Maintaining of tools and equipment

• pairing knife - helpful in peeling fruits and vegetables
• Serrated knife - is ideally for cutting bread
• Contamination - presence of minor and unwanted constituents in material, physical body, natural environment, and worplace
• Defective - having faults, incomplete
• Fragile - easily broken
• Inventory - an itemized list
• Microorganism - living things that are too small and can be seen only through a miscroscope
• Storage - space for keeping something
• Workplace - refers to the office, premises, or worksite where a worker is temporary or habitually assigned
• Chef’s knife - useful for cutting meat
• Cutting boards - made of different materials from wood to plastic
• It is important to have separate cutting boards for meat and vegetables to prevent germs and cross contamination
• Measuring cups is a necessity in kitchen and of various sizes which come in glass, metal, or plastic
• Measuring spoons are also important for determining the correct amount of dry or wet ingredients
• Spoons and Whisks - long handled for mixing and stirring
• slotted spoons are used for draining ladles for serving soups and gravies
• Pasta spoons are for keeping pasta separated
• Whisks are useful tools for mixing sauces, pancake batter, and whipping egg whites
• An electric hand mixer is important for mixing cakes and whipping potatoes
• Tongs are useful for mang jobs including turning food and come in a variety of sizes
• Spatulas come in different materials like metal or plastic and their purpose is to slide under food like burgers, cookies, or pancakes
• Mixing bowls - come in many colors and materials from stainless steel, to plastic or colored glass
• you need to have at least one colander for draining liquid from canned or cooked vegetables and pasta
• Colander - use it for washing fruits and vegetables
• Proper maintenance and safety of tools are important because

  • Good quality of Service
  • Sanitation
  • Fire prevention
  • Safety
  • less cost of production
• Safety measures in the use of tools and equipment

  • Store : knives, choppers, and cutting blades in designated places. LABEL them
  • Repair : Repair broken tools immediately
  • check : check wiring of electrical equipment regularly
  • Handle : Handle fragile tools with care
  • Store : store tools and equipment in a clean dry place and not keep wet
• Vinegar - solution to clean most areas in kitchen
• Lemon juice - dissolve soap scum, shine brass and copper, scrub dishes and stains
• Baking soda - scrub surfaces in much the same way as commercial abrasive cleaners. Deodorizer
• Bacteria free sponge - helps disinfect kitchen and cleans away food debris bacteria thrive on
• Borax - kill mold and mildew spores while removing stains and mopping floors
• Tea tree oil - more expensive because of aromatic fragrance and hep remove mold and build up from dirty kitchen surfaces
• Storing cleaned equipment must be

  • Must be clean
  • dry
  • store so it cannot be contaminated
  • protect from contamination
  • ready for use next time