Clean and Maintain Kitchen Tools and Equipment

Importance of Cleaning and Sanitizing

• Part of standard operating procedures for food safety.
• Prevents harmful microorganisms from transferring between foods.

Materials Used in Cookware

Aluminum

• Lightweight, attractive, less expensive.
• Distributes heat evenly.
• Care required to avoid darkening with certain vegetables.

Stainless Steel

• Popular but more expensive.
• Easy to clean and durable.
• Choose with copper/aluminum bottoms for even heat distribution.

Glass Cookware

• Used for salads and desserts, not ideal for stovetop cooking.

Cast Iron

• Durable, must be kept oiled to prevent rust.

Teflon

• Non-stick, easy to clean.
• Avoid scratching using wooden/plastic utensils.

Plastic and Hard Rubber

• Durable, inexpensive but may not last long.
• Includes copper and clay/earthenware.

Care of Cookware

• Cool before washing.
• Use warm, soapy water and a scrub cleaner.
• Rinse with warm water and dry with a cloth.

Common Kitchen Tools

Can Opener

• Used to open food containers.

Strainers

• Clean vegetables, strain pasta and other foods.

Cutting Boards

• Wooden or plastic; plastic is more sanitary.

Funnel

• Pour liquids/fine substances into small openings.

Garlic Press

• Pulps garlic.

Graters

• Used for carrots, cabbage, cheese.

Kitchen Shears

• Open packages, cut string, remove labels.

Potato Masher

• Mash potatoes and soft vegetables.

Rotary Eggbeater

• Beat eggs or batter; made of stainless steel.

Scraper

• Blend or scrape food from bowls.

Serving Spoons and Tongs

• Serve portions; tongs for better grip.

Spatula

• Level ingredients, spread fillings.

Spoons

• Various types for different uses.

Temperature Scales

• Measure heat intensity in cooking.

Whisk

• Blend or whip ingredients.

Wooden Spoons

• Creaming, stirring, mixing.

Measuring Tools

Measuring Cups and Spoons

• Used for specific ingredient amounts.

Household Scales

• Weigh large quantities (up to 25 lbs).

Scoops

• Serve or scoop soft foods.

Types of Knives

Chef's Knife

• Chop, dice, mince.

Fruit and Salad Knife

• Prepare fruits and vegetables.

Citrus Knife

• Section citrus fruits.

Paring Knife

• Peel and section fruits/vegetables.

Vegetable Peeler

• Scrapes or peels vegetables.

Kitchen Equipment

Range, Oven, Refrigerator

• Essential for any kitchen.

Microwave

• Heats and cooks a variety of foods quickly.

Blender

• Chops, blends, mixes, grates, liquefies food.

---

End of lecture notes.