent, using powder cleanser. Scrub any deposits off, paying particular attention to edges and corners.  Persistent stains can be removed with a non-corrosive acid. Observe safety precaution when using chemicals; always wear (PPE) Personal Protective Equipment. Shower curtains and blinds cleaning  Curtains, blinds and drapes should be vacuumed, then wiped down with a moist, soft cloth.  Always start at the top and work down.  Solution for cleaning blinds should not contain strong detergents. Cloth should not be wet or these conditions could stain the blind.  Always use fresh cleaning solution and replace if it becomes soiled.  Rinse cleaning cloth regularly Bathroom and toilet accessories  Dust all sides of frame using clean soft cloth  Take a clean cloth, dampened with window cleaning solution and wipe the entire glass surface of the pictures/ mirrors; from top to bottom procedure  Dry the glass surface with a clean dry cloth until the glass cleaner is removed  Check for any damages if there is any fix it right away. Lesson 4.2 TYPES OF BATHROOM SUPPLIES Bathroom supplies and paraphernalia are essential items we needed every day to maintain one’s cleanliness and good hygiene. Every bathroom requires several supplies and accessories. Items that can be used for the skin, hair and for different parts of the body. A complete and well – stocked bathroom is both functional and sanitary. They can be classified as cleaning, sanitizing and for personal hygiene purposes. The following are some of the common supplies and accessories we used with its specific functions. Types Function Picture Basic Grooming supplies Is a paste or gel dentrifice used with a toothbrush as an accessory to clean and Toothpaste maintain the aesthetic and health, which is primarily used to promote oral hygiene. Is a hair care product used for the removal of oils, dirt, skin particles, dandruff, environmental pollutants and other contaminant particles that Shampoo gradually build up in hair. The goal is to remove unwanted build-up without stripping out so much sebum as to make hair unmanageable. Is an oral hygiene instrument used to clean the teeth and gums that consists of a head of tightly clustered bristles Toothbrush mounted on a handle which facilitates the cleansing of hard – to –reach areas of the mouth Household Services 10 (2nd Quarter) Page 3  Are substances applied to the body to affect body odor caused by bacterial Deodorants growth and the smell associated with bacterial breakdown of perspiration in armpits, feet Liquid Soap Soap in a liquid form Shower gel or shower cream, also known as body wash, is the general term for liquid soap, which is used for cleaning the body. Almost all Body Soap commercial shower gels have a pleasing scent and do not contain any saponified oil, instead being products of petroleum. Bar Soap Soap in Bar form Is a lightweight paper or, light crepe paper which are made from recycled Toilet Paper paper pulp. Optional grooming products Is a hair care product that changes Hair Conditioner the texture and appearance of hair Is a low to medium viscosity tropical Body Lotion preparation intended for application to unbroken skin. Is a chemotherapeutic agent used as an effective home care system by the patient to enhance oral hygiene. Mouthwash It kills the bacterial plaque causing cavities, gingivitis and bad breath because of its fluoride content. Flossing removes residue in between teeth that brushing alone can’t Floss always remove. Floss at least once a day to clean better between teeth. Usually a water based herbal Facial Wash preparation such as an infusion used to rinse the delicate skin of the face complex mixtures of chemical agents specially designed to make the Facial Moisturizer external layers of the skin (epidermis) softer and more pliable Household Services 10 (2nd Quarter) Page 4  an exfoliating cosmetic preparation, applied to the body to cleanse the skin. Type of beauty treatment in Body Scrub which the skin is cleaned and exfoliated. Bathroom Accessories Soap Dispenser Contain and dispense liquid soap Holds bar soap and prevents soap Soap Holder residue from staining the counter top. Holds toothpaste upright for sanitary drying after use, which can either be Toothbrush Holder free standing or attach to the wall near the sink Keeps wet towels off to the floor and Small towel rack prevents mildew Prevents water from dripping on the Plastic or fabric shower curtain floor during a shower and adds a decorative touch to the room. Is both sanitary and convenient Small waste basket where soiled linens will be stored. Lesson 4.3.MAINTENANCE AND STORAGE OF BATHROOM CLEANING TOOLS AND MATERIALS Bathroom is the where we store all sorts of stuff as it’s a mostly wet and humid space. It is the place that there should be an application of cleaning, organizing and decorating process since it is one of the most traffic area inside the house. Proper cleaning and maintenance of the area with its tools, materials, and supplies should be properly used and store to maintain its effectively. Here are some tips in handling and maintaining bathroom cleaning tools, materials and supplies: Household Services 10 (2nd Quarter) Page 5   Check and secure the tools and materials before use.  Use tools and materials for their intended purpose accurately.  Keep them clean and dry all the time  Have a specific place for everything. Below are additional tips in organizing and storing bathroom basics: Cleaning Kit  Place all your cleaning supplies and sponges in a plastic bin that you can store in your under sink cabinets, or easily tote anywhere. Furnishing  Put an accessory drawer that can hold face towels, soaps and other articles.  Have a plate of potpourri nearby to keep things fresh and more presentable Linens  Put stock linens and tissue rolls in the bathroom. Moisture will seep into your linens, making them susceptible to mildew. Tissue might end up moist or, worst, wet. Toiletries  Use unorthodox objects to organize your toiletries like peppershaker for cotton bolls and sushi dish or ready made triangular shelving for soaps shampoos and perfumes.  Make it strictly – toiletries – only space. Clutter builds when the counter doubles as dresser or vanity table. Towels  Keep the towels in the bathroom making it sure that its not near the shower or the sink.  Aside from towel racks and bins, you may store them in wine baskets. Make sure they are plastic-coated as must can put stain to the towels. Lesson 4.4CONCEPTS OF SANITATION AND SANITIZER Sanitation is the hygienic means of promoting health through prevention of human contact with the hazards of wastes through proper garbage collection and wastewater disposal. Effective application of sanitizing procedures is one of the primary reasons to destroy the harm caused by different types of bacteria which is easily transfer from one person into another. Prevention can be used through engineering solutions, simple technologies, or even by personal hygiene practices. Sanitation is applied to a wide range of subjects such as: 1. Improved sanitation- refers to management of human faces at household level, which is one of the Millennium Development Goal (MDG) in sanitation. 2. On-site sanitation- latrines and septic tanks are samples where the collection and treatment of waste is done and it is deposited. 3. Food sanitation - hygienic measures to ensure food safety. 4. Environmental sanitation - the control of environmental factors that form links in disease transmission, which includes solid waste management, water and wastewater treatment and noise and pollution control. 5. Ecological sanitation - an approach that tries to emulate nature through recycling nutrients and water from human and animal wastes in a hygienically safe manner. Hand sanitizer or otherwise known as hand antiseptic is a supplement or alternative to hand washing with soap and water. It is more effective solution than soap and water for hand hygiene because of its active ingredients such as isopropanol, ethanol, or providone – iodine. Hand sanitizer can be: Household Services 10 (2nd Quarter) Page 6  1. Consumer alcohol based hand sanitizers – also known as health care hand alcohol which are antiseptic products that can be in a form of liquid, foam, and easy flowing gel formulations that is used to avoid transmission of pathogens. It has 60% to 85% level of alcohol. 2. Alcohol- rub sanitizers – asanitizer that can kill 99.9 % of the bacteria in one minute. It contains at least 70 % of alcohol, which is mainly ethyl alcohol. In using hand sanitizer be sure to follow some tips below for effective results 1. Apply enough amount of sanitizer to the palm of one hand 2. Rub hands together 3. Rub the product over all surfaces of hands and fingers until hands are dry. Some of the common activities needed for washing hands or sanitizing:  Before and after preparing food  Eating  Treating wounds or giving medicine  Touching a sick or injured person  Inserting or removing contact lenses  Using the toilet  Changing the diaper  Touching an animal  Blowing your nose, coughing or sneezing into your hand. WASTE DISPOSAL A Solid Waste which are the discarded household, commercial waste non-hazardous institutional and industrial waste, street sweeping, construction debris, agricultural waste and the non-hazardous and non-toxic solid waste are the main concerns of reduction. Republic Act 9003 or the Ecological Solid Waste Management Act of 2000, which was signed into law on January 26, 2001, was considered a broad –based and comprehensive approach to solid waste management. Ecological Solid Waste Management refers to the systematic administration of activities, which provide for segregation for segregation at source, segregated transportation, storage, transfer processing, treatment and disposal of solid waste and all other waste management activities which do not harm the environment. Classifications of Solid Wastes  RESIDUAL WASTES It includes:  Ceramics are solid waste materials that are non-  Candy wrappers/sachets compostable and non-recyclable. They should be  Sanitary napkins ecologically managed through the use of  Disposable diapers Alternative Technologies or disposed through an  Worn-out rugs ecologically sound disposal facility.  Cartons, which contain a plastic lining usually, used for milk and juice containers. It includes:  COMPOSTABLE WASTES. are  Leaves biodegradable wastes such as food waste, garden  Flowers waste and animal waste. They undergo biological  Twigs degradation under controlled conditions and can  Branches be turned into compost (soil conditioner or  Stems organic fertilizer) by mixing them with soil, water,  Seeds air and biological additives/activators (optional)  Fruit and vegetable peelings  Leftover foods  Soft shells Household Services 10 (2nd Quarter) Page 7  It includes:  RECYCLABLE WASTES. refers to any waste  Papers material retrieved from the waste stream and  Plastics free from contamination that can still be converted into suitable beneficial use. These may  Metal/Aluminum be transformed into new products in such a manner that the original product may lose their  Glass identity It includes:  Consumer electronics, which are worn out broken  SPECIAL WASTES and other discarded items such as radios, stereos, refer to household hazardous wastes and TV sets  Household batteries  Paints  Thinners  Spray canisters  Oil  White Goods, which refer to large worn-out or broken household appliances such as stoves, refrigerators, dishwashers, clothes washers and dryers  Tires Ways of Solid Waste Management The R’s, which stands for Reduce, Reuse and Recycle will bring down the amount of trash, we make. It is possible to limit the things that we use that will bring out waste by simply avoiding using it and instead think of something that will help our mother environment. Reduce refers to practices that will bring down the amount of trash we dispose by avoiding the amount of unnecessary packaging of the products and reducing the waste toxicity. Reuse is by considering reusable products. Bags, containers and other items can be used a second time. Borrow, rent or share items used infrequently to maintain and repair durable products are some ways of doing this process. Recycling process of recovering and converting materials that can be used as raw materials to produce another new products. Approaches to Ecological Solid Waste Management  Segregation of wastes at source. All the members of the household must be informed how to segregate wastes into compostable, residual, recyclable and special or hazardous wastes.  There must be a separate container for each type of waste. Segregate recyclables must be properly cleaned before storing them in their respective container.  The use of special collection schedules and/ or separate trucks or haulers must be required for specific types of wastes.  Recyclable waste materials should be taken to the Materials Recovery Facility (MRF) in every barangay or cluster of barangay where they received, sorted processed and stored efficiently and in an environmentally sound manner. Compostable wastes on the other hand, should be composted either in the backyard or the community-composting site. Hazardous wastes are further screened and sent to appropriate hazardous waste treatment plants.  The residual wastes or the non-recyclable and non-compostable wastes shall be transferred to a long-term storage or disposal facility of sanitary landfill. Lesson 5.1. TYPES OF KITCHEN APPLIANCE AND FIXTURE Household Services 10 (2nd Quarter) Page 8  The kitchen is considered the center of the house, a place where the meal of the family is prepared. It is the main area for cooking which is expected to be the cleanest and most sanitary place in the entire house. It is typically equipped with different kitchen appliance and fixtures. A home appliance used in preparing foods such stove, microwave oven, refrigerators, blenders and the like are some of common we can observed. Many households have all of these electric and non-electric appliance and fixtures to perform daily cooking activity. The following are classifications and specific lists of appliance and fixture found in the kitchen 1. ALUMINUM is the best for all-around use. It is the most popular, lightweight, attractive and less expensive. It requires care to keep it shiny and clean. Much more, it gives even heat distribution no matter what heat temperature you have. 2. STAINLESS STEEL-is the most popular material used for tools and equipment, but is more expensive. It is easier to clean and shine and will not wear out as soon as aluminum. 3. GLASS is good for baking but not practical on top or surface cooking. Great care is needed to make sure for long shelf life. 4. CAST IRON - is sturdy but must be kept seasoned to avoid rust. Salad oil with no salt or shortening can be rub inside and out and dry. Wash with soap (not detergent) before using. 5. CERAMIC AND HEAT-PROOF GLASS is used especially for baking dishes, casseroles, and measuring cups. Glass and ceramic conduct the heat slowly and evenly. Many of these baking dishes are decorated and can go from stove or oven to the dining table. 6. TEFLON is a special coating applied to the inside of some aluminum or steel pots and pans. It helps food from not sticking to the pan. It is easier to wash and clean, however, take care not to scratch the Teflon coating with sharp instrument such as knife or fork. Use wooden or plastic spatula to turn or mix food inside. 7. PLASTIC AND HARD RUBBER are used for cutting and chopping boards, table tops, bowls, trays, garbage pails and canisters. They are much less dulling to knives than metal and more sanitary than wood. Plastics are greatly durable and cheap but may not last long. 8. MEASURING TOOLS a) Measuring Spoon – is a spoon-shaped kitchen utensil, varying in size from a dash to 1 tablespoon or 15 milliliter measures that are used to hold specific amount of both dry and liquid ingredients. b) Measuring Cup- or measuring jug is a kitchen utensil used primarily to measure the volume of liquid or bulk solid cooking ingredients such as flour and sugar, especially for volumes from about 50 mL (2 fl oz) upwards. 9. SMALL TOOLS AND HANDTOOLS a) Wire Whips/ Whisk is a cooking utensil used in food preparation to blend ingredients smooth, or to incorporate air into a mixture, in a process known as whisking or whipping. b) Spatula used to refer to various small implements with a broad, flat, flexible blade used to mix, spread and lift foods. It is used to turn or lift foods on broilers, griddles and grills. c) Peeler-is a metal blade attached to a wooden, metal or plastic handle that is used to remove the outer skin or peel fruits or vegetables. d) Baster is handy for returning some of the meat or poultry juices from the pan, back to the food. e) Cans, bottles, cartoons opener use to open a food tin, preferably with a smooth operation, and comfortable grip and turning knob. f) Kitchen Fork – used to taste doneness of braised meats and vegetables, steady item being carved and to lift food for carving. g) Knife - is a cutting tool with an exposed cutting edge or blade, hand-held or otherwise, with or without a handle. h) Garlic Press -is a kitchen tool which is specifically designed for the purpose of pulping garlic for cooking. i) Spoon, Serving spoon and tongs – spoon are used to scoop food for and for tasting. Tongs enables you to more easily grab and transfer larger food items, poultry or meat portions to a serving platter, to a hot skillet or deep fryer, or to a plate. Wooden spoon is usually used for baking j) Soup Ladle - is used for serving soup or stews, but can also used for gravy, dessert sauces or other foods. A soup ladle also works well to remove or skim off fat from soups and stews k) Cutting/chopping boards- is a durable board on which to place material for cutting. The kitchen cutting board is commonly used in preparing food; other types exist for cutting raw materials such as leather or plastic. l) Drum sieve – is a nylon, tinned or stainless steel screen stretched in wood or aluminum frame used for sifting or pureeing. m) Colander - is a stainless steel sieve used to strain foods. Is a bowl-shaped kitchen utensil with holes in it, used for draining food such as pasta or rice. The perforated nature of the colander allows liquid to drain through while retaining the solids inside. It is sometimes also called a pasta strainer or kitchen sieve. Household Services 10 (2nd Quarter) Page 9  10. PANS, POTS AND MOLDS a) Stockpot - is a tall and semi-wide pot with straight sides used for cooking and storing soup stocks. A stock pot is traditionally used to make stock (cooking) or broth, which can be the basis for cooking more complex recipes. It is a wide pot with a flat bottom, straight sides, a wide opening to the full diameter of the pot, two handles on the sides, and a lid with a handle on top. b) Staucepot - is similar to but smaller that a stockpot with two loop handles. c) Saucepan – is a pan with a slightly flared sides and a single long handle. It has vertical sides about the same height as their diameter, used for simmering or boiling. Saucepans generally have one long handle. d) Omelette or crepe pan - is a very shallow skillet with very short sloping sides e) Steamer- is a set of stacked pots within a perforated bottom in the upper pot over a large pot over a large pot filled with boiling and simmering water that allows steam to rise to cook food on top. f) Baking and roasting pan – is a rectangular pan used for baking and roasting. g) Sheet pan – is a shallow rectangular pan also used for baking. Sheet pans baking trays or baking sheets are flat, rectangular metal pans used in an oven. They are often used for baking bread rolls, pastries and flat products such as cookies, sheet cakes, and swiss rolls. 11. EQUIPMENT a) Refrigerators/Freezers- are necessary in preventing bacterial infections from foods. Most refrigerators have special compartment for meat, fruits and vegetables to keep the moisture content of each type of food. b) Oven-is a thermally insulated chamber used for the heating, baking or drying of a substance. It is most commonly used for cooking. Kilns and furnaces are special-purpose ovens. c) Auxiliary equipment - like griddles, tilting skillets, broilers/grills, steamers, coffee makers, deep-fat fryers, wok, crockery, cutting equipment (meat slicer, food choppers, grinders) mixers and bowls, pots and pans are utilized most commonly in big food establishments, some with specialized uses and some are optional. d) Microwave Oven - have greatly increased their use in the food industry. Foods can be prepared ahead of time, frozen or refrigerated during the slack periods, and cooked or heated quickly in microwave oven Lesson 5.2. CLEANING CARE AND MAINTENANCE OF KITCHEN APPLIANCES AND FIXTURES Kitchen tools and utensils are often costly that’s why proper use and storage of it should be one of top considerations so quality and used will be maintained. 1. Kitchen Appliances  Store away any kitchen appliance that you don’t regularly use on the top shelf of cupboards. 2. Knives and utensils  A simple metal rod above the sink is a most convenient place to hang kitchen whatnots like utensils and spice bottles. Ideally, knives must be kept separate from spoons and forks to make serving and table setting easy. Instead of the usual block, try a knife drawer instead. 3. Plats and bowls  Organize plates, bowls, and saucers according to color so you have no problem coordinating when you set the table. 4. Pots and pans  Make most of precious space by hanging a pan rack from the ceiling to store your collection of saucepans and skillets. Fit a towel rack on the shelf door and suspend the lids from them. Their handles will keep them from sliding down 5. Silverware  Silverware must be kept in compartmentalized areas. If you don’t want to spend on modular kitchen accessories, use pen and pencil trays readily available in bookstores. Or line your drawers with felt cloth, then glue the same fabric into the custom – cut pieces of cardboard. Fit these into your drawer to create compartments for your silver ware. The soft fabric will help preserve the silver. Cleaning and maintenance of Dishes: A. Cookware – Household Services 10 (2nd Quarter) Page 10   Cast Iron – Season pan properly before using. Coat new pan with vegetable shortening inside and out. Place in a 300 degree F oven for an hour, remove and wipe off any liquefied shortening. Never submerge in water. After use, rinse and towel dry.  Copper – these delicate pans scratch and dent easily. Hang them to store. Keep them shiny, use a paste made from water, salt and flour. Tower dry to avoid water spots.  Stainless Steel or Aluminum – wait for pan to cool before washing. The cool temperature hitting your pans hot surface can cause it to warp. B. Chinaware  Don’t use abrasive materials when washing chinaware. Reach for the sponge. Wash off stains with hot water and an all purpose detergent. Tea or coffee stained china will reclaim its pristine white color when scrubbed with little baking soda or toothpaste. C.) Glassware  a little vinegar mixed in with warm, soapy water can help get your glasses gleaming. Wipe dry right after rinsing to avoid water spots. For cleaning coffee and tea stains on cups, cut a calamansi in two, dip one half baking soda and apply on cup stains. D.) Silverware  Store silverware in a thick box. Don’t wrap them up cloth, plastic or paper; wrapping seals in moisture and may cause tarnishing. Don’t throw forks and knives into the sink to avoid scratches. Never stack utensils one on top of another. place them side by side. E. Wood  Wipe off stains with a damp cloth. Avoid pilling dishes atop wooden pieces. Don’t place hot items atop to avoid chips and burns. Cleaning and Maintenance of some Kitchen Appliances: Freezer  It’s time to defrost ice collects on the top and sides to more that ¼ inch.  To speed up defrosting in a non-frost-free freeze, alternate tow pans of boiling water in the compartment. While on pan is melting ice in the freezer, the other can be reheated on the stove. Put an old towel on the bottom of the freezer to absorb water as the ice melts.  Clean freezers with a solution of 2 tablespoons baking soda mixed with one quarter. Dry thoroughly before replacing food, and wipe off any moisture on freezer packages before putting them back inside.  Line the floor of the freezer with aluminum foil. (Don’t cover any openings.) it keeps ice cube trays and spills from sticking to the bottom  If your freezer has an unpleasant smell, remove everything and put a cup of dry coffee grounds inside. Close the door and leave it overnight. If the odor isn’t gone by morning, repeat with fresh coffee grounds. Microwave Oven  wipe spills as soon as they happen to prevent them from hardening. Wash regularly with mild detergent and water, then rinse and wipe dry with a clean soft cloth.  If spots are dried on, fill a microwave – safe cup halfway with water and boil for 2 to 3 minutes on high. Let the cup sit in the oven for 8 minutes. Then wipe off steam loosen stain and dry.  Get rid of odors by wiping the interior with a solution of 1-tablesppon baking soda and 1 cup water. Rinse and dry. Never use abrasive pads or powders on the oven  A burned microwave smell can be neutralized by combining 1-cup water, the grated peel and juice of a lemon and several whole cloves in a 2-cup microwave glass bowl. Run the microwave on high for about 3 minutes, then let sit until cool. Refrigerator  Before cleaning, turn the refrigerator control to off and unplug the electric cord.  Wash interior with a solution of 2 tablespoon of baking soda to one-quart warm water. Rub hard-to-clean spots with dry baking soda. Rinse and wipe dry.  To ward off mildew, wipe the inside with plain white vinegar.  Wash removable selves and glass parts in a warm detergent solution, then rinse. Never use hot water on any plastic parts; it can cause cracking. Household Services 10 (2nd Quarter) Page 11   Rinse ice cube trays with plain warm water. Hot water or cleanser may make cubes sticks.  Clean the outside of the fridge with a mild soap and water solution or all-purpose cleaner, and don’t forget to give the rubber door gasket a thorough scrub.  Line the vegetable bin with a single layer of paper towels. They absorb excess moisture and speed clean up.  Put leftovers in clear plastic containers and date them. Keep the oldest items closets to the front so you’ll remember to use them up quickly.  Put mustards, pickles and other condiments you don’t use all that often in a turntable-it prevents them from getting pushed back and lost. A quick turn will show you what you have. Stove/Range  Remove grates (if your stove has them) and control knob. Soak in a dishpan full of hot soapy water.  Clean drip pans in the dishwasher. To loosen burnt-on-food, spray with all-purpose cleaner and let sit for 30 minutes.  Wipe off the range top with an all-purpose degreaser or according to manufacturer’s instruction. Clean round the knob holes with a toothbrush dipped in cleaner.  Keep the exterior clean by wiping with a mild solution of table spoon dishwashing detergent in 1 gallon of water or an all-purpose glass and surface cleaner.  If something spills in the oven, sprinkle some salt on it after the oven is turned off. Once the oven cools, lift the mixture out with a spatula and wipe with a damp sponge. Cleaning and Maintenance of some Kitchen Furnishings: Cabinet  Wipe smudges or spots with a household cleaner as soon as they appear. Use a cotton swab or toothbrush dipped in cleaning solution to get in the narrow areas around the edge of the handle.  Line cabinet shelves and drawers for fast clean up. Use washable paper, old vinyl placemats or even leftover vinyl floor tiles. You can simply wash off little spills. Plastic lids from coffee cans make excellent drip catchers for bottles of honey, olive oil or syrup. Faucet Foibles  Clean with soapy water or commercial glass cleaner. Rinse and wipe dry with a paper towel or soft cloth to make it shine.  Get rid of dirt under the edge and behind the faucet with an old toothbrush sprayed with cleaner. Sink  Porcelain sink. To get rid of stains, fill the sink with lukewarm water and add 4 tablespoons chlorine bleach. Let stand an hour or two. Rinse. Be sure that the area is well ventilated.  Stainless steel sink. Clean with a sponge dipped in hot, sudsy water. To give it extra sparkle, wipe occasionally with glass cleaner or distilled white vinegar. Household Services 10 (2nd Quarter) Page 12