Lesson 3-Maintain of Tools & Equipment
Lesson 3-Maintain of Tools & Equipment
Lesson 3-Maintain of Tools & Equipment
8
BREAD & PASTRY PRODUCTION
LESSON 2:
MAINTAIN OF TOOLS AND EQUIPMENT
OBJECTIVES
LO 1. check condition of tools and equipment;
MICROORGANISM – LIVING THINGS THAT ARE TOO SMALL AND CAN BE SEEN ONLY THRU
A MICROSCOPE
Kitchen tools make cooking easier. There are different kinds of kitchen tools, utensils,
small appliances and cookware in the market. Each has a different use and function.
A. Knives
Sharp, quality knives are important in the kitchen. They cut better and are easier to
work with than dull knives. Select knives that are light, comfortable and balanced in
your hand. It is necessary to have the following knives in your kitchen:
B. Cutting Boards
Always keep your counter tops clean and scratch-free. It is
important to have separate cutting boards for meat and
vegetables to prevent germs and cross contamination.
Cutting boards are made of many different materials from
wood to plastic.
F. Mixing Bowls
Mixing bowls are essential in every kitchen. A variety of sizes
is useful for mixing ingredients and also for serving food.
These come in many colors and materials from stainless
steel, to plastic or colored glass.
G. Colander
You need to have at least one colander for draining liquid
from canned or cooked vegetables and pasta. Use it for
washing fresh fruits and vegetables. It's a good idea to select
a colander with stand, so it doesn't sit in the liquid which is
draining in the sink.
SPECIFICATION OF TOOLS
H. Miscellaneous Tools
A grater for shredding, shaving and zesting is a versatile tool
to have in the kitchen. Also, useful is a can opener, bottle
opener. A potato masher and vegetable peeler are always
part of a well-stocked kitchen. A kitchen timer is important
for timing recipes accurately. A meat thermometer will
assure the proper temperature for food safety.
I. SAFETY TOOLS OF AND EQUIPMENT
3. Fire prevention. Grease and dirt that gather in stove rims and hoods are fire
hazards. Daily inspection of grease collecting equipment will minimize the
danger of fire.
4. Safety. Most food service accident happens in the kitchen. This is due to lack of
knowledge and training of food worker in the use of tools and equipment.
5. Less cost of production. Expenses will be minimized if tools and equipment are
in good condition.
SAFETY MEASURES IN THE USE OF TOOLS AND EQUIPMENT
4. Handle fragile tools or those tools made of glass with care. Those
with breaks should be discarded.
5. Store tools and equipment in a clean dry place. Do not keep them
when wet.
Show that you learned something by doing this activity
Your teacher will give a number of tools, some defective, others not.
Identify as many nonfunctional tools as you can then identify its
defect.
A. Match Column A with Column B. Write the letter of the correct answer.
A B
_____ 1. Loose handle of tools and equipment a. Baking Soda
_____ 2. The result of negligence of cleaning the tools before using b. Rusting
_____ 3. Keeping wet equipment c. Repair
_____ 4. Dissolve soap scum d. Contamination
_____ 5. It can be used like other abrasives e. Lemon juice
B. Write capital letter T if the statement is correct and capital letter F if the statement is wrong.
_____ 1. Disinfection is less effective than sterilization.
_____ 2. Vinegar can be used for cleaning the stove, counter tops and floors.
_____ 3. Lemon juice is not safe to mix with vinegar and baking soda for cleaning purposes.
_____ 4. Borax is much stronger than baking soda.
_____ 5. Baking soda can be used as oven cleaner.
TYPES AND USES OF CLEANING MATERIALS/DISINFECTANT
1. Use a plain, liquid, vegetable-based soap or rub a sponge with bar soap. You may add a
few slices of lemon to the water to help cut grease and make dishes smell like lemon.
2. Use soap, water, and borax or sodium carbonate monohydrate (washing soda). Wash
large surfaces with a solution of one-half cup borax dissolved in one gallon of hot water.
3. Oven Cleaner
If there are spills, wipe away along with any grease after each meal.
Periodically clean with baking soda and water.
Remove baked grease or spills by scrubbing with a nonmetallic metal brush
using a paste made of baking soda, salt, and water.
Another option is to mix two tablespoons of liquid dish soap, two teaspoons of
borax into two cups of warm water. Apply and let sit for 20 minutes and then scrub.
Do not use any abrasive cleaning materials on self-cleaning ovens.
A. Identify what is referred to in each number.
_____ 1. Cleaning product made by mixing vinegar, lemon and baking soda.
_____ 2. It is a great scrubber and a kitchen disinfectant.
_____ 3. Destroys microorganisms that are present in the object.
_____ 4. It is completely non-poisonous and bit expensive as compared to other natural
disinfectants.
_____ 5. This can be used to scrub surfaces just like other abrasive cleanser and also a
good deodorizer.
Cutting Tools
1. Sharpen knives frequently including retractable knives and disinfect before use.
3. Frequently inspect cutting blades before and during operation for damage,
product residue build up or cleaning needs.
4. Remove the blades and clean separately, and remaining parts are disassembled
(if possible) and cleaned on regular basis.
Handy Tools
1. Protect all handy tools from dirt, rust and corrosion by air drying them.
2. Wash and dry utensils with a clean dry rag before storing them.
3. Rinse tools and utensils in very hot clean water to sterilize them.
Equipment
For longer and efficient use of baking equipment the following pointers will be
helpful:
_____ 1. Failure to perform preventive maintenance will result to malfunctioning of tools and equipment.
_____ 4. Switch off the electrical plug of the oven before cleaning.
Write true if the statement is correct and false if the statement is wrong.
_____1. Have a designated place for each kind of tools. _____6. At all times metal equipment cannot be stacked on
one another.
_____2. Label storage cabinet for ease of locating. _____7. Cutting board should be stored horizontally to avoid
moisture collection.
_____3. Put frequently used item far from the point of use. _____8. Dry then wash properly before storing.
_____4. Store knives with sharp edge up. _____9. Do not overcrowd storage area
_____5. Make sure that the areas used for storing equipment _____10. Secure electrical cords to prevent entanglement.
are clean and dry.
PROPER STORAGE OF TOOLS AND EQUIPMENT
The proper care and storage of tools and equipment are not
only the concern of the management but of the workers who
use the equipment.
IMPORTANCE OF PROPER STORAGE OF TOOLS AND EQUIPMENT